Name: Elements
Item: Elements
Author: Harden's editor

Harden's says

Opening in 2024, the long-planned debut from experienced chef Gary Townsend, who has worked in heavyweight kitchens including L'Enclume in the Lake District and Edinburgh's Kitchin. Expect seasonal tasting menus showcasing prime Scottish ingredients.

Harden's survey result

2025

Summary

Price*

£105

£££££

* Based on a three course dinner, half a bottle of wine, coffee, cover charge, service and VAT.

Opening in summer 2024, the long-anticipated debut from experienced chef Gary Townsend (whose CV includes local hotspot One Devonshire Gardens, as well as stints at L’Enclume, Restaurant Sat Bains and Hibiscus) launched too late for any feedback in our survey, but has instantly inspired press raves (including from The Times’s Chitra Ramaswamy, who in her September 2024 review pronounced it an “unintimidating joy”). In Glasgow’s commuter belt, 30 minutes from the city centre, the aim of this comfy, classy venue is traditional and high-end. You can opt either for three-course à la carte for £75 per person or only slightly more expensive (an extra £10) and longer tasting menu. There’s also a chef’s counter table.

For 34 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).

Have you eaten at Elements?

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19 New Kirk Rd, Bearsden, G61 3SJ

Elements Restaurant Diner Reviews

Reviews of Elements Restaurant in G61, Bearsden by users of Hardens.com. Also see the editors review of Elements restaurant.

Thomas W

A top-end gastronomic experience in the out...

Reviewed 4 months, 17 days ago

"A top-end gastronomic experience in the outskirts of Glasgow (Bearsden). We enjoyed superb food and pleasant conversations at the so-called "Chef's counter table", which is a counter (not a table) in the main restaurant with high chairs, between the narrow kitchen and the restaurant. The menu we had here was the Chef's Counter Tasting with 9 courses plus Petit Fours. Honestly, we enjoyed every single course, none to complain about. We went for the wine pairing which I normally avoid, because you often do not get the value you would expect. But here we perceived a reasonable value for money wine pairing generously poured, so we probably would go for the wine pairing again. Be aware that the wines from the wine list are priced rather highly. Dining here comes at a price, of course. Chef's Counter Tasting Menu, wine pairing plus 12.5% service charge brought our overall bill for 2 very close to 500 pounds. By the way, the restaurant ambience is very pleasant, too. Other menu options area available here. Probably, that's the option we try next."

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Jen T

Stunning Michelin-level restaurant with out...

Reviewed 7 months, 19 days ago

"Stunning Michelin-level restaurant with outstanding dishes and a welcoming friendly team in the Glasgow suburbs of Bearsden. Tasting menu and paired wines excellent value and you will not get a better meal in the Glasgow area for the price. unique flavours and memorable service is just what Bearsden needs."

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What the Newspaper Critics are saying

The Times

Chitra Ramaswamy headed to Bearsden, an “Oooooh! Aren’t you fancy?” suburb of Glasgow, to visit “the first solo fine-dining venture” from Gary Townsend, formerly head chef at One Devonshire Gardens in the city, who has worked for both Sat Bains and Simon Rogan of L’Enclume.

Sitting at the granite counter watching Gary and his team in action, she sensed “the long-held vision of a long-grafting chef finally coming to fruition.” Significantly, there’s nothing stuffy about this iteration of fine dining: “I have the time of my life.”

The “cleverly judged, crowd-pleasing” eight-course tasting menu begins with a “sublime” wild halibut dish (cured, rolled in nori and poached) that is “one of the best fish dishes I’ve eaten.” The high standard holds through plates of Tweed Valley short rib, North Sea cod loin, Highland roe deer and caramel delice.

Chitra declared: “Elements is one of the most important openings of the year: a destination restaurant to which I can’t wait to return” – so we can take it that fine dining is alive and well north of border.

Chitra Ramaswamy - 2024-09-29