Shout to all pescatarians and seafood lovers!
Glaswegian chef Craig Grozier founded Fallachan in 2012, a tailored dining experience and a consultancy for premium brands. Craig has travelled and worked in Peru, Japan, Australia, Italy and Spain which have continually inspired his passion for cooking. He has staged at L'Enclume, Hibiscus, Tom Aikens, The Ledbury, Relae and many more. Drawing from these culinary experiences, Craig has refined his technique to create a colourful, alluring and elegant style of cooking.
From Thursday 25 to Saturday 27 February 2016, Edinburgh Food Studio is happy to welcome chef Craig Grozier to the hob. This collaboration is based on a seafood extravaganza, going beyond the well-known fillet, exploring the boundaries and outskirts of the sea world. Looking into worldwide recipes and playing with fermentation, we will bring to the table several ingredients to celebrate seafood's diversity and distinctiveness.
Come and explore the deliciousness of these ingredients at our standard price of £35 per person for our set menu.
To find out more about Craig Grozier.
Dinner begins at 8pm, and guests are welcomed from 7:30 to join us for drinks beforehand. To book a seat please contact email@example.com or call +44 (0) 131 258 0758.