Absolute belter of a shoot in Glasgow at the Michelin 2026 recommended Fallachan Kitchen this week.
Carney and Fleur headed up with Cream Content’s Victoria Furness to catch up with our beloved Craig and Rachel and the team at this unique twelve-seat communal dining Chef’s Table in Finnieston.
Nestled beneath the railway arches at Eastvale Place, Fallachan Kitchen is known for its hyper-local modern Scottish tasting menus and filming the meal prep had us dribbling into our viewfinders.
Rooted in the Highlands and inspired by 25 years of global travel and experience, Craig Grozier’s cooking celebrates the finest produce from Scotland and the British Isles creating food that is deeply connected to place. Fallachan Kitchen’s suppliers are local and considered and even watching the deliveries coming in will get your tummy rumbling. The menu at Fallachan changes constantly as so many of the ingredients are wild-foraged by Craig from Scottish landscapes, local urban green spaces, rivers and walkways. You might feast on fresh seafood from local shores like East Neuk crab or line-caught East coast mackerel with cucumber, sea succulents and Scots pine or Berkshire & Mangalstisa cross pork served with apricot, bee pollen and grumolo Radichio. The sample summer dinner tasting menu this week kicked off with a Ramstane Farm parfait Danish pastry, flowering currant and green plum. Jings, crivens, help ma boab – it’s all so good.
Sustainability is just baked in at Fallachan, part of its ethos – even the communal chef’s table is handmade – crafted from recycled scaffold boards by local merchants and the restaurant partners with sustainably aligned beverage makers, such as Telmont Champagne.
Craig, Lauren, Lewis and the team gave us such a warm, tasty, friendly welcome, we can’t wait to share their story.