The Gleneagles Hotel Auchterarder, Perthshire PH3 1NF, Scotland

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(USA & Canada) Call 1 800 745 8883
(Austria, Belgium, France, Germany, Ireland, Netherlands, Norway, Spain, Switzerland, UK) Call 00800 10 10 11 11
(Japan) Call 0120-086-230 toll free (Japan Only)
(Italy) Call 800 822 005

All Other Countries

Dining

Andrew Fairlie

Andrew Fairlie is Scotland’s only two Michelin star restaurant, offering a sumptuous setting for an unforgettable meal. The celebrated chef selects ingredients from the best local suppliers, resulting in outstanding French-Scottish cuisine that includes dishes like his signature smoked lobster, which is infused over whiskey barrels for 12 hours.

Awarded: 2-Michelin Stars

Executive Chef: Andrew Fairlie

Manager: Andrew Fairlie

Hours of Operation

Daily, 18:30 - 22:00 hrs


Auchterarder

Dining

The Birnam Brasserie

Gleneagles' newest restaurant, offers all-day dining, serving the finest French-American brasserie dishes using seasonal and locally-sourced Scottish produce in an elegant, atmospheric and relaxed setting. With bistro-style décor, inspired by the grand Parisian cafés of the early twentieth century, brings a refined ambience to the space.

Executive Chef: Paul Heart

Manager: Tjeerd Kruiswijk

Hours of Operation

Daily, 08:00 - 22:00 hrs

For reservations call: (+44 1764) 694270
Auchterarder

The Dormy Clubhouse

The Dormy Clubhouse Bar & Grill offers gourmet versions of British bar food classics along with more exotic selections from the tandoor oven. The chic, cozy space features an open fire, comfortable furniture and views over the King's and Queen's courses.

Executive Chef: Craig Hart

Hours of Operation

Daily, 07:00 - 21:30 hrs


The Strathearn

The Strathearn serves classical cuisine in an atmosphere befitting the hotel's glamorous Art Deco origins. The award-winning chefs combine French techniques and recipes with Scottish ingredients like mountain lamb, game from the moors, salmon and aged beef. For breakfast, the restaurant offers a renowned buffet with traditional Scottish fare.

Executive Chef: Paul Devonshire

Manager: Paul Hughes

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