Cail Bruich

"200 Years Young" - At Cail Bruich we pride ourselves on working with the best produce and we're lucky to live in a country where most of time, Scottish produce is best. - None more so than Scotlands most famous product, Whisky.

We've worked very closely with The Macallan as a brand partner over the last few years and have cultivated a beautiful flourishing relationship with them. Resulting in a Macallan trolley being added to the restaurant which provides the ultimate experiential insight into the craftsmanship and expertise that The Macallan is known for.

This year they celebrate their 200th anniversary and to mark the occasion we've created some very special cocktails which are a perfect way to bookend your experience with us

November reservations at Cail Bruich are now open! ⭐

Join us as the season transitions from autumn to winter with the best game produce combined with the finest autumn vegetables and wild Scottish mushrooms, finished with flavours carefully preserved throughout the year to complete our tasting menus.

Browse our latest menus via the link below & click to make your reservation.

https://bit.ly/CailBruichMenus

https://bit.ly/ReservationsatCailBruich

We look forward to welcoming you for a Michelin-starred dining experience.

Get your diaries ready!

Reservations for November at Cail Bruich open at noon on Wednesday 4th September.

Whilst the weather in November is nothing to be excited about, there's no better time to be indoors! Get comfortable in our warm, luxurious restaurant and immerse yourself in a dining experience that will completely take your mind away from what's outside the doors.

The warm and comforting flavours of Scotland's autumn pantry and some stunning game produce will help our kitchen team cook up a storm.

When it comes to bookings, we suggest that you, where possible, have a few potential dates up your sleeves. If not, don't worry. Our team will help you secure your booking where possible.

Looking to join us sooner?
Browse our latest availability for September & October via the link below.

https://bit.ly/ReservationsatCailBruich

Hand-rolled cavatelli pasta, hen of the woods, madeira, black winter truffle.
A dish from Summer at Cail Bruich ⭐

Introducing our new Head Chef at Cail Bruich!

31-year-old Chris is originally from Warrington. He has worked for the company for 2 and a half years and has been a fantastic mentor and chef during that time.

Chris's culinary journey has taken him to Restaurant Andrew Fairlie and further afield in Italy and Melbourne. He then brought his international experience back to the UK, working at the one Michelin-star Forest Side in the Lake District before joining the Cail Bruich team.

As Head Chef, he will work closely with Lorna McNee in her new role as Chef Director, to develop both the team and the menu at Cail Bruich, and we couldn't be happier for him!

"I'm really excited to have Chris as my new head chef at Cail Bruich. His extensive experience in the industry and passion will make him perfect for this new role!"
Lorna McNee, Chef Director

⭐

October reservations at Cail Bruich are now open!
Head to the link below for reservations to enjoy the best of Autumn produce this October.

https://bit.ly/ReservationsatCailBruich

Looking to join us sooner?
We have scattered availability in August and September.

We look forward to welcoming you to join us for a Michelin-starred dining experience in Glasgow's West End.

Reservations for the month of October open tomorrow at noon!

Our October menus will feature the best taste of Autumn, with guests selecting either our seven or five course tasting menus, or four course lunch, available every Friday and Saturday lunch service.

We look forward to welcoming you for a Michelin-starred dining experience this Autumn.

Pictured:
Kirkwood Farm Shh'annu lamb, romesco, wild garlic & basil anchoïade.

⭐

Peterhead cod, Alsace bacon, baby gem, girolle, chicken jus gras.

Available this July on our lunch, five and seven course tasting menus.

Head to the link below for our availability until the end of September 2024. ⭐

https://bit.ly/ReservationsatCailBruich

Reservations for the month of September at Cail Bruich are now open!
Join us for a Michelin-starred dining experience,, enjoying the best of the late Summer produce in our multi-course tasting menus.

Browse our sample menus and make your reservation via the link in our bio.

We look forward to welcoming you to dine with us at Cail Bruich. ⭐

Menus: https://buff.ly/3VKmV4p

Reservations: https://bit.ly/ReservationsatCailBruich

North Sea Cod landed at Peterhead, hollandaise espuma, pickled clams, hispi cabbage, courgette and mussel cream & a scallop dashi flavoured with lemongrass and vanilla.

We have had some last-minute cancellations for tonight and Friday this week. Head to the link below to secure your booking.

https://bit.ly/ReservationsatCailBruich

We're delighted to announce we have been awarded the Wine Spectator's Award of Excellence for our wine program at Cail Bruich this week 🍷

Thank you, Wine Spectator!
You can browse our full wine list via the link below.

https://bit.ly/CailBruichMenus

The Loire Valley region is famed for producing some of the best poultry in the world, and this heritage poussin is no different.

It's stuffed with a mousse of chicken, chives and Alsace bacon and served with grilled baby gem lettuce, Caesar dressing, parmesan, pea purée and Jus Gras.

Graduation season is upon us, and it's finally time to celebrate. Whether with family, friends, or both, we have you covered!

At Cail Bruich, we're best known for our tasting menus. However, we also offer set lunch menus and a 5-course tasting, available Tuesday through Thursday.

We can accommodate reservations of up to five guests, and larger reservations are available at our sister venues, and .restaurant.

We'd be delighted to host you on a very important landmark moment in your life!
Head to the link in our bio for our latest menus and reservation availability.

Cail Bruich Reservations: https://bit.ly/ReservationsatCailBruich
Shucks Reservations: https://bit.ly/ReservationsatShucks
Brett Reservations: https://bit.ly/BrettRestaurantReservations

At Cail Bruich, we don't offer a cheese plate or a selection of cheeses.

Instead, we utilise cheese as the dish's key ingredient, as with protein or vegetables on the other dishes in our tasting menus.

For this dish, we proudly feature Cashel Blue, a cow's milk blue cheese of exceptional quality, crafted by the esteemed Grubb family in Tipperary, Ireland.

Named after a local landmark, the Rock of Cashel, the cheese is characterful but not strong. Its smooth and creamy texture and flavours make it perfect for this dish. (The cheese is also pasteurised and vegetarian.)

The cheese is served in its classic state and as a royale alongside a slice of Apple Tarte Fine, a caramelised apple tart made with delicious golden apples and an apricot glaze.

It's the perfect yin-yang combination of contrasting sweet and salty flavours, being 2/3 savoury and 1/3 sweet.

A lovely crossover course before dessert!

August reservations at Cail Bruich are now open! ⭐
Enjoy a Michelin-starred dining experience this August, enjoying our 4-course lunch menu or our 5-course or 7-course tasting menus.

Head to the link below to reserve your table now.

https://bit.ly/ReservationsatCailBruich

August Reservations reminder at Cail Bruich ⭐

The Summer months are here (and hopefully the weather, too!).

We're lucky to live in a country where world-class produce is abundant, none more so than in the summer, when the colour of the natural pantry mirrors its vibrant flavours.

Reservations are currently open until the end of July, with reservations for August 2024 opening tomorrow at noon.

Snacks to begin your Cail Bruich experience. ⭐

Old Wi******er cheese goujère with a warm cheese fondue.

Warm buttered crumpet with beef tartare and duck liver espuma.

Scottish langoustine coated in wild rice, glazed with ponzu and served with a miso caesar dipping sauce.

July bookings at Cail Bruich are now open!

With summer in full spring and Scotland’s natural pantry singing loud and proud, it truly is a great time to dine and at the restaurant.

With stunning Scottish berries and Isle of Wight tomatoes in abundance, the menu is full of colour and flavour.

Head to the link below to secure your booking this July.

We look forward to welcoming you to dine with us at Cail Bruich! ⭐️

www.cailbruich.co.uk/reservations

We are delighted to announce that reservations are now open for our one-night only dinner with the world-renowned Champagne Salon on Saturday, 15th June 2024!

The dinner will be a four-course menu curated by Head Chef Lorna McNee and her kitchen brigade, paired alongside three different vintages of Salon Champagne and two other vintages by sister Champagne House, Delamotte.
The dinner will be hosted by Export Director Cristian Rimoldi, whose charm, knowledge and passion for Champagne have captivated guests at our previous Delamotte dinners at our sister venues, Brett and Shucks.

In addition to the menu, the evening will commence with a champagne reception and Sturia Caviar tasting before our guests are taken on a culinary voyage paired with some of the world's best Champagnes.

For those lucky enough to secure a place at the dinner, an additional benefit is included. You will automatically receive a free ticket(s) for your table to the Delamotte Champagne Party at our sister venue, Shucks, on Friday, 14th June 2024 (worth over £50 per head).

Menu & Champagne pairing, £490 per person.
Saturday 15th June, 7pm.

Swipe to view our menu, and head to the link below for bookings.
A night not to be missed!

https://bit.ly/ReservationsatCailBruich

Oxford sandy & black pork, white asparagus, morel & cider sauce. A dish for Spring at Cail Bruich. ⭐

https://bit.ly/ReservationsatCailBruich

Some of our favourite Spring ingredients; morel mushrooms and white asparagus 🍴

Our Cail Bruich Espresso Martini.

A Mexican inspired twist on a classic.

In the cocktail we are using; Los Siete Misterios Mezcal, cold brew, coffee liqueur, muscovado syrup, chocolate and orange bitters and Blackthorn Salt sea salt, & finished with grated Valrhona chocolate.

It's been hugely popular because of it's deep chocolate and bitter notes brought out by the mezcal and flavour profile of the Tin Donkey cold brew.

Reservations for the month of June at Cail Bruich are now open!
Join us to enjoy an abundance of summer produce in our multi-course dining experience.

Head to the link in our bio for reservations.

We look forward to welcoming you to dine with us this Summer. ⭐

https://bit.ly/ReservationsatCailBruich

The nights are shorter, and the days are longer. At Cail Bruich, Head Chef Lorna McNee and her culinary team are buzzing with excitement.

As we move into a new season, the produce on offer will be as vibrant in colour as it is in flavour.

Our spring produce presents a rich variety for Chef and her team to choose from. Whether it's locally foraged wild garlic and wild leeks or Wye Valley asparagus and morels, our lucky guests who are booked for the next few months are in for a real treat!

There are still spaces available through April and May to join us at Cail Bruich, and our reservations for the month of June open tomorrow, Wednesday, 3rd April at noon.

We're delighted to announce our recently promoted Sous Chef, Lewis, was awarded Young Chef of the Year last night at the Scottish Excellence Awards!

Lewis has continually demonstrated his hard work and dedication to his role throughout his last three years at Cail Bruich, and we're thrilled he has been able to take the next step in his career by winning this award!

Our Head Chef, Lorna, was also highly commended for this year's Chef of the Year award.

Well done, team!

Next week our Head Chef, Lorna McNee, and Sous Chef, Lewis MacDonald, are up for two Scottish Excellence Awards 2024 awards.

Lorna for Chef of The Year & Lewis for Young Chef of The Year.

Wish them luck!
(Hopefully, we've got some good news to announce)!

Due to some last-minute cancellations, we have some availability for lunch and dinner this week for 1-5 guests.

Head to the link below for our remaining reservations for March, April and May 2024.

Salt-baked celeriac and goat's cheese topped with soy and mirin gel, served with a celeriac and ratte potato dauphinoise, roasted celeriac sauce, wild garlic oil and a parsley velouté. Currently on our vegetarian tasting menu.

Roasted saddle of Cairngorms red deer, stuffed with Alsace bacon, Lardo, foie gras and chives.
Served with baked beetroot, compressed in Sanbaizu, filled with smoked diced beetroot bound with Lyonnaise onions and a celeriac and horseradish purée, then topped with a blood orange gel.
Finished with a potato and rosemary emulsion, Sauce Grand Veneur and salted green peppercorns.

Reservations for the month of May are now open at Cail Bruich.

It's such a fantastic time of the year to eat in Scotland. Our amazing natural larder is on full display, spring is well underway, and sometimes, even sometimes, a glimpse of beautiful summer produce makes an appearance. The produce on offer will be vibrant and full of flavour. It's a really exciting time for our culinary team, and we can't wait to showcase that to you.

We look forward to welcoming you to dine with us at Cail Bruich this Spring.
Head to the link below for bookings.

https://bit.ly/ReservationsatCailBruich