Cail Bruich West aims for two things above all – seasonality and freshness. Under the guidance of chef patron Chris Charalambous and brother Paul (who works front-of-house) this restaurant has a passion and enthusiasm for Scottish produce, offering a unique dining experience that’s hard to match. In fact, this dedication to quality has won the eatery an AA rosette, as well as a mention in the 2011 edition of the prestigious Michelin Guide.

Chris showcases fresh produce, creating ambitious, confident fare that allows the ingredients’ natural flavours to shine through. Although well-known (and well-sourced) ingredients like scallops, wild Scottish mushrooms and venison are used, those dining here should always expect the unexpected – the menus feature innovative combinations such as crispy ox tongue, pickled carrots, goat’s curd and a golden raisin and caper dressing, and Peterhead hake with Devon snails, pearl barley, grelot onions and roasted garlic foam.

The range of menus caters for all occasions and appetites – from classic brunch dishes through to the seasonal à la carte. Take full advantage of their lunchtime specials, seasonal set menus, and topnotch Sunday lunch. Choose from their comprehensive wine list – each wine is carefully chosen from small suppliers around the world, so you’re sure to find the perfect partner for your meal. If you’re looking for new and exciting cuisine at reasonable prices, hurry along to Cail Bruich West tonight.