How Cail Bruich turned itself into Glasgow’s finest dining establishment

Scottish fine cuisine in on-trend surroundings

Copper light fixtures with tungsten bulbs, exposed brick and stone walls, metro kitchen tiles and reclaimed wood cladding reflect the city’s industrial heritage, with a large helping of contemporary chic. The name means ‘to eat well’ in Gaelic and boy can you do that here. Both the food and presentation are breathtaking, yet the vibe here is refreshingly unfussy and deeply Scottish. The restaurant first opened its doors in 2008, under the ownership of sibling team Chris and Paul Charalambous. However, a mid-2020 change in personnel took Cail Bruich to new heights…

Glasgow’s first Michelin star

Not only is Cail Bruich the home of Glasgow’s first Michelin star, but the star chef Lorna McNee (who won the venue its accolade), is the first female in Scotland to have achieved a Michelin star. McNee was appointed to the family-run restaurant as recently as August 2020 and had previously appeared on BBC’s Great British Menu, described as a Champion of Champions. Her work to showcase Scottish produce (including ingredients from the restaurant’s own kitchen garden) and passion for her craft has won Cail Bruich an army of gourmand fans.

Dine at the Chef’s Table

The Chef’s Table at Cail Bruich is a countertop, overlooking the open kitchen. Part culinary journey, part theatrical experience, guests can watch the team’s artistry at work, live from the best seats in the house.

Even the table itself tells a story. It was handcrafted by local designer Tabula Rasa from Scottish Wych Burr Elmwood, featuring Portuguese Rubber Tree bark, living plants and custom made black leather drawer handles from Dowsing & Reynolds. Open the drawers to reveal bespoke hand-illustrated drawer liners depicting local seasonal produce, made by textile designer Rachel Eva Taylor. The table is tastefully finished with a brass motif, showcasing Cail Bruich’s Michelin star.

But while the setting is in itself a work of art, it’s the award-winning cuisine that takes centre stage…

A seven-course tasting menu

The tasting dishes prepared for the Chef’s Table are exclusive and created in collaboration with Krug champagne (diners receive a glass of the fancy fizz on arrival). Available from Tuesday to Saturday for dinner and Wednesday to Saturday for lunch, the meal is made up of seven courses.

As with all of Cail Bruich’s menus, it is ever-evolving and seasonally influenced, to ensure a sense of adventure and surprise. But examples of the kinds of courses you can expect to be served here include: roast Isle of Skye langoustine with citrus, bisque and ponzu; Stuffed Scrabster turbot with broad bean, garden pea, dill and consomme; Sladesdown farm duck with liver, beetroot, honey, potato and spiced sauce; and a coconut, pineapple and exotic fruit compote finished with piña colada sorbet.

The complete Chef’s Table experience lasts around three and a half hours, although four is recommended to fully relish the journey.

Five-course tasting menu

There’s also a five-course tasting menu available Thursday to Saturday, served at lunchtime, which has included delights such as: Cauliflower and Coconut amuse bouche; Tartare of Scottish beef; Risotto of organic spelt with celeriac; Turbot with sea vegetables; Dornoch lamb rump with gnocchi; and Gooseberry coulis with elderflower cream and gin and tonic granita followed by coffee with petit fours. As Scottish fare is the focus, menus will often feature game (during winter months), fish and seafood from the North Sea and locally-farmed meats.

A restaurant for all

Perched between the Botanic Gardens and the start of lively Byres Road, it’s an ideal spot for a fine lunch or dinner. Children between the ages of eight and 16 are welcome in the restaurant until 8pm. And dietary requirements can be catered for with prior notice (this applies to the five-course tasting menu, but not the seven-course Chef’s Table Experience).

Its reputation ensures that the restaurant is continually in demand and due to the nature of the tasting menus, reservations are essential so that the chefs can prepare accordingly. For those seeking something a little more casual, Cail Bruich now has two sister venues: Bar Brett on the Great Western Road and Epicures by Cail Bruich in Hyndland, the latter offering an a la carte approach to dining that includes delectable brunch dishes.