We were invited to a preview of Fallachan Nights, a pop-up with a difference as Craig Grozier will not be bringing hot dogs, burgers or the latest fad to Glasgow but rather Michelin standard dining, of which the city is lacking. Craig will be teaming up with chefs such as Ian Scaramuzza, former head chef at hibiscus, and Graeme Cheevers from Martin Wishart to bring diners a culinary experience they have never experienced before.
Craig explained, “The idea for Fallachan nights came to me after creating one-off dining experiences on Islay. I was going out and picking wild ingredients that weren’t in abundance and I could only harvest enough to use for one dinner, the dishes and menus never two the same. Bringing a unique experience to the diner that they could only sample there and then at that one point in time picked locally, very fresh and in small quantities. This is unsustainable to do in a restaurant consistently therefore I decided to bring the same idea to Glasgow and Fallachan nights at Studio 93 was born, a one-off dining experience that constantly evolves.”
Slightly hidden away in the Westend of Glasgow, a mere 7 minute walk from Kelvinbridge Underground, Studio 93 is a perfect venue, and being a photographic studio it is a blank canvas for Craig to create the right ambience for the pop-up.
Whilst there we bumped into our chum Jehad from Grunting Growler. His beers and knowledge are always welcome, especially when he is offering a new beer from Drygate!
But it wasn’t just beer, keeping the foraging theme going there was a Botanist gin cocktail which went perfectly with the tasters of Craig’s dishes which were all amazing (sadly too dark for any decent photos) and expert forager, Mark of Galloway Wild Foods who we went foraging with last year was in attendance too.
Fallachan Nights at Studio 93 will see the venue transformed into an exclusive pop-up restaurant accommodating 30 covers. Guests can expect some of Craig’s signature dishes such as Herring in Oatmeal, Gooseberry Beer and Dill, Iced Milk Octomore Whisky Malts, Cloutie Dumpling with burnt spruce trunk vinegar all while enjoying wild cocktails from Scottish Gin specialist the Botanist.
Although the St. Andrews dinner is sold out there is availability for the following upcoming collaboration nights (Call 07988 581 006 for details):
Monday 8th February 2016
Collaborating with Graeme Cheevers from Martin Wishart (1 Michelin star)
Saturday 26th March 2016
Collaborating with Donald Mcrae from L’enclume (2 Michelin stars)
Saturday April 16th 2016
Collaborating with Ian Scaramuzza, former head chef at Hibiscus (2 Michelin stars)
As well as these pop-ups, Fallachan nights are also available for private hire on request.
