The former chef of a prestigious Glasgow restaurant is opening his new venue next month.

Gary Townsend will open his first solo dining venture, Elements, in Bearsden on July 11.

It comes after an illustrious career working in kitchens such as L’Enclume, Restaurant Sat Bains, Hibiscus and The Kitchin, as well as six years as head chef of Glasgow’s 3 AA Rosette One Devonshire Gardens.

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The menu at Elements will showcase Gary’s passion for local produce, with handpicked ingredients from the surrounding area of Loch Lomond and the Trossach in his menus.

Highlight dishes on the opening tasting menu include North Sea cod loin poached in butter and served with cockles, white asparagus, courgette, cod dumpling buttermilk and miso.

North Sea cod loin(Image: Elements)

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Gary will also serve a Scottish lamb saddle featuring shoulder, sweetbread, BBQ gem lettuce, smoked aubergine, and chimichurri.

For dessert there is Amalfi lemon and Yuzu paired with Perthshire strawberries, preserved elderflower and basil. 

(Image: Elements)

Like the restaurant's name, the cocktail menu draws inspiration from the four elements.

Earth consists of classic Scottish gin, Downpour, blended with yuzu, lemon, lime and basil

Air includes Devaux Cuvée with red verjus, brambles and honey.

(Image: Elements)

Fire showcases Storywood tequila with mango, habanero and hibiscus and Water incorporates Auchentoshan 12-year-old whisky, Chartreuse Jaune, ginger and lime.

Along with perfecting the menu, the restaurant's interior has been refurbished following an investment of around £400,000.

It takes inspiration from Elements’ brand colours, featuring a palette of dark blues, lighter teal shades and burnt orange tones to create a warm and inviting atmosphere.

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Seating 36 covers, the space boasts smoked oak timber flooring and granite tops for the chef’s counter.

Seating is crafted with open brass frames and illuminated with warm white lighting, all upholstered in luxurious velvet fabrics. 

(Image: Supplied)

Gary said: “I'm thrilled to be preparing for our official opening. We have had a few setbacks in the renovation process, but that’s given me and my team additional time to ensure everything is just right.

"From sourcing bespoke, hand-thrown ceramics to collaborating with artisan craftspeople for the finishing touches, we are focused on every detail.

"I’ve spent a lot of time working on the dishes and testing exciting flavour combinations, and of course, getting out and about meeting some excellent local suppliers. I can't wait to share all of our stories with our guests soon.”

Elements will be open from Wednesday to Sunday.