Restaurant Andrew Fairlie

Restaurant Andrew Fairlie
The dining room at Restaurant Andrew Fairlie in 2008
Location in Scotland
Restaurant information
Head chef	Stevie McLaughlin
Chef	Andrew Fairlie
Food type	British cuisine
Rating	(2006–present)
Street address	Gleneagles Hotel
City	Auchterarder
County	Perth and Kinross
Postal/ZIP code	PH3 1NF
Country	Scotland
Coordinates	56°17′09″N 3°44′51″W / 56.28583°N 3.74750°W / 56.28583; -3.74750
Website	www.andrewfairlie.co.uk

Restaurant Andrew Fairlie, also known as Andrew Fairlie at Gleneagles, is a restaurant serving British cuisine located within the Gleneagles Hotel near Auchterarder, Perth and Kinross, Scotland. In operation since 2001, it is run by chef Andrew Fairlie alongside his head chef Stevie McLaughlin. It currently holds two Michelin stars, having been awarded them in 2006. It is the only restaurant in Scotland to hold two Michelin stars.

After winning the inaugural Roux Scholarship, chef Andrew Fairlie worked in a number of kitchens. This included winning a Michelin star as the head chef of the restaurant at One Devonshire Gardens 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 up from sous chef, with other head chefs during this period including Darin Campbell.

To celebrate the restaurant's 15 years in operation, in 2016, Michel Roux and Alain Roux will re-create some of the signature dishes from the their three Michelin star restaurant The Waterside Inn in Bray, Berkshire. The collaboration will take place over two nights, with dishes from both restaurants appearing on a set menu.

Restaurant Andrew Fairlie is located within the Gleneagles Hotel near Auchterarder, Perth and Kinross, Scotland. It is located within the interior of the hotel; the dining room has no windows. Fairlie was heavily involved in the design approach for the decoration, selecting a textured deep black-brown paint by Farrow & Ball 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 the works of Archie Forrest, and placed works by the artist on the walls of the dining room. The restaurant leased a 2 acres (9,700 sq yd) walled Victorian-style kitchen garden, some 10 miles (16 km) away from the hotel.