Cail Bruich

Modern European, Scottish·
Gold Award
Glasgow, G12 8QX ·Website ·Call0141 334 6265

SquareMeal Review of Cail Bruich

Gold Award

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.

Good to know

Average Price
££££ - Over £80
Modern European, Scottish
Fine dining, Glamorous, Luxury
Other Awards
One Michelin star, SquareMeal UK Top 100
Food Occasions
Dinner, Lunch
Special Features
Chef’s table
Birthdays, Celebrations, Dates, Special occasions
Food Hygiene Rating

About Cail Bruich

After winning Glasgow's first Michelin star in 17 years, it's fair to say that Cail Bruich is leading the charge in the city's rejuvenated dining scene. Scotland has long been home to some of the world's very best produce, and Cail Bruich harnesses the potential of that produce and combines it with precise cooking and relaxed, informal service.

You'll find Cail Bruich in Glasgow's West End, just across the way from Glasgow's Botanic Gardens. In charge of the kitchen is head chef Lorna McNee - a supreme talent who earned her stripes as a protégé of the late, great two Michelin-starred chef Andrew Fairlie, as well as a two-time finalist and 'Champion of Champions' on BBC's Great British Menu. McNee took over the kitchen at Cail Bruich in 2020 and the restaurant has never looked back.

McNee's elegant cooking makes the most of Scotland's seasonal bounty, and the menu at Cail Bruich pays great respect to ingredients, working with an extensive team of butchers, fishmongers, farmers, and foragers to source the best produce possible. Cail Bruich offers two menu options - a five course tasting menu and a seven course chef's menu, which both lean heavily into Scottish seafood, meat and local specialities like mushrooms. Dishes at the time of writing include raw Orkney scallop with dashi, hazelnut and citrus, Isle of Skye langoustine with apple, pork and bisque, and morel mushrooms with black truffle and Madeira. McNee's experience in the pastry kitchen at Restaurant Andrew Fairlie is also evident in the exquisite, details desserts.

Meanwhile, the wine team is on hand with smart pairing options to complement the tow tasting menus.


Does Cail Bruich have a Michelin star?

Cail Bruich has one Michelin star.

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Who owns Cail Bruich?

Paul and Chris Charalmbous are the owners of Cail Bruich.

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When did Cail Bruich open?

Cail Bruich opened in 2008.

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Meet the team
Cail Bruich

Lorna McNee

Chef Patron

Lorna McNee was born and raised in Forres, Scotland and first entered the restaurant world after she dined with a lecturer of hers at Restaurant Andrew Fairlie at the Gleneagles Hotel (the first restaurant to win a Michelin star in Scotland). She approached the late chef and asked him for a job, working her way up to sous chef over a 12 year period. In July 2020, she left to head up the kitchen at popular Glasgow restaurant Cail Bruich and her years of experience have clearly paid off, as Cail Bruich was awarded its first Michelin star in 2021.

Location for Cail Bruich

725 Great Western Road, Glasgow, G12 8QX

0141 334 6265


Opening Times

Mon Closed
Tue Closed
Wed Closed
Thu 12:00-16:30
Fri 12:00-16:30
Sat 12:00-16:30
Sun Closed
Mon Closed
Tue Closed
Wed 18:30-00:00
Thu 18:30-00:00
Fri 18:30-00:00
Sat 18:30-00:00
Sun Closed

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