Cail Bruich owners to open fourth restaurant in Glasgow

The owners of Glasgow’s Michelin-starred Cail Bruich are opening a seafood restaurant called Shucks this spring in partnership with investor and Itison founder Oli Norman.

Shucks will be a relaxed 80-cover seafood restaurant, bar and outdoor terrace in Hyndland in Glasgow’s West End.

The kitchen will use local fish merchant John Vallance at Glasgow Fish Market as a supplier, with a focus on sustainably sourced fish. Gordon Spink of Arbroath will also be curing and smoking a signature Shucks smoked salmon through Campbells Smokehouse.

Heading up the brigade will be chef Shaun Haggarty, previously head chef at Cail Bruich. Combining his passion for Scottish fish and shellfish with Asian influences from his international career, he and his team will be utilising a wide range of techniques, from in-house curing and smoking to classic fish cookery in the kitchen, equipped with a wood-fired grill.

The drinks menu will include a Champagne trolley and seasonal cocktails. Glasgow-based interior architect Surface is overseeing the £250,000 refurbishment of the site on 168 Hyndland Rd, previously Nick’s Bar & Grill.

Shucks will join the Cultar Group’s expanding portfolio that includes Michelin-starred Cail Bruich, Bar Brett and Epicures.

Paul Charalambous, co-owner of Cultar Restaurant Group said: “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.”

Pictured L-R: Paul Charalambous, Shaun Haggarty, Chris Charalambous