Fallachan x The Botanist

6th – 10th October

“We have such amazing produce here. I’ve got a multitude of ingredients to play with, and the limits are your imagination, basically.’

Local, seasonal, progressive and wild to the core, Fallachan is the living embodiment of the breathtaking abundance and variety of ingredients that Scotland’s natural larder offers to those who know where to look. Raised in the Highlands, head chef and founder Craig Grozier has made it his mission to share the secrets of Scotland’s unique terroir, drawing upon his experience in the kitchens of L’Enclume, Hibiscus, The Ledbury, Relæ and Maaemo (among others), and working closely with sustainable farmers, fishermen and foragers, to forge his own beguiling vision of Scottish fine dining.

Dishes like ‘Arbroath smoked sea trout, preserved gooseberries, oyster cream and kohlrabi’ and ‘Gigha halibut, smoked Jerusalem artichoke, mussels, black garlic and sea vegetables’ are an imaginative – and downright delicious – realisation of what’s possible when you combine razor-sharp technique with a unrivalled knowledge of local produce. Forget everything you thought you knew about Scottish cooking. Things are about to get wild…

Fallachan’s week at Carousel is the first in a series of collaborations with some of the most talented forager-chefs from around the British Isles. Celebrating the endless creative possibilities of wild ingredients, the series is brought to you in partnership with our friends from The Botanist, an artisanal dry gin conceived, distilled and hand-crafted on the Hebridean isle of Islay using 22 hand-foraged local island botanicals.