October 9th 2024.
The world of fine dining is changing. We are moving away from stuffy formality and strict rules of etiquette. The days of intimidating dining rooms and confusing menus are fading, making room for a more laid-back and comfortable atmosphere.
These days, most of us just want to enjoy our food in a relaxed setting. We don't need to impress anyone with obscure ingredients that only a select few have heard of. That's why I was delighted when I walked into Gary Townsend's new restaurant, Elements, in Bearsden. It was a peaceful Sunday afternoon and the restaurant had a warm and inviting feel to it.
Rumored to be Scotland's next Michelin star destination, Elements is Townsend's first solo venture after leaving his position as head chef at One Devonshire Gardens earlier this year. The dining room is cozy and bright, with beautiful light fixtures and wine cabinets adorning the deep blue walls. The menu is inspired by the four elements, giving the restaurant its name.
As we settled into our plush velvet seats, we could see the chefs working diligently in the small kitchen. For a more interactive experience, you can even book a seat at the chef's counter, where you can watch the talented chefs create their masterpieces on a granite worktop.
We were there to try out the lunch menu, which started with a rustic French sourdough and two incredible homemade butters – a cultured Jersey butter and a miso and poppy seed butter. The first course was a cube of heirloom tomatoes and a clear and flavorful consommé, served with black garlic, parmesan, and a subtle basil sorbet. It was a refreshing and delightful start to the meal.
Next up was the delicate mackerel starter, accompanied by crispy cabbage and shards of toasted sourdough. It was a divine combination of flavors and textures. For the main course, we both chose the Ayrshire pork belly, which was tender and succulent with a crispy top. The pomme puree was bursting with flavor, thanks to the hints of black truffle in it. A dollop of celeriac apple mustard added a tangy kick to the dish, which was elevated by a truly sensational sauce. It was a triumph of a dish that left us both impressed.
To end the meal, we indulged in two exceptional desserts. The first was a refreshing mix of Perthshire strawberries, amalfi lemon, and yuzu, perfectly balanced between tangy and sweet. The second was a sliver of chocolate ganache served with a raspberry sorbet, mint, and crystallized chocolate. It was a rich and decadent end to a fantastic meal.
At just £42 for the lunch menu, Elements offers exceptional value for the high standard of food being served. There is a clear market for Townsend's fine dining experience – a welcoming space with innovative and sensational food, putting it among the best restaurants in Scotland. And the best part is, it's not intimidating at all. You can just walk in and enjoy great food in a relaxed atmosphere.
So if you're looking for a break from all the glitz and glamour, head over to Elements at 19 New Kirk Rd, Bearsden, Glasgow G61 3SJ. And don't forget to check out more reviews and subscribe to the latest issue of Scottish Field.
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