A new concept restaurant has opened in the West End set to bring people together and celebrate Scottish fare.

Fallachan Kitchen is the first brick-and-mortar restaurant for private dining firm Fallachan Dining.

Craig Grozier, chef and owner of the company, said: "Fallachan Kitchen is an intimate, communal and relaxed experience using the finest of Scottish produce that we source with our connections to fishmongers, scallop divers, gamekeepers, vegetable growers and foragers.”

The 45-year-old added: “It’s been a push to get the place open and we’re doing it all off our own backs, there’s no outside investment.

“We’re doing this with all our hard-earned money and put all of our time into it.

“I think it will be nice for people to come and experience it.”

Glasgow Times:

Glasgow Times:

The restaurant, tucked in a railway arch across from SWG3 on Eastvale Place, is designed as an open kitchen with a chef's table that seats 12.

Diners will get to meet Craig and the other chefs over the dining experience who will talk people through the food and where it’s sourced from.

Craig said: “We connect with the guests which is nice because usually as a chef you’re stuck in the back room.

“It’s like being in someone’s front room, but with chefs cooking for you.”

Craig, who has worked in high-end restaurants around the world, has been at the helm of the private dining company for 10 years.

He said: “I’ve cooked a lot for private clients and during Covid I realised that I missed having that connection.

“I also felt like things were really out of control.  

"We decided to get our own place that we could do all of our prep in for other parts of the business and also run the space as a restaurant at the same time.”

Glasgow Times:

Glasgow Times:

The restaurant will be open for select "Fallachan Nights" where diners will be served a multi-course tasting menu starting at £80.

This month, the menu features ingredients like Islay sea urchin, heavily-peated Octomore sourdough, hogweed snap, nettle and Borders hare.

A curated, seasonal drinks pairing and non-alcoholic pairing is also available to complement the menu.

Craig said: “The most important thing for us is connecting with the amazing produce that we have in Scotland and appreciating the craft that we are putting into the food that’s going on the plate.

“I want people to have a nice experience.

"It’s not stuffy, it’s approachable and at an approachable price as well."

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