A GARDEN FOR GOURMETS
Restaurant Andrew Fairlie, in the luxury Gleneagles Hotel in Perthshire, serves Scotland’s most distinguished dining. Established in 2001, it gained its first Michelin star within a year, and its second four years later – an accolade unique in Scotland.
Cooking at this level demands ingredients of the highest quality. In Scotland, Andrew Fairlie had access to world-class seafood, meat and game, but the missing link was garden produce, for which he had to rely on wholesalers, having found nowhere suitable for growing. Then, six years ago, he was put in touch with the owners of a Perthshire country house with an unused Victorian walled garden. He walked through a wooden gate on which a child had inscribed the words ‘Our Secret Garden’, and found the space he’d been looking for.
“The garden, which extends to two and a half acres, is an unusual horseshoe shape”
The garden, which extends to two and a half acres, is an unusual horseshoe shape. Against its south-facing wall, where a magnificent run of glasshouses once stood, there’s one surviving glasshouse, alongside a newer, lower structure. There are also a few old fruit
