Fallachan Kitchen is a 12-seat communal dining chef’s table.

Our menus change with the seasons, focusing on hyper-local, seasonal produce. At lunch, we offer a set three course lunch menu, including bread and petit four, for £50 per person. For dinner, we offer a multi-course tasting menu, priced at £125 per person.

Lunch is served Friday & Saturday at 12.30pm and Sunday at 1pm & 4pm. Dinner is served Thursday, Friday and Saturday evenings at 7pm.

Bookings are available for 1–6 guests, for 7+ we can offer private hire reservations 7 days per week. Please email us to book. Due to the nature of our dining experience, we can only cater for limited dietary requirements. We only can cater to pescatarian, vegetarian, gluten free and nut free guests with advanced notice. We cannot cater to dislikes.

Reservations are open for our Summer & Autumn menus until the 29th November 2026.

Sample Set Lunch Menu

Sample Summer Dinner Tasting Menu

Sample Autumn Dinner Tasting Menu

Drinks List

Wine List

BOOK HERE

Fallachan Kitchen - A wooden table with a black plate containing a green textured food item, and a larger white plate with a green liquid and garnished food item. There is a chair partially visible behind the table.

Fallachan Kitchen - A dessert plate with panna cotta and sliced strawberries, topped with a red disc.

Scottish lobster, isle of wight tomatoes, nasturtium flowers, scot's pine sauce.

Fallachan Kitchen - Chef Craig Grozier cooking food over open flames in a professional kitchen.

Fallachan Kitchen - Bartender pouring liquid from a jigger into a tall mixing glass with ice, next to a bottle of "BRUICHLADDICH".

Fallachan Kitchen - Chef using tweezers to garnish a dessert with small round elements on a brown plate.

Fallachan Kitchen - Chef pouring green sauce from a small pitcher onto a gourmet dish on a ceramic plate, featuring meat, vegetables, and garnishes.

A plated dessert with strawberries, cream, red sauce, and small red and green garnishes.

A tall glass of iced tea with lemon slices and ice cubes, with a metal straw, on a wooden surface.

Fallachan Kitchen - Chef Craig Grozier preparing a dish in a professional kitchen, wearing an apron and glasses.

Alongside Fallachan Kitchen, Fallachan Dining (founded by Chef Craig Grozier in 2012) extends the experience to private chef services, wild dining, corporate events, and hospitality consultancy for premium brands and establishments seeking advanced expertise and innate knowledge of food and drink.

Craig's commitment to innovative and intrinsic cooking and a deep-seated passion for what he does continues to be the driving force of the business.

CHITRA RAMASWAMY, THE TIMES

“A sensory dining experience that immerses you not just in the kitchen, but in Scotland itself.”

ROSALIND ERSKINE, THE SCOTSMAN

“If the chef's table comes from entertaining friends and family in a convivial space, Fallachan nails this while offering truly exciting dishes that tell the story of their Scottish locations in each bite.”

Due to the nature of our dining experience, we can only cater for limited dietary requirements. We only can cater to pescatarian, vegetarian, gluten free and nut free guests with advanced notice. We cannot cater to dislikes.

Bookings are available for 1–6 guests, for 7+ we can offer private hire reservations 7 days per week.