The Gleneagles Hotel, AUCHTERARDER, PH3 1NF
This vast pile has the look of a French chateau beamed into 850 acres of prime Perthshire, and Andrew Fairlie's restaurant makes it a world-class dining destination. The glamorous dining room boasts gold-framed artworks on black walls and sumptuous gold-hued fabrics, and completely turns its back on the fairways (there are no windows), offering nothing to distract from the culinary fireworks. The tasting menu delivers the full works experience with a wine flight option if all of the table are up for it, while the à la carte offers some half-dozen choices per course. A first course duo of roast pheasant and seared foie gras, their richness cut with pickled pear and Calvados jus, shows the style, while in another first course, scallops are roasted and partnered with slow-cooked pork, parsnip and apple purée. The technical dexterity and pinpoint accuracy continues with main courses such as roast and slow-cooked lamb with aubergine caviar and Parmesan, or a dish of turbot, say, is matched with marine mustard, oyster and champagne velouté in another winning combination of flavours and textures. The trolley of hummingly ripe cheese trundles along before dessert, as is the French way. Everything looks picture-perfect on the plate, through to desserts such as apple crumble soufflé with cinnamon ice cream and vanilla sauce, or another that sees milk chocolate mousse partnered with dark chocolate crémeux and redcurrant. Running to 300 bins, the pedigree wine list is big on Burgundy, Bordeaux and champagne, while the service is slick and professional from start to finish.
Tel: 01764 694267
Please quote 'The AA'.
Send an email
Days closed: Sun
Dates closed: 24-25 Dec, 3 wks Jan
Days closed for lunch: all week
Cooking type: Modern French
Chef: Andrew Fairlie, Stephen McLaughlin
Number of seats: 54
Accessible for wheelchairs.
Vegetarian meals available.
No children under 12 yrs.