The best of all that is great and quintessentially Scottish. And so, in every issue of The Gleneagle, we’re celebrating just that.
On a blustery day in September, we joined our Executive Sous Chef, Ian Syme, and Iain Campbell from our local fishmonger, George Campbell & Sons, for an adventure on the west co...
Wrap up in a cosy blanket, take a pew in our outdoor terrace, and get ready for the Champagne corks to pop!
Our Senior Fishing Ghillie, Gerry Rattray, has represented Scotland in elite level fishing five times, but he still remembers the day he caught his first salmon.