Harden's survey result
Summary
“A brilliant annual treat!” that’s “worth the enormous drive to get there!” – this stunning venue regularly tops our annual diners’ survey as the UK’s best venue, and was once again applauded unanimously in reports this year for its “exceptional cuisine”. The flagship for the world-renowned golf resort, it’s a cosseting, dark-walled space whose elegant decor helps offset its windowless position within the heart of the hotel. “Unique flavours are beautifully presented” by chef Stephen McLaughlin who worked with Andrew Fairlie for 26 years before the latter passed away in 2019; and GM Dale Dewsbury presides over an “amazing” front of house team. As well as the ‘Degustation’ menu “it offers a three-course à la carte for £125 per person, which is a nice find in these days of taster-only options”. Top Menu Tip – “the signature home smoked lobster is a great dish”.
Summary
“Andrew Fairlie may no longer be with us but his spirit lives on in this restaurant which bears his name” – the “elegant” flagship dining room of this world-renowned golf resort, which this year topped our annual diners’ poll as No.1 in our Top 100 Best UK Restaurants. “And it still maintains its high standards and coveted 2 Michelin stars, which are well deserved”. Chef Stephen McLaughlin and GM Dale Dewsbury have been on the team since 2001, and the former provides both an à la carte or 7-course tasting menu: seasonal, luxurious ingredients are prepared with impeccable skill and creativity to deliver a spoiling experience that’s “well worth the money and a memory to be treasured”. “Attentive” staff, who are “especially knowledgeable in all respects” are also often mentioned.
Summary
Andrew Fairlie died of brain cancer in 2019 at the age of 55, so it is a tribute to the dedication of his long-time lieutenants, head chef Stephen McLaughlin and general manager Dale Desbury, that guests are still bowled over by their meals at his restaurant in this grand resort, famous for both golf and geopolitics. The late chef’s fingerprints are still everywhere, from his signature dish of local lobster home-smoked on whisky-barrel chips (a fixture on the menu), to the vegetables grown in the kitchen garden he established. “5 out of 5 says it all, doesn’t it?”. A refurbishment of the restaurant is planned in early 2022.
Summary
“Andrew is no longer with us… but the tasting menu is still perfect!!”. Head chef Stephen McLaughlin and general manager Dale Desbury have given their now-departed boss the best send-off they could by maintaining the “truly amazing food of the highest order and faultless service at this beautiful restaurant, whose incredibly good ‘Degustation’ menu is an excellent exhibition of skill and creativity” (eight courses for £155). The Michelin man agrees and in October 2019, maintained this famous (if windowless) chamber as Scotland’s only two star. (For afternoon tea, “there’s a lovely new venue in the Glendevon Room – where the G8 summit meeting was held many years ago – beautiful views across to the Ochil Hills. Expensive but delicious!”)
For 33 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).
Have you eaten at Andrew Fairlie, Gleneagles Hotel?
Auchterarder, PH3 1NF
Restaurant details
Prices
| Availability | 2 courses | 3 courses |  |
 |
 |
|---|---|---|---|---|---|
| Always | £135.00 |  |
|
|
| Cost | Availability | Courses | |
|---|---|---|---|
| Menu1 | 185.00 | Always available | 7 |
| Drinks |
|
|---|---|
| Wine per bottle | £30.00 |
| Filter Coffee | £3.00 |
| Extras |
|
|---|---|
| Service | 10.00% |
Auchterarder, PH3 1NF
Opening hours
| Monday | 6 pm‑10 pm |
| Tuesday | 6 pm‑10 pm |
| Wednesday | 6 pm‑10 pm |
| Thursday | 6 pm‑10 pm |
| Friday | 6 pm‑10 pm |
| Saturday | 6 pm‑10 pm |
| Sunday | 6 pm‑10 pm |
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