5 standout Glasgow private dining experiences

Chef Craig Crozier set up an open kitchen tucked under one of the many railway arches in Kelvinhaugh, a few doors down from SWG3. Fallachan’s seasonal tasting menus are love letters to Scotland through and through, enjoyed at a 12-seater communal chef’s table facing an open kitchen. It’s intimate, it’s an experience, and it’s all about the scran.

Fallachan offers a short tasting menu (available on Wednesdays) alongside its seasonal tasting menu, with Spring highlights such as trout belly and Tamworth pork fat rillette with preserved green elderberry and Jersey royal crumpet, and Balkaskie Estate hogget with whey, beeswax, and sea kale. The dishes taste as amazing as the plates look.

The restaurant is open for private hire 7 days a week.

Located at the Strathbungo end of Pollokshaws Road, Seven21 woos with its colourful Scandi interiors in a cosy nook of a wine bar, and its reasonably well-priced 5-course tasting menu at £45 per person. It’s the kind of restaurant where you feel shameless in taking pictures of the equally colourful plates and the art and wine bottles decorating the walls.

The recent tasting menu featured aromatic and fragrant red prawn and lemongrass curry, duck breast with cherry mostarda, duck and pistachio sausage, and radicchio with a port sauce. If pasta features on the menu, you’re really in for a treat, pal. Add wine pairing for another £35 and job’s done.

It’s cool, it’s casual, and it’s totally delicious.

For a Glasgow private dining experience with South Side hospitality, Seven21 is available for private functions.

No packets of crisps or mullets here, Hyndland’s The Clarence is more restaurant than pub, more than just a place to wash down a packet of Hula Hoops with a pint. This is elevated pub dining, complete with an oyster happy hour, grilled meats and seafood, a bevy of sauces, and a Sunday Roast menu that will keep you in the pub all afternoon.

The building harkens back to the high-ceilinged Glasgow tenements, but the interiors are modern, understated, and relaxed, with mood lighting that creates that ideal atmosphere. The wine menu is impressive, and the five different Old Fashioneds, including the mezcal version, are a delight. And the Sazeracs go down too smooth.

For Glasgow private dining experience of parties of 9 or more, The Clarence offers private and semi-private hire, including a reduced à la carte menu or fixed price or sharing menu.

Headed by Executive Chef Lorna McNee, Cail Bruich is at the forefront of Scottish fine dining in Glasgow, holding its Michelin star for the last several years. The Great Western Road restaurant offers seasonal multi-course lunch and dinner menus (£100 and £170 respectively) that sing with Scottish and further afield British ingredients.

Cail Bruich offers exclusive hire of the restaurant five days a week for up to 30 guests, and also offers a stunning chef’s table experience for two, with a view of the kitchen, and a surprise tasting menu at £235 per person. The dishes speak for themselves: West Coast brown crab with Granny Smith apple & Thai green curry, Isle of Skye langoustine, and Creedy Carver duck with Wye Valley asparagus and wild garlic – simple and beautiful.

The wee restaurant is cosy and candlelit, featuring exposed brickwork, wood paneling, and elegant modern furniture that curves and flows throughout the space. It’s a special occasion private dining experience and one of the finest on offer in Scotland.

You’d be hard pressed to find a Glaswegian who hasn’t yet experienced a meal at the Bothy, the long-standing Scottish restaurant is popular with weddings and private parties of all kinds. The exposed bothy stonework, wooden accents, floral arrangements, and candles create a place that feels removed from modernity.

The Scullery private dining room can accommodate up to 22 guests for an intimate private dining experience of rustic Scottish cooking with plating as picturesque as the bothy. The menu, with the likes of Ayrshire pork collar rillette, West Coast scallops, seared sea bass, and red deer loin, reads like a Scottish culinary map.