Restaurant Andrew Fairlie reopens following refurbishment

Restaurant Andrew Fairlie, a Michelin-starred restaurant, has reopened following a refurbishment.

Located inside The Gleneagles Hotel, the newly-reopened restaurant is nationally renowned for its excellent cooking.

Within eight months, it earned its first Michelin star, and in 2006, it also became the first restaurant in Scotland to hold two Michelin stars.

Designed by CNG Foodservice Equipment, the area now aims to boost productivity, creativity and efficiency for the 12-strong kitchen team.

Andrew Fairlie was awarded numerous accolades throughout his career, including being named AA Chef's Chef of the Year in 2006 and a Relais & Chateaux Grand Chef du Monde in 2011 until he passed away from a brain tumour in 2019.

Key changes

New cooking spaces: Three new areas added to the existing suite to reduce pressure and waiting times.

Oven upgrades: Replaced two medium ovens with one large Rational iCombi Pro and two smaller combi ovens to reduce kitchen traffic.

Dedicated area for signature dish: Home Smoked Scottish Lobster now has its own space, improving efficiency.

Bespoke improvements: Raised work surfaces, rounded edges, and increased open-plan elements to enhance team well-being and communication.

Chef director Stephen McLaughlin said: “Our aim at Restaurant Andrew Fairlie is for every guest to leave happy and with a ‘cannot wait to return’ feeling inside them. We want to make sure the team feel this way too!

“We recognised that there were parts of the kitchen that didn’t work as well as they could, so rather than settling with an unsatisfactory environment, we decided to do something about it. The work we do is labour intensive and highly detailed – we want to ensure the team is empowered to do this comfortably and without any additional pressure, which will deliver the best possible result for our people and the guests who dine with us.

“We invited the original designers back in to make the kitchen work better for us today. We have a long-standing relationship and they’ve done a fantastic job. After assessing a day of prep and two evenings of Service, they came up with simple changes that would deliver improvements.

“We’re now working much smarter in a more productive, collaborative and healthier environment. The response from the team has been overwhelmingly positive.

“Andrew would always teach us to work less

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with our backs and inspire us to work more with our heads, and this feels like a natural evolution of the Andrew Fairlie experience that I know He would be proud of.”

Kate Fairlie, director at Restaurant Andrew Fairlie said: “I’m absolutely overjoyed with our new kitchen! As a small independent restaurant, we have always prided ourselves on creating a space that feels like home, not just for our guests but for our team too.

"The kitchen is the heartbeat of the restaurant, and ours was due for a transformation. We were so lucky to work with the incredible team at CNG, whose craftmanship, professionalism and charm made the entire process an absolute pleasure.

“It’s rare to come across a company who not only delivers top-notch quality but also brings a genuine warmth to the job. I’m so grateful for their hard work - they, along with Stevie, have helped us create something very special.

“The new kitchen is more than just an upgrade; it’s a complete transformation. It’s a space that’s light, airy and energising, and I can feel that energy when I walk through the door.

“Our chefs are buzzing with excitement, and I hope they are happier and more inspired than ever to bring their best to the table. It’s a perfect blend of practicality and creativity, allowing them to work in an environment that reflects their passion for what they do.

“If Andrew could look down now, I know he’d be incredibly proud of what we’ve achieved. I hope he is ‘lifting the lid’ with his cheeky grin - knowing the space we’ve created isn’t just functional, but fun. It’s something he always encouraged us to remember. A massive thank you to the team at CNG, and to Andrew, whose influence and love, will always be felt there.”

Stephen Hobbs, director, Grande Cuisine Ltd said: “It is an honour to have been involved with team and all at Restaurant Andrew Fairlie over a number of years. We installed the Athanor suite back in January 2010, and it’s great to see the original suite being refurbished and returned to new, ready for another 15 years of service.

“It just goes to show the foresight Andrew had for the restaurant all those years ago is still relevant, and the benefits that come from long-term investment plans for infrastructure, product and most importantly the team.”

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