Dale Dewsbury has announced his departure from Restaurant Andrew Fairlie, after a cumulative 23 years at the restaurant.
Well-known in the industry and much-loved by diners, Dale has been general manager since 2012.
He was a core part of the team that launched Restaurant Andrew Fairlie in 2001, when he was restaurant manager.
Dale and head chef, Stephen McLaughlin have worked together at the helm of Restaurant Andrew Fairlie following the loss of founder, Andrew Fairlie, in January 2019.
In 2022, Dale was named the winner of the Michelin Guide Service Award as part of the prestigious Michelin Guide prize ceremony.
The award was one of five awards which were established to demonstrate the Michelin Guide’s appreciation for the entire restaurant ecosystem, recognising that there is more to consider than the quality of food in creating unforgettable gastronomic experiences.
Widely regarded as one of the finest restaurants in the UK, Dale and the team have taken it from strength to strength.
Restaurant Andrew Fairlie was awarded a Michelin star in 2002, within a year of opening, and the second star was added in 2006.
In 2017, the restaurant became the first Scottish establishment included in Les Grandes Tables du Monde, a guide listing 170 of the most distinguished restaurants in the world.
In 2023, it was named as the UK's top restaurant in Harden's Top 100 Best UK Restaurants, an influential guide which ranks the UK’s best dining destinations as chosen by diners.
Dale started his career working in Country House Hotels, initially at Middlethorpe Hall in York.
However, he cites his time at Llangoed Hall in the Brecon Beacons working for Sir Bernard Ashley as a pivotal time in his career, moving from waiter roles to House Butler.
Within three years the team won the Hotel of the Year award from the AA, The AA’s Courtesy and Care Award for service, and a Michelin Star with Chef Ben Davies.
In 1996, he moved to Scotland to manage a Michelin-starred restaurant, Georgian Room on Loch Lomond, before moving to One Devonshire Gardens, where he met Andrew Fairlie.
Shortly after, he moved with Andrew to manage the front of house at Restaurant Andrew Fairlie.
Dale’s last service will be in December. The front of house team will continue to be led by Ross Hunter, who has been restaurant manager for ten years.
Commenting on the end of his time at Restaurant Andrew Fairlie, Dale said: “This has not been an easy decision, but it has been carefully taken over the last year.
“I will miss everything that is Restaurant Andrew Fairlie – especially the great team and our wonderful guests. Having seen the restaurant grow from an idea, into a reality and from a reality to an established point on the gastronomic map, a huge part of my heart will remain with the restaurant and Andrew’s legacy.
“However, with the restaurant performing as strongly as it ever has, and with a team of real quality, longevity and ability, I feel happy and ready to hand over the baton. I’m confident that they will take the restaurant forward in exciting ways.
“It’s been my privilege to be a part of Andrew’s vision for the restaurant and I will always be immensely proud of my small contribution to what has become a leading light of the Scottish restaurant scene. From here though, I look forward to following its continued success as a diner.”
Head chef, Stevie McLaughlin said: “We’re all saddened to see Dale leave. Anyone who has dined with us will appreciate the next level of excellence in service that he provides, and he has been central to the team and the restaurant from the very beginning.
“He’s certainly leaving a Dale-shaped space behind him, but he’s also leaving his exceptional training and culture, which will continue with the strong, talented team we have here at the restaurant.
“We wish him all the best enjoying some more free time, but he’ll always be part of the Restaurant Andrew Fairlie family.
Kate Fairlie, director at Restaurant Andrew Fairlie added: “As Dale prepares to embark upon this new chapter in his life, I want to express my deepest gratitude for everything he has done during his time as our manager.
“His dedication, leadership, creativity and passion have transformed not just the restaurant, but the experience of everyone who walked through our doors.
“Dale’s commitment to excellence has hugely inspired me, and I hope he takes this same energy into his new journey, bringing adventure, joy, and the relaxation he so richly deserves. Thank you from the bottom of my heart”.
Based at Gleneagles in Perthshire, the style of the cuisine at Restaurant Andrew Fairlie is French, influenced by the best of seasonal Scottish ingredients.
From shellfish at their peak in the winter months, to summer inspiration drawn from the restaurant’s own Secret Walled Garden which grows over 250 types of fruit, vegetables and herbs, immense consideration and creativity is given to each dish.
