Cail Bruich is an award-winning fine dining restaurant in Glasgow, providing a unique experience alongside seasonal dishes that champion the flavours of Scotland. Pairing its exquisite menu with carefully-selected wines, this place ensures nothing but the best for its visitors.

Led by head chef Lorna McNee, the kitchen changes its menu with the seasons, showcasing ingredients that are locally and sustainably sourced, with many even coming from the restaurant's garden. Notable plates include Sladesdown Farm duck with liver, beetroot, honey, potato and a spiced sauce, as well as roast West Coast langoustine, citrus, bisque and ponzu dressing, and stuffed Scrabster turbot with broad bean, garden pea, dill and consommé.