Gleneagles harks back to the golden era of railway dining in new restaurant
The Strathearn restaurant is set for a glittering relaunch following an extensive inhouse design transformation
Gleneagles has announced plans to relaunch its famous restaurant, The Strathearn, following a design transformation by its in-house creative team at London’s Ennismore Design Studio.
Inspired by the golden age of railway travel, the new-look restaurant will bring back the glamour and decadence of fine dining experiences of the 1920s
and ’30s, with new designs that will celebrate the elegant era.
A bespoke mosaic-floored orangery will offer panoramic views of the estate and the Ochil Hills across the seasons, while a new stage for musical performances will complement the elegance and drama of the rich décor – evocative of first-class carriage journeys in the early 20th century. A new kitchen-style breakfast servery will also double up as an occasional private dining space – breathing fresh life into the area that housed Gleneagles’ kitchen in the 1920s.
Dinner at The Strathearn will be a decadent affair, with traditional gueridon service, whereby guests can enjoy the theatre of having classic dishes – such as Gleneagles & Co Marrbury whisky barrel smoked salmon – finished at their table.
The new breakfast area, The Scullery, will offer healthy and hearty options from stations including a fruit and juice bar, a dairy and gluten-free area, avocado station and a cocktail and Bloody Mary area. Dishes will be made from local ingredients, including Gleneagles’ own sausages, haggis and carved bacon, and celebrate local produce cooked from the live kitchen, where chefs will make fresh pancakes and eggs to order.
The Strathearn will be overseen by Restaurant Manager Daniel Greenock, who honed his craft at Marcus Wareing’s Michelin-starred restaurant at the Berkley Hotel and the world-renowned three Michelin-starred Eleven Madison Park in New York. The kitchen brigade – led by Head Chef Jason Hardcastle, Executive Sous Chef Richard Dalgleish and Executive Pastry Chef Phil Skinazi, all overseen by Executive Chef Simon Attridge – will be creating the restaurant’s menus. Using the finest locallysourced and Scottish ingredients, the menus will celebrate classic French cuisine.