You’ll find this elegant restaurant concealed within the world-famous Gleneagles hotel. It may be windowless, but the classically dressed room is an intimate spot, with contemporary still-life paintings on the walls. Tables are immaculately laid and an air of comfort pervades the room, but that’s not to say the atmosphere is in any way stilted or solemn. Head Chef Stevie McLaughlin leads the way in honouring the memory of Andrew Fairlie. The kitchen works well with the seasons and when you’re in this part of the world you don’t lack for prime ingredients, whether that’s scallops from Mull, Highland lamb or local venison. These ingredients form the focus of the French-based menu and add a sense of luxury and indulgence. Great use is also made of the Victorian walled kitchen garden, which provides plenty of leaves, vegetables and fruits.