Fallachan

25/08/2026

Perfect Laddie 🥃

The base spirit for this cocktail is a labour of love that we’ve been working on since last summer. We took the waste flesh and kernels from our apricot dessert from last August, and made an aged apricot liqueur.

This is combined with whisky and beeswax, which brings a delicate floral character to the drink and amplifies the flavour of the stone fruit. We shake the sour with whey, rather than egg which brings a creamy texture.

24/08/2026

Balbeggie Farm strawberries, sake lees and sweet vernal grass foraged from Pollok Country Park by our team.

When dried, sweet vernal grass has a distinct flavour and aroma of vanilla.

21/08/2026

Our intimate restaurant space is located on Eastvale Place, beside SWG3, Situated in a small railway arch, our open kitchen and dining space allows guests to sit right in the heart of the kitchen; watching the team at work with the distant rumble of trains over head from time to time.

Our aim is to create a unique dining experience, enjoying the best of Scottish food but in a relaxed, convivial space.

20/08/2026

Rare-breed Gloucestershire Old Spot pork; we use the whole beast, serving slowly cooked, succulent belly, loin, and a terrine of the head, blood and back fat, with wild Scottish spices.

Served with Roughway Farm apricots from Kent and girolles.

19/08/2026

Our Autumn menu at Fallachan.

Hints of autumn are beginning to emerge as late summer gives way to the new season.

The Glorious Twelfth signals the beginning of Scotland’s game season, and with it comes some of the country’s most exciting produce.

Expect the finest grouse from the Scottish Borders, hand-dived scallops from Barra, and East Lothian truffles, paired with our favourite preserves and ferments, carefully created throughout the summer months.

Bookings available now for our Autumn menu (September - November) click the link below to book.

www.fallachankitchen.co.uk

11/08/2026

Raw peas, elderflower, dog whelks, nasturtiums.

Podded raw peas, dressed in a juice made from the pods, seasoned with our house elderflower Champagne vinegar and elderflower oil, served with slowly-cooked dog whelks, a huge by-product of Scottish fishing that, most of the time, ends up on the continent. Finished with nasturtium flowers.

05/08/2026

East Neuk crab, cucumber, sea succulents & Scots pine.

We lightly cooked these incredible crabs landed in the East Neuk and accompanied them with a sauce inspired by the Mexican aguachile; a sauce made from cucumber, lime, coriander & fresh jalapeño.

We've taken this sauce as inspiration, but utilising ingredients much closer to home.

We use Bere Barley inoculated with citric koji, which produces citric acid on the grain. In turn, we ferment this in a saline solution, creating a liquid with strong citrus notes.

We then make a vinegar from Douglas fir needles, then combine the two to emulate the lime in the aguachile. This is all made with cucumbers grown in the East Neuk.

All these ingredients come together to taste like something from south of the equator, even though it's all from the north.

31/07/2026

Reservations are now open for Autumn in our Fallachan Kitchen.

After a bountiful summer, Autumn is all about using our preserves from the summer months, foraging for wild mushrooms and celebrating the start of the wonderful game season here in Scotland.

Our multi-course dinner tasting menu and three-course lunch menus will feature the best of the season, showcasing our Scottish favourites throughout. Reservations are now open for September-November.

We look forward to welcoming you to dine with us this Autumn. Head to the link below to book!
www.fallachankitchen.co.uk

30/07/2026

August additional opening hours 🍴
We're open some additional dinner services throughout August, come & join us for a bank holiday or midweek treat! (Select dates now available with a 20% discount on the menu price, too!)

Head to the link below to book!
www.fallachankitchen.co.uk

Fallachan is a intimate communal chef's table dining and bespoke private events. Featured in the Michelin Guide 2025. Established by Chef Craig Grozier in 2012, our food is created with inspiration from around the world, but the use of local, seasonal and sustainable ingredients is paramount.

21/07/2026

Highlights from Summer🍴