Scotland’s longest standing two Michelin-starred restaurant, Restaurant Andrew Fairlie, has appointed Californian James Ashton to the role of restaurant manager.
Originally from Santa Cruz in the US, Ashton is said to bring a wealth of experience to his new role, having worked in managerial positions for a wide range of fine dining and Michelin-starred restaurants across America and Europe.
Most recently, he was restaurant manager at Ängsbacka, a yoga retreat in Sweden. Prior to that he worked at two Michelin-starred restaurant, Horváth in Berlin; the Michelin-rated Olmsted in Brooklyn, and worked under two-star chef, Jean-George Vongerichten, in New York City.
Ashton started his career at Chez Panisse in Berkeley, California, with restaurateur Alice Waters, before working in high-end restaurants in Austin, Texas.
Chef director at Restaurant Andrew Fairlie, Stephen McLaughlin, said: “We’re all really pleased to have James join the team. He brings some diverse experience to the restaurant, along with fantastic energy and new perspective.
“He’s ready to lead the team in a positive way, while remaining respectful of what we’ve built up here over the last 25 years.
“James is committed to delivering – and exceeding – the high standards expected from Restaurant Andrew Fairlie, with a real understanding our culture and ethos.
“He really gets the importance of motivating and nurturing the team, while ensuring that every guest that dines with us receives the very best experience. We’re thrilled to welcome James to the Restaurant Andrew Fairlie family and look forward to seeing him progress in this role.”
Commenting on his appointment, Ashton said: “I’m truly excited to be playing a part in the Andrew Fairlie legacy.
“The restaurant has clearly been so well managed over the years, and the team is unimaginably impressive. We have a group of very skilled and curious individuals who are all so excited to be here and learn and carry this project along with me; they inspire me every day.
“Meanwhile, every guest is getting such a personal experience. Every single member of the team will have a part to play for each table, and I think that’s what this restaurant is all about. It’s a thoroughly warm, friendly, considerate experience.”
He continued: “Looking ahead, our head sommelier, Frenk and I share a vision of continuing the world class service and the traditional, beautiful legacy of warmth and kindness, while bringing it into the new era of dining.
“We won’t be making any big changes, we’ll simply make little tweaks here and there to make sure every guest continues to leave the restaurant having had the most incredible experience they could possibly have. I can’t wait to see where this takes us as a restaurant.”
