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Digital Subscriptions > Kitchen Garden Magazine > 261 - June 2019 > A GARDEN FOR GOURMETS


Gaby Bartai visits a walled ‘secret garden’ in Perthshire which grows to Michelin-starred standards
Microleaf production: red amaranth, watercress, red and green tatsoi, komatsuna, Thai, purple and Genovese basil, red-veined sorrel, French thyme, Greek cress, Mexican tarragon
The cultivated area runs along the southfacing wall, where the reflected heat creates a benign microclimate

Restaurant Andrew Fairlie, in the luxury Gleneagles Hotel in Perthshire, serves Scotland’s most distinguished dining. Established in 2001, it gained its first Michelin star within a year, and its second four years later – an accolade unique in Scotland.

Cooking at this level demands ingredients of the highest quality. In Scotland, Andrew Fairlie had access to worldclass seafood, meat and game, but the missing link was garden produce, for which he had to rely on wholesalers, having found nowhere suitable for growing. Then, six years ago, he was put in touch with the owners of a Perthshire country house with an unused Victorian walled garden. He walked through a wooden gate on which a child had inscribed the words ‘Our Secret Garden’, and found the space he’d been looking for.

”The garden, which extends to two and a half acres, is an unusual horseshoe shape”

The late Andrew Fairlie in his Secret Garden
Picture: Restaurant Andrew Fairlie
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About Kitchen Garden Magazine

Welcome to Kitchen Garden Magazine In this issue: LEARNING ON THE PLOT ✪ This month we travel to Derby and a thriving allotment site that is inspiring city dwellers to grow their own A GARDEN FOR GOURMETS ✪ Garden writer Gaby Bartai visits a kitchen garden in Scotland which uses some surprising techniques to supply crops for a famous restaurant BOOST YOUR BIODIVERSITY ✪ KG regular Ben Vanheems explains why we should make space for wildlife on their plot And much more!