Fallachan

05/08/2026

East Neuk crab, cucumber, sea succulents & Scots pine.

We lightly cooked these incredible crabs landed in the East Neuk and accompanied them with a sauce inspired by the Mexican aguachile; a sauce made from cucumber, lime, coriander & fresh jalapeño.

We've taken this sauce as inspiration, but utilising ingredients much closer to home.

We use Bere Barley inoculated with citric koji, which produces citric acid on the grain. In turn, we ferment this in a saline solution, creating a liquid with strong citrus notes.

We then make a vinegar from Douglas fir needles, then combine the two to emulate the lime in the aguachile. This is all made with cucumbers grown in the East Neuk.

All these ingredients come together to taste like something from south of the equator, even though it's all from the north.

31/07/2026

Reservations are now open for Autumn in our Fallachan Kitchen.

After a bountiful summer, Autumn is all about using our preserves from the summer months, foraging for wild mushrooms and celebrating the start of the wonderful game season here in Scotland.

Our multi-course dinner tasting menu and three-course lunch menus will feature the best of the season, showcasing our Scottish favourites throughout. Reservations are now open for September-November.

We look forward to welcoming you to dine with us this Autumn. Head to the link below to book!
www.fallachankitchen.co.uk

30/07/2026

August additional opening hours 🍴
We're open some additional dinner services throughout August, come & join us for a bank holiday or midweek treat! (Select dates now available with a 20% discount on the menu price, too!)

Head to the link below to book!
www.fallachankitchen.co.uk

Fallachan is a intimate communal chef's table dining and bespoke private events. Featured in the Michelin Guide 2025. Established by Chef Craig Grozier in 2012, our food is created with inspiration from around the world, but the use of local, seasonal and sustainable ingredients is paramount.

21/07/2026

Highlights from Summer🍴

19/07/2026

Last month our bar wizard Sam made it through to the final 3 of the Remy Martin bartenders competition!

His drink, named Passenger Princess (inspired by the classic Side Car cocktail) featured Remy Martin VSOP, Cardamom Cointreau, Ginger and sand carrot juice.

Talking about his drink “I haven't had the opportunity to ride in a sidecar often, I usually just hang onto the back of the motorbike, but I do spend a lot of time as a Passenger Princess as the only guy without a car or license!
The drink has been inspired by my twin and by my best pal who also work in the industry, as well the people I work with. I would have never heard of sand carrots without them or learned how whey lactic fermentation works! We are an exceptionally collaborative restaurant, with the bar supplying many elements of the dishes and the kitchen providing all sorts of tasty trim and advice in return.
No drink that I make is mine alone, they have all been improved by working with the people I love and the passionate people I work with!"

Sand carrots have a sweetness that pairs wonderfully with the clean bright orange in the Cointreau and the stone fruit notes such as apricot found in Remy Martin vsop.
Cardamom plays wonderfully with the floral characteristics within the cognac and ginger with cognac is a wildly underrated combo.

18/07/2026

This summery take on a Gibson martini starts with a base of The Botanist Gin and Iichiko Shinwa Shochu, a delicate and floral spirit that perfectly complements the beach rose used in the drink.
We amplify the rose notes with our own sake lees vinegar. 🌹

Created & shot by our Bar Manager & creative 📸

16/07/2026

Back in June we closed for a few weeks to undertake a small refurb of our restaurant space, including installing a new kitchen suite, upgrading our guest bathroom, and finishing the space with new lighting, textured walls and oak panelling.

We're really pleased with the finished result; still maintaining our relaxed, communal dining experience but making the space lighter and brighter for our guests and team to enjoy.

We look forward to welcoming you back to dine with us in our tiny little restaurant. 🍴

15/07/2026

Our team is growing! We're looking for a new kitchen team member to join our small but mighty team.
Working with excellent Scottish and British produce, we're looking for an experienced chef from Chef de Partie to Sous Chef level, with an interest in foraged and wild ingredients.

If you're enthusiastic chef who is keen to be part of a close-knit team and develop in their career, we'd love to hear from you.

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

13/07/2026

Due to a series of outdoor gigs taking place beside our little railway arch at SWG3, our opening hours are a little different this week.

This week, we're open on Tuesday & Wednesday evenings for our Dinner Tasting Menu, served at 7pm.

This Sunday also marks the first 4pm service of our new Set Menu — the perfect excuse for a long, leisurely late-afternoon lunch.

As a thank you for your flexibility, we're offering 20% off the food menu price for all of these services: Tuesday at 7pm, Wednesday at 7pm, and Sunday at 4pm. Already booked? Don't worry - you'll still enjoy the discount!

If you've been looking for a sign to come and try us, this is it.
Head to the link below to book your seat.

www.fallachankitchen.co.uk

12/07/2026

Alongside our chef’s table restaurant, Craig and our Michelin-recommended team operate Fallachan Dining, our private dining and events company, founded in 2012.

Over the years, we've worked with a wide range of private and corporate clients, helping to bring brand activations, corporate events, birthday celebrations, gallery launches, intimate weddings and more to life.

From beachside feasts in the Scottish Highlands to cocktail and canapé receptions in the heart of Glasgow, we create bespoke dining experiences tailored to each client's vision, location and occasion.

For the past two weeks, our team has been working with guests at in Kippen, delivering cocktail and BBQ demonstrations alongside a three-course menu and BBQ feast across two special evenings.

Planning a celebration, corporate event or special gathering?

Get in touch to discuss how we can create a unique experience for you: [email protected]