Gleneagles harks back to golden era dining in new restaurant

Next month Gleneagles has announced plans to re-launch its famous restaurant, The Strathearn, following a design transformation by its in-house creative team at London’s Ennismore Design Studio.

Published 2nd Apr 2019
Updated 11 th Oct 2023

Inspired by the golden age of railway travel, the new-look restaurant will bring back the glamour and decadence of fine dining experiences of the 1920s and 30s with new designs that will celebrate the elegant era.

The creation of a bespoke mosaic-floored orangery will offer panoramic views of the estate and the Ochil Hills across the seasons, while a new stage for musical performances will complement the elegance and drama of the rich décor – evocative of first-class carriage journeys in the early twentieth century.

A new kitchen-style breakfast servery will also double up as an occasional private dining space – breathing fresh life into the area that housed Gleneagles’ kitchen in the 1920s.

Dinner at The Strathearn will be a decadent affair, with traditional gueridon service, where guests can enjoy the theatre of having selected classic dishes - such as Gleneagles & Co Marrbury whisky barrel smoked salmon - finished at their table.

The new breakfast area, The Scullery, will offer both healthy and heart options from various stations including a fruit and juice bar, a dairy and gluten-free area, an avocado station and a cocktail and Bloody Mary station.

Dishes will be made from locally-sourced ingredients, including Gleneagles’ own sausages, haggis, and carved bacon, and will celebrate local produce cooked from the live kitchen where chefs will make fresh pancakes and eggs to order.

The Strathearn will be overseen by Restaurant Manager, Daniel Greenock, who has moved home to Scotland having honed his craft at Marcus Wareing’s Michelin-starred restaurant at the Berkley Hotel and the world-renowned three Michelin-starred Eleven Madison Park in New York.

The kitchen brigade – led by Head Chef, Jason Hardcastle, Executive Sous Chef, Richard Dalgleish, and Executive Pastry Chef, Phil Skinazi, and overseen by Executive Chef, Simon Attridge – will be creating the restaurant’s menuswhich willcelebrate classic French cuisine and the best of the season.

Heading up the wine programme, Advanced Court of Master Sommelier, Jean-Marie Contestin – who formerly managed the wine programmes at the two Michelin-starred Gidleigh Park and Le Pont de la Tour in London – will oversee a wine list that has doubled in size to 700 wine labels. There will also be a choice of over 100 single malt whiskies on the menu.

Sharan Pasricha, CEO of Gleneagles and Ennismore, said: “As one of the final strands of our three-year design transformation, the renovation of The Strathearn restaurant was always going to be one of the most important phases of all.

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"After years of meticulous planning, 12 months of interior design work and four months of careful renovation, we can’t wait to unveil the beautiful new look in May.

“Originally known simply as ‘the Dining Room’, the restaurant has been a destination for decadent dining and lively celebrations since Gleneagles first opened nearly 100 years ago.

"It’s been cherished by generations of guests, so we didn’t want to radically change the fabric of the space or the spirit of the experience. Instead, we wanted to take the essence of The Strathearn and turn up the volume.

"By amplifying all the elements that are so well loved – the elegant décor, the history, the lively atmosphere, the culinary theatre and the exceptional food – the team has brought back the vibrancy, energy, playfulness and glamour of fine dining experiences a century ago.”

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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