Stevie McLaughlin upholds with pride the legacy handed to him by his mentor, Andrew Fairlie, who passed away in January 2019. The Gleneagles Hotel is simply no longer imaginable without Restaurant Andrew Fairlie (est. 2001), a bastion of fine French and Scottish culinary tradition. Scottish lobster smoked for five hours over whisky-barrel chips is perhaps the dish for which Fairlie will be best remembered; it’s here along with such rare treats as roe deer loin in poivrade sauce.