Cail Bruich

Cail Bruich Relaxed fine dining in Glasgow's west end. One Michelin Star. ⭐️

We’re delighted to share some wonderful news from Cail Bruich. ⭐After seven years with us, we are incredibly proud to an...
09/06/2026

We’re delighted to share some wonderful news from Cail Bruich. ⭐

After seven years with us, we are incredibly proud to announce the promotion of Rhianne Stevenson to the role of Restaurant Manager.

Rhianne’s journey through Cail Bruich reflects everything we value in hospitality. Starting as a section waiter, she has grown into a leader defined by her genuine love for the industry, her natural care for guests, and her constant curiosity to learn. Whether at home or travelling, Rhianne seeks out great restaurants and experiences—always bringing that inspiration back into our dining room.

Her commitment to continually refining and improving what we do has played a significant part in the restaurant’s development over recent years. As Cail Bruich has evolved and enjoyed continued success, Rhianne has been a consistent presence—driven, thoughtful, and always striving for excellence.

We are thrilled to see her step into this role and have every confidence she will continue to build on what makes Cail Bruich so special.

Please join us in congratulating Rhianne and wishing her every success in this next chapter!

Our Michelin Star plaque for 2026 ⭐
04/06/2026

Our Michelin Star plaque for 2026 ⭐

Reservations for July - September 2026 are now open at Cail Bruich! ⭐The past week has seen summer start to arrive acros...
03/06/2026

Reservations for July - September 2026 are now open at Cail Bruich! ⭐

The past week has seen summer start to arrive across Scotland and it feels like the perfect time to launch our reservations for Summer 2026 - despite today's rain!

Glasgow is set for a vibrant lineup of events across the summer, in particular the arrival of the Commonwealth Games in July. We anticipate a busy season and are looking forward to welcoming new faces from around the world to our incredible city.

Seasonal dishes over the coming months will celebrate the heights of summer, reflecting the richness and generosity of the season. We can expect features from Scottish strawberries at their sweetest and most aromatic, Isle of Wight tomatoes ripened by the southern sun, and the incredible fresh seafood of Scotland's surrounding waters.

Head to the link below to reserve your table.
www.cailbruich.co.uk

Our interpretation of the Dirty Vodka Martini exchanges olives with mushrooms for a Scottish twist on a classic that has...
01/06/2026

Our interpretation of the Dirty Vodka Martini exchanges olives with mushrooms for a Scottish twist on a classic that has become a staple on our cocktail menu.

We make a mushroom brine that brings a savoury depth to the drink in place of the traditional olive salinity.

The cocktail is finished with a touch of Cocchi Americano vermouth, and Valdespino Amontillado sherry for a nutty oxidative character. 🦪🍸

"Lime and Sunshine – There's Enough For Everyone" One of our newest desserts is a playful tribute to the piña colada, in...
29/05/2026

"Lime and Sunshine – There's Enough For Everyone"

One of our newest desserts is a playful tribute to the piña colada, inspired by the Wham classic Club Tropicana.

Originally created by Chef Lorna as her winning dish on Great British Menu 2019, the dessert is currently available as an option on our menu whilst we’ve been enjoying her time back on our screens as a judge. 🎥

The dish brings together layers of coconut, lime, pineapple and mango (and a touch of rum...) into a sun-soaked dessert that is bright and tropical. 🍍🥭

For those inclined towards a touch of extra indulgence, our smoked eel dish is offered with the option to add a final to...
17/05/2026

For those inclined towards a touch of extra indulgence, our smoked eel dish is offered with the option to add a final touch of King’s Imperial Caviar.

This caviar has been specially chosen by Chef Lorna through a longstanding relationship with King’s.

The caviar has a beautiful golden tone with a delicate nutty almond cream flavour, and adds another layer of salinity and texture to the dish.

Smoked eel is an ingredient of remarkable complexity that can often be misunderstood. We’re using eel sourced by Devon E...
14/05/2026

Smoked eel is an ingredient of remarkable complexity that can often be misunderstood.
We’re using eel sourced by Devon Eel Company which is delivered to us whole. This allows us to prepare the eel in a variety of ways for maximum flavour and texture.

The dish is garnished with Granny Smith apple, kohlrabi and dill, carefully topped with a horseradish ice cream and finished with ajo blanco.

The result is a complex balance of smoke, salinity, heat, richness and freshness, celebrating the versatility of eel.

Our pea tart is a taste of spring in one bite and is a great introduction to our current menu. Built around seasonal En...
13/05/2026

Our pea tart is a taste of spring in one bite and is a great introduction to our current menu.
Built around seasonal English garden peas and the natural sweetness they bring at this time of year.

A crisp pastry tart with flecks of nori, layered with our pea ricotta, smoky Alsace bacon, and fresh peas. All finished with a tower of raw green asparagus from Denhead Farm.

We’re excited to announce a very special night at Cail Bruich — a special four‑hands dinner bringing together two Great ...
06/05/2026

We’re excited to announce a very special night at Cail Bruich — a special four‑hands dinner bringing together two Great British Menu chefs in our kitchen!

On Wednesday 27th May, Executive Chef Lorna McNee (GBM Winner 2019) will be joined by Orry Shand, Great British Menu 2026 finalist, for an evening of collaborative cooking, bold flavours and celebratory dining, featuring dishes from both chef's time on The Great British Menu.

The evening will start at 7pm with Champagne and canapes, followed by an indulgent six course menu designed by both chefs, all paired with exceptional wines throughout the night.

Ticket price (inclusive of menu & wine pairing) £300 (£100 per person deposit)

Limited availability - head to the link below to book!

https://sevn.ly/xDMbHmZU

It is with real sadness that last month we said farewell to Simon, our Restaurant Manager at Cail Bruich, as he moves on...
20/04/2026

It is with real sadness that last month we said farewell to Simon, our Restaurant Manager at Cail Bruich, as he moves on to take up an exciting new role at the fabulous Gleneagles.

We’ve been incredibly lucky to have Simon as part of the team for the past 6 years. During that time, he has been a major influence in the restaurant’s constant evolution, helping lead the team and playing a key part in placing Cail Bruich firmly on the national culinary map.

Simon brought with him a natural love for the art of hospitality, a meticulous eye for detail, and a gift for teaching. His leadership and passion have shaped so much of what we do, and he leaves the restaurant in great hands — with a team that has the guest experience at its beating heart.

Please join us in wishing Simon all the very best on his next chapter. He will be greatly missed, but his impact will be felt here for many years to come. 💛

Address

725 Great Western Road
Glasgow
G128QX

Opening Hours

Wednesday 6pm - 12am
Thursday 6pm - 12am
Friday 12pm - 4:30pm
6pm - 12am
Saturday 12pm - 4:30pm
7pm - 12am

Telephone

+441413346265

Website

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