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405:. Following the launch of the vintage Krug Clos d’Ambonnay 2000, Fairlie and McLaughlin cooked for a barbecue party held in the restaurant's walled kitchen garden in 2015 by the vintners. The restaurant was one of ten restaurants in the UK to be selected to hold a full allocation of six bottles of the new vintage. Krug Champagnes are popular at the restaurant, with Krug Grand Cuvee being matched to the signature tasting dish of smoked
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allowed the restaurant to place dishes on the menu which otherwise would never have been served at the restaurant. Since 2012, Fairlie has been delegating the creation of some dishes to McLaughlin, with both their designs appearing on the menu. With the kitchen garden in production, the hope was that would enable them to reintroduce unusual heritage flavours from
Scotland.
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chefs at
Restaurant Andrew Fairlie, she added "We’ve always had women in our kitchen here. Girls have a calming influence on the boys. They have more elegance in their cooking than guys, and because they have smaller, more delicate hands they can do better in plating up and presentation of small items like game birds."
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in
Glasgow, before setting up his first restaurant, the self-titled Restaurant Andrew Fairlie, in 2001. Both his head chef Stevie McLaughlin and general manager Dale Dewsbury came with Fairlie when he transitioned from One Devonshire Gardens to Restaurant Andrew Fairlie. McLaughlin had worked his way
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for the walls. Many of the design components featured in the restaurant are bespoke; the black crockery was created by John
Maguire, as are the chandeliers and carpet. Gregor Mathieson was hired to design the space, and later became Fairlie's business partner at the restaurant. They were inspired by
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Following the introduction of a du marche (market) menu, Fairlie said that this allowed them to be more creative with a freeform plating style. This menu was created on the basis of the availability of produce from suppliers described by
Fairlie as "flexible, changing, exciting and interesting" and
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was the winner of the fifth annual Game Chef cook-off in 2016. This was the first time that a female chef had won the competition. She said "I am staggered to have won and I owe it all to the patience and skill of Andrew and of head chef Stevie McLaughlin, who mentored me." When asked about female
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When the restaurant first opened, Fairlie said that the dishes served were exacting in their requirements. He recalled a pork dish "that had three elements and they all had to be in proportion in terms of size and form". He added that the design of the plates himself were once important to him,
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placed the restaurant in ninth position in its list of the best restaurants in the United
Kingdom that year. This was the highest position achieved by any Scottish-based restaurant. Restaurant Andrew Fairlie has featured in the top 100 restaurants listing by
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saying "There are certain dishes I'd never put on a rectangular plate – chicken breast or a whole pigeon, for example. It just wouldn't look right." At one point, Fairlie sought to recreate the deconstruction style of dishes seen at restaurants such as
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In 2015, Jonathan
Ferguson, one of the chefs at the restaurant, was named the Young Chef of the Year by the British Culinary Federation. The following year, he became a finalist at the Young National Chef of the Year competition.
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on several occasions. In 2017, it became the first
Scottish establishment included in Les Grandes Tables du Monde, a guide listing the most distinguished restaurants in the world.
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named
Restaurant Andrew Fairlie as the best restaurant in the United Kingdom. Chef Michel Roux described the restaurant in 2016 as a "temple of gastronomy in Scotland". The
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it over whisky casks, and placing it back in the shells, before baking it at a high temperature with butter, herbs and lime juice.
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A year after opening, the restaurant was awarded a
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Stephen McLaughlin who took over the kitchen after his death. It currently holds two
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re-created some of the signature dishes from their three-Michelin-star restaurant
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To celebrate the restaurant's 15 years in operation, in 2016,
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673:"Restaurant Review: Restaurant Andrew Fairlie: Star man"
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worked in a number of kitchens. This included winning a
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Restaurant Andrew Fairlie has a close connection with
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The dining room at Restaurant Andrew Fairlie in 2008
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A grilled lobster starter with lime and herb butter
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636:"Restaurant reviews: Andrew Fairlie at Gleneagles"
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16:Restaurant in Scotland
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1117:Restaurant Sat Bains
198:56.28583°N 3.74750°W
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846:. Big Hospitality
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874:. Retrieved
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1230:Club Gascon
1218:Céleste at
1168:The Ledbury
1148:Le Gavroche
763:The Courier
472:Lorna McNee
340:Description
318:Michel Roux
201: /
176:Coordinates
77:information
1392:Categories
1225:Chez Bruce
1188:The Square
871:The Herald
611:The Herald
585:The Herald
479:References
322:Alain Roux
186:56°17′09″N
108:Dress code
75:Restaurant
1305:Northcote
1285:L'Ortolan
1214:Black Rat
1138:Aubergine
1041:The Araki
1026:Chez Nico
968:L'Enclume
796:0190-8286
469:sous chef
417:Reception
311:sous chef
278:head chef
189:3°44′51″W
100:Food type
82:Head chef
1349:St. John
1245:Hakkasan
1173:Lettonie
1158:Hibiscus
380:El Bulli
334:set menu
309:up from
170:Scotland
1153:Harveys
1122:Ynyshir
1057:A. Wong
801:29 July
467:Junior
407:lobster
296:, chef
288:History
230:Website
167:Country
162:PH3 1NF
1315:Pétrus
1300:Murano
1178:Pétrus
973:sketch
794:
149:County
116:Rating
111:Casual
560:. BBC
348:near
264:near
1260:Home
878:2016
852:2016
829:2016
803:2022
792:ISSN
770:2016
744:2016
715:2016
689:2016
654:2016
618:2016
592:2016
566:2016
544:2016
509:2016
382:and
373:Menu
320:and
139:City
90:Chef
1342:at
985:at
328:in
241:.uk
239:.co
235:www
225:Yes
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