Cuisine: Modern, French inspired
Signature dish: Home-smoked Scottish lobster with warm lime and herb butter.
Already an iconic luxury resort in the golfing realm, the world famous Gleneagles Hotel has now also become an epicurean citadel in the lush Perthshire countryside.
Sumptuously lit with rich dark paneling and floorlength silk drapes, the restaurant opened to immediate critical acclaim. One of only eight Relais & Châteaux Grand Chefs in the UK, Andrew Fairlie is an A-lister of the gourmet world. His focus on quality, locally sourced materials means staff members are often found foraging in the hotel grounds. A chef of exquisite skill, he masterfully turns the best of Scottish produce – from wild salmon to Aberdeen Angus Beef – into legendary dishes.