Fallachan

Fallachan Fallachan is a distinctive hospitality brand based in Glasgow, encompassing two unique culinary experiences.

Fallachan Kitchen; an intimate 12-seat communal dining Chef’s table, & Fallachan Dining, offering bespoke private & corporate dining experiences.

Lunch at Fallachan 🍴Our new lunch offering has been going down a storm over the past few weeks. Join us for a three-cour...
16/09/2026

Lunch at Fallachan 🍴

Our new lunch offering has been going down a storm over the past few weeks. Join us for a three-course lunch at £50 per person, including bread and petit fours.

For those looking to linger a little longer, we also offer a selection of additional snacks and cheese, alongside our usual range of cocktails, wines and non-alcoholic drinks.

Our current menu features Chalkstream trout from Hampshire, partridge from the Scottish Borders, and locally sourced apples for dessert, though the menu changes regularly to reflect the seasons and the produce available.

Our new lunch offering is served every weekend, Saturdays at 12.30pm and Sundays at 1pm and 4pm for a late afternoon lunch.

Bar Nights at Fallachan! 🍸Join us on Sunday 4th October for a rare chance to try some of our favourite cocktails and sna...
14/09/2026

Bar Nights at Fallachan! 🍸
Join us on Sunday 4th October for a rare chance to try some of our favourite cocktails and snacks without a restaurant reservation.

We’ll be opening up the space for an evening of drinks, snacks and good times, with a few of our favourite creations from the past year making an appearance.

Bookings are available for 1–6 guests at 7pm or 8.30pm, with tables available for 1.5 hours. Your deposit includes an arrival cocktail and a bar snack, with plenty more available to try on the night. Expect drinks showcasing some of our favourite spirits, preserves and wild ingredients from the past year.

Fancy dropping by without a booking?
Walk-ins are welcome for standing drinkers, subject to capacity. Our space is small, though, so we recommend booking ahead to avoid disappointment.
And for our friends in the industry — 10% off for all hospitality staff.

Head to the link in our bio to book your seat!

We’re excited to be serving one of the great staples of the Scottish game season that we are all very proud of; the famo...
13/09/2026

We’re excited to be serving one of the great staples of the Scottish game season that we are all very proud of; the famous grouse.

We gently cook this over the grill whilst smoking the meat with blossoming heather.
In a nod to classical preparations, we accompany the bird with a sweet, rich parfait of the offal, on a base of the crispy skin for texture.

Grouse love to feed on wild highland blaeberries, the Scots word for blueberries,
so we thought it only fitting to accompany the grouse with our house blaeberry mustard, all tied together with a sauce of preserved blaeberry juice and wild chamomile.

A hen of the woods mushroom, foraged in Scotland, finishes the dish.

We think this exemplifies the cooking at Fallachan, as every component is truly a
wild ingredient.

Barra scallop, fermented bere barley, rosehips & cobnuts. A deliciously sweet, extra large scallop, grilled until carame...
11/09/2026

Barra scallop, fermented bere barley, rosehips & cobnuts.

A deliciously sweet, extra large scallop, grilled until caramelised, simply served with a sauce that we make from fermented barley and lots of butter, for a nutty, autumnal comfort.

This is complemented with fresh cobnuts from Kent and a simple condiment of rosehip purée, all seasoned with the smoked and cured roe of the scallop.

The nights are drawing in and, as we transition to our new Autumn menu, we're already looking ahead to the winter season...
07/09/2026

The nights are drawing in and, as we transition to our new Autumn menu, we're already looking ahead to the winter season.

We're delighted to announce that reservations are now open for our festive dining experiences, including both Hogmanay lunch and dinner celebrations.

To help make festive get-togethers easier, we'll be offering additional services throughout the season, giving you plenty of opportunities to celebrate with family, friends and colleagues in the run-up to Christmas and New Year.

Our diary is also open for private hire bookings. Ideal for family gatherings, intimate celebrations and small team events, our private dining space can accommodate up to 14 guests and is available for exclusive hire seven days a week.

We recommend booking early to secure your preferred date!
To make a reservation or enquire about private hire, please get in touch with the team via the link in our bio. 🍴

Perfect Laddie 🥃The base spirit for this cocktail is a labour of love that we’ve been working on since last summer. We t...
25/08/2026

Perfect Laddie 🥃

The base spirit for this cocktail is a labour of love that we’ve been working on since last summer. We took the waste flesh and kernels from our apricot dessert from last August, and made an aged apricot liqueur.

This is combined with wh**ky and beeswax, which brings a delicate floral character to the drink and amplifies the flavour of the stone fruit. We shake the sour with whey, rather than egg which brings a creamy texture.

Balbeggie Farm strawberries, sake lees and sweet vernal grass foraged from Pollok Country Park by our team. When dried, ...
24/08/2026

Balbeggie Farm strawberries, sake lees and sweet vernal grass foraged from Pollok Country Park by our team.

When dried, sweet vernal grass has a distinct flavour and aroma of vanilla.

Our intimate restaurant space is located on Eastvale Place, beside SWG3, Situated in a small railway arch, our open kitc...
21/08/2026

Our intimate restaurant space is located on Eastvale Place, beside SWG3, Situated in a small railway arch, our open kitchen and dining space allows guests to sit right in the heart of the kitchen; watching the team at work with the distant rumble of trains over head from time to time.

Our aim is to create a unique dining experience, enjoying the best of Scottish food but in a relaxed, convivial space.

Rare-breed Gloucestershire Old Spot pork; we use the whole beast, serving slowly cooked, succulent belly, loin, and a te...
20/08/2026

Rare-breed Gloucestershire Old Spot pork; we use the whole beast, serving slowly cooked, succulent belly, loin, and a terrine of the head, blood and back fat, with wild Scottish spices.

Served with Roughway Farm apricots from Kent and girolles.

Our Autumn menu at Fallachan. Hints of autumn are beginning to emerge as late summer gives way to the new season.The Glo...
19/08/2026

Our Autumn menu at Fallachan.

Hints of autumn are beginning to emerge as late summer gives way to the new season.

The Glorious Twelfth signals the beginning of Scotland’s game season, and with it comes some of the country’s most exciting produce.

Expect the finest grouse from the Scottish Borders, hand-dived scallops from Barra, and East Lothian truffles, paired with our favourite preserves and ferments, carefully created throughout the summer months.

Bookings available now for our Autumn menu (September - November) click the link below to book.

www.fallachankitchen.co.uk

Address

Arch 15, 8 Eastvale Place
Glasgow
G431FS

Opening Hours

Thursday 7pm - 12am
Friday 7pm - 12am
Saturday 12:30pm - 4pm
7pm - 12am

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