Fallachan believes we can only grow if we are aware of our own existence and the impact it has on the environment around us, both natural and human.
Although Fallachan is located in the city of Glasgow, we are firmly aware of and play an active part in the food industry all over Scotland, particularly on the west coast.
Wild food has an important part to play in Craig's dishes and creativity process. Foraging however, doesn't just take place out in the wilderness of Scotland but in the urban green sites, rivers and walkways you find all over Glasgow.
Foraging for wild ingredients isn't solely part of Fallachan's sustainability ethos it is also a big inspiration for a lot of Craig's creations and a valuable resource to keep the Fallachan larder well stocked with interesting pickles, cordials, wines and dried plants. To learn more about foraging and what Craig does with his wild produce, go to the Fallachan Blog.
Aside from our own foraged wild food our suppliers are key to the success and philosophy of Fallachan. We seek out local and sustainable producers and wholesalers who can trace back the origins of the food they provide either through the people they work closely with or through their own hands. All our suppliers have the same meticulous beliefs to the service they bring and we are proud to work with them
Fallachan creates unique and exclusive dining experiences for its clients. Our paramount focus is the food. Craig will consult with each individual client about their likes, dislikes, dietary requirements and own ideas about their ideal dining experience. A tailored menu using seasonal and wild ingredients is then created especially for that event.
Space is also an incredibly important aspect of each event whether it be in a client’s home or exclusive venue. Fallachan will work with the client to meet their aspirations of the look and atmosphere of the space whilst also generating ideas to complement the space. Fallachan can also collaborate with external partners, if desired by the client, to create a truly unique event.
Fallachan dining experiences are not only about eating. Fallachan aims to educate its diners through terrior, seasonal and locality thereby demonstrating the abundance of food on offer in Scotland’s natural larder. Fallachan also works with small, artisan, sustainable and progressive producers from Scotland and the UK to highlight the truly exquisite food available on our own shores. Bringing these important elements together through progressive and innovative cooking, Craig aims to educate and inspire.
Sustainability, Food Poverty and Education are all important aspects of modern society which need to be given attention. Fallachan aims to champion sustainable practices, support oganisations combatting food poverty and contribute to education about food.
Fallachan believes that our awareness of the surrounding environment must also extend to actions. These social issues and concerns mentioned above have been identified by Fallachan because we, either directly or indirectly, impact upon them as a member of the food industry in Scotland.
Fallachan works with sustainable and responsible suppliers, thereby supporting sustainable and responsible ways of producing food. We also use social media streams to promote their produce and what they are doing. Keep an eye on our twitter, blog and facebook to find out more about the suppliers we use.
We live in a country where a shocking percentage of people live below the poverty line, spending less than 99p per day on food. Fallachan believes that we should therefore support the organisations which aim to alleviate the poverty some people face.
Concerns around healthy eating, diet and weight are always apparent in our media and society. Fallachan aims to contribute to the already vast amounts of educational schemes and services available for children about food, cooking and healthy eating. Whether this be through schools, training academies or community projects.