Our evolution

Michelin Guide
Since 2006
AA Rosette
since 2007

The beginning

The restaurant opened its doors in 2001 and quickly gained a reputation as one of the best in the country. Andrew's commitment to using locally sourced, seasonal ingredients, as well as his innovative approach to classic French dishes showcasing Scottish produce, earned the restaurant two Michelin stars, making it the only restaurant in Scotland to hold this accolade at the time.

Signature dish – Leeks with truffle
Sauce being served over a plate of food

Over the years, Restaurant Andrew Fairlie continued to evolve, creating a menu that showcased the very best in Scottish cuisine and allowed the team to flourish under Andrew's guidance. In 2019, following Andrew's passing, long-time protégé, Stephen McLaughlin, took up the culinary baton, working closely with the long estblished team to ensure that Andrew Fairlie's legacy lives on.

Under the stewardship of Stephen McLaughlin, Dale Dewsbury, and Kate Fairlie , Restaurant Andrew Fairlie has continued to receive critical acclaim, with the restaurant retaining its two Michelin stars and receiving numerous other awards. The restaurant remains committed to using the finest locally sourced and often home grown ingredients and showcasing the best of Scottish cuisine, while also incorporating McLaughlin's own culinary vision.

As much has changed, as much remains the same, and the core ethos of the restaurant has stayed very firmly rooted. Andrew wanted a restaurant that showcased the best of Scotland’s stunning produce and hospitality combined with the gastronomy he loved from France. He wanted a restaurant that was special, memorable, but never stuffy. A special place to meet, reunite, share memorable moments in a comfortable, stylish environment. These are the fundamentals of our future as much as our past.

Restaurant Andrew Fairlie is a unique restaurant, moving forward, ambitious and still improving, but indelibly linked to our founder in all that we do. We have a team constantly inspired by Andrew but now flying in their own right and proud to work in a restaurant that holds his name dear. The importance of craft, skill and flavour, combined with beautiful simplicity remain as our fundamentals and diners can look forward to this commitment to excellence in every visit.