News you can trust since 1817

Restaurant Andrew Fairlie team win Michelin Welcome & Service Award 2022

Scotland's only two Michelin Star restaurant has been awarded a service and welcome accolade.

Published: February 15, 2022
Categories: ,

Ahead of the Michelin Star announcements for 2022, the special awards from the guide have been given.

The team at Restaurant Andrew Fairlie have been celebrated for their service with the Michelin Welcome and Service award for 2022.

Posting on their social media, the Michelin team wrote: "Dale Dewsbury & his team at Restaurant Andrew Fairlie @Gleneagleshotel win the MICHELIN Welcome & Service Award 2022 for their exceptional service, which anticipates guests’ every need with professionalism and warmth"

Dale Dewsbury said: “I’m humbled to have been recognised with this incredible honour from Michelin.

"The superb Restaurant Andrew Fairlie team works extremely hard to make the experience of our guests the best it can possibly be, and we all play a vital part in this.

"I’m proud of the offering we have and the exceptional food that we serve, and – as with all the team – I’m dedicated to making Chef Andrew proud and continuing his legacy.

"I’m thrilled that this passion and pride is visible to guests, and I’m sure Andrew would be raising a dram to us this week as we are to him.”

The restaurant retained its two Michelin Stars following the tragic death of Andrew Fairlie in 2019.

Lidl's Festival of Scottish gins is back - with drinks from £1.69

The Michelin Guide describe the fine dining restaurant, located within the Gleneagles hotel, as: "Refined cooking has a French heart and a Scottish soul and, while techniques are rooted in the classics, there are also touches of modernity."

As of 2021, there are 10 Michelin Star eateries in Scotland, which include five start hotel dining rooms and island restaurants - plus a star for Glasgow for the first time since 2004.

Glasgow's Stack & Still pancake restaurant set to open at Bonnie & Wild in Edinburgh

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related as well as hosting Scran, The Scotsman's food and drink podcast.

Let us know what you think

comments

Copyright ©2022 National World Publishing Ltd
Cookie SettingsTerms and ConditionsPrivacy Policy
crossmenu linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram