Scottish Chef of the year, Andrew Fairlie, creates signature dishes in his intimate, two Michelin-starred restaurant, where every detail has been carefully planned to create a truly special experience - from the leather of the menus and innovative original art on the walls through to the specially selected French cheeses and Scottish-grown herbs.
As Andrew received much of his chef's training in the South West of France with Michel Guérard, the cuisine is unashamedly French but with a Scottish twist.
Many of the ingredients for Andrew's gourmet menu come from the famous Rungis market outside Paris as well as from local Scottish suppliers.
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