Aged twenty, Andrew was awarded the first Roux Scholarship, offering him the opportunity to train with legendary chef Michel Guerard at Les Prés d'Eugénie in Gascony. This profoundly influenced his culinary approach. After subsequent years in top Paris kitchens he returned with his family to the UK, eventually coming home to Perthshire in 2001 to open his eponymous restaurant at the Gleneagles Hotel and Resort.
In January 2006 Restaurant Andrew Fairlie became one of only eleven restaurants in the UK to be awarded two Michelin stars, and was voted one of the world's top ten 'Greatest Hotel Restaurants' by US Hotel magazine. In the same year, Andrew was voted AA Chef's Chef of the Year.
Sadly, Andrew passed away in January 2019, aged 55, after a battle with brain cancer. His influence transformed the Scottish culinary scene and his legacy will live on in the culinary world.
ANDREW FAIRLIE'S WHITE TRUFFLE RISOTTO RECIPE
The secret of the white truffle is its simplicity. Its got everything already, you don't have to do anything with it. I spend the year in anticipation waiting for September to arrive so that I can be the first to enjoy their unique flavour. For a gourmet, there's simply nothing else on earth like the white truffle.
This is my easy to follow white truffle risotto recipe. I hope you enjoy it as much as I do.
30ml extra virgin olive oil
200g carnaroli rice
30g fresh butter
150ml dry white wine
60g chopped shallots
80g Young Parmigiano Reggiano
600ml good chicken stock
40g Fresh White Truffle
Sweat the finely chopped shallots in an oil / butter mixture, and add the rice. Cook till translucent. Pour in the white wine and reduce until dry. Gradually add enough hot chicken stock to barely cover the rice and ladle in stock as it is absorbed, cooking for approximately 18 to 20 minutes. Finish off with fresh butter, Parmigiano and thin slices of freshly shaved white truffle.