Harden's survey result
Summary
Lorna McGee, a protégée of the late, great Andrew Fairlie, helped secure a Michelin star – Glasgow’s first for 18 years – within months of her appointment as head chef last year, taking over from co-owner Chris Charalambous. The recognition was “truly deserved” (and already two years overdue): “the food is superb” and “you’re treated like royalty” at this understated West End outfit – “I always liked Cail Bruich food-wise, but it’s genuinely even better under its new head chef”. “Shared the Chef’s Table and Lorna inspected every plate that left the kitchen personally, to make sure everything was just perfect”. “Fish and seafood figure prominently in the dishes, reflecting our Scottish waters”.
Summary
“Really carefully thought out and extremely well executed dishes” – “some of the best in Scotland” – “showcase the best of Scottish produce” at Paul & Chris Charalambous’s under-the-radar, yet exceptional West End outfit. “Even when a dish is a little challenging – such as a pre-dessert of white asparagus parfait with black olive meringue and marinated strawberries – when eaten the combination was a delicious revelation”. “A slight refresh to the décor has worked well, though there’s not much they can do about the unprepossessing exterior”.
Summary
“Really carefully thought out and extremely well executed dishes” – “some of the best in Scotland” – “showcase the best of Scottish produce” at Paul & Chris Charalambous’s under-the-radar, yet exceptional West End outfit. “Even when a dish is a little challenging – such as a pre-dessert of white asparagus parfait with black olive meringue and marinated strawberries – when eaten the combination was a delicious revelation”. “A slight refresh to the décor has worked well, though there’s not much they can do about the unprepossessing exterior”.
Summary
“Top-notch in every way, and a league apart from their competitors” is the general verdict on this West End venture from brothers Paul and Chris Charalambous (“a slightly more formal setting than you’d get in, say, trendy Finnieston”). “Flavours are bright and clear, in classical combinations showing off the largely Scottish produce, and the dishes as a whole all work extremely well”. It’s “not much to look at from the outside”, though, while the lighting inside is a bit dim “for the intricacy and delicacy of the plating, as well as for reading the menu!”
For 31 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).
Have you eaten at Cail Bruich?
Owner's description
Our stylish restaurant & bar - in the heart of Glasgow’s vibrant West End - offers casual, modern Scottish dining and select drinks.
We passionately craft our menus with an appreciation of the finest ingredients and produce, all available from Scotland's outstanding natural larder.
Cail Bruich, 725 Great Western Road, Glasgow, G12 8QX.
Holder of 3 AA Rosettes.
Prices
 Drinks |
|
|---|---|
| Wine per bottle | £22.00 |
| Filter Coffee | £3.00 |
 Extras |
|
|---|---|
| Bread | £0.00 |
| Service | 10.00% |
Restaurant details
725 Great Western Rd, Glasgow, G12 8QX
| Number of Diners: | |
| Required Time: | |
Opening hours
| Monday | CLOSED |
| Tuesday | 6:30 pm‑12 am |
| Wednesday | 6:30 pm‑12 am |
| Thursday | 6:30 pm‑12 am |
| Friday | 12 pm‑5 pm, 7 pm‑12 am |
| Saturday | 12 pm‑5 pm, 7 pm‑12 am |
| Sunday | CLOSED |
