Renowned chef Andrew Fairlie is stepping down from his two Michelin-starred restaurant at Gleneagles due to a terminal brain tumour.

He has been fighting the illness since 2005 with chemotherapy, radiotherapy and surgery but was told in June no further treatment was available, The Times Scotland reported.

Mr Fairlie is now retiring from the restaurant, which he established in 2001, to arrange a wedding with his partner Kate White and spend time with friends.

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He said goodbye to colleagues in the kitchen on Saturday and will officially hand over the keys to the head chef Stevie McLaughlin, general manager Dale Dewsbury and his business partner Gregor Mathieson in February.

HeraldScotland: Andrew Fairlie Gleneagles Restaurant Secret Garden..Picture shows Chef Andrew Fairlie in the secret Garden Potting Shed.. 29/8/17. (Photo by Kirsty Anderson /Herald & Times) - KA..

Restaurant Andrew Fairlie at the luxury Pertshire hotel is the only one in Scotland with two Michelin stars.

Mr Fairlie told The Times: "Giving up my restaurant kitchen was the hardest part.

"The fact that I'll never be back, never have that buzz and atmosphere of the kitchen again, was very emotional.

"But it's dangerous for me to be there. I'd just be a liability."

He added: "I had so many sleepless nights worrying that my life's work would turn to dust.

"My worst case scenario was that Gleneagles would take back the space and give it to some other chef.

"I am very grateful that it is not the case and that my legacy will continue."

Sharan Pasricha, founder and chief executive of Ennismore, which owns Gleneagles, said: "We're immensely proud of all of Andrew's achievements including being Scotland's only two-star Michelin restaurant for the past 12 years, and are delighted to continue the legacy of such an important and cherished culinary icon through the renewal of our long-term partnership with the restaurant.

"Importantly, Restaurant Andrew Fairlie is a close-knit team of experts who share Andrew's vision, drive and passion for excellence, and who work tirelessly together to offer one of the finest culinary experiences in the world.

"We're confident that, under Gregor, Stevie and Dale's leadership, this deep-rooted ethos will be preserved, developed and enhanced for future guests, and we'll continue working closely with them to ensure it remains at the pinnacle of the global culinary scene."