Award-winning Glasgow restaurant collaborates with neighbourhood eatery to launch Epicures by Cail Bruich

Cail Bruich, a Michelin recognised restaurant, is set to make its mark on Epicures, a neighbourhood style eatery, which underwent a complete transformation last year.

Published 5th Aug 2020
Updated 9 th Aug 2023

Plans for the collaboration - Epicures by Cail Bruich - have been in the pipeline since before lockdown and despite experiencing a tough few months, both west end businesses are now finally able to move forward with this new venture.

The 3 AA Rosette-awarded chef team from Cail Bruich will be taking over the food offering at Epicures with the initial menu focusing on brunch and a dedicated bakery, inspired by the CB Bakery launched at the height of lockdown,

Diners can look forward to trying homemade cakes, pastries and breads to sit in or takeaway.

Oli Norman, owner of epicures said: “I’ve long been a huge fan of Cail Bruich and the exceptional quality of food, drink and service and am really excited about Chris and his team taking over the operation at Epicures.

“Throughout lockdown visits to the CB Bakery were a highlight so to bring the offering to epicures is a real joy, along with taking the food offering to a whole new level.”

Chris Charalambous, owner of Cail Bruich said: “Epicures is a Glasgow institution and to be offered the chance to put our spin on a neighbourhood brunch spot is very exciting.

"We’ll follow the same ethos as we always have of sourcing artisan producers and treating their produce with care and respect.

“The menu will reflect our passion for creating modern, eye catching and most importantly tasty dishes.

"A bakery is something I’ve always wanted to open and seeing how well it was received during lockdown, it made perfect sense to give it a permanent home.

"We’re firm believers that every neighbourhood should have a good bakery, so we hope that the new Epicures is the hub of Hyndland.”

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What's on the menu?

The in-house bakery will run daily from 8am serving homemade cakes, fresh bread and sweet and savoury pastries to sit in or takeaway.

Brunch will consist of classics, and in true Cail Bruich style, the dishes will have a modern Scottish twist.

The team will also be serving up a range of sandwiches, salads and set epicures feasts using seasonal Scottish ingredients, all with an innovative Cail Bruich twist.

Epicures by Cail Bruich will open on Friday 14 August and bookings will be live from Monday 10 August at 5pm.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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