Former chef of Michelin recommended restaurant announces opening date of new venture

An award-winning chef is set to open his own restaurant.

Published 24th Jun 2024
Updated 24 th Jun 2024

Chef Gary Townsend is set to open his first solo dining venture. Elements, a neighbourhood fine dining restaurant in Bearsden.

Gary, formerly head chef at Glasgow’s prestigious 3 AA Rosette and Michelin recommended One Devonshire Gardens, brings a wealth of experience from renowned UK kitchens such as L’Enclume, Restaurant Sat Bains and Hibiscus.

The menu at Elements showcases Gary’s passion for sourcing produce from Scotland and around the UK and focuses on using the best local ingredients.

What's on the menu at Elements?

A seasoned forager, Gary will be incorporating handpicked ingredients from the surrounding area of Loch Lomond and the Trossach in his menus.

Highlight dishes on the opening tasting menu are set to include: North Sea cod loin poached in butter and served with cockles, white asparagus, courgette, cod dumpling buttermilk and miso; Scottish Lamb Saddle featuring shoulder, sweetbread, BBQ gem lettuce, smoked aubergine, and chimichurri; and Amalfi Lemon & Yuzu paired with Perthshire strawberries, preserved elderflower and basil.

elements bearsden

The cocktail menu features some local producers and draws inspiration from the four elements, reflecting the restaurant’s namesake.

Earth utilises classic Scottish gin, Downpour, blended with yuzu, lemon, lime and basil. Air includes Devaux Cuvée with red verjus, brambles and honey.

Fire showcases Storywood tequila with mango, habanero and hibiscus and Water incorporates Auchentoshan 12-year-old whisky, Chartreuse Jaune, ginger and lime.

Other highlights on the drinks menu include the house Champagne, Devaux, rich, full-bodied from the Côte des Bar region, champagne, France

Gary Townsend, chef owner, said: “I'm thrilled to be preparing for our official opening. We have had a few setbacks in the renovation process, but that’s given me and my team additional time to ensure everything is just right.

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"From sourcing bespoke, hand-thrown ceramics to collaborating with artisan craftspeople for the finishing touches, we are focused on every detail.

"I’ve spent a lot of time working on the dishes and testing exciting flavour combinations, and of course, getting out and about meeting some excellent local suppliers. I can't wait to share all of our stories with our guests soon.”

The 36-cover restaurant has been through a significant refurbishment, with an investment of around £400,000.

The interior design takes inspiration from Elements’ brand colours, featuring a palette of dark blues, lighter teal shades and burnt orange tones to create a warm and inviting atmosphere.

The space has smoked oak timber flooring and unique granite tops for the chef’s counter. Darker colours on the walls and oversized mirrors amplify the space and reflect warm lighting throughout.

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Seating is crafted with open brass frames and illuminated with warm white lighting, all upholstered in luxurious velvet fabrics.

Elements will be open from Wednesday evening through to Sunday with a seven course tasting menu. Alternatively, there will be a more traditional three-course à la carte menu on offer.

For lunch, there is the addition of a smaller, four-course tasting menu. Additionally, guests have the option to book the Chef's Counter experience, tailored for one to five guests, providing an immersive dining opportunity to observe Gary and his team's craftsmanship up close. Each dining experience can be complemented by a curated paired wine experience.

Elements will open on 11 July. Bookings are now open and can be made on the Elements website.

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Elements, New Kirk Road, Bearsden, Glasgow, UK
Elements, New Kirk Road, Bearsden, Glasgow, UK, G61 3SJ
Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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