Elements Glasgow

Nestled in Bearsden, a short hop from the centre of Glasgow, Elements Glasgow marks Gary Townsend’s first solo venture. This fine dining restaurant distils a seasonal philosophy into an ever-evolving experience, where provenance and sustainability guide every decision. Townsend’s reputation for bold, adventurous plates meets a deep respect for craft.

The larder leans local without borders: Scottish producers take centre stage while singular ingredients from further afield are invited in when they are the best. Influences ripple through the menu—whispers of Asia, Nordic restraint and classical French technique—woven into clean, expressive flavours, crisp textures and poised sauces.

Guests are led through a story told in courses—the prologue and beginning setting the tone with canapés and rustic French sourdough, before the narrative deepens. Perhaps a bright wild halibut ceviche gives way to Tweed Valley beef short rib, or north-east lemon sole precedes Ardgay Estate deer; desserts might close on Yorkshire rhubarb and a silken crémueux, before petit fours sign the epilogue.

The result is a polished suburban escape: focused, seasonal and quietly thrilling. Make the short journey to Bearsden and let the menu unfold at its own rhythm—take your seat, trust the flow, and savour every element.