Restaurant Andrew Fairlie

One of the greatest chefs of his generation, Andrew passed away in early 2019 following a long battle with illness and he will, of course, be hugely missed. We continue to support the legacy he left behind, supplying potatoes to the world famous, Gleneagles based restaurant carrying his name.


Andrew was a wonderful ambassador and friend to our business, and it has been a privilege to work closely with him for many years. He was one of the most renowned chefs in the world, yet he was always ready to help us promote healthy eating and shared many delicious recipes.

Andrew played a major role in transforming Scotland’s culinary scene. In 2001, he opened ‘Restaurant Andrew Fairlie’ at the world famous Gleneagles Hotel in Perthshire, which was soon regarded as simply the best restaurant in Scotland and holds two Michelin stars.


We are lucky to have had Andrew as an ambassador and we’re proud to continue to share his recipes with you which you’ll find here.

It is also with great pride that we are maintaining our relationship with the restaurant that bears Andrew’s name by working with the talented team that continue to run it, starting with long-serving head chef Stevie McLaughlin.

Stevie has spent almost his entire career working with and learning from Andrew, and has spent the last 11 years as Head Chef of Andrew’s eponymous restaurant at Gleneagles. Having risen through the ranks himself, he now takes great pride in nurturing and growing young talent in the kitchen.

Stevie’s desert island dish would be a whole braised turbot with mash potato. He’ll never forget his first taste of Joël Robuchon’s Purée de pomme de terre in Paris in his early 20’s – made with equal parts potato and butter and still one of the best things he’s ever tasted.  Proof that a great dish can sometimes be as simple as mash potatoes, brilliantly done.

Stephen McLaughlin

“I’m extremely proud to be continuing Andrew’s legacy and his culinary traditions, suitably representing the man himself. Working with aspiring young chefs, nurturing talent and developing the next generation of chefs with passion and honesty.” – Stevie McLaughlin, Head Chef

Michel Roux Jr

“Everything that comes into the kitchen has to be perfect.”

Michel Roux Jr’s love of good food and haute cuisine is matched by his passion for quality ingredients, which makes us doubly proud to have him as an ambassador.