Andrew Fairlie And Gleneagles Sign Ten Year Contract

Andrew Fairlie and The Gleneagles Hotel are very proud to announce the signing of an unparalleled new 10 year contract for the continuation of Restaurant Andrew Fairlie within the famous hotel and resort. This considerable joint commitment recognises the phenomenal success of the partnership that has created Scotland's best restaurant, and the only holder in Scotland of the highly coveted two Michelin stars.

Andrew Fairlie commented that "since establishing the restaurant in 2001 our relationship with Gleneagles and its management team has flourished, and we are looking towards the next ten years with great excitement. This is an unprecedented length of commitment from the hotel which demonstrates the confidence we have in each other."

"With a new Spa, the Ryder Cup on the horizon and the ceaseless commitment to improving the resort, this is an exhilarating place to be. Although I will always be totally dedicated to my restaurant, there are other exciting joint opportunities with Gleneagles around the corner that will further enhance all that we do".

Gleneagles' general manager Bernard Murphy said: "With two Michelin stars Andrew's restaurant chimes with what we stand for because we want to offer our guests the best. He is a magnet for our customers. His contract was not due to expire until May next year but we wanted to secure him."

'STATE OF THE ART' NEW KITCHEN
Andrew continued, "The new contract coincides with our plans to take the restaurant to the next natural level, which will be based around the newly completed transformation of our kitchens. I have invested a significant six-figure sum on a state of the art bespoke cooking suite that allows us to do some pretty special things. It is one of only two in the UK, I believe."

"In these first few weeks my team have already embraced this new all-electric technology that gives us an incredibly accurate range of temperatures and cooking techniques. In conjunction with the pre-eminent stove designer in France, I have designed this multi-source suite to work in conjunction with both traditional cooking and modern techniques. It's truly amazing. I can't stop smiling when I'm cooking."

"There is also a social and environmental consideration to this investment as this suite makes the kitchen a much cooler working environment for my team, requires much less energy, and has dramatically reduced waste."

Asked whether this signalled the start of a quest for the highest accolade of three Michelin stars Andrew commented, "That is not really our aim. Actually, many great restaurants lose steam when they mature, but with this investment and the long-term support from Gleneagles, we can continually re-energise the restaurant, developing what we cook and how that influences the dining experience. I have a unique opportunity with such a well-established, young and dynamic team around me that we can constantly create and evolve. That's what gets me out of bed in the morning".

Article Source: http://www.free-article-info.com/ArticleDashboard

www.gleneagles.com/hotel/restaurants/andrew-fairlie

Please Rate this Article

5 out of 54 out of 53 out of 52 out of 51 out of 5 

Not yet Rated