What are the opening hours?

Thursday 7pm - 12am Friday 7pm - 12am Saturday 12:30pm - 4pm 7pm - 12am

Fallachan

Fallachan is a distinctive hospitality brand based in Glasgow, encompassing two unique culinary experiences.

Fallachan Kitchen; an intimate 12-seat communal dining Chef’s table, & Fallachan Dining, offering bespoke private & corporate dining experiences.

06/06/2026

Fallachan x @1841.coffee!

From next week we are closing our doors for a couple of weeks whilst we complete a small refurb on the restaurant and kitchen space.

Whilst we’re shut, we will be popping up with our friends at @1841.coffee cafe & bar in Hyndland for a one-night-only menu on Saturday 20th June, with some delicious drinks from Grant & the 1841 team!

Swipe to see our menu (£50 per person) - bookings are available online now! Due to the nature of this menu we are unable to cater for dietary requirements.

Head to the link in our bio to book.

02/06/2026

Lightly steamed cod loin from Shetland on our current Spring menu, served with salted rhubarb, Alexanders and Denshead asparagus and a beignet made from the heads.

We have a few seats left for dinner on Thursday this week and lunch throughout the weekend:

Thursday 4th June, dinner tasting menu, 7pm - 1 seat

Friday 5th June, lunch tasting menu, 12.30pm - 6 seats

Saturday 6th June, lunch tasting menu, 12.30pm - 4 seats

Sunday 7th June, lunch tasting menu, 1pm - 6 seats

Head to the link below to book.

www.fallachankitchen.co.uk

01/06/2026

Our Summer menu is now live! Join us to try our new summer menu from Friday 26th June until Sunday 31st August 2026.

As usual, we have a vast selection of Scotland’s best produce.
Brown crab, dog whelk and sea succulents from the coast. From the fields, fresh peas and rare breed pork from our friends at the Free Company in Balerno. From the forest, wild chicken of the woods mushroom, sweet vernal grass, and the ubiquitous but eagerly anticipated elderflower!

14/05/2026

Chefs - we're hiring!
We're looking for a Chef de Partie and Junior Sous to join our creative team.

Michelin or rosette experience advantageous, but not essential, though a positive mindset and eagerness to learn is! We work with some incredible Scottish and British produce, focusing on whole-animal butchery, preservation and fermentation.

Interested? Send us your CV at [email protected] 🔪

13/05/2026

Spring highlights 🔥

12/05/2026

Bank Holiday Dining!
We're open for an extra dinner service next week to celebrate the long weekend for the Spring Bank Holiday ☀
Reservations are now open for dinner service on Sunday 24th May at 7pm - head to the link below to book!

https://www.fallachankitchen.co.uk/

08/05/2026

We pick gorse to use in our ‘Kissing Season’ white Negroni.
Gorse’s thorny branches guard the wee jewels that are its flowers. These flowers are exceptionally aromatic, with notes of coconut and vanilla. It works perfectly in our white Negroni, softening the bitterness of the Gentiane in our house Suze and bringing a bit of tropical sun into the drink.

If you ever wonder why it’s called kissing season, it is a reference to the old English saying that goes:
“When gorse is out of bloom, kissing is out of season”
Because gorse is always in bloom, and it’s always nice to be amorous. 💋 🌺

07/05/2026

Each spring we salt rowan shoots inspired by the salted sakura blossom technique common in Japan. They’ve been left for a year to mature and mellow.

These rowan shoots are infused into a very buttery caramel creating a tasty roasted almond flavour then encased in tempered Madagascan by our senior sous chef, Lewis. 🍫

04/05/2026

To make this green, vegetal hiball, we use one of our favourite early spring ingredients - Alexanders. Introduced by the Romans, Alexanders were once grown as a garden herb and culinary vegetable throughout Britain, and have a flavour most similar to celery or lovage.

We muddle Iichiko Saiten Shochu with alexander leaves at the coldest possible temperature to preserve their green character, and combine with other ingredients that accentuate the pure flavour of the plant.

Created & shot by our bar wizard

28/04/2026

Due to a large group cancellation for Friday night, we have lots of availability!

For all guests dining on Friday evening (1st May) we will offer a 20% discount on our menu price, meaning our multi-course tasting menu will be priced at £100 instead of £125!

Head to the link below to book. What better way to kick start the bank holiday weekend! ☀️

https://www.sevenrooms.com/explore/fallachankitchen/reservations/create/search/

Address

Arch 15, 8 Eastvale Place
Glasgow
G431FS

Opening Hours

Thursday	7pm - 12am
Friday	7pm - 12am
Saturday	12:30pm - 4pm
	7pm - 12am

Website

http://www.fallachan.co.uk/

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