Perthshire’s five-star luxury Gleneagles Hotel has recorded a small fall in pre-tax profits.
The hotel, where double Michelin starred Andrew Fairlie is chef, saw pre-tax profits fall from £595,000 to £591,000. Turnover rose 3% to £36,716,000 over the year, but operation costs rose from £35,176,000 to £36,212,000.
This has been attributed to work being carried out in preparation for next year’s Ryder Cup.
Total directors’ remuneration was £374,000, down from £479,000 in the year previous. There was also a small fall in the total full and part-time workforce, down from 858 in 2011 to 851.