To most Glaswegians, SWG3 is the collective of events spaces and studios near the Clydeside Expressway that takes in a gigantic main space as well as the smaller Galvanizers Yard and Acid Bar. You’ll most likely think of club nights, gigs, street-art festivals and the like. Well, now there’s a unique food offering taking up residence in one of the old railway arches nearby.

Fallachan (the Scots word for a concealed store) is the ongoing venture of Craig Grozier, well-established as a private-dining and consultancy operation going back to 2012. Throughout, Grozier has focused on working directly with growers, foragers, butchers and fishermen, towards putting rigorously seasonal, modern Scottish food on the table. With his new bricks-and-mortar establishment, the good people of Glasgow can experience this philosophy. ‘The space will allow us to diversify our offering and allow us to cook in a more public-facing environment, which is something we have missed,’ he explains. It will also be the base for other elements of the business to continue.

There’s been some culinary presence in this area before, with Acid Bar hosting a rotating residency for Glasgow food outlets: currently bakers Cottonrake are following in the footsteps of TV chef Julie Lin’s Malaysian restaurant. In the build-up to opening in early December, Grozier has laid on a series of dining evenings called Fallachan Nights in that same space. Diners have enjoyed an eight-course tasting menu, including in-house charcuterie, Octomore whisky sourdough and the first of the season’s Borders grouse, with hedgehog mushrooms foraged by the kitchen team. Seasonality and locality are well-worn buzzwords, but at Fallachan the emphasis is striking.

Once they move into the arch itself, they’ll find a space that has lots of personality, with the quirk of trains passing directly overhead. But it’s not a locale with much footfall. Was this a concern? ‘We were looking for an intimate location that wasn’t too big or small,’ notes Grozier. ‘Could be an open kitchen and has a bit of character, which is actually quite tricky to come by.’

There are plans for lunch service at some point, but first the template will be similar to Fallachan Nights, principally pre-bookings with around six public nights a month. You can expect cookery classes and cocktail nights as well. Indeed, the drinks component of the Fallachan Nights series was as striking as the food, with concoctions such as So Fresh, So Green featuring Islay’s The Botanist gin. A sommelier talked the tables through their wines with Grozier doing the same with every course, while soul DJ Andrew Divine played vinyl 7”s at the side of the room. This is fine dining that’s both fancy and experiential. Welcome to the neighbourhood.

Fallachan Kitchen, Arch 15, 8 Eastvale Place, Glasgow,