Fallachan Kitchen

Fallachan Kitchen—what an experience. I’m a big fan of their open-dining concept, where you can literally see everything, even the pot wash. I was very curious about how it would be, and he was doing a fantastic job—clean, tidy, and efficient. Starting with the dining setup, it’s a large communal table with comfortable seating for around ten people. I loved this, especially as someone who often travels solo. I got to meet new people from different places, have great conversations, and left feeling like I’d made many new friends. The menu created by Chef Craig Grozier was exceptional. All the courses were so good, but a few truly stood out. The dish that made me think “OMG” was the Raw Deer (elderberry, reindeer moss). The quality of the meat, the flavour, the texture—everything was outstanding. The sourdough, cured meat, and house pickles were also fantastic. The sprouted grains, chestnut, chanterelles, and lapsang souchong dish was my personal favourite . The Manor Valley sika deer was cooked to perfection, and the Roughway Farm apple dessert was absolutely lovely. A special shoutout to Sam, who prepared my drinks and explained each dish, what a legend. Even though the team is small, you can clearly see the smooth coordination between them. This is definitely a must-visit restaurant in Glasgow