The Foodie Guide

Andrew Fairlie creates signature dishes in his intimate, two Michelin-starred restaurant, where every detail has been carefully planned to create a truly special experience - from the leather of the menus and innovative original art on the walls through to the specially selected French cheeses and Scottish-grown herbs.

Many of the ingredients for Andrew's gourmet menu come from the famous Rungis market outside Paris as well as from local Scottish suppliers.

The centrepiece is Andrew's signature dish "Smoked Lobster" which involves smoking lobster shells over old whisky barrels for up to twelve hours.