A private dining firm has been granted permission to turn a railway arch near arts venue SWG3 into a restaurant.
Fallachan Dining, which offers tailored experiences for clients and events, can convert a unit on Eastvale Place.
It plans to use the unit for food preparation, as a 12-seat dining space for private and public guests and educational events, such as cookery classes.
Previously used as a prep kitchen by a doughnut company, arch 15 at 8 Eastvale Place is one of several below the railway between Partick and Glasgow Queen Street/Central stations.
Glasgow City Council has also approved an application from Network Rail to convert two arches from storage use to shops.
Fallachan Dining’s application revealed it has plans to create “a multi-purpose space” which will be “used as a ‘prep space’ for the applicant’s current business activities, often cooking for clients on location, as well as operating as a 12-seat dining space for both private and public guests”.
It added: “There will be a focus on seasonality and sustainability, and menus will focus on highlighting as much local produce as possible from around Scotland, alongside wild produce that is foraged and preserved.
“The space will also be home to various educational events, such as cookery classes, fermentation and bread making, and talks from industry professionals on seasonal produce.”
The company, created by chef Craig Grozier in 2012, will run its ‘Fallachan Nights’ public dining experiences from the archway space.
Planning documents submitted to the council stated the venue is expected to be used between noon and midnight. Council planners have allowed the premises to operate from 8am to midnight seven days a week.
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