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Welcome to Elements, a simple and elegant fine dining restaurant in the heart of Bearsden, Glasgow.
We’re passionate about delivering exceptional food and service, utilising ingredients sourced from Scotland’s most committed producers and farmers.
Led by renowned Head Chef Gary Townsend, our aim is to provide our guests with an enticing and exploratory food experience, in a relaxed and welcoming setting.
We offer an evolving tasting menu and la carte option for evening service, with the addition of a smaller four course menu at lunch.
Seasonal Set Menu
& Sunday Roast
Our Seasonal Set Menu is available every lunchtime and on Sunday, Wednesday & Thursday evenings. We also offer our infamous roast on a Sunday lunch.
*This menu changes weekly, please email reservations@elementsgla.com if you wish to view the most current menu or check out our socials for the roast of the week.
The Prologue
Canapes Inspired by the Seasons
Rustic French Sourdough
The Beginning
Dill-cured Trout
avocado – smoked crème fraiche – sourdough
Or
Duck Liver Mousse
blood orange – beetroot salad – toasted brioche
Or
Cep Mushroom & Madeira Velouté
glazed chestnuts
The Middle
West Coast Pollock
pomme dauphine – hispi – cured ham – cabbage & ginger sauce
Or
Ayrshire Pork
cauliflower – golden raisins – kale – red wine sauce
Or
Spelt Grain Risotto
black garlic – watercress – aged parmesan
The End
Tahitian Vanilla Custard
yorkshire rhubarb – pistachio ice cream
Or
Caramel & Frangipane Tart
pecan nuts – caramelised apple ice cream
The Epilogue
Selection of Artisan Cheeses
fig and walnut bread – chutney – biscuits – truffle honey
(£12 supplement for dessert, £18 supplement as an additional course)
Petit Fours
(£6 supplement)
Delicious handmade sweet treats, inspired by our name
3 Courses – £55
2 Courses – £45
Traditional Tasting
The Prologue
Canapés Inspired by the Seasons
Rustic French Sourdough
The Beginning
Wild Halibut Ceviche
smoked apple – kohl rabi – buckwheat – wasabi sorbet
Tweed Valley Beef Short Rib
hazelnut – wild garlic – mushroom & truffle
The Middle
Lemon Sole
white asparagus – leeks – mussels – caviar beurre blanc
Ardgay Estate Deer
celeriac – pear – shropshire blue – kampot pepper
The End
Yorkshire Rhubarb
yoghurt – kumquat
Crémeux
noalya 40 % accordo chocolate – miso caramel – lime – banana sorbet
The Epilogue
Selection of Artisan Cheeses (£18 supplement)
quince – biscuits – truffle honey
Petit Fours
£110
Wine Pairing £80
Softs Pairing £60
Vegetarian tasting
The Prologue
Canapés Inspired by the Seasons
Rustic French Sourdough
The Beginning
Crapaudine Beetroot Terrine
walnut – smoked crème fraiche – horseradish
Mushroom Bouillon
wild garlic – winter truffle
The Middle
Mosaic of Leek
nori – white asparagus – chive beurre blanc
Cep Mushroom Gnocchi
wild mushrooms – black autumn truffle
The End
Yorkshire Rhubarb
yoghurt – kumquat
Crémeux
noalya 40 % accordo chocolate – miso caramel – lime – banana sorbet
The Epilogue
Selection of Artisan Cheeses – (£18 supplement)
fruit chutney – biscuits – truffle honey
Petit fours
£110
Wine Pairing £80
Softs Pairing £60
Á la Carte
The Prologue
Canapes Inspired by the Seasons
Rustic French Sourdough
The Beginning
A choice of
Isle of Skye Langoustine
pork jowl – sand carrot – vadouvan & coconut
Wild Halibut Ceviche
smoked apple – kohl rabi – buckwheat – wasabi sorbet
Tweed Valley Beef Short Rib
beetroot tartare – smoked eel – beef dashi
Crapaudine Beetroot
smoked crème fraiche – walnut – horseradish
The Middle
A choice of
St Brides Duck
quince – maitake – soy – honey & lavender
Lemon Sole
white asparagus – leeks – mussels – caviar beurre blanc
Ardgay Estate Deer
celeriac – pear – shropshire blue – kampot pepper
Baked Celery Root
black garlic – sea truffle – hazelnut
The End
A choice of
Crémeux
noalya 40 % accordo chocolate – miso caramel – lime – banana sorbet
Mille-Feuille
vanilla mille-feuille – calvados – elderberry-ripple ice cream
Plum
almond – cinnamon ice cream – coffee parfait
The Epilogue
Cheese (£18 supplement)
selection of artisan cheeses – fruit chutney – biscuits – truffle honey
Petit fours
£90
Please note, a discretionary 10% service charge will be added to your bill
Chef’s Counter
The Prologue
Canapés Inspired by the Seasons
Rustic French Sourdough
The Beginning
Wild Halibut Ceviche
smoked apple – kohl rabi – buckwheat – wasabi sorbet
Tweed Valley Beef Short Rib
hazelnut – wild garlic – mushroom & truffle
Isle of Skye Langoustine Ravioli
braised fennel – vadouvan & coconut
The Middle
Lemon Sole
white asparagus – leeks – mussels – caviar beurre blanc
Ardgay Estate Deer
celeriac – pear – shropshire blue – kampot pepper
The End
Yorkshire Rhubarb
yoghurt – kumquat
Crémeux
noalya 40 % accordo chocolate – miso caramel – lime – banana sorbet
The Epilogue
Tête de Moine
fig – quince – wild honey
Petit Fours
£150
Wine Pairing £105
Softs Pairing £80
Chef’s Counter
For something unique, consider our chef’s counter, a distinctive and immersive dining experience that enables diners to witness the craftmanship, skill and precision of our Gary and his team – first-hand, up close and personal.
Our front of house team will be on-hand to guide you through our celebrated wine list, while you experience the revelations and secrets behind the creation of Gary’s stand-out dishes.
Spaces for 1-5 guests, advance booking required.
About Us
Elements is Gary Townsend’s first solo venture. A fine dining restaurant, delivering a unique experience that changes with the seasons, just ten minutes from the centre of Glasgow in the suburbs of Bearsden.
Gary’s dishes are often described as bold and adventurous, but at the heart of his creativity lies a strong commitment to provenance, utilising the highest quality and most sustainable produce.
Gary champions local wherever possible, but sources the best and often unique ingredients from across the world.
Gary’s inspiration is eclectic, and his global influences – some Asian, some Nordic, and of course classical French – are evident in his passionate and unique style of cooking.
The aim for Elements – an exceptional dining experience in a welcoming and relaxed setting.
“The importance of a perfectly
cooked piece of fish, a polished plate,
the correct cutlery, folding of a
napkin, knowing the location of our
produce, delivering delight in the
presentation of our petit fours,
all these things are the elements that
create special memories and
long-lasting experiences for our
customers.”
GARY TOWNSEND
Sustainability
The ethos of Elements is to create and uphold a restaurant truly committed to sustainability, ethically sourcing high-quality ingredients with farm to plate traceability.
We all place a strong emphasis on reuse and waste elimination at Elements, not because it’s the right thing to do, but because it’s the only thing to do.
Working closely with Business Energy Scotland and our architects DBP during our conception, we quickly identified ways that we could substantially reduce our carbon footprint.
Starting with the refurbishment, we have significantly improved the building’s insulation, replacing many poorly fitted windows and upgrading the premises entire electrical system. We then removed old, inefficient gas-powered equipment from the kitchen, introducing the latest, energy-saving induction technology.
Smart lighting solutions and new heating systems have also been added, in addition water-saving initiatives in our bathrooms and kitchen appliances.
Our electricity is sourced from renewable energy and our gas – now limited to just central heating – is from a 100% carbon- neutral supply.
We are committed to using biodegradable packaging and materials in our kitchen, recognising that single use plastic is one of the most harmful components to our ecosystem. And all our food waste and glass is taken away to be fully recycled by our waste management company.
Our cleaning products are derived from renewable resources and are readily biodegradable, meaning there are no toxins going into water systems and the environment.
The combined result…
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