Speaking to The Times, Scottish chef Fairlie – who owns the country’s only two Michelin starred restaurant – said: “Giving up my restaurant kitchen was the hardest part (of his brain tumour).

“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.

“It’s getting harder to cope. But I feel very peaceful.”

The decision comes after years of chemotherapy, radiotherapy and surgery, but with no more treatment available, reports claim that “swollen hands, failing legs, fatigue and breathlessness mean that he can no longer man the kitchen”.

He will hand over the Gleneagles Hotel restaurant to its head chef Stevie McLaughlin, general manager Dale Dewsbury, and his business partner Gregor Mathies on 1 February 2019, in order to spend more time with his family and friends.

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.”