Fallachan Kitchen — Restaurant in Great Britain

I'm not sure where to start here apart from just acknowledging brilliance when you are lucky enough to experience it.!

We had never even encountered Fallachan Kitchen until around 3 months ago and are delighted that we have been lucky enough to do so. The years of passion, commitment , blood , sweat and tears required to reach this level of understanding of produce, methodology and overall kitchen craft just cannot be understated. We loved the seasonality and knowledge provided. Your passion for Scottish produce and the links you have created along the way with suppliers like , farmers, fisherman, wine makers and the like is really precious in these times! Not to mention your commitment and passion to Charcuterie which in itself is an art which was clear to see on the plate and upon eating. Again magic!

We'd like to give a special mention to Conor, who we thought was absolute quality with a vast knowledge and passion that was obvious to us and a real pleasure to experience, he really enhanced the evening We loved his relationships with the wine makers and the inside knowledge that came with the bonds he's forged over time. The Cocktails and wine pairings were so well thought out and unique to boot. Not to mention extremely tasty. The Ikejime Trout dish was off the charts, although we thought everything on offer was excellent. Wed rather not give too much away with pictures and the like, you just have to go and soak up the experience. The whole concept is well thought out and unique in its brilliance We doff our caps to you and the whole team Craig, superb indeed! An excellent experience from start to finish, so much so we've just re-booked to experience your summer offering in June. All the best, we wish you huge success...

Arrived at 7pm to be met by Conor, who took my wife and my self's coats, and led us to our seats. We were last to arrive so the table was already buzzing and we were warmly greeted by the other guests already seated. The food came in waves, accompanied with expertly paired wines. Conor went into fine detail to explain all the dishes and wines from their initial concept to the execution and all the local suppliers and some further afield. Head Chef Craig took the time to mingle and chat to each of the guests and he also went into some depth to explain the menu and his inspirations from his vast experience around the globe. his delivery was professional with a warm and humorous slant which was very refreshing and dismissed any pre conceived ideas of this level of dining being pretentious. I loved it but my wife, who is a "foodie" was raving about to her equally "foodie" sisters the next day and stated it was the best dining experience she has ever had. Trust me, it is not easy to impress my wife ;-) definitely will be back and if you have any doubts about giving this hidden gem a try, put them away and book a table, you...

So first of all the food is some of the best I've ever eaten. So much going on, it was mind blowing. The flavour and presentation was flawless. The service was exceptional. Loved the short conversation with chef before service. The waiting staff talked enthusiastically and you were kept well informed all the time. Cocktails were spot on with flavours we hadn't tried before. They were very much part of the experience. This is often overlooked in fine dining restaurants. The communal table was, in our experience, not ideal. We were sat between two rather odd couples. They didn't really make an effort with the vibe of what is expected in that setting. A gentleman sat beside me, who was smoking at least between every course, would come back to the table and blow his last mouthful of smoke across towards me. I really have no idea what he thought he was playing at. With a north American accent he constantly spoke quite loudly how Edinburgh would be better than Glasgow!!! We left before the petit fours and boxed out cheese up. I hope to return one day but with friends so we don't have that...