Our Story — FABLE Glasgow

What We Believe

A Culinary Philosophy

Three principles guide everything we do — from how we source ingredients to how we plate each dish.

🌿

Seasonal, Not Static

Our menu changes with the rhythm of the seasons. We work directly with local farms and foragers to capture ingredients at their peak, ensuring every dish is a true reflection of the time and place it was created.

🔪

Technique With Soul

Precision and artistry meet in our kitchen. From hand-rolled pasta to slow-fermented bread, every technique is rooted in tradition but open to innovation — honoring the past while looking forward.

🤝

Generosity in Every Detail

Great hospitality is a practice of generosity. From the warmth of our greeting to the care in every pour, we believe that dining at Fable should feel like being welcomed into a home — elegant, but never cold.

Executive Chef & Founder

Luca Marchetti

"Cooking is not about feeding — it is about telling a story that lingers long after the last bite."

Born in Modena, Italy, Luca grew up surrounded by the rich culinary traditions of Emilia-Romagna — hand-rolling pasta with his nonna, foraging porcini in the Apennines, and learning to read the seasons through the produce of his family's garden.

After training at ALMA, the International School of Italian Cuisine, Luca worked alongside Michelin-starred chefs in Florence, Paris, and London before opening Fable in Glasgow in 2018. His cooking draws equally from Italian tradition and the exceptional produce of Scotland — marrying the soul of the Mediterranean with the bounty of the North Atlantic.

Under his leadership, Fable has earned three Michelin stars, recognition as one of the UK's top 20 restaurants, and a devoted following of guests who return season after season.

— Three Michelin Stars · AA Rosette 5 · Ranked #14 UK Restaurant

The People Behind It

Our Team

Behind every great meal is a team of dedicated craftspeople — from the pass to the dining room.

Elena Rossi

Sous Chef

Marcus Holt

Head Sommelier

Aiko Tanaka

Pastry Chef

Sarah Chen

General Manager

How We Work

Our Commitments

The standards we hold ourselves to — in the kitchen, in the dining room, and in our community.

Local First Sourcing

Over 85% of our ingredients come from within 100 miles. We partner with small farms, artisan fisheries, and family-run dairies who share our values.

Zero Waste Kitchen

We compost, ferment, preserve, and repurpose every by-product. Vegetable trimmings become stocks; bones become broths; citrus peels become limoncello.

Artisan Partnerships

We commission custom ceramics from local potters, source linens from Scottish weavers, and feature local artists in our rotating gallery wall.

Community & Mentorship

We train the next generation through our apprenticeship program, host monthly community dinners, and donate a portion of every private event booking.

Experience Fable

We Look Forward to Welcoming You

Whether you're joining us for a special celebration or an intimate dinner, we invite you to experience the warmth and artistry of Fable.

Make a Reservation