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Restaurant Andrew Fairlie Auchterarder Reviews
Delicious flavours as always
Delicious as always. How they pack such intense flavours into small bites always amazes me. Smoked lobster wow!. Halibut, morels, roe deer, souffle....all gorgeous. My only note to self....dont choose 7 courses next year, its just too much for me (not my husband tho, so I may get out-voted!)
Incredible Food Journey
Went for dinner as a family and opted for the tasting menu. The food was, as expected, incredible. Dale, the maitre d', is a brilliant man who knows his whisky as much as he knows his food and is just a delight to talk to. I found it particularly incredible that even after 5 years of Andrew Fairlie passing away, the restaurant was and is able to hold on to it's 2 stars. What an experience it was.
Wonderful
I was lucky to be treated to dinner here as a Christmas gift from my son, and what a treat it was. It is very expensive, perhaps just a smidge too much, but it was one of the best culinary experiences I've ever had. Service was impeccable - professional yet friendly. Everyone so knowledgeable about the food they were presenting with every dish explained. My son chose the dégustation and I went à la carte. A number of delicious canapés set the scene for what was to follow. Every course was delicious, my favourite was the lobster, unbelievably tender and flavoursome. A minor issue with my caramel soufflé was addressed without any request or debate. We were both shocked when we realised we had been there for 3.5 hours - we never felt like we were hanging around waiting for the next course even though we were on different menus. Nor (clearly) were we ever rushed. Coincidentally it was almost exactly 2 years since I'd finished active cancer treatment, so a small donation to the Beatson felt very meaningful. Thank you to everyone at Andrew Fairlie for a very special experience.
World class food and service
Dined here as a party of 6. It an incredible meal from start to finish. Lovely ambiance and delicious food. The lobster does not disappoint! What really sets this place apart is the impeccable service. Dale and the team should be proud. Frenk was VERY knowledgeable on all things wine and gin and took all our orders from memory. Didn’t catch the names of the other waiters and waitresses but each and every one was personable, attentive and professional. An unforgettable experience and some of the best food and service I have ever seen. 10/10.
Pretty much perfect for a very special occasion
I was one of a table of 8 celebrating our friend's significant birthday. The room was spacious and tables were well spaced, as you would expect. Service was exceptional. Not at all formal or stuffy. Food was of course amazing. The most popular starter was lobster, beautifully served on the half shell. The most popular main course was venison. It was superb. All in #Gleneagles should be proud. We had a wonderful evening, thank you.
Wow , utterly brilliant
Really great dinner celebrating birthdays The food was all soo good and a wonderful experience all round One of our best meals ever
High expectations met
It would be difficult to share much criticism for such an excellent restaurant, service and experience, but I will try . . Starting with - this is an excellent place to enjoy and evening, and a meal as we did. The waiting staff spoiled us with their attentiveness, on the whole, though our bar cocktail order took more than half an hour to arrive - thankfully gratis and delicious when it came. Everyone dining had an excellent meal and all the little tasters throughout were superb. One lingering criticism would be the tolerance of slobbish behaviour by some guests at the bar. One young, but old enough to know better, probably-the-son-of-an-oligarch was keen to demonstrate that money certainly doesn’t buy class, or manners. We began and ended on a high though. Excellent time had.
Dreadful Experience- 2 Michelin Stars? Really?
Dreadful Experience - 2 Michelin Stars ? Really? Made the mistake of visiting the late great Andrew Fairlie’s restaurant at Gleneagles expecting greatness. What a mistake that was. Mediocre service, poorly presented staff and sommelier but worst of all the most miserable and rude Maître D’H I have ever encountered in any Michelin starred Restaurant. For the first time in my haute cuisine life, the poorly presented somellier decided to poor himself a 25 ml glass of my wine after I had tasted and confirmed my complete satisfaction with the wine. To my amazement he did the same when I ordered a second bottle of the same wine. Overhearing my complaint to the sommelier, Head Waiter Ross, stepped in saying “let me handle this “. To my utter amazement, he said that the sommelier needs these measures to familiarise himself with the restaurant wine inventory! Not at my expense mate! He then went on to say , words to the effect of, that is the way they have always done it at Andrew Fairlie and if I didn’t like it , I needn’t return. I was absolutely stunned my his manner, left no gratuity and have no intention of returning as long as Ross is in charge. Has anyone else ever experienced this kind of bizarre practice where a sommelier helps himself to a 25 ml sample everytime he opens a bottle?
Fabulous.
It's been quite a few years since we last dined here, indeed the late, great chef that gives the place its name was still with us at that point. I should venture if that if he were able to visit now, he would be extremely happy with what he saw. I can't think of one thing which could've been improved during our Friday evening dinner. The whole experience was wall to wall fabulous. The staff are a model of slick, attentive professionalism, friendly yet never intrusive. Due to time constraints and an early start we ate from the à la carte menu, the food was outstanding throughout. That the high standards which this restaurant has always displayed have been maintained is to be applauded. Fitting then that the current head chef, Stephen McLaughlin, started his career under the tutelage of Andrew Fairlie. Sweet. One footnote I would like to add. Despite this place being by some margin the best eatery on the whole of the Gleneagles estate, I think it is highly commendable that they have chosen not to include the now almost universally adopted discretionary service charge, despite providing comfortably the best service. Tipping, IMHO, should be given on merit. And these people very definitely deserve tipping.
Top class restaurant
This is a restaurant we had always wanted to visit and finally made it. It has a reputation as the finest of fine dining. The decor and furnishings are wonderful. Four of us had the 7 course tasting menu and it did not disappoint. Food of the very highest quality. The waiting staff are all very pleasant and attentive. Food of this quality level doesn’t come cheap so it is expensive but worth it. Would highly recommend.
The pinnacle of fine dining in Scotland
My wife and I had dinner here one Friday evening in November. I had booked the table in advance (May) as it was for my wife's 40th birthday treat. We've been fortunate to have dined in many Michelin star restaurants across Scotland but this was the one we've been looking forward to the most. It's just a shame that by the time we got here, the brilliant Andrew Fairlie had passed. Booking online was easy and the communication afterwards was excellent, checking on details like the special occasion, if we were staying at the hotel etc. The restaurant itself is impressive with lovely paintings and soft furnishings. The seats were super comfy which was handy as we spent 4 hours in the restaurant! There was an array of staff who are all welcoming, friendly and nothing at all is too much for them. The Dutch sommelier in particular is knowledgeable and full of great stories - he was excellent. The staff were really good about whether we wanted a pause between courses which my wife appreciated so she could enjoy her wines rather than having to down the last drops ahead of the next course arriving. We enjoyed the 7 course tasting menu plus the cheese course. All dishes were bursting with flavour and beautifully presented. Each course was explained to us and my wife had one of the paired wine options - the highlight was lobster with a glass of Krug champagne. It seems like an obvious combo but trust me, the quality of the lobster combined with the taste of this elite champagne brand just blows your taste buds - you'll remember it for a long time! Overall, we had the most special time and it was lovely to receive an extra dish to mark my wife's birthday. You will not be disappointed and you will come out of here understanding why this is the only 2 Michelin star restaurant in Scotland. The kitchen and front of house teams must work so hard together in perfect harmony to consistently maintain this high standard of fine dining day in, day out. It is impressive. Andrew Fairlie has left a fantastic legacy which his team honour through their cooking excellence and service standards. We did not object to making a donation to the Beatson Cancer Centre in our bill and that's a lovely way to also honour Andrew Fairlie's life. Enjoy!
Amazing End to Our Honeymoon
Wowwwwww !!!! We loved every minute of our visit. If you are passionate about food and enjoy experiencing new tastes this is a must. The service is outstanding, the knowledge of the staff was amazing; they are a true testament to the full experience. Thank you to all at Andrew Fairlie.
probably one of the most amazing meals I've ever had in my
probably one of the most amazing meals I've ever had in my life. Our sommelier Frenk was Amazing!!! The presentation was amazing. The service was amazing. The food was amazing. The lobster dish was the best lobster ever had. Nothing more than I can say but wow.
As Scotland's only 2-Michelin star restaurant it is no
As Scotland's only 2-Michelin star restaurant it is no surprise that this was an incredible dining experience. Each course was beautifully prepared with high quality ingredients. From simple bread and local butter to elaborately prepared smoked lobster, to fanciful preparations including ingredients like popping candy every plate was a well-balanced explosion of flavor. The service is very top-tier. Food comes quickly between dishes and the staff is highly attentive. The interior of the restaurant is elegant and relatively intimate. The grounds of the hotel that houses the restaurant are also very beautiful. Plan some time to explore the premises before your meal.
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Let's say Peter has a great morning and decides to take his three friends to Restaurant Andrew Fairlie Auchterarder at 6 PM the same day.
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* Peter really wants to go, so he increases the bid (or reward) to $200.
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* Peter can now enjoy the dinner with his friends at Restaurant Andrew Fairlie Auchterarder!
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