In Gaelic, “cail bruich” means “to eat well”. Just that and so much more can be found at Cail Bruich in Glasgow, offering guests an intimate showcase of Scotland’s comforting larder. As the open kitchen culinary theatre swings into full blast, locals and visitors alike are in for an experience full of innovation, creativity and gratitude.
Cail Bruich is located on Great Western Road in Glasgow’s West End, boasting a Michelin star, which the restaurant has retained every year since 2021. Headed by Chef Lorna McNee, the establishment has received immense praise over the years for her seasonally rotating menus, and with good reason.
As the only Michelin-starred female chef in Scotland, Chef Lorna McNee has had an impressive career, with 13 years under the Chef’s belt at the Two-Michelin-Star Restaurant Andrew Fairlie before joining Cail Bruich in 2020.
The seasonal menu at Cail Bruich
Seasonality is at the heart of the restaurant, showcasing a rotating menu in harmony with the Scottish landscape. Each menu boasts multiple courses, crafted with ingredients sourced from local and European suppliers. What is more, Cail Bruich has now scaled back its tasting menu prices to £125 (previously £140) per person for dinner and £100 for lunch, to make one of the best Scottish dining experiences more accessible.
Secret Glasgow got the chance to experience the gluten-free winter dinner tasting menu for ourselves, spending a cosy evening enjoying the intimate rustic atmosphere of the restaurant. The six-course culinary experience started off with three bite-sized amuse-bouches, invoking the senses and waking up the palate with a West Coast Brown Crab Thai Curry ball, Beef Tartare Crumpet and the Old Winchester Gougère.
The tasting menu officially began with Crapaudine Beetroot, accompanied by taramasalata, horseradish and dill – a taste of home for an Eastern European like me. However, one of the most noteworthy highlights of the evening was the Hand-Dived Orkney Scallop with preserved tomato, blood orange and smoked eel. Almost the size of a golf ball and cooked to perfection, the dish was like a well-curated dance of flavours and textures.
What is more, the presentation of each dish at Cail Bruich is just as important as the flavours – from aesthetically pleasing tableware that will blow away most design lovers, to small details like bread presented on wooden boxes filled with grain. The Seeded Loaf and Chive Butter with creedy carver duck offered just that, with the gluten-free version being just as wonderful.
The culinary excellence continued with the Scrabster Turbot with morel, black truffle and Madeira sauce, which is every mushroom-lover’s dream. Bathing in a comforting sauce, the tenderness of the fish was balanced with the earthy flavours of the mushrooms, with the black truffle adding a regal touch.
As the final course before dessert, the Stobo Estate Sika Deer with quince, chicory and Alsace bacon gave a rich flavour palette without compromising the dish’s lightness. And for the sweet course, the Lemon ice cream under an artistic hive piece of lemon curd, olive oil and salted milk was just as refreshing as it sounds. While I am not normally a fan of lemon desserts, the sheer presentation could be an art piece at a museum – with the balanced flavours not overpowering one another.
However, that is not all – Chef Lorna McNee presented us with her childhood favourite chocolates, disguised as pebbles. That’s right, pebbles! Showcasing the raw talent and creativity of the Chef, visitors could not tell the difference between the chocolate and a real pebble, all the while telling a story. Moreover, the dinner concluded with some lovely Black Cherry Macarons and some Valrhona caribe 66% chocolate and olive oil mi-cuit.
The wine selection at Cail Bruich
A wine pairing with the tasting menu at Cail Bruich sets one back £85, boasting a noteworthy selection. Each wine perfectly pairs with every course, and has been carefully selected by the sommelier. However, those not wanting to have six glasses of wine can opt for wine by the glass.
The Riesling ‘Herrenberg’ Maximin Grünhaus, Mosel, Germany (2021) provided a fresh and airy flavour palette, while the 2023 Chablis ‘La Boissonneuse’ Julien Brocard, Burgundy, France would suit someone who prefers richer flavours whichare still fresh, with minerals and citrus notes.
Overall, an outing to Cail Bruich is not only about eating well, but also about experiencing a story, where becoming in tune with nature’s cycles brings us back to simpler times. There is a reason why Chef Lorna McNee has seen so much success over the years, and her hard work is evident in each dish.
Cail Bruich is located at 725 Great Western Road Glasgow, G12 8QX and you can book your table here.