Eighteen years ago, Craig Grozier arrived in Edinburgh from his hometown in the Highlands to begin his kitchen career. This would lead to a classical training in the fundamentals of French cuisine in some of the best kitchens in the city.
Seeking to broaden the horizons of his culinary knowledge, Craig travelled to immerse himself the food cultures of countries from Peru to Japan and found work in respected kitchens in Australia, Italy and Spain. Home and abroad, he has worked under mentors who have held Michelin stars and ran five starred establishments.
Since founding Fallachan, Craig has continually sought to challenge himself by staging in restaurants such as L’Enclume, Hibiscus, Tom Aikens and The Ledbury. Drawing from these worldwide culinary experiences, Craig has refined his technique to create his own style and philosophy of cooking – local, seasonal, wild and progressive.