Led by renowned chef Gary Townsend, Elements showcases modern Scottish cuisine with global influences, using the finest ingredients in bold and inventive ways. But Elements isn’t just about creative flavours, this smart neighbourhood restaurant is passionate about sustainability, guaranteeing farm-to-plate traceability and sourcing locally wherever possible.
The interior design of Elements is a testament to thoughtful craftsmanship, inspired by the four classical elements of nature. The space features a sophisticated palette of deep blues, teals, and burnt orange tones, creating a warm and inviting atmosphere. Think oak timber flooring, antique glass mirrors, and illuminated wine fridges all bathed in an ambient glow. There’s also a chef’s counter, offering a brilliant view into the open kitchen.
Formerly of the Michelin-recommended One Devonshire Gardens, Townsend brings a wealth of experience from renowned UK kitchens. His culinary style is bold and adventurous, drawing inspiration from Asian, Nordic, and classical French techniques. The menu at Elements changes seasonally, offering a la carte dining, four-course set lunches, and an ever-evolving tasting menu.
Highlights from the tasting menu have included Shetland brown crab starters with ruby grapefruit, radish, and nashi pear along with Tweed Valley beef short rib served with braised kohl rabi, onion, watercress, and a beef dashi. As for the main course, guests can expect the likes of North Sea cod loin with butter-poached cockles and white asparagus, and Highland roe deer with Jerusalem artichokes, cep mushrooms and elderberry. Desserts, meanwhile, have offered the likes of Alphonso mango with passionfruit and cumin and an apple caramel delice with granny smith ice cream and Pedro Ximenez. There is also an expert wine pairing available.
Executed with equal finesse, the a la carte menu makes similar use of brilliant British and Scottish produce, from Scottish wild mushrooms and Fenland leeks to Scrabster monkfish and St Brides duck.