Gleneagles Launches ‘The Strathearn Series’

A Series Of Collaborative Culinary Adventures Showcasing The Best Of Uk Rising Talent


New for 2020, Gleneagles introduces The Strathearn Series, four immersive gastronomic adventures for guests specially curated by Executive Chef, Simon Attridge. From January to April 2020, Simon will invite one chef each month to join him on a one-off collaboration of culinary minds, to bring guests a range of interactive dining experiences in a relaxed, open kitchen setting. Simon has hand-picked four of the country’s culinary rising stars, each of whom heads up independent restaurants across Scotland and the UK.


Hailing the next generation of chefs, each exclusive sitting of The Strathearn Series will see just 12 guests interacting over a one-off six-course menu with paired wines – curated by Simon and guest chef, working with the freshest seasonal, local produce. Served up in the open kitchen within Gleneagles’ newly-renovated The Strathearn restaurant, the evening’s festivities will begin with Champagne and canapés followed by a tour of the kitchen and wine room, a live showcase of the chefs’ skills and an open discussion on the dishes as they are being prepared.


27th January: Roberta Hall, The Little Chart Room – seasonal French & British cooking


Winner of the Young British Foodies Awards in 2018 and chef-owner of the celebrated, 16-seat The Little Chart Room in Edinburgh, Roberta Hall is one to watch. She runs her own restaurant with husband, Shaun McCarron, formerly Chef de Partie at Tom Kitchin’s Michelin-starred The Kitchin. Known for its small and season led menu, Roberta reveals: “I don’t come up with an idea and allow it to shape my menu; rather I wait to see what’s available and allow the produce to shape my ideas.”


10th February: Paul Graham, Sonder – Scottish & global culinary fusion



Sonder’s Paul Graham is previously of eponymous three Michelin-starred Restaurant Gordon Ramsay in London. An open plan dining and kitchen experience based around Scottish ingredients and global flavours, Sonder is one of the newest culinary hotspots in Edinburgh. Paul says: “I’m passionate about finding bold flavour combinations that people might not have considered before. For example, during grouse season use Szechuan pepper and combine it with sharp Scottish berries to complement the flavour of the meat.”


22nd March: Scott Smith, Fhior – hyper-local Scottish fare


Scott Smith is the owner of acclaimed Edinburgh restaurant, Fhior, a unique hyper-local dining experience where guests head in ‘blind’, not able to see the menu until they have eaten it. Defining his style as ‘modern Scottish’, Scott trained under Michelin-starred chef Geoffrey Smeddle at The Peat Inn near St Andrews and in 2016, revered food critic Marina O’Loughlin said of Smith: “a new Scottish star is born”. He has since been awarded a Caterer Acorn Award (30 under 30) and earned a spot within the coveted ‘Sunday Times Top 100 Restaurants’. Scott says: “my dishes are reactive to what’s happening on the outside and with our producers at that given moment.”


27th April: Sam Carter, Restaurant Twenty-Two – creative British cuisine


The finale of this collaborative series will see Sam Carter of Restaurant Twenty-Two stepping up on Monday 27 April. Formerly of some of the finest restaurants in the country including Gordon Ramsay’s Maze and Hambleton Hall, he is co-owner of Cambridge based Restaurant Twenty-Two, where seasonal British produce done simply is given a creative twist. Of his collaboration with Simon in late April, Sam says: “guests can expect an abundance of fresh spring flavours and colours.”


Of the new series, Simon says: “We want to break down the barrier between the restaurant and the kitchen by inviting guests to join in the fun. I want our guests to feel like they’re coming round to my house for a dinner party. As chefs, it’s important to be open to continual learning, and collaborations are a fantastic way to share skills and knowledge and develop ideas.”


“All our guest chefs represent different culinary styles and backgrounds, but they share a common passion for great food and the best seasonal produce. We’re delighted that many of the dishes we’ll be creating for the series will help us mark Scotland's designated Year of Coasts and Waters, by spotlighting and championing Scotland’s unrivalled natural larder of fresh, sustainable and delicious seafood.”


The Strathearn Series package costs £500 in January-March and £550 in April, including dinner for two guests at one of the events, an overnight stay in a Country Room and breakfast. 


www.gleneagles.com