[1] Restaurant Andrew Fairlie is located within the Gleneagles Hotel near Auchterarder, Perth and Kinross, Scotland.

Fairlie was heavily involved in the design approach for the decoration, selecting a textured deep black-brown paint by Farrow & Ball for the walls.

Many of the design components featured in the restaurant are bespoke; the black crockery was created by John Maguire, as are the chandeliers and carpet.

[2] The restaurant leased a 2 acres (9,700 sq yd) walled Victorian-style kitchen garden, some 10 miles (16 km) away from the hotel.

[2] Following the introduction of a du marche (market) menu, Fairlie said that this allowed them to be more creative with a freeform plating style.

Following the launch of the vintage Krug Clos d’Ambonnay 2000, Fairlie and McLaughlin cooked for a barbecue party held in the restaurant's walled kitchen garden in 2015 by the vintners.

He said that the "delicate flavours of the loin meshing with the richer, darker tones of the juicy shin, and rounded off with the tender, velvety sweetbreads to produce an exquisitely balanced dish."

[9] In 2017, it became the first Scottish establishment included in Les Grandes Tables du Monde, a guide listing the most distinguished restaurants in the world.

She said "I am staggered to have won and I owe it all to the patience and skill of Andrew and of head chef Stevie McLaughlin, who mentored me."

They have more elegance in their cooking than guys, and because they have smaller, more delicate hands they can do better in plating up and presentation of small items like game birds.