Andrew Fairlie Interview
Chef Andrew Fairlie began his cooking career in Perth, Scotland before heading to London where he won a Roux scholarship to France with Michel Guerard and began his long and distinguished career. For the past four years Andrew has been running his own two Michelin-starred restaurant at the Gleneagles Hotel (www.gleneagles.com/index.aspx) in Auchterrader, Scotland.
Andrew is a chef who creates food with style and substance and who believes that Michelin is a real benchmark for many people wanting to reach the top of their profession. He has learnt from many long hours in his kitchen that you can only achieve this recognition through complete commitment to your craft, but the rewards can be immense.
How easy is it to find the right partnerships with local producers and who do you enjoy working with?
I have quite a few favourites and it has taken me quite a while to find the right food partners to work with. One of the people I should mention is my brother Jim who farms not too far away from Gleneagles. He has been incredibly successful in marketing his meat and his links with my restaurant and work in Scotland have been very useful. I actually use his Glenarm lamb on my menu and it has proved very popular.
How important is it to support and promote our Farmers' Markets?
I am a very big supporter of farmers' markets, particularly of the one in nearby Perth. It's a great place for me to explore and find new food suppliers. These events also fill a gap that I sometimes find when trying to work with food and drink producers.
Do you think we are witnessing a food a drink revolution in Britain today?
I wouldn't say it's a revolution but what we are witnessing is an evolutionary story with food. Food doesn't change over night it’s a process of gradual change. The Michelin Awards, Good Food Guide and more people taking an interest in food and all helping raise the profile of quality food and drink in this country.
What is your favourite seasonal food?
If I were to choose one food it would have to be lamb. It has improved so much over the past few years. I also think that organic food is catching on in Scotland but authenticity can sometimes be an issue.
Where do you like to travel to eat?
I do try and get down to London. When I am there I try to keep an eye on the competition. I do love Caprice in London and their style of cooking; they focus on the real pleasures of good food. Also, Café Adolfi in Scotland has a very agreeable style of dining and simple approach to cooking.
What sort of challenges do we have ahead of us in the restaurant business?
I think the public has a very good choice of restaurants at the top end of the market. Our real challenge is developing more restaurants that can service people who just want a good meal for a reasonable price. There are some encouraging signs that things are changing but we still have some way to go.
What plans do you have for the future?
Well, I want to carry on with my current project for a good few years yet. I really do enjoy being located at Gleneagles. Later this year, I am planning to publish a new book with recipes from my restaurant.