THE company behind Michelin-Starred Glasgow restaurant Cail Bruich will open its fourth restaurant in the city this spring.
Shucks will be a seafood restaurant in the city’s west end with a capacity for 80 covers. Former Cail Bruich head chef Shaun Haggarty will head the kitchen team, working with suppliers including Glasgow Fish Market and Campbells Smokehouse.
The new eatery – which is currently undergoing a £250,000 refurbishment – will be a joint venture between Cail Bruich parent company Cultar Restaurant Group and Glasgow entrepreneur Oli Norman, who owns the Itison website as well as several licensed premises across the city. In addition to Cail Bruich, Cultar operates Glasgow restaurants 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.”
“Shucks has been a long-awaited opening for the team and we’re looking forward to opening our doors to the great people of Glasgow and beyond.”
