You learn something new every day and our visit to Cail Bruich allowed us to discover the 'art?' of 'foraging' - an activity which the restaurant owner had organised last weekend (28th July). Some of the herbs from the foraging outing, notably sea aster and pineapple weed, graced our starter of flame grilled mackerel on pickled cucumber. This dish was excellent, the cool clean taste of the cucumber offsetting the delicious crispy seafish flavour of the perfectly cooked (and locally caught - Largs) mackerel. Two glasses of Menetou Salon were a worthy accompaniment.
Our main dishes were the slow cooked pork cheek and the loin of venison (still available by good fortune from the previous evening) washed down with the Argentinian Malbec. Pretty good so far you might think but a selection of cheeses (English Brie, Irish munster, Scottish goat's cheese and French Bleu d'Auvergne) deliciously accompanied the last of the Malbec.
For dessert I had the Kaffir lime posset, topped by fresh strawberries, and raspberries, a fine layer of crumble and a basil granité - full marks to the pastry chef.
There's always a bit of competition between Glasgow and Edinburgh when it comes to restaurants and reputations. Glasgow has no Michelin starred restaurants for example.
But to be frank, I have always eaten better in Glasgow and if Cail Bruich doesn't have at least one Michelin star then it must be a simple oversight. The food, wine and service are worth it.
Thanks to Chris and his staff, we will definitely be back.
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