Gardening on the menu for Scotland’s top chef Andrew Fairlie
Gardens Galore recently spent three months completely renovating the dilapidated space at Andrew Fairlie’s Auchterarder home. Having been brought up in flats as a child, then living in them all of his life prior to purchasing his house 18 months ago, this is the first garden the internationally acclaimed chef has ever owned.
Now Andrew spends at least an hour in his garden every morning enjoying a coffee prior to setting off to work. He now gardens at every spare moment, giving him much-needed respite from the intensive working environment of his eponymous two-Michelin starred restaurant at the Gleneagles Hotel.
Andrew, who lives with his partner Kate, had barely set foot in the garden since moving to their traditional sandstone house. The space had previously been used as a dumping ground for old oil drums, rubbish and boulders due to the amount of development in the area. But after extending their home and building a fantastic new kitchen overlooking the garden, Kate decided it was time to concentrate on their outdoor space.
After some online research, the couple met with Gardens Galore owner Jim Byiers and were immediately taken by his personable approach and were actively involved in the design process from start to finish. As a family business with a background in the construction industry, Gardens Galore, working in conjunction with Edinburgh based garden designer John Frater, was an ideal choice for a landscaping project of this scale.
Daily updates and regular progress reports throughout the project kept Andrew and Kate well informed. With a team of between two and four people working on site every day it wasn’t long before a real-life oasis had been created. The end result is a garden that not only ticks all the right boxes but also makes the most of the natural gradients and angles of the plot.
Now - despite his gruelling work schedule - Andrew does all the gardening himself, finding the experience immensely therapeutic after a hectic adrenaline-fuelled evening in the kitchen.