Elements

Elements is a simple, elegant fine‑dining restaurant in Bearsden, Glasgow. The restaurant emphasises seasonal menus and provenance, sourcing from Scotland’s dedicated producers, local farmers and foraged ingredients from Loch Lomond and the Trossachs. Offerings comprise evolving tasting menus, à la carte choices and a smaller seasonal lunch menu that includes a noted Sunday roast. Elements has Michelin Selected and AA Rosette commendations and achieved a 70% carbon‑footprint reduction before opening by using renewable electricity, energy‑saving induction equipment and waste‑reduction practices. The dining spaces were comprehensively refurbished and accommodate 36 covers, and the team focuses on craftsmanship and presentation while pairing dishes with curated wine pairings from a celebrated wine list. The interior uses a palette of dark blues, teal and burnt orange with smoked oak flooring, granite tops at the chef’s counter, warm lighting and velvet‑upholstered seating finished with open brass frames for a warm, inviting fine‑dining setting. Contemporary, seasonally driven modern cuisine draws on Asian, Nordic and classical French influences and showcases refined techniques across tasting and à la carte offerings. Gary Townsend, Chef Owner, worked at One Devonshire Gardens, L’Enclume, Restaurant Sat Bains, Hibiscus and The Kitchin; Elements is his first solo venture. Specialities include Wild Halibut Ceviche; North Sea Cod Loin butter‑poached with cockles; Isle of Skye Langoustine ravioli; seasonal set menu and Sunday roast; Yorkshire Rhubarb desserts; and an immersive chef’s counter experience.