Restaurant Andrew Fairlie
Auchterarder, United Kingdom
ā2 Stars
The Experience
From Michelin Guide
Hidden away in the depths of the world-famous Gleneagles Hotel, this intimate restaurant has a luxurious classical elegance, courtesy of dark wood walls, clever lighting and colourful food-themed art. The philosophy and spirit of the late Andrew Fairlie live on in refined cooking with a French heart and a Scottish soul. Techniques are rooted in the classics and superb quality produce guides the menu, with 95% of the vegetables coming from their walled Victorian garden. Service is formal but comes with plenty of personality.
Unique Things
From Visitor Experiences
Here are three unique or unconventional aspects of Restaurant Andrew Fairlie in Auchterarder:
1. Home Smoked Scottish Lobster with Whisky Barrel Smoke
The restaurant's signature dish is a home smoked Scottish lobster, which is infused with intense smokiness by smoking the lobster shells over whisky barrel chips for up to five to twelve hours. This technique was inspired by Andrew Fairlie's time with Michelin-starred chef Michel GuƩrard and uses whisky barrel chips to impart a distinct Scottish flavor to the lobster.
2. The Secret Victorian Walled Garden for Ingredient Inspiration
Restaurant Andrew Fairlie grows an array of vegetables, salads, edible flowers, and herbs in its own Victorian walled "Secret Garden." This garden serves as a constant source of inspiration and innovation, allowing the kitchen to experiment with unusual varieties and create unique seasonal produce combinations that influence the menu.
3. An Intimate, Opulent Dining Experience with Thoughtful Details
The restaurant is located discreetly within the Gleneagles Hotel and offers an intimate, opulent dining room where every detailāfrom the leather-bound menus to original art on the wallsāis carefully curated to enhance the guest experience. The service is highly attentive and professional, with a long-standing team that contributes to a relaxed yet indulgent atmosphere, emphasizing both culinary excellence and warm hospitality.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Restaurant Andrew Fairlie in Auchterarder are:
Scottish Lobster: The centerpiece ingredient, used in the signature dish "Home Smoked Scottish Lobster." The lobster is gently smoked over whisky barrel chips for several hours (up to twelve), imparting an intense smokiness that defines the dish.
Whisky Barrel Chips: Used for smoking the lobster shells, these chips add a distinctive smoky flavor that ties the dish to Scotlandās whisky heritage.
Lime and Herb Butter: Served alongside the smoked lobster, this butter adds freshness and herbaceous notes that complement the rich smokiness of the lobster.
Scottish-grown Herbs and Vegetables: Sourced from the restaurantās own Victorian Walled āSecret Garden,ā these fresh, local ingredients inspire and accompany many dishes on the menu, emphasizing seasonality and locality.
These ingredients are significant as they showcase the restaurantās dedication to Scottish produce and culinary tradition, while also reflecting Andrew Fairlieās refined technique and influence from French cuisine. The smoked lobster dish, in particular, is a hallmark of the restaurantās identity, combining local seafood with the unique flavor of whisky smoke and fresh herb butter to create a memorable signature experience.