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Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
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Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
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When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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Restaurant Andrew Fairlie.

Restaurant of a Grand Chef Relais & Châteaux in the country. United Kingdom,Auchterarder

Andrew Fairlie

Chef
Restaurant Andrew Fairlie Auchterarder PH3 1NF

‘A family of seven brothers and sisters with our parents busy full time. We kids had to take care of the home. My job was to get dinner ready for everyone. This was my passion and, after having worked in a hotel and restaurant as a washer-up, I decided that this was the path for me.
Being awarded a Roux scholarship allowed me to make all my dreams come true. I had the opportunity to train at Les Prés d’Eugénie, Michel Guérard’s legendary restaurant. An incredible piece of luck for a Scottish apprentice chef! After working at other major restaurants in Paris, a new opportunity opened up in my native Scotland. I was offered the chance of opening the restaurant at The Gleneagles Hotel in my own country, just down the road from home. This was an opportunity I couldn’t miss! Wild salmon from the clear waters of the River Tay, red grouse from the nearby moors and the renowned Aberdeen Angus beef... Since 2001, I have used my French classical techniques to craft the fine produce of my native Scotland. To sing an ode to the surrounding countryside and awaken all the senses.’


What was your most moving culinary experience?
To be presented to the Queen and all the G8 Heads of State, after having prepared a dinner to mark the close of the 2005 summit.

The most amusing kitchen incident you ever witnessed?
Seeing my sous chef, a sturdy man, fall on his bottom into a huge pot of tomato soup, which had been left on the ground to cool. I dashed off to stick my head in the fridge so I could have a discreet chuckle.

Your best piece of advice for amateur chefs?
Know how to use a knife, work with care and attention and do simple things well.