Chef Craig Grozier has opened a new dining space, Fallachan Kitchen, in one of Glasgow’s up-and-coming spots, Eastvale Place, amongst the Clydeside railway arches adjacent to the SWG3 venue.
Chef Craig, originally from the Highlands of Scotland, is celebrated for his innovative, wild Scottish cooking and Fallachan Kitchen will be his first permanent restaurant site, running alongside his private dining business.
With a career spanning nearly 26 years, he honed his craft working in high-end restaurants in Scotland and around the world before coming back home and creating Fallachan nearly 12 years ago.
His new open kitchen, with a 12-cover communal chef’s table, will be a multi-functional dining space hosting a variety of culinary experiences on selected dates throughout the year. These will include seasonal tasting menus, guest chefs, workshops and tastings as well as the space being available for private hire.
Craig, and his chef team have a passion for foraging unique ingredients from across Scotland. One of Fallachan’s signature offerings is its House Charcuterie, including unusual ingredients such as game, Scottish bluefin tuna belly, Scottish spirits and wild plants.
The team also make their own Koji with heritage grain, Bere Barley, grown in Orkney, which is the catalyst ingredient behind so many key ingredients in Japanese cooking and sake.
Craig’s enthusiasm for both wild dining and sustainability is also evident in the beverage offering. Highlights include Telmont Champagne and cocktails from the Islay based B-corp certified Bruichladdich distillery which is also home to the Botanist Gin.
The drink pairings are curated by Sommelier, Conor McGeady and bartender, Ally Kelsey. Conor, who was previously assistant manager at The Gannet and has a WSET level 3, works closely with Craig to create each drinks pairing, seeking out wines, drinks and creative non-alcoholic serves, ensuring they complement the delicate flavours of his dishes.
Ally, who has over two decades of experience – which includes leading the team of White Lyan under cocktail titan, Ryan Chetiyawardana – creates a range of seasonal cocktails and drinks that pair with Craig’s menu.
Central to Fallachan Kitchen is the ‘chef’s table’, a 12-seat table crafted from recycled scaffold boards, made by local makers Glasgow Wood. The space has a ‘minimalist, industrial aesthetic in homage to its railway arch structure’, allowing guests to see the chefs at work.
Grozier said: “I couldn’t think of a better location to open my first restaurant than in the up-and-coming, creative location of SWG3. The area is very much a juxtaposition of past and present Glasgow, with the galvanisers’ yard, a nod to its industrial past, and with the artist studios and street art, a nod to the modern, creative city it is now.
“I always hoped to get a railway arch and turn it into a dining space; this one comes with the added bonus of feeling part of the vibrant community at SWG3 that showcases the best of Glasgow.”
