An award-winning restaurant on Glasgow’s Great Western Road, Cail Bruich offers inventive, Scottish cooking. Recommended in The Michelin Guide and the holders of two AA Rosettes, Cail Bruich is a family business which has been powered by the Charalambous brothers since it launched in 2006. As with many family-run concerns, the staff genuinely want each and every customer to have the best experience they can and the warmth of the welcome and professionalism of the service shine from the moment you open the door.
The restaurant is a cosy and tastefully decorated space. The dark woods and leather seating are perfectly comfortable but the real fireworks are on the plate. Fresh ingredients from local suppliers and foraged produce are delivered to the restaurant daily and used in the ever evolving seasonal menus.
Scotland’s natural larder and French techniques are at the heart of Cail Bruich’s cooking. Modern flourishes such as foams and cleverly charred ingredients keep the gastronomic stakes high but good, solid cooking underpins the culinary whiz bangs. Everything is on the plate for taste rather than unnecessary display.
The menus change depending on season and availability but typical starters might be the marinated scallops served with heritage tomatoes, a seaweed and tomato foam plus a rye crumb and dill oil. Among the main courses, different cuts of Gressingham duck might be served with Jerusalem artichokes, girolles, chestnuts and Charred pear while caramelised cauliflower, grapes, cockles, capers and brown butter are the sort of ingredients which the kitchen might dish up alongside a fillet of line-caught brill.
The market menu, available in the early evenings, offers exceptional value but if you really want to see the kitchen push its talents, order up the tasting menu for the whole table. Whichever menu you eat from, Cail Bruich will provide a culinary experience which you will remember for a long time.
Cail Bruich West, 725 Great Western Road, Glasgow, G12 8QX