A Night To Remember, With A Seat At The Chef’s Table
We all have that one extraordinary meal that sticks in our memory. The food - delicious, the wine -perfection, the company - riveting and the ambiance, just perfect…Glasgow’s only Michelin starred restaurant, Cail Bruich is on a mission to take that spot in your memory with 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, where 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 table, which will overlook the kitchen, was crafted by Glasgow-based Tabula Rasa which specialises in creating handcrafted furniture made from live edge timber slabs. It has been made from Scottish Wych Burr Elm wood, it tells the story of the restaurant’s ethos and showcases its commitment to using only the finest seasonal ingredients available. The table features intricate details that have been created using Portuguese Rubber Tree bark and living plants; and a beautiful drawer liner was hand drawn by textile designer & illustrator, Rachel Eva Taylor, highlighting the seasonal produce featured on the restaurant menus. To finish the table, a brass Michelin star has been embossed onto the tabletop.
Lorna McNee, Head Chef said: “We are really looking forward to wowing our guests with an extra special experience that showcases what Cail Bruich is all about. 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.”
Lorna was appointed head chef at Cail Bruich in August 2020, a step up from her previous role as sous chef at two Michelin starred Restaurant Andrew Fairlie where she had started her career as an apprentice. In 2019 she appeared on the BBC’s Great British Menu and was named “Champion of Champions”.
Dishes on her most recent tasting menu include West coast crab, green tomato, Cail Bruich garden herbs, elderflower; Stuffed Scrabster turbot, broad bean, garden pea, dill, consommé; Sladesdown farm duck, duck liver, beetroot, honey, potato, spiced sauce; and Coconut, pineapple, exotic fruit compote, piña colada sorbet.
A place at the Chef’s Table costs £200 per person and bookings for October are now available online.
*Unfortunately due to the nature of the tasting menu they are unable accommodate any allergies or dietary requirements for Chef’s Table reservations.
