Gleneagles has announced plans to relaunch its Strathearn restaurant in May following a redesign.
Overseen by owner Ennismore’s in-house design studio, the restaurant’s new look when it reopens on 1 May will be inspired by the first-class railway travel in the 1920s and 30s that socialites would have experienced travelling from London to Gleneagles. The restaurant has been closed since 3 January.
A mosaic-floored orangery will be created offering views of the estate and the Ochil Hills, as well as a new stage for musical performances and a new kitchen-style breakfast servery which will also double up as a private dining space.
Dinner at the restaurant will include service from dining trollies with whisky barrel-smoked salmon carved tableside, salads prepared and dressed, or ‘steak Strathearn’, Gleneagles’ take on Steak Diane, flambéed in front of guests on request.
The new breakfast area, the Scullery, will include a fruit and juice bar; a dairy and gluten-free area; an ‘avocado station’; game, charcuterie, bread, pastry and cheese displays; and a cocktail and Bloody Mary station. As well as local sausages, haggis, and carved bacon, chefs in an open kitchen will make fresh pancakes and eggs to order.
The Strathearn will continue to be overseen by restaurant manager Daniel Greenock, head chef Jason Hardcastle and executive chef Simon Attridge, with menus celebrating classic French cuisine and local, seasonal produce.
Sharan Pasricha, chief executive of Gleneagles and Ennismore, said: “As one of the final strands of our three-year design transformation, the renovation of the Strathearn restaurant was always going to be one of the most important phases of all. After years of meticulous planning, 12 months of interior design work and four months of careful renovation, we can’t wait to unveil the beautiful new look in May.”