Fallachan

08/01/2025

08/01/2025

Delighted to be included in the !

What a lovely start to 2025. Well done to our of our team for this achievement, we’re looking forward to an exciting year ahead! 🍴

“Tucked underneath a small railway arch near the Kelvingrove neighbourhood, this genially run restaurant is a showcase for Chef Craig Grozier. The rumble of trains overhead only adds to the atmosphere as Craig engages with his small group of guests, all sat around one communal table in front of the open kitchen. The menu changes regularly, such is Craig’s commitment to showcasing the best seasonal Scottish produce, be it Barra scallop or Borders partridge. The punchily flavoured dishes can be paired with a thoughtfully curated wine flight.”

07/01/2025

Our Late Winter menu in our Fallachan Kitchen!

Join us from the 23rd January to enjoy the best of late winter produce. The new year cold waters brings an abundance of fish and shellfish, from Islay oysters to John Dory and Shetland mussels, paired with select produce such as the first of the Yorkshire rhubarb, the very early wild greens (three-cornered leeks) and the black winter truffle.

This menu can accommodate pescatarian diets with advanced notice.

Dinner // £95 PP (Thursday - Saturday 7pm)
Lunch // £65 PP (Saturday 12.30pm) *starred items*

Reservations now open, head to the link below to book!

https://fallachan-kitchen.resos.com/booking

24/12/2024

Wishing all of our customers who have joined us over the last year a very Merry Christmas! Our team are now finished for a break with their families and friends, returning on Friday 27th for dinner and Saturday 28th for lunch and dinner, before our Hogmanay celebrations next Tuesday, where we have a few spaces left for lunch.

Following Hogmanay we will be closed until Thursday 23rd January 2025, returning with our new late winter menu which is pescatarian friendly.

Still looking for a last minute gift? Our gift vouchers are available for instant email delivery via the link in our bio!

Merry Christmas! 🎄

20/12/2024

Quince, medlar cake, chestnut, Fallachan Heather ale.

A dessert of orchard fruits; light baked medlar sponge, served hot with a woodruff-poached quince, Fallachan heather ale made from heather that we collected in the summer on Islay, and finished with a clean, floral ice cream made with .farm milk and an ale caramel.

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17/12/2024

We’re hiring! We’re looking for a new restaurant manager to join our team!

Our restaurant manager will work directly running our Fallachan Kitchen, providing unique dining experiences for guests on our chefs table, as well as working with our private dining guests, in both our Fallachan Kitchen and on location throughout Scotland and the U.K.

In this unique and diverse role we require a dedicated and organised individual with a passion for produce and keen interest in wine service to complement our menus, who is ready to work with our diverse team to grow our unique offerings in 2025 and beyond.

Salary dependant on experience.
Email us at [email protected] to apply.

16/12/2024

We have some last-minute availability this week!

Join us this week for lunch or dinner in our Fallachan Kitchen, with an additional Festive Lunch service this Sunday (22nd December) to kick off your festivities.
We still have some remaining availability this coming Thursday evening, Saturday lunch & dinner and a couple of seats for Sunday.

Before we close for a short break in January, our team will be opening additional services on Monday, 23rd December, for our Festive Lunch, as well as lunch & dinner on Hogmanay, to welcome in 2025!

Head to the link below to book.
https://buff.ly/3VEKZpW

Pictured: Tunworth, east Lothian truffle, cauliflower and silver birch, alongside our Wudlan Old Fashioned, made with Askival rum, fenugreek milkcap, dandelion root & Douglas fir.

15/12/2024

Our Fallachan gift vouchers are now available for email & postal delivery! A perfect gift for your closest culinary aficionado this Christmas.

Head to the link below to order.
Order by 1.30pm on Friday, 20th December, for postal orders to arrive in time for the big day!

https://buff.ly/4gDyVxw

06/12/2024

Borders hare, buckwheat mole, conference pear & elderberry. Our final savoury course before moving to sweet dishes on our winter tasting menu, enjoying the very best of the Scottish game season.

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05/12/2024

Hogmanay dining in our Fallachan Kitchen! 🎉
Welcome in 2025 dining on our communal chefs table in the heart of our open kitchen, enjoying the best local produce of the season.

Swipe to view our menu and head to the link in our bio for bookings.

Lunch £75 per person (starred items) 12.30pm
Dinner £120 per person (inclusive of a glass of on arrival) 6.30pm

Sláinte!
Graphics: .studio

03/12/2024

Last minute availability this weekend!
Kick off the festive cheer with our Winter tasting menu in our Fallachan Kitchen.

Friday - 5 seats
Saturday lunch - 5 seats
Saturday dinner - 6 seats

Due to the nature of this menu, we can also accommodate pescatarian diets for our Winter menu offering.

Head to the link in our bio to book!

01/12/2024

Reservations are now open for our Late Winter menu in our Fallachan Kitchen!
Following a short break in January, we will be returning for Late Winter from Thursday 23rd January until Saturday 29th March. Multi-course, hyper local lunch (Saturday only) & dinner menus, every Thursday - Saturday.

Head to the link below for bookings.

https://fallachan-kitchen.resos.com/booking

29/11/2024

Our chef and founder, Craig Grozier, has been included in Top 100 list for 2024, coming in at #35!

For more than 15 years, The List’s Hot 100 has curated one hundred of the most influential Scottish cultural contributors and dedicated an issue to celebrating them.

‘With a ferocious focus on seasonality, Grozier has been an in-demand presence as a consultant and bespoke dining chef for over a decade. Now, with Fallachan Kitchen, anyone can savour his curated evenings of precision and provenance from a railway arch near the SWG3 complex. It’s a unique offering for Glasgow’

Thank you, !

26/11/2024

Some highlights from our Winter menu;

- Salted cod, 4-year-old Mangalitsa back fat, Cheshire saffron and sumac flower; an umami rich taste of the Mediterranean to brighten the winter days, but crafted with ingredients from our shores.

- Our Octomore sourdough made with malts.

- Tunworth cheese, East Lothian truffle, cauliflower and silver birch. Reminiscent of a comforting cauliflower cheese elevated with Scottish truffle and an oxidised hit from our silver birch sauce.

- Hare from the Scottish Borders simply cooked on the grill with classic aromats

- Quince, medlar cake, chestnut and our house brewed heather ale, which captures the floral notes of summer with ripe peach and stone fruit, complimenting the floral notes of quince and the deep winter spice of medlars.

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22/11/2024

Hyper-local dining on our communal chefs table. We have a little remaining availability tomorrow lunch service, head to the link in our bio to book.

Six courses for £65!

14/11/2024

Snacks from our winter menu; salted cod, back fat, Cheshire saffron, sumac flower.

12/11/2024

Alongside our intimate Chefs Table dining space, Fallachan Kitchen, we also offer our Fallachan Dining private dining services, bringing bespoke experiences to your home or corporate event.

From canapé and drinks receptions to multi-day chef services, our services are the perfect addition to family celebrations and work events this upcoming festive season.

Head to the link below to find out more.

https://www.fallachandining.co.uk/private-chef

09/11/2024

Our heavily peated Octomore sourdough. Textured, flavourful, and malty but still delicately light. Served with cultured butter made from the whisky wash, creating the most buttery butter. 🧈