Gleneagles in Perthshire has relaunched its famous restaurant as one of the final strands of the hotel’s three-year design transformation.
The five-star hotel, owned and operated by Ennismore, has unveiled the new look of The Strathearn dining room, with a new design inspired by the ‘golden age of travel’.
The new restaurant space, which in the past has welcomed famous faces such as Sir Laurence Olivier and Sir Sean Connery, to John Travolta and Her Majesty The Queen, will aim to bring back the glamour and decadence of fine dining experiences of the 1920s and 30s.
Ennismore Design Studio has been responsible for the new look, installing a mosaic-floored orangery, a stage for musical performances and a new kitchen-style breakfast servery that will double up as a private dining space.
Dinner at The Strathearn will serve traditional gueridon service from bespoke dining trollies offering a selection of classic dishes that are finished at the table.
Sharan Pasricha, CEO 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.
“Originally known simply as ‘the Dining Room’, the restaurant has been a destination for decadent dining and lively celebrations since Gleneagles first opened nearly 100 years ago. It’s been cherished by generations of guests, so we didn’t want to radically change the fabric of the space or the spirit of the experience. Instead, we wanted to take the essence of The Strathearn and turn up the volume.”
The Strathearn will be overseen by Restaurant Manager, Daniel Greenock, who has moved home to Scotland having honed his craft at Marcus Wareing’s Michelin-starred restaurant at the Berkley Hotel and the world-renowned three Michelin-starred Eleven Madison Park in New York.
The kitchen brigade – led by head chef, Jason Hardcastle, executive sous chef, Richard Dalgleish, and executive pastry chef, Phil Skinazi, and overseen by executive chef, Simon Attridge – will be creating the restaurant’s menus.