A key member of the team that helped launch one of Scotland’s most renowned restaurants has recently announced his departure after dedicating 23 years to the establishment.
Dale Dewsbury, who has been the General Manager at Restaurant Andrew Fairlie within Gleneagles Hotel in Perthshire since 2012, is well-known in the industry and beloved by diners. He has been part of the restaurant since its inception in 2001 and has worked closely with head chef Stephen McLaughlin to lead the restaurant after the passing of founder Andrew Fairlie in 2019.
Under Dewsbury’s management, Restaurant Andrew Fairlie has flourished, earning its first Michelin star in 2002 and a second star in 2006. The restaurant’s excellence was further recognized in 2017 when it became the first Scottish establishment to be included in Les Grandes Tables du Monde, a prestigious guide featuring the world’s most distinguished restaurants.
In 2022, Dewsbury was honored with the Michelin Guide Service Award, highlighting his exceptional contribution to creating unforgettable dining experiences. The following year, Restaurant Andrew Fairlie was named the top restaurant in the UK by Harden’s Top 100 Best UK Restaurants, as chosen by diners.
Despite his deep connection to the restaurant and its success, Dewsbury expressed his bittersweet feelings about leaving, emphasizing his pride in the restaurant’s growth and legacy. He credited the exceptional team and loyal guests for making his time at Restaurant Andrew Fairlie truly special.
Dewsbury’s departure marks the end of an era, but he is confident in the team’s abilities to carry the restaurant forward in innovative ways. After years of dedicated service, he looks forward to witnessing the continued success of Restaurant Andrew Fairlie from a diner’s perspective.
Dewsbury’s career trajectory, which began in Country House Hotels and led him to various prestigious establishments, culminated in his invaluable role at Restaurant Andrew Fairlie. His departure will undoubtedly leave a void, but his legacy of excellence and commitment to service will endure through the skilled team he leaves behind.
As Dewsbury prepares to bid farewell to the restaurant in December, the front-of-house team under the leadership of Ross Hunter, the restaurant manager for the past decade, will continue to uphold the standards of excellence that Dewsbury helped establish.
In recognition of his outstanding contributions, Kate Fairlie, director at Restaurant Andrew Fairlie, expressed her deepest appreciation for Dewsbury’s dedication, leadership, and creativity, which have significantly impacted the restaurant and its patrons. She commended Dewsbury for his commitment to excellence and wished him well in his future endeavors.
Restaurant Andrew Fairlie, located at Gleneagles in Perthshire, offers a culinary experience rooted in French cuisine with a Scottish twist, showcasing the best seasonal ingredients from Scotland. From winter shellfish to summer produce from the restaurant’s Secret Walled Garden, each dish reflects a thoughtful blend of flavors and creativity.
For those interested in learning more about Restaurant Andrew Fairlie and its offerings, visit www.andrewfairlie.co.uk.
