Three days and six Michelin stars of cooking start tonight at Gleneagles

[caption id="attachment_164484" align="alignleft" width="470" caption="Sat Bains, Tom Kerridge, Claude Bosi and Andrew Fairlie"]

[/caption] Today kicks off the first of three very special Michelin star-studded dinners at Gleneagles hotel in Scotland. The event, spanning three days, is taking place at Andrew Fairlie’s restaurant at Gleneagles and will see the two-star Scottish chef hosting six Michelin stars worth of cooking talent in the shape of Claude Bosi, Sat Bains and Tom Kerridge. Each of the double-starred chefs will cook at Fairlie’s 50-seat restaurant on consecutive nights starting tonight with Claude Bosi, chef patron of London’s Hibiscus; followed by Sat Bains, chef patron of Restaurant Sat Bains with Rooms in Nottingham and finishing up on the 10^th May with Tom Kerridge, chef patron of Marlow’s The Hand and Flowers. Andrew Fairlie said: “They’ve all been up to the hotel and they’ve all raved about the quality of the produce we have, so it all stemmed from a casual chat about how it would be great to get all four of us up here together and do a week of chef nights. We put a date in the diary six months ago. It works nicely because it’s three very different styles of cooking and we’re fully booked every night.” Claude Bosi kicks off the

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three-day culinary celebration with a menu including smoked green asparagus, confit orange and black truffle puree alongside grilled hand-dived Isle of Skye scallops, pork pie sauce and pink grapefruit gel. Claude said: “It’s fantastic to be here and a great privilege to be doing Hibiscus at Gleneagles for one night. The set up here is fantastic and the staff are fantastic too.” Sat Bains will cook tomorrow night and will be showcasing his own take on the best seasonal Scottish produce. He said: “The produce is incredible. I’ve got Scottish scallops, Scottish roe deer and Scottish wild salmon just coming into season. I’m a big advocate of Scottish produce being some of the best in the world, that’s why I use some of it in the restaurant in Nottingham.” Tom Kerridge will cook on the final night with a menu including treacle cured beef fillet with English lettuce, chili and chips alongside Hand and Flowers chocolate cake with salted caramel and muscavado ice cream. Asked whether the occasion might call for a bit of a celebration Sat Bains said: “We’re all on fitness regimes and we’re all in our forties now. Not drinking is the new drinking!” For jobs at Andrew Fairlie at Gleneagles see here