Brett Restaurant

Brett Restaurant Michelin-recommended Brett is a modern European restaurant with an open kitchen in Kelvinbridge, Glasgow, designed to suit all occasions.

We work closely with producers and suppliers to offer the highest-quality food and drinks in a relaxed environment.

An evening at Brett 🍴
01/07/2026

An evening at Brett 🍴

The OG XO linguini 🍝
29/06/2026

The OG XO linguini 🍝

The Smoked Olive Oil Martini is probably the cocktail that sums Brett up best. Tanqueray gin, Cocchi Americano and smoke...
28/06/2026

The Smoked Olive Oil Martini is probably the cocktail that sums Brett up best.

Tanqueray gin, Cocchi Americano and smoked olive oil come together in something savoury, silky and deeply aromatic.

The olive oil itself is the same smoked oil served alongside the bread in the restaurant for guests who don’t fancy butter. Rich, gently smoky and carrying just enough bitterness, it completely changes the texture of the drink - softening the martini while adding another layer of flavour that slowly opens up as it warms slightly in the glass.

A little cracked black pepper is freshly milled on top which brings more aroma and a little firey kick.

It’s not designed to be theatrical or overly complicated. Just a properly delicious martini shaped by the flavours already running through the kitchen.

The kind of drink that makes people pause after the first sip, look back at the glass and go straight back in for another.

Graduation season is here, and there really are few better places to celebrate than around a table together. Over the ye...
25/06/2026

Graduation season is here, and there really are few better places to celebrate than around a table together.

Over the years we’ve hosted so many birthdays, engagements, anniversaries and graduations at Brett - long lunches turning into late evenings, bottles of wine shared between families, proud parents, nervous speeches and the kind of nights people end up talking about for years afterwards.

Whether it’s sitting downstairs beside the kitchen counter and soaking up the energy of service or gathering upstairs for something a little more relaxed and intimate, we always want celebrations at Brett to feel warm, generous and genuinely special.

Good food, great wine, proper hospitality and the people you want around the table.

If you’re planning a graduation celebration, our team would love to look after you.

The grill has always been one of the real focal points of the Brett kitchen. As service builds, the smell of smoke and f...
27/05/2026

The grill has always been one of the real focal points of the Brett kitchen.

As service builds, the smell of smoke and fat slowly starts filling the room. The crackle of flames catching dripping lamb fat, pans landing back on the stove, chefs moving quickly around each other while the fire constantly flickers away in the background.

People often end up completely mesmerised by it.

You can see guests sitting quietly watching the flames dance across the grill, almost getting lost in it for a moment before suddenly snapping back into the room as a lamb saddle is carved or a piece of monkfish hits the pass.

Then comes the question we hear almost every night:
“How did you cook that like that?”

The answer is never just the grill itself. It’s the control of the fire, the ageing, the resting, the seasoning, the smoke, the timing and the team working around it all every single service. But there’s no denying the fire plays its part.

It fills the room with warmth, movement and energy - and somehow makes people slow down and properly live in the moment for a while.

One of the biggest changes we made during the refurbishment was bringing tablecloths. Not to make Brett feel more formal...
25/05/2026

One of the biggest changes we made during the refurbishment was bringing tablecloths. Not to make Brett feel more formal - actually the opposite.

We wanted the room to feel softer, warmer and more comfortable. Somewhere you can properly settle in for the evening. A little more relaxed, with the feeling that you can stay for one more glass of wine, another course or a longer conversation.

There’s something timeless about sitting down at a table laid with a cloth. The way the candlelight reflects across it, the sound of plates and glasses softening during a busy service, the contrast against the exposed stone and the movement of the kitchen around the room.

The food might be ambitious, the dining room might buzz with energy, but at the heart of Brett we’ve always wanted hospitality to feel generous and comfortable rather than stiff or formal.

The tablecloths just felt like another step towards that.

The Mushroom XO Linguini has become that dish at Brett. Ok we said it – it's a signature. The problem was… almost everyb...
24/05/2026

The Mushroom XO Linguini has become that dish at Brett. Ok we said it – it's a signature.
The problem was… almost everybody ordered it.

As much as we loved seeing the dish become such a favourite, it also meant guests were often missing out on some of the other things coming out of the kitchen that season.

So, we decided to move the linguini into an optional intermediate course instead.

Now guests can still have the dish they came for, while also getting the chance to experience another starter alongside it. A smaller portion arriving halfway through the meal, rich with mushroom XO, Cantabrian anchovy, crispy leek and 36-month parmesan.

Honestly, it’s probably where the dish always belonged.

Of course, if you still want a full portion as a starter, that’s absolutely fine too. We’d never dream of standing between people and their XO linguini.

Our cocktail list is closely tied to the kitchen and often built around ingredients or by-products already being used th...
21/05/2026

Our cocktail list is closely tied to the kitchen and often built around ingredients or by-products already being used throughout the restaurant.

The green tomato liquor in the Spicy Margarita comes from the fermenting juices left behind from the tomatoes we use in the kitchen. The Rhubarb Spritz uses the poaching liquid from the rhubarb dessert. The smoked olive oil in the martini is the same oil served alongside the bread for guests who don’t fancy butter. Even the heather honey in the Rose Old Fashioned is the honey we use in the burnt honey ice cream.

A lot of the drinks begin with the question:
“What do we already have that tastes incredible?”

It helps reduce waste, keeps the cocktail list connected to the food, and means the flavours running through the restaurant feel naturally linked together.

The cocktails are never designed to compete with the dining experience - they’re there to gently lead you into it.

And by the way, if you fancy a classic – just ask. If we have the ingredients then we’ll make it! If you want an espresso martini? Just say and one of the team will nip over to shop and get one for you!

Address

321 Great Western Road
Glasgow
G49HR

Opening Hours

Tuesday 6pm - 11pm
Wednesday 6pm - 11pm
Thursday 6pm - 11pm
Friday 1pm - 11pm
Saturday 1pm - 11pm

Website

Alerts

Be the first to know and let us send you an email when Brett Restaurant posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category