Gleneagles hotel to relaunch the Strathearn restaurant

Iconic Scottish restaurant The Strathearn at Gleneagles will once again open its doors this May, following an extensive renovation with interiors inspired by the golden age of railway travel.

Founded in 1924, the hotel has welcomed numerous famous names over the decades, from Vivien Leigh, Sir Laurence Olivier and Sir Sean Connery, to John Travolta, Bob Hope and Her Majesty The Queen.

The restaurant’s new design is inspired by the golden age of railway travel, when glamorous socialites would travel from London to Gleneagles to indulge in seasons of country sports and decadent dining.

Created by Gleneagles’s own in-house design studio Ennismore, the new interior will pay homage the flora and fauna of Scotland and to the luxurious fine dining experiences of the 1920s and 30s.

A mosaic-floored orangery will offer guests views of the estate and the Ochil Hills, while a new stage for musical performances will echo the first-class carriage journeys of the early twentieth century.  The area that housed Gleneagles’ kitchen in the 1920s will act as a kitchen-style breakfast counter, as well as an occasional private dining space.

Traditional gueridon service from bespoke dining trolleys will add a theatrical touch to dinner service, offering guests the opportunity to see the team at work as they carve a Scottish smoked salmon, prepare and dress a salad, or flambé a ‘Steak Strathearn’ on request.

CEO of Gleneagles and Ennismore, Sharan Pasricha, said: “As one of the final strands of our three-year design transformation, the renovation of The Strathearn restaurant was always going to be one of the most important phases of all. After years of meticulous planning, 12 months of interior design work and four months of careful renovation, we can’t wait to unveil the beautiful new look in May. Originally known simply as ‘the Dining Room,’ the restaurant has been a destination for decadent dining and lively celebrations since Gleneagles first opened nearly 100 years ago.

“It’s been cherished by generations of guests, so we didn’t want to radically change the fabric of the space or the spirit of the experience. Instead, we wanted to take the essence of The Strathearn and turn up the volume. By amplifying all the elements that are so well loved – the elegant décor, the history, the lively atmosphere, the culinary theatre and the exceptional food – the team has brought back the vibrancy, energy, playfulness and glamour of fine dining experiences a century ago.”

Daniel Greenock, who has returned to his native Scotland following his tenure at Marcus Wareing’s Michelin-starred restaurant at the Berkley Hotel and the world-renowned three Michelin-starred Eleven Madison Park in New York, will take the helm as restaurant manager.

Using the finest Scottish seasonal and locally-sourced ingredients and celebrating classic French cuisine, the menu will be devised by a kitchen team led by head chef, Jason Hardcastle; executive sous chef, Richard Dalgleish; executive pastry chef, Phil Skinazi; and overseen by executive chef, Simon Attridge.

Advanced Court of Master Sommelier, Jean-Marie Contestin, former manager of wine at the two Michelin-starred Gidleigh Park and Le Pont de la Tour in London, will curate a wine list that has doubled in size to 700 labels. A selection of over 100 single malt whiskies will also be on offer.

The new breakfast area, The Scullery, will offer a choice of ‘naughty’ and ‘nice’ options. The ‘nice’ will provide guests with a fruit and juice bar, dairy and gluten-free options and an avocado station, whereas the ‘naughty’ will include game, charcuterie, bread, and pastries featuring Gleneagles’s own sausages, haggis, and carved bacon.  An open kitchen will see chefs make fresh pancakes and eggs to order alongside a cocktail station devoted to the Bloody Mary.

Porridge will also feature as a highlight on the breakfast menu, with guests choosing between an à la carte menu and a rich and indulgent version in The Scullery, based on an award-winning recipe and with a choice of decadent toppings.

A new honey station will offer local heather, clover, rapeseed and blended honeys sourced from hives based in the local countryside, with one of the producers less than 7 miles from the hotel. Gleneagles is installing eight of its own hives with a focus on producing honey from bees that forage upon the natural wildflowers, heathers and heathland of the hotel’s 850-acre estate, with the hope of collecting the first harvest of Gleneagles honey later this year.

The Strathearn reopens in May.

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