Cail Bruich

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.

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 it nestled 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 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. The restaurant offers a chef's tasting menu that leans heavily into Scottish seafood, meat and local specialities like mushrooms. Dishes at the time of writing include fife carrot with tahini, sheeps curd and dashi, hen of the woods mushroom with black autumn truffle and madeira, and peterhead cod with jerusalem artichoke, hazelnut and beurre noisette. McNee's experience in the pastry kitchen at Restaurant Andrew Fairlie is also evident in the exquisitely detailed desserts.

For something truly special, book the chef’s table. This intimate counter for two sits directly in front of the kitchen where you can watch the chefs work in seamless unity. Here you’ll be served a completely unique menu that isn’t available in the main restaurant. Plus, thanks to a collaboration with Krug Champagne, there’s a fantastic drinks pairing available too.