Glasgow hasn't held a Michelin star since Gordon Ramsay closed his west end restaurant, Amaryllis, over a decade ago.

While the culinary accolade has proved elusive in the years since, a small band of elite chefs are prepping for a series of nights aimed at bringing a taste of Michelin-standard food back to the city.

Craig Grozier, who gained notoriety last year for making custard out of hare blood, is the chef behind the run of pop-up collaborations, enlisting the help of some of Europe's top chefs along the way.

Named after the Gaelic word for hidden treasure, Fallachan is bringing together chefs from some of the world's top restaurants, including Ian Scaramuzza, former head chef at two Michelin-starred Hibiscus and Graeme Cheevers from Michelin-starred restaurant Martin Wishart.

Using daring combinations of Scottish ingredients, such as ewe's milk and skinned chicken feet, the Fallachan chefs will be creating high-end dishes for just one night each month.

"It’s not really about waiters in penguin suits, it’s about people coming round to somewhere that feels like their home to have a good time with high quality food," says Craig, who has just returned from a winter cooking for well-heeled clients in the Swiss Alps.

"We don’t want to see it as a pop-up, just as pushing something which we believe has extra potential," he says.

"For us chefs, it's a bit of a wild card where we feel we don't have to play safe. We can push unusual combinations and take risks without too much to lose.

"There’s been pop-ups before of course but I personally don’t feel there’s been anything like this or of this quality - if there is I would have eaten it by now."

Craig wears his dedication to dining on his sleeve.

His tattooed arm displays the Latin motto said to have adorned the world's first restaurant in Paris: Venite ad me omnes qui stomacho laboratis et ego vos restauro (Come to me, those who are famished, and I will give you sustenance).

Like a hermit crab, the chef has rarely stood still during his career, moving from kitchen to kitchen as far afield as Peru and Japan, settling into each new restaurant and absorbing information as he goes.

He has worked in Australia, Italy and Spain under mentors who have held Michelin stars but resolutely remains a chef without a permanent home.

"I don't want to be tied down by a restaurant," says Craig.

"The Fallachan way allows me to be free of restrictions that owning a restaurant gives you - I can still do high quality fine dining but with a bit more freedom."

After more than 18 years perfecting his craft, Craig's particular love of Scotland's larder is evident in the sample Fallachan menu he has been experimenting with over the last seven months.

Serving up to 30 guests at a time from modern photography gallery Studio 93, diners can try dishes like herring in oatmeal and clootie dumpling with burned spruce trunk vinegar or raw Kirkcaldy water buffalo served with sweet cicely, pickled walnut and lichen.

The Michelin-starred chefs already signed up to the Fallachan mantra will be in Glasgow over the next few months, with several more international chefs from France and Denmark set to fly in over the summer to take up fleeting residencies.

For the chefs joining Craig’s venture, Fallachan is a way for them to enjoy most of the pleasure with less of the risk.

"Elements of fine dining are dead but we feel pretty strongly about what we’re doing," says Craig.

"I had got bored with what was going on in the restaurant scene here. Everyone’s sort of just chugging along but I wanted a space we could experiment with.

"We’re offering hopefully the highest end food without any of the bullsh*t.

"It has gone amazingly well so far, we've had our first night and guests said it was a great combination of old and new flavours, which was brilliant."

The next Fallachan night will be held on March 26, with a six-course menu priced from £80 to £120.

"One day I’ll retire to the bottom of a mountain, write my memoir and drink copious amounts of wine," says Craig.

"But for now, I have my fingers in a lot of pies and we've got some cool guys lined up this year to cook for Scotland."

Chef Donald Macrae from Cumbria's two Michelin-star restaurant L'Enclume will join Craig in March with last year's Roux Scholarship winner Ian Scaramuzza set to jump on board in April.

"In the summer we've also got plans for a barbecue night and we'll cook some big pigs heads or something," Craig adds wryly.

"You know, some dish to freak people out so we can keep doing what people expect of us.

"At least we can sincerely promise them something different from anything they've tried before."

For more information on the dining events visit the Fallachan website.