Restaurant Andrew Fairlie, Scotland’s longest standing two Michelin-starred restaurant, has two familiar faces returning to its team.
Former assistant restaurant manager Xavier Brette rejoins the famed establishment as general manager while Fairlie front-of-house veteran John Preston returns as restaurant manager.
These appointments are said to mark a new chapter for the Gleneagles Hotel restaurant, which is celebrating its 25th anniversary this year, and has plans to collaborate with friends and partners in the industry to create special events throughout the year.
As assistant restaurant manager, Brette worked with the team for three years, while Preston worked in front-of-house roles for almost 12 years.
During this time, they both worked with Andrew Fairlie, Kate Fairlie and head chef Stevie McLaughlin, playing key roles in establishing the restaurant’s reputation for exceptional hospitality.
With a Higher National Diploma in Hospitality Management from the Hotel School of Mauritius, new GM Xavier has over 25 years of experience in fine dining, Michelin-starred restaurants, five-star hotels, and Relais & Chateaux properties in Mauritius, France, UK and USA.
Most recently, he was experience general manager/ resident manager at the five-star hotel with Michelin starred restaurant, Winteringham Fields in North Lincolnshire.
Restaurant manager John is a very well-known member of the Fairlie team, having first joined as a commis waiter in 2013, then progressing through the ranks to become head waiter in 2018 and assistant restaurant manager in 2022.
With a degree in International Business with Modern Languages from the University of Strathclyde, John has almost two decades of experience and has also worked in supervisory roles in the hospitality sector in Glasgow.
Head chef McLaughlin said: “’Having Xavier and John back at Restaurant Andrew Fairlie means so much to all of us. The team literally leapt out of their seats with joy when we shared the news with them!
“It’s always been our motto to work hard to be a better restaurant, but to have fun with it, and Xavier and John really understand and embody this. They’re highly skilled and professional – but both have a wicked sense of humour!
“We couldn’t be happier to have their support as we continue building on everything Chef Andrew created and all we’ve established over the last 25 years, particularly as we move the restaurant into a new era,” said McLaughlin.
“It’s a significant moment for us and I’m very much looking forward to seeing where it takes us.”
Brette commented: “I’m over the moon to be part of the Restaurant Andrew Fairlie team again.
“With 25 years of fine dining and exceptional hospitality experience, I’m proud of what I’ve achieved so far, but being back ‘home’ at Restaurant Andrew Fairlie is just incredible.
“I’m so happy and thankful to have John with me on this brilliant journey as we both had the privilege and honor to work with Chef Andrew, understand his philosophy and continue his legacy.”
Preston added: “I couldn’t pass up the chance to come back and work at a place which was such a big part of my life for so long – and getting to work with Xavier again was such a big draw, as he was assistant restaurant manager when I first started.
“I’m looking forward to developing the team and service, working in the ‘Andrew Fairlie way’ and meeting familiar guests again.
“We have introduced a slightly new way of working at the restaurant, and this will help to develop a quality team looking to provide the type of service that the restaurant has become renowned for and that our regular guests expect from us. It’s a very exciting time, and it feels fantastic to be back.”
Widely regarded as one of the finest restaurants in the UK, Restaurant Andrew Fairlie was awarded a Michelin star in 2002, within a year of opening, and the second star was added in 2006. This year, the restaurant retained two Michelin stars for the 21st consecutive year.
