Restaurant Andrew Fairlie appoints James Ashton as restaurant manager

James Ashton has been appointed to the newly created role of restaurant manager at the two-Michelin-starred Restaurant Andrew Fairlie at Gleneagles in Auchterarder.

It comes after Dale Dewsbury announced his departure fromt he restaurant after a total of 23 years in November last year.

Stephen McLaughlin, chef director at Restaurant Andrew Fairlie, told The Caterer the new role was created as there was a sense that there was “no way” the team could replace Dewsbury, who was general manager and director.

Originally from Santa Cruz, California, Ashton has held managerial roles across a wide range of fine dining restaurants across Europe and North America.

He was most recently restaurant manager at Ängsbacka, a yoga retreat in Sweden. Over the years, he has worked at the two-Michelin-starred Horváth in Berlin, Olmsted in Brooklyn, and Chez Panisse in Berkeley.

Ashton started his career as a busboy in Los Gatos, California, aged just 14. He held his first general manager role aged 21.

McLaughlin said: “We’re all really pleased to have James join the team. He brings some diverse experience to the restaurant, along with fantastic energy and new perspective. He’s ready to lead the team in a positive way, while remaining respectful of what we’ve built up here over the last 25 years.

“While James is taking on some of the management activities that Dale used to do, he is also working alongside our head sommelier, Frenk Trouw to lead the front of house team.”

Ashton added: “Looking ahead, our head sommelier, Frenk and I share a vision of continuing the world class service and the traditional, beautiful legacy of warmth and kindness, while bringing it into the new era of dining.

"We won’t be making any big changes, we’ll simply make little tweaks here and there to make sure every guest continues to leave the restaurant having had the most incredible experience they could possibly have. I can’t wait to see where this takes us as a restaurant.”

Restaurant Andrew Fairlie was awarded a Michelin star in 2002 within a year of opening. In 2006, it received its second star.

It recently completed a kitchen refit which has transformed work / life balance for the team.