Fallachan creates bespoke, seasonal dining experiences and unique, tailored events. Fallachan Dining was founded by Chef Craig Grozier in 2012. Seeking to broaden the horizons of his culinary knowledge, Craig travelled to immerse himself the food cultures of countries from Peru to Japan and found work in respected kitchens in Australia, Italy and Spain. Home and abroad, he has worked under mentors who have held Michelin stars and ran five starred establishments. Drawing from these worldwide culinary experiences, Craig has refined his technique to create his own style and philosophy of cooking – local, seasonal, wild and progressive. Although Fallachan is located in the city of Glasgow, we are firmly aware of and play an active part in the food industry all over Scotland and UK, particularly on the west coast. Wild food has an important part to play in Fallachan's dishes and creativity process. Foraging however, doesn't just take place out in the wilderness of Scotland but in the urban green sites, rivers and walkways you find all over Glasgow. Foraging for wild ingredients isn't solely part of Fallachan's sustainability ethos it is also a big inspiration for a lot of Craig's creations and a valuable resource to keep the Fallachan larder well stocked with interesting pickles, cordials, wines and dried plants.