Restaurant Andrew Fairlie

CNG Foodservice Equipment

Restaurant Andrew Fairlie at Gleneagles is one of the most celebrated dining destinations in the UK, holding two Michelin stars for almost two decades and carrying forward the legacy of one of Britain’s most influential chefs. As the restaurant approached its 25th anniversary, Executive Chef Stevie McLaughlin sought to invest in the future of the kitchen by creating a better working environment for the team while preserving the values and culture that have defined the restaurant since its opening. Working alongside a client relationship spanning almost 25 years, CNG Foodservice Equipment was entrusted with delivering a refurbishment that would improve workflow, communication, ergonomics and training opportunities without compromising the character of the kitchen that had helped build the restaurant’s reputation.

Rather than increasing the size of the kitchen, the project focused on using every square metre more intelligently. Detailed observation of service and preparation routines identified opportunities to create dedicated workstations, improve communication between sections and reduce unnecessary movement throughout the kitchen. Bespoke fabrication formed the heart of the design, with one-piece welded worktops, plinth-mounted installations and a consistent 1,000mm working height introduced throughout to improve comfort, hygiene and efficiency. Carefully considered solutions, from the redesigned lobster preparation station to collaborative prep islands and refined pastry, larder and pass areas, were all developed to support the restaurant’s commitment to excellence while making everyday working life easier for the team.

The refurbishment was delivered during the restaurant’s annual winter closure, leaving just two weeks to complete all building, mechanical, electrical and kitchen works before reopening to a fully booked dining room. Through meticulous planning and close collaboration between all parties, the project was completed on schedule and handed over ready for service. More than a kitchen refurbishment, the project represents an investment in people, craftsmanship and the continuation of a remarkable culinary legacy, ensuring that Restaurant Andrew Fairlie remains equipped to inspire, develop and support future generations of chefs for years to come.