As a taste of what to expect when Fallachan Kitchen opens at Arch 15 at SWG3 in Finnieston this fall, Executive Chef Craig Grozier will first take over the venue’s Acid Bar on Friday 25th August.
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Guests are served a 9 course tasting menu reflecting the philosophy of Fallachan Dining, which works directly with farmers, gatherers, butchers and fishermen to create a uniquely modern Scottish style.
Dishes are made from local produce and include the season’s first grouse, homemade charcuterie, heavily peated octomore sourdough and Glasgow’s own Bare Bones chocolate.
Originally from the Highlands, Craig began his culinary career in Edinburgh and then traveled the world, drawing inspiration from diverse cuisines as he travels from country to country.
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He later returned to Scotland and used this expertise to launch Fallachan Dining in 2012 with a ‘clear vision’ to create a harmony between local, seasonal and wild produce.
After the plans for Fallachan Kitchen were announced, he said: “We are incredibly excited to preview the culinary offerings we aim to bring to Glasgow diners.”
“These pop-up dinners are a unique opportunity for us to share and give guests a taste of the full dining experiences that can be expected in our open kitchen space with just one table.”
“I have a passion for the craft of cooking and am excited to bring that ethos to our first preview dinner at Acid Bar.”
Slated to open in October, Fallachan Kitchen will reportedly function as a “multidisciplinary space” hosting culinary masterclasses and guest chef experiences, as well as private dining and restaurant bookings.
Tickets are available to book for the first Acid Bar pop-up event on Friday 25th August Here and cost from £80.
A second pop-up dinner will take place on Saturday 30 September and is available to book Here.