Fallachan offers several options for a bespoke experience which is
tailored to the clients requirements.
Craig will personally meet with a client to design a menu based on seasonality and tailored to dietary requirements and occasion. If desired, Fallachan can also collaborate on the overall event management, offering experienced waiting staff, the advice and/or services of interior designer Kabe Design and the expertise of cocktail bartenders.
On the day itself, Craig or an appointed chef will arrive with raw ingredients to cook from fresh in your home or event space, for the afternoon or evening's dining. Wine, beer, spirit and cocktail pairings are also available on request.
Fallachan has taken on projects as diverse as creative curation of a food festival, tailored canapé events and educational food and drink academies. Craig provides a tailored approach to each event through close collaboration from the outset. He will offer his advice on a range of areas in event conception, design and execution. This can range from the design of menus and dining experiences to the organisation of food and drink partners for your event.
Fallachan works with a variety of clients in the food and drink industry in Scotland and internationally.
Our consultancy is based on a collaborative structure through which Fallachan aims to work with and along side our clients to help them achieve their aims and objectives. The service provided by Fallachan is completely tailored to the client but is designed so as to remain flexible throughout the duration of the project.
Direct communication with Craig is established from the beginning and he will remain involved in the project until its completion. His passion and commitment to high standards are evident in his work and portfolio of clients, such as Kiehls, Glasgow Life and The Botanist Gin.