Stevie McLaughlin
Stevie is the head chef of Andrew Fairlie at Gleneagles, which now has two Michelin stars.
Stephen is currently Head Chef at the two Michelin Star Restaurant Andrew Fairlie at the Gleneagles Hotel.
After leaving school, Stevie undertook a two year course at Glasgow College of Food Technology.
In 2001, Stevie joined Andrew Fairlie at Gleneagles. Starting as Sous Chef, Stevie has made the transition to Head Chef and the restaurant has increased its AA Guide rating to Four Rosettes and been promoted to two Michelin stars.
Throughout his career, Stevie has undertaken stages in kitchens including The Waterside Inn, The French Laundry, Le Gavroche, The Capitol, Nico at 90 Park Lane and most recently Alain Ducasse at the Dorchester.
Stevie’s grandfather was in the Merchant Navy and was on the Donaldson liner, Athenia, which was torpedoed by a German submarine within a few hours of war being declared. His menu is about celebrating British cuisine and paying homage to people involved in the war.
