A One Michelin Star restaurant is joining forces with luxury champagne brand Krug to host a dinner at the end of this month.
On Wednesday 27 November Cail Bruich in Glasgow’s west end is hosting a Krug x Flower Four-Hands dinner.
A four hands dinner is the name given to a collaborative event when two or more chefs work together to create a tasting menu.
The dinner will be created by the Cail Bruich team, including head chef Lorna McNee, along with guest chef Michael O'Hare, and will be hosted by member of Krug Tasting Committee Jerome Jacoillot.
Micheal’s restaurant The Man Behind the Curtain, was awarded One Michelin Star in 2015.
Every year the community of Krug ambassade chefs are invited to interpret a single ingredient, crafting unexpected recipes to pair with a glass of Krug Champagne. This year the focus will be on flowers.
Krug ambassade chefs Lorna McNee and Michael O'Hare have curated a five-course menu, where their culinary creations will be paired with champagnes from Krug.
Leeds-based Michael O'Hare, known for his visually striking and unique culinary style, met with Lorna earlier this year on a global Krug ambassades trip to Scandinavia where they set in motion what, the team said, promises to be a night to remember.
Of the Man Behind the Curtain, O'Hare has said: “The Man Behind The Curtain is more than a restaurant for me. It is where I am able to express myself with flavour and aesthetics. The cuisine is my couture, bold in flavour with inspiration from around the world. Brutalist in design, yet fun.”
He closed the restaurant last year, continuing duties as a judge on The Great British Menu and appearances on the BBC’s Saturday Kitchen.
Lorna McNee took up the role as head chef of Cail Bruich after working for years at the Two Michelin Star restaurant, Restaurant Andrew Fairlie.
After her appointment, Cail Bruich was awarded One Michelin Star, the first restaurant in Glasgow to receive this accolade (at the time) since Gordon Ramsay's Amaryllis.
Canapés
Aged Beef & Hand-Dived Orkney Scallop Tartare, warm foie gras fat, Gordal olive juice
Isle of Skye Langoustine
tomato, XO bisque, nasturtium flower
‘Emancipation’
salt & sugar cured cod, crispy potato, shallots, ink & vinegar
Iberico Pork
slow-cooked yolk, ajo blanco, boquerones
Spiced Pumpkin
orange blossom, pear, artichoke
Petit Fours
The evening begins at 7pm on Wednesday 27 November, and is priced at £295 per person. Bookings are live now and can be made via the Cail Bruich website.
Diners should note that, due to the nature of the event, the team are unable to make any adjustments to the menu.
