“At the CAIL BRUICH Restaurant our focus is to create a modern style of Scottish Cuisine, influenced by the best in classical and modern cooking techniques. We passionately craft our menus with an appreciation of the finest ingredients and produce, all available from Scotland’s outstanding natural larder.”
Sunday with Jamie Scott – Menu
Why: fine dining in Glasgow doesn’t come much better; the food, service, ambiance and general ‘feel’ of Cail Bruich is somewhere I won’t ever tire of visiting. The flavour combinations are safe, yet inspired and the roller coaster ride of textural euphoria they provide is top notch. (I have to reserve the 20/20 marks for Michelin, so it’s basically top marks for this Glasgow establishment).
27th May 2018
So welcome to a photo gallery and musings of Cail Bruich (one of my favourite restaurants in Glasgow), with guest Chef Jamie Scott (Masterchef The Professional Winner 2014) leading up the kitchen. Cail Bruich regularly run these types of ‘events’ – just check out their Facebook and/or Instagram page for more information on upcoming dates/guests. And we’re off…
Celariac Taco, Broad bean, Fresh Peas & Smoked Cultured Cream
Johnny complained .. cause it all looks like vegetables. ‘Cause he a MAN, and man apparently need meat in every single dish to validate their masculinity. And apparently beans are ‘change of beggars’… what am I marrying?
Brown Crab Brioche, Brown Crab Emulsion, White Crab Meat & Lemon Thyme
This was extremely buttery, and Johnny said overpowered the white crab meat, which I do agree with but I still delighted in the richness, albeit I would maybe have paired it with something other than brioche.
Isle of Wight tomatoes, Elderflower, Smoked Almond Milk
This was my favourite, as we had this meal 4 months ago now and I still reminisce on it with the fondness of an old friend. It was overwhelming fresh, light and visually spectacular – with the contrast of green to white – and the elderflower oil and almond milk provided a creaminess which makes it hard to forget.
The video of the almond milk being poured over the tomatoes was the first re-post photo/video I had on Instagram, so thanks to Cail Bruich for that. Also, Josh – our Waiter – was lovely and patiently accommodated me taking a video. Clearly intuitive and insightful as I didn’t even need to say anything; really glad we had someone serving us who is excellent at their job as it improves the night tenfold.
‘Cail Bru’ beer
This beer was served with the sourdough bread (below) – it’s from Drygate brewery – a local Glasgow beer with hints of local gooseberry, oats and elderflower. A toasty malted delight!
100% Sourdough & Cultured Butter
The bread had already been seasoned, so CB get brownie points for that. By this point in the meal Johnny was saying he needs calories (LOL), whereas I was sitting like a happy badger all delighted.. especially with the addition of beer.
Loch Fyne Scallops, Scottish Green Strawberries, Brown Butter Hollandaise
What a delight! Cubed chunks of smooth and silky scallop meat with textures of strawberry topped off with a creamy buttery hollandaise – such a refreshingly light fish course, and one I’d welcome over and over again. At this point I said I didn’t care if Johnny complained as he wasn’t bringing me down from the foodie euphoric high you get when your tastebuds are blessed with such flavours and textures ! But he thoroughly enjoyed the scallop dish as well, so it was a success !
Veal Sweetbread, Sea Beets, Fermented Garlic Purée & Pickled Mustard
The pickled mustard lifted the dish and provided a slight sharpness to balance the umami flavour, which is always welcomed by me. The sweetbreads were reminiscent of fois gras; for those who wouldn’t even ordinarily try them, I encourage you to do it in a decent restaurant where they know how to accompany the flavour to best showcase it’s delicate flavour and celebrate their unique texture.
Johnny Update: he’s having the time of his life huffing and puffing like a giant who’s been not been given his daily child as sustenance… I’m hoping we have a decent meat dish coming soon as I can’t deal with him bringing me down from my joy at this point.
Confit Lamb Shoulder, in Bassicas, Wild Garlic, White Turnip & Green Cabbage Emulsion
Hurrah! Meat arrives … the lamb was extremely tender and provided the desperate meaty richness we were after (Johnny was after). Wild garlic was in season at this point (see my Foraging post for info), so it added a great fresh, forest fragrance to the dish.
I would like it noted that I was a great fiance at this point and gave Jonathan half my lamb dish, as he had given me his tomato course earlier on. Not sure if it’s a fair trade off in the eyes of most, but it suits us – as we both ended up with more of our favourite dish.
Strawberries, Woodruff, Sweet Cicely & Freeze Dried Strawberry Meringue
Contrasting temperatures was the hero in this dish; the strawberry sorbet underneath, contrasting with the room temperature meringue and topping. A myriad of sensations!
Newport ‘Tag Mi Suas’
‘Tag Mi Suas’ translated as ‘take a seat’ in Gaelic is Jamie’s Scottish take on a traditional tiramisu. It was made with all local produce: 50%, 70% and 90% chocolate used, mascarpone, touch of coffee in the sponge at the bottom of the chocolate dome and milk butter sorbet.
Jamie brought this out to the table himself, and I had a fan-girl moment when meeting him, which meant that I never took a picture of the ‘whole’ dish … you may notice there is a bite sized chunk missing, ha!
So he wandered off, and whilst I was thinking ‘I wish I had asked for a photo’… Johnny rose from his chair (without prompting), walked to the pass and asked if he could come back out again for a photo with me. The outcome is below 🙂
I returned to Cail Bruich to sample their own Chefs ‘Taste of the Season’ menu in June 2018 – please see my other post/photos here.