Although Chef Andrew Fairlie passed away in 2019, after a long battle with cancer, the flagship Michelin 2* Restaurant tucked away in Gleneagles Hotel still bears his name. Now toqued by Chef Stephen McLaughlin, who joined Fairlie's brigade at 17 years old followed by 26 years at his side, a pedigree including the Roux Brothers and Michel Guerard shows in food that looks simple but tastes fresh thanks to quality ingredients and skilled cookery. Staff matches the well-heeled clientele with fitting refinement, and it is wonderful to see nouvelle cuisine still embraced these days, especially in such refined environs.

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