Glasgow’s hidden gem restaurant

Chef’s tables are an intimate way to immerse yourself in food and cooking techniques, and became all the rage in the 1980s. Based in a Japanese tradition of omakase, which means “I leave it up to you” and originating from the practice of chefs entertaining their family and friends where they worked, it breaks down some of the formality of dining and offers an experience you wouldn’t get at a normal restaurant.

This type of experience is making something of a comeback in some of Scotland’s best restaurants. Fallachan Kitchen, led by chef Craig Grozier, is the latest addition to this trend, which opened in a railway arch in Glasgow’s Eastvale Place in March. Each arch is occupied by a local business, including bakers, artists, galleries, independent shops, fashion designers, florists and musicians, showcasing the creativity of the community.

The centrepiece of this restaurant is a large wooden table created from scaffold boards by Community Wood Recycling enterprise Glasgow Wood, in front of the open-plan kitchen. This table, along with the innovative seasonal menus and curated drink pairings, creates a unique dining atmosphere that draws from the creativity and history of the area.