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‘Fat, pine and vinegars’: the building blocks of Fallachan, Glasgow

Menuwatch15 Aug 2024by Rosie Conroy

Three ingredients are the starting point for a flight of fancy from chef Craig Grozier, where complex flavours are created with local Glasgow produce. Rosie Conroy pays a visit

Fallachan-Dry-aged-duck-with-ramson-blackcurrant-leaves-and-hispi-cabbage.jpg

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