Grant

Renowned chef Gary Townsend is set to open his first solo venture, Elements in the Glasgow suburb of Bearsden.

Gary has been head chef at Glasgow’s 3 AA Rosette One Devonshire Gardens for the last six years with an illustrious career spanning 20 years. He’s staged at some of the UK’s most prestigious kitchens, including L’Enclume, Restaurant San Bains, Hibiscus and
The Kitchin. He then moved to Scotland, joining the team at Restaurant Martin Wishart, Cameron House, where he played an integral role in it gaining and retaining its Michelin star.

Based in the heart of Bearsden, Elements will be a simple, yet elegant fine dining restaurant that focuses on delivering exceptional food and service. Gary will utilise ingredients sourced from Scotland’s most committed producers and farmers, such as ABR Fine Foods in Bearsden; game from Millbank Farm, Lockerbie; and fresh shellfish and seafood from The Fish People, Glasgow.

Gary brings a touch of understated luxury to his first solo restaurant, with a natural ability to combine provenance and high-quality ingredients to create memorable and stand-out dishes. The 40-cover restaurant, which opens this spring, will serve an evolving tasting menu and la carte option for evening service, with the addition of a smaller four course menu at lunch. Including a vegan tasting menu as standard, Elements also aims to cater for a variety of preferences. The carefully curated wine list will feature new and old world wines, including organic and vegan bottlings, as well as a selection of premium non-alcoholic offerings.

Gary said:

“Opening my own restaurant has been a lifelong dream and has taken nearly two years of planning. My vision for Elements was always for us to be situated in the heart of a welcoming and tightknit community. With close friends in the area, Bearsden has always felt like my home from home, and I couldn’t think of a better location for us to be in.

“Our aim is to provide both the local and wider community with a new go-to for fine dining, delivering exceptional food and an unparalleled level of service, a special place where people can go to celebrate and create life-long memories in a relaxed and comfortable space.”

With around £400,000 of investment, Element’s new home will undergo a major refurbishment before opening, with the addition of an accessible WC and better utilisation of current floorspace for improved access. As the restaurant gears up for its grand opening, it will also contribute directly to the community, with the creation of 15 new, local jobs.

Follow Elements on Instagram and sign up to the newsletter on the website for updates.

Address: 19 New Kirk Rd, Bearsden, Glasgow, G61 3SJ

Kevin Dalgleish, chef-patron of Amuse in Aberdeen, and Calum Montomery, chef-patron of Edinbane Lodge on the Isle of Skye, will be returning to screens on Tuesday the 13th of February for their second TV appearance on Great British Menu. Kevin and Calum will be representing Scotland in the nineteenth season of the BBC cooking show, alongside a line-up of exceptional Scottish culinary talent. Their rivals include; Ajay Kumar, chef-patron of Swadish by Ajay Kumar, and David Millar, executive chef at Jupiter Artland.

Kevin Dalgleish says:
“Starring on  Great British Menu last year was one of the highlights of my career, so when I was asked to compete again this year, I jumped at the chance. I’ve been a huge fan of the programme ever since it first aired, and it has been such a joy to compete against such a seriously talented group of Scottish chefs. The support I received from customers, locals, and the general public last year was astonishing, and I’m really looking forward to everyone at home watching my journey on the show for the second time around. 

“This year’s brief was The Olympic and Paralympics, which was so much fun to play around with, and tie into Scottish sporting history. I’m looking forward to people seeing my creative interpretation of the theme through dishes that showcase Scotland’s natural larder.”

Calum Montgomery says:
“This year’s theme was an exciting one and gave me the opportunity to be creative in producing exciting dishes to showcase Scotland’s natural larder of which I am so proud.”  

“It’s been a pleasure to be back in the Great British Menu kitchens, it’s always a challenge under the pressures of the lights and cameras and such as a world away from my kitchen on the Isle of Skye. It was great to share the kitchen with such talented chefs across Scotland and I’m looking forward to the public and our loyal customers watching the story unfold’. 

The first episode of the Scottish regional heat is set to air on Tuesday, 13th of February, at 8pm on BBC Two and iPlayer. 

Holyrood Distillery has released a sherry cask edition in its award-winning rum line – Elizabeth Yard. The new release offers an unconventional rum blend, made from a distinct selection of rums sourced from three small independent distilleries from across the globe; and finished at Elizabeth Yard, Edinburgh.

Holyrood Distillery’s mission with Elizabeth Yard is to source rare and exciting rums from across the world, using only producers who use 100% locally grown sugarcane, before finishing these in the finest wood they can find. This ‘Sherry Cask Edition’ includes single estate molasses rum from The Philippines, blended with high ester pot still rum from Ghana, and aromatic cane juice rum from Vietnam. Each rum in the blend has been specially selected for its quality, and expertly blended for flavour. Refined in sherry casks, the result is a delicious combination of rich tropical notes, luxurious depth, and lingering warmth.

Distillery Manager, Calum Rae, says:

“Our sherry cask edition rum offers a more accessible option for people wanting to explore premium rum. With notes of foamy bananas, raisins and red fruits, this liquid is perfect sipped neat, and stands out like an island in the storm when mixed into a cocktail.”

Every element of the liquid has been carefully considered, including its packaging. While the Elizabeth Yard bottle shape is reminiscent of an original Navy Rum flagon, the vibrant pattern is inspired by the famous dazzle design – a pattern invented for, and applied to, naval ships as a unique form of camouflage. The packaging design pays tribute to the origins of Royal Elizabeth Yard and its relationship to the nearby Naval Bases on the Firth of Forth at South Queensferry, whilst also being evocative of those deep, warm, and rich sherry flavour notes.

Elizabeth Yard’s Sherry Cask Rum will be available to buy online and in-store from Friday 9th of February for £34. For all updates, please sign up to Holyrood Distillery’s newsletter via their website.

Recognised as Visitor Attraction of the Year at Icons of Whisky 2021 Awards and shortlisted as Tourism Destination of the Year 2022 at the Scottish Whisky Awards, Holyrood Distillery is located at the base of Arthur’s Seat.
For further information on the full product range and newsletter subscription, visit https://holyrooddistillery.co.uk/