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We sat down with Michelin-starred Executive Chef Stephen McLaughlin of Restaurant Andrew Fairlie at The Gleneagles Hotel in Perth, Scotland.

As the only 2-Michelin star restaurant in Scotland — Restaurant Andrew Fairlie is sure to give you a culinary experience that will linger long in the memory.

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?

I grew up in Glasgow, about 45 miles outside of Perthshire. I have traveled most of Europe with much time in the South of France, Paris and Spain… and also Thailand. I have also taken extended trips to the West Coast of California, including San Francisco and Napa Valley where I was able to harvest grapes and produce wine. Everywhere I have traveled I have been able to experience various produce and incredible flavours, where learning about new natural ingredients is really what makes all my gastro trips so memorable.

Tell our readers an interesting fact or two about yourself.

My cooking style is all about the produce. Sourcing from Scotland’s larder is the best use of our country’s wonderful resources, fabulous and seasonal ingredients such as wild mushrooms and Game influence how I cook. Through travels, I’m also able to compare and try new and unique flavours constantly, which is important for stimulating ideas and developing dishes.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

My favorite food varies from day to day. It all depends on my mood and or the company, again it all comes down to the availability of brilliant produce. One day it could be a whole baked turbot at home, a bowl of steaming plump mussels or quite simply garlic mushrooms on toast. Generally, what I eat and cook revolves around generosity.

What are three ingredients that you simply couldn’t live without?

Easy. I could not live without good quality flaky sea salt, passion (as an ingredient), and people. We use passion as an ingredient as well as the people around us, such as our teams, who are a huge part of what we do. You take one of these “ingredients” away, it doesn't work. Understanding passion properly allows us to bring out the best qualities of each chef in the kitchen.

We love the art behind plating. What do you love about designing the perfect dish?

It all starts with the ingredients and by looking at a dish, I know how the dish is going to taste, but you have to make the dish simple enough to be enjoyed, it must never be too complicated. The presentation does not need to be elaborate and I never want to present food in an intimidating way. Personally, I prefer dishes not to be piled 4-5 ingredients on top of each other. You never want customers to ask, “what is that?” Simplicity is key. Everything on the plate needs to be complimentary and look beautiful as if an artist and talented chef have painted a picture.

Tell us about one of the most creative dishes you’ve created?

One of our most creative dishes at Restaurant Andrew Fairlie is our current Scotch lamb dish, where we use several cuts of lamb. The loin is roasted and covered with a spicy mustard and fresh herb brioche crumb. The offal is skewered with lemongrass and studded with black garlic then cooked over white hot charcoal. The lamb belly is smoked then confit, crispined for service and brushed with baba ganoush. We use sheep’s milk to make a dressing for a lamb’s tongue and truffle salad.

What is one of your greatest accomplishments and/or recent awards you've earned?

We are thrilled by our most recent award where we have been voted the number 1 in Hardens top 100 UK Restaurants. What makes this even more special is that it has been voted for by our paying customers. Restaurant Andrew Fairlie is also the only 2-Michelin star restaurant in Scotland, which we are very proud to say.

What are some of the latest trends you’re seeing in top restaurants across the globe?

I’ve been seeing a lot more casual dining in top restaurants, which is opposite of what we do. However, we offer fine dining in a very sharp, casual way, meaning our spirit is friendly and the welcome is warm. With us being a restaurant housed within the 5 star Gleneagles Hotel, we go out of our way to be very generous with our spirit and are always friendly.

What’s your favorite cocktail or beverage of choice?

On a working day, a hot strong double espresso and then when the weekend comes it’s large Gin & tonics all the way!

What do you love about being the Executive Chef of Restaurant Andrew Fairlie at The Gleneagles Hotel in Perth, Scotland?

The people within the team are what I love most about working here, their personality, characters and passion all encompass our day to day running of the business. Working with people like these make it easy to love my job. Surrounding yourself with fantastic people affects your day and makes it exciting and constantly full of learning. We work in a beautiful restaurant where every single detail has been thoroughly thought through. Every person we work with, whether it is a supplier, a waiter or a chef is here because they love what they do.

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