The Strathearn restaurant to reopen following renovation
THE team behind Gleneagles is aiming to bring back the glamour and decadence of 1920s and ’30s fine dining with the relaunch of the resort’s Strathearn restaurant.
The space, which has welcomed Hollywood A-listers such as Vivien Leigh, Sean Connery and John Travolta as well as the Queen over the decades, will reopen on May 1 following a design transformation by the in-house creative team at parent firm Ennismore’s London design studio.
The design is said to pay tribute to the golden age of rail travel, when cities’ elite would take the train to Gleneagles to enjoy summer seasons of country sports and luxurious dining.
An outdoor theme in the restaurant has been augmented with the creation of a mosaic-floored orangery which offers views across the estate and the Ochill Hills.
The Strathearn will be run by restaurant manager, Daniel Greenock, who is returning home to Scotland having previously worked at the three Michelin-starred Eleven Madison Park in New York.
The kitchen will be led by head chef, Jason Hardcastle, and overseen by Gleneagles executive head chef, Simon Attridge, with the menu said to celebrate classically French cuisine and the best of the season.
On the drinks side, the restaurant will offer a 700-strong wine list and a choice of over 100 single malt whiskies.
Sharan Pasricha, CEO of Gleneagles and Ennismore, said: “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.”
