Chefs - we're hiring!
We're looking for a Chef de Partie and Junior Sous to join our creative team.
Michelin or rosette experience advantageous, but not essential, though a positive mindset and eagerness to learn is! We work with some incredible Scottish and British produce, focusing on whole-animal butchery, preservation and fermentation.
Interested? Send us your CV at [email protected] 🔪
Bank Holiday Dining!
We're open for an extra dinner service next week to celebrate the long weekend for the Spring Bank Holiday ☀
Reservations are now open for dinner service on Sunday 24th May at 7pm - head to the link in our bio to book!
We pick gorse to use in our ‘Kissing Season’ white Negroni.
Gorse’s thorny branches guard the wee jewels that are its flowers. These flowers are exceptionally aromatic, with notes of coconut and vanilla. It works perfectly in our white Negroni, softening the bitterness of the Gentiane in our house Suze and bringing a bit of tropical sun into the drink.
If you ever wonder why it’s called kissing season, it is a reference to the old English saying that goes:
“When gorse is out of bloom, kissing is out of season”
Because gorse is always in bloom, and it’s always nice to be amorous. 💋 🌺
Each spring we salt rowan shoots inspired by the salted sakura blossom technique common in Japan. They’ve been left for a year to mature and mellow.
These rowan shoots are infused into a very buttery caramel creating a tasty roasted almond flavour then encased in tempered @bareboneschocolate Madagascan by our senior sous chef, Lewis. 🍫
To make this green, vegetal hiball, we use one of our favourite early spring ingredients - Alexanders. Introduced by the Romans, Alexanders were once grown as a garden herb and culinary vegetable throughout Britain, and have a flavour most similar to celery or lovage.
We muddle Iichiko Saiten Shochu with alexander leaves at the coldest possible temperature to preserve their green character, and combine with other ingredients that accentuate the pure flavour of the plant.
Created & shot by our bar wizard @samfish_98
Due to a large group cancellation for Friday night, we have lots of availability!
For all guests dining on Friday evening (1st May) we will offer a 20% discount on our menu price, meaning our multi-course tasting menu will be priced at £100 instead of £125!
Head to the link in our bio to book.
What better way to kick start the bank holiday weekend! ☀️
Our mushroom flatbread snack.
We dry all the trim from the mushrooms and make a tiny, wee sourdough flatbread seasoned with the dried trim. We grill these to order and top them with a fresh curd cheese we make in-house (think fancy Philadelphia!). We infuse wild garlic leaves into @mossgiel.farm milk before turning this into the fresh curds for a vibrant spring green curd.
All topped with sliced baby piopiono mushrooms from @glasgowmushroomco .
Our cured Cornish sardines are aged for 6 months. We only take the freshest sardines from @davidlowriefish , then we cure them in rock salt and @baronymillorkney Bere barley Koji.
We then store them in peated rapeseed oil to achieve a smoky, umami-rich anchovy-like finish.
Reservations are now live for our Summer Menu in our Fallachan Kitchen!
We will be closing in early June for a short period of restaurant renovations, before reopening on Thursday 25th June with our new summer menu, available to book until Sunday 30th August 2026.
Despite our northern climate, Scotland and the wider UK offer an abundance of exceptional produce, grown with care and skill by our suppliers, alongside a wealth of wild and foraged ingredients.
Expect rich, plump tomatoes, fragrant elderflower and sharp gooseberries, and of course outstanding Scottish strawberries, paired with an array of Scottish shellfish and seafood, as well as locally reared meats.
Bookings are available now via the link in our bio! 🔗
'Tis the season of flowering currant!
Flowering currant macarons, made by our Sous Chef Lewis, filled with a light whipped ganache that’s been infused with flowering currant and topped with a preserve of flowering currant. 🌺
