Fallachan Kitchen is a 12-seat communal dining chef’s table. Michelin recommended 2025.
Our menus change with the seasons, focusing on hyper-local, seasonal produce.
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. For our Spring menu, we can cater to pescatarian, 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. Please email us to book.
Reservations for Spring can be booked until Saturday 7th June 2025.
