Originally from a small town in Cambridgeshire, Gary Townsend left school at 16 and made a chance decision to study NVQs in cookery at Peterborough College. A choice which kickstarted a successful career spanning 20 years which has seen him Stage at some of the UK’s most established restaurants; The Kitchin, L’Enclume, Restaurant San Bains and Hibiscus and most recently Solstice.
Gary spent three years at Tuddenham Mill under well-known chef Paul Foster, attributing that time as igniting a fire that pushed him to continually finesse his skills, encouraging an infatuation with classical cooking that has never abated.
Gary is extremely passionate about sourcing local produce, and although still an enthusiast of classical cooking with a modern twist, his style focuses very much on using the best, locally sourced and foraged ingredients to inform the crux of his dishes.
In 2011 he joined Restaurant Martin Wishart at Cameron House in Loch Lomond, where he played an integral role in the restaurant attaining its first Michelin star the same year. Gary was at Cameron House for five and a half years, before taking up the position of head chef at Glasgow’s iconic One Devonshire Gardens. During his time there he gained the hotel 3 AA rosettes, became a finalist 2 years in a row at the National Chef of the Year competition and took on the role as columnist chef for the Herald newspaper.
Elements is Gary Townsend’s first solo venture. A fine dining restaurant, delivering a unique experience that changes with the seasons, just ten minutes from Glasgow in suburb of Bearsden.
Gary’s dishes are often described as bold and adventurous, but at the heart of his creativity lies a strong commitment to provenance, utilising the highest quality and most sustainable produce.
Gary champions local wherever possible but also sources the best and often unique ingredients from across the world.
Gary’s inspiration is eclectic, and his global influences – some Asian, some Nordic, and of course classical French – are evident in his passionate and unique style of cooking.
The aim for Elements – an exceptional dining experience in a welcoming and relaxed setting.
Within six months of opening Elements gained Michelin guide recognition along with being awarded 3 AA rosettes. Most recently Elements was also awarded best newcomer at the annual Scotsman Scran awards.