Meal at Andrew Fairlie at Gleneagles

Meal at Andrew Fairlie at Gleneagles

at Andrew Fairlie at Gleneagles on 12 October 2014
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My first time to Gleneagles hotel and it is difficult to not be impressed with the grandeur of the bar and hotel itself.  The restaurant has a very modest entrance and inside is extremely calm and stylish.  That is sadly one of its negatives in that you almost have to monitor the volume of your table which impacts on the genuine relaxed feel you can have.  Above being asked to move from the bar to take our seat at the table as we were five minutes over the booking time (rare and not hugely accommodating to have experienced), the food was extremely refined.

However, the only stand out dish was most probably the lobster cut in half with butter and herb sauce.  And that is the problem – there was only one stand out dish and I had to access the photos to remember what I had.  The food was undeniably sexy and it was a lovely occasion all round no question; it simply lacked on the absolute power punch of the flavours.

However, the only stand out dish was most probably the lobster cut in half with butter and herb sauce.  And that is the problem – there was only one stand out dish and I had to access the photos to remember what I had.  The food was undeniably sexy and it was a lovely occasion all round no question; it simply lacked on the absolute power punch of the flavours.

I would recommend this restaurant for any special occasion for a couple or quiet celebration where you would like to be well and truly spoilt with style (as long as you are punctual) with a stay at the place if you like golf and a spa.  The place would work for any discreet or larger group of all ages, but now that I have done it, I have no real burning urge to get back unless in the area and need to stay over for a spoilt occasion.

https://major-foodie.com/andrew-fairlie-at-gleneagles/
https://instagram.com/richardbagnold

8 / 10

Gleneagles

Front driveway

Entrance to Andrew Fairlie

Menus

Dégustation menu

Amuse bouche

Foie gras

Scallops

Seabass

Mushroom ravioli

With truffle

Lobster and Krug

Accompanying bubbles

Three happy campers

Lamb

Grouse

Sweetbreads

Pear

Pre-dessert

Almond parfait

Chocloate & coconut

Petits fours