6th – 10th October
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 kitchens around the world, and working closely with sustainable farmers, fishermen and foragers, to forge his own beguiling vision of Scottish fine dining.
Dishes like ‘Aged Gigha Halibut, Sea Truffle and Neep’ and ‘Mallard, Elderberry Mustard, Winter Chanterelle, Mallard Haggis and Brown Sauce’ are an imaginative – and downright delicious – realisation of what’s possible when you combine razor-sharp technique with a unrivalled knowledge of local produce. Add to that the extraordinary drinks pairings that The Botanist’s Abi Clephane has created for the week – we’re talking Itchycoo Sours of rosehip, orchard fruit and ‘zing’, and peachy and tannic Nettle Gimlets – and you have all the makings of an unforgettable dining experience. Forget everything you thought you knew about Scottish flavours. Things are about to get wild…
In addition to the seven-course tasting menu, we will also be offering a drinks pairing of foraged cocktails from The Botanist’s resident mixologist Abi Clephane.
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.
From bona fide legends to the superstars of tomorrow, each week we welcome a new chef into the Carousel family.