A top Glasgow restaurant is set to take up residency with a new dining concept at SWG3's Acid Bar from the start of next month. 

Cail Bruich; the renowned 3 AA Rosette-awarded restaurant, will bring their dining concept ‘MAD LAB’ to leading arts and music venue SWG3’s café restaurant space from April 5th and will run every Thursday, Friday, Saturday and Sunday until September.

The concept originated as a series of hugely-popular evening events held within Cail Bruich, when each section in the kitchen was given free rein to create their own dishes based upon the freshest seasonal produce available from Scotland’s natural larder.

A spokesperson for the restaurant said: “In contrast to Call Bruich’s more classical approach, MAD LAB will pioneer an enhanced casual dining experience whilst exploring experimental cooking methods within the Acid Bar.”

Some of the dishes to feature on the menu include: ‘Monkfish satay, burnt lime and peanuts’; ‘Confit duck doughnut, sour cherry and miso caramel’; and ‘Barbequed cauliflower and toasted almond butter’.

The MAD LAB team will be led by head chef, Jake Clayton, who stated that the team are excited by the project, he said: “We are very excited about moving into SWG3 for the next few months. It is a very creative corner of the city – lots of exciting things going on, which is why it felt like the right home for the first ever outing of MAD LAB beyond our base in Great Western Road.

“Diners can expect to find some familiar dishes, but reinterpreted using unusual ingredients and cooking techniques, such as fermentation, pickling and smoking. Ultimately, it’s all about bringing diners something different – interesting and innovative dishes served in an equally innovative space.”

Meryl, SWG3’s commerical manager, explained that the third residency at Acid Bar will add to a project that has already featured some well established names, she said:  “KA PAO and Ox and Finch were both huge successes and we’re very excited to welcome MAD LAB from the beginning of April. SWG3 is all about showcasing creativity and cooking is no different from other creative forms, such as art and music.”

About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.

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