Fodor's Expert Review Restaurant Andrew Fairlie

The late chef Andrew Fairlie established his restaurant in the Gleneagles Hotel in 2001, winning two Michelin stars for his elegant and restrained dishes, and setting in motion a food revolution that changed Scottish cooking. Fairlie's training was in classical French kitchens, and though his restaurant menus were firmly embedded in local Scottish produce, like pheasant and lobster, his style remained classic and detailed. Sadly, Fairlie died in 2019, but his commitment to training and supporting young chefs means that his team at the Gleneagles restaurant continues to maintain his legacy. The dégustation menu is £165 per person (wine pairing is an extra £95 or £150), but there are also three-course (£125) and four-course (£155) options available.