Reviews

“Stylish, excellent – value restaurant with rooms above on main road through village. Great food; tasteful, comfortable rooms. Chef/patron Fabrice Bouteloup a great chef and patron and all-round nice guy. Last year I sent them an incognito supermodel – she loved it too “

Scotland the Best 2012

“In what surely must be the prettiest part of Perthshire… its crowning glory is surely Barley Bree, voted Best Restaurant in the 2013 Scottish Restaurant Awards. Bare stone walls, ancient beams, wood-fired stoves and contemporary painted woodwork welcome diners in – and the floral theme is cleverly interpreted in the stunning presentation of the food. Chef patron Fabrice Bouteloup, from north-west France, offers a well-thought-out menu that showcases an appreciation of contemporary culinary trends such as foraging, pickling and cooking à la plancha. He uses local ingredients while remaining rooted in the classic French tradition; but here, uniquely, was a selection of eye-catching dishes that dramatically used colour to whet the appetite.”

Scottish Field

““Edging towards fine dining without being pretentious”, this “rustic” restaurant, in a “charming” hotel, has become an “established favourite” for visitors from Gleneagles and elsewhere.”

Hardens

“Courier review – Barley Bree getting the highest score ever…”

“Simply divine dining 19/20.”

The Courier & Advertiser

“Worth every penny. Classic and classy.”

“The food was simply perfect and I’d have no hesitation about rushing back to the Barley Bree for dinner. Dessert? Make sure you leave room. Don’t miss the amazing rhubarb crumble … Service was very slick.”

“Overall verdict? Excellent.”
Tam Cowan, Daily Record, May 2012


“Owners Fabrice and Alison Bouteloup have created something very, very special … Barley Bree wins the hearts, minds and tastebuds of everyone who visits.”
The Scottish Hotel Awards

“Fabrice creates amazing dishes … The depth of flavour and the tenderness of the lamb as it melted in my mouth was fantastic.”

“Forget the early morning call. Just wake up to the aroma of French bread baking.”

“It was only an hour’s drive from Glasgow yet felt as if I had been transported hundreds of miles away.”Susan Barr, Glasgow Evening Times, March 2012

“Quietly established itself as one of Scotland’s best and best-loved restaurants with rooms to stay in.”

“A brilliant, stylish gem of a place … we could not have enjoyed our visit more.”

“Fabrice’s cooking is outstanding … I wanted to eat every dish on the menu… We’ve rarely felt as welcome anywhere.”Magnus Gardham, Daily Record (January 2012)

“One of the few truly great, independent small-town restaurants in the country”Kay Cox, The Sun (December 2011)

“To say we ate well would be an understatement … the sort of dishes I find myself dreaming about long after the last petit four has disappeared”Mercy Breheny, The Scotsman(November 2011)

“Stylish, excellent value … Great food, tasteful and comfortable rooms”Scotland the Best 2012

“Warmth, personality and skilfully crafted food make for a winning formula at Fabrice and Alison Bouteloup’s popular restaurant-with-rooms.”The Good Food Guide, 2012