Shucks

Summary

The team behind Cail Bruich opened a seafood restaurant in Hyndland in March 2022 – their fourth site overall – serving up fresh Scottish produce with Champagne and cocktails. No reports as yet in our late spring annual diners’ poll, but in The Scotsman, Gaby Soutar reviewed it as an “excellently-named” newcomer, praising its rather lovely interior, with a smallish bar downstairs and a smart mezzanine level, where you can see their coppery fish scale wall art. On-the-bone Shetland plaice was “downy and perfect, like eating oceanic candyfloss”.