Andrew Fairlie, one of the greatest chefs of his generation, passed away peacefully on 22 January 2019 surrounded by his family. He had fought a long and incredibly brave battle with a brain tumour.
The positive impact Andrew has made – at home, and within his team, the global hospitality industry, and the culinary arts – is testament to his remarkable career and character. In addition to holding two Michelin stars for the last 12 years – an accolade that continues to set his restaurant apart in Scotland – he won the first ever Roux Scholarship in 1984; became the first Scottish Chef of the Year in 2002; was named AA Chefs’ Chef of the Year in 2006; and was one of only seven chefs in the UK to be named a Relais & Châteaux Grand Chef du Monde in 2011. Most recently, he took top honours at the 2018 Food and Travel Magazine Reader Awards, where he was crowned Chef of the Year.
Andrew’s wife, Kate Fairlie, and his daughters, Ilona and Leah, on behalf of the family said: “We are utterly heartbroken that Andrew has gone, but are so thankful we had this extraordinary man in our lives. He was a beautifully kind, generous loving son, father, husband, brother and friend, and enriched the lives of anybody lucky enough to meet him. He has taught us so many lessons in life, not least to be kind. He worked incredibly hard and his favourite thing to do was to create magic for us in the kitchen at home. We will miss his calm, wonderful spirit, his cheeky sense of humour and his loving nature.”
Speaking from Restaurant Andrew Fairlie, Stephen McLaughlin (Head Chef) and Dale Dewsbury (General Manager) said: “We are heartbroken that Andrew has gone, and our thoughts go out to Andrew’s wife, Kate, and his family. Our sadness is matched only by our tremendous pride in all his achievements, and our thankfulness that we had the opportunity to share in his life and career. We have lost our colleague, mentor and friend who was always on hand with great judgement, humour and inspiration. We will miss him terribly, but will take strength and huge pride in continuing to burn the flame of outstanding cuisine, service and culture that he established.”
Sharan Pasricha, Founder and CEO, Ennismore, said: “Andrew was a true visionary, and one of the most brilliant people I’ve ever met. His extraordinary achievements in the kitchen have paved the way for future generations, and he’ll always be remembered as one of the greatest chefs of his lifetime. He was a huge part of our Gleneagles family and we’ll miss him more than words can say. We’re incredibly proud to continue his legacy so that many more people get the chance to experience what made him a culinary icon.”
A private funeral will take place, and later in the Spring, a memorial service will be held at Gleneagles. Details will be released in due course.
