Cail Bruich owners to open fourth Glasgow restaurant

Located in Hyndland in Glasgow’s West End, Shucks will have 80-covers plus an outside terrace and will ‘serve up some of the best catches from Scottish waters and beyond’ from local fish merchant John Vallance at Glasgow Fish Market. 

Gordon Spink of Arbroath will also be curing and smoking a signature Shucks smoked salmon through Campbells Smokehouse.

Heading up the  kitchen brigade will be chef Shaun Haggarty, previously head chef at the group’s Michelin-starred Cail Bruich. 

Haggarty - who has cooked at a number of top restaurants around the world - will combine his passion for Scottish fish and shellfish with Asian influences from his international career. 

The team will be utilising a wide range of techniques; from in-house curing and smoking to classic fish cookery in a ‘state-of-the-art kitchen’, which will be equipped with a wood-fired grill.

The drinks menu includes a champagne trolley and seasonal cocktails focusing on providing a ‘progressive’ drinks selection as well as a carefully curated wine list by the group’s head sommelier.

 “We are delighted to be opening up our fourth venue in our hometown. Like all our venues, we have been working closely with our suppliers from across Scotland to ensure the very best produce will be on the table for guests to enjoy. The menu is experimental but approachable showcasing the simplicity of the seafood from our Scottish shores,” says Paul Charalambous, co-owner of Cultar Restaurant Group.