New Chefs table experience at Cail Bruich

Chefs table Cail bruich

Glasgow Michelin Star restaurant launches Chefs Table


Glasgow’s only Michelin starred restaurant, Cail Bruich has announced the launch of a new and exclusive Chef’s Table experience, in partnership with Krug Champagne.

Head chef Lorna McNee has devised a bespoke tasting menu for two to be served at a specially commissioned handcrafted table, created by local company Tabula Rasa Design. The restaurant is taking bookings now, for the table, for October onwards.

Chefs table Cail bruich

Cail Bruich/ Facebook

Guests will be welcomed with a glass of Krug Champagne on arrival, before enjoying a tasting menu which will feature Lorna’s Krug x Onion dish that was developed as part of Krug’s single ingredient programme. The tasting menu is priced at £200 per person.

The table, which will overlook the kitchen is made from Scottish Wych Burr Elm wood.

Chefs table Cail bruich

Cail Bruich/ Facebook


Lorna McNee, Head Chef said:

“Chris and I are extremely passionate about what we do and have a great mutual respect for one another’s craft. We see the Chef’s Table experience as a unique way of showcasing all the talent throughout our team. There are few industries in the world where guests can get a front seat in the heart of the engine room and experience our craft first-hand.”

“We are really looking forward to wowing our guests with an extra special experience that showcases what Cail Bruich is all about”.

Chefs table Cail bruich

Cail Bruich/ Facebook

Reservations for the Chef’s Table are now open on a rolling basis up to 90 days in advance of the reservation date and can be booked online. They are unable accommodate any allergies or dietary requirements for Chef’s Table reservations.

For more information, please visit:

Cail Bruich is currently offering six and eight course tasting menus at lunch (Thursday – Saturday 12-1.30pm) and dinner (Wednesday – Saturday 6.30 – 12am)

Cail Bruich
725 Great Western Rd
G12 8QX
0141 334 6265

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Glasgow Foodie
Author: Glasgow Foodie

Sleeps, eats and sleeps some more.

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