The name Cail Bruich translates from Scottish as ‘eat well’ and this ambitious restaurant’s relaxed take on fine-dining delivers on its promise in the trendy boho surrounds of Glasgow’s West End. It also has caught the attention of the Michelin guide’s notoriously strict inspectors, having been awarded a Michelin star in 2021 (the city’s first in 16 years).
Chef Lorna McNee heads up the kitchen and has ditched the previous a la carte format for two multi-course tasting menus, the contents of which are dictated by the seasons and largely made up of ingredients that have been sourced locally (some even come from the kitchen’s own garden).
McNee cooks with the seasons and her food is full of serious intentions - from a starting course of west coast crab with celeriac, citrus and apple that’s served with a langoustine consommé, to a finishing pudding of olive oil sponge topped with honey crémeux, lemon mousse and a scoop of yoghurt sorbet.
In between, you might come across flashy plates of handmade pasta adorned with wild mushrooms and black truffle shavings, or squab pigeon with braised chicory, roast onion, seared duck liver and preserved cherry – all pimped to the max when it comes to presentation. The dining room is equally as pretty, matching up to Cail Bruich’s relaxed fine dining ethos with exposed brick walls, mint green leather banquette seating and potted plants dotted around the space.
Service is happily personable and wine flights are available for those really looking to make the most of the occasion. For teetotallers and designated drivers, there is also a non-alcoholic drinks flight available, which swaps out the usual tired Diet Cokes and lemonades for house made mocktails such as a blend of Seedlip herbal, Seedlip spice, honey, apple and dill. While dining at at Cail Bruich doesn’t come cheap, it’s also far from the most expensive tasting menu out there and with food this impressive, we’d argue it’s worth every penny.