Cail Bruich

What Cail Bruich does

Cail Bruich is a single Michelin-starred fine dining restaurant located at 725 Great Western Road, Glasgow, operating as part of the Cultar Restaurant Group alongside sister venues Brett (open concept) and The Clarence (dining room and pub). The restaurant is led by Executive Chef Lorna McNee, who joined in August 2020 from the two Michelin-starred Restaurant Andrew Fairlie and delivered a Michelin Star within five months; she is also the 2019 Great British Menu 'Champion of Champions.' The core offering consists of multi-course tasting menus: a Friday/Saturday lunch at £100 per person, a Tuesday-Saturday dinner at £140, a Chef's Table experience for up to two guests at £210 (with Krug Grande Cuvée 172ème Édition), and a Four-Hands Dinner series at £300 per person inclusive of wine pairing.

The business runs a reservation-only direct-to-consumer model via SevenRooms, requires a 50% menu deposit per guest at booking, and applies a discretionary 12.5% service charge. Revenue is generated across tasting menu covers, beverage sales (with high-margin attachments through Krug Champagne and The Macallan whisky programmes), private event hire (exclusive takeovers up to 30 guests, three months' notice, minimum-spend pricing), collaborative Four-Hands dinners, and a branded packaged goods line — Cail Bruich Gin (Carrot & Sea Buckthorn; Strawberry & Pink Peppercorn), produced with The Garden Shed Drinks Co and distributed UK-wide via a giftpro storefront. The restaurant is closed Sundays and Mondays and operates a 10-day summer closure in July.

Strategic positioning leans on the chef-led identity, third-party endorsement (Michelin Star retained in the 2025 Guide; AA Notable Wine 2025), and a curated set of co-branded experiences (Macallan trolley, Krug single-ingredient dish, Tabula Rasa bespoke Chef's Table furniture). No technology platform, mobile app, or AI/ML capability is disclosed; the operating model is a single physical venue with a digital reservation layer and a small e-commerce extension.

Name

Cail Bruich

Legal name

Cail Bruich

Website

https://cailbruich.co.uk

Company type

Private

Founded year

2020

Operating status

Operating

Headcount range

11–50 employees

Short description

Cail Bruich is a Michelin-starred fine dining restaurant in Glasgow, led by Executive Chef Lorna McNee, serving multi-course tasting menus (£100-£300 per person) alongside private events, collaborative chef dinners, and a UK-wide CB Gin e-commerce line.

Ownership category

akta.pro rank

Headquarters

HQ city

Glasgow

HQ country

United Kingdom

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Technology or R&D

Revenue model

1. Tasting Menu Revenue: Primary revenue stream from multi-course tasting menus priced at £100-£210 per person for lunch, dinner, and Chef's Table experiences. Revenue is generated through per-covers pricing with deposits collected at booking.
2. Beverage Sales: Additional revenue from drinks including wine pairings, the Krug Champagne x Cail Bruich dish pairing, and discretionary beverage purchases during dining experiences.
3. Service Charge: A discretionary 12.5% service charge is added to all final bills, including food and drinks, generating incremental revenue per cover.
4. Private Event Hire: Exclusive restaurant hire available for private events (corporate dinners, intimate gatherings) up to 30 guests. Operates on a minimum spend policy rather than room hire charges.
5. Gin Product Sales: Collaborative gin products (Carrot & Sea Buckthorn, Strawberry & Pink Peppercorn) sold for UK-wide delivery through their giftpro platform.
6. Special Event Tickets: Special dining events such as Four-Hands Dinners featuring guest chefs, priced at £300 per person inclusive of menu and wine pairing.

Pricing tiers

Go-to-market motion1 record

Distribution channels4 records

Marketing channels5 records

Core offering

Cail Bruich is a Michelin-starred fine dining restaurant in Glasgow offering multi-course tasting menus (Lunch £100/person, Dinner £140/person) showcasing seasonal Scottish produce. Premium experiences include a Chef's Table (£210/person, max 2 guests) with Krug Champagne pairing, Four-Hands collaborative dinner events (£300/person), and exclusive restaurant hire for private events up to 30 guests. The restaurant also sells two CB Gin expressions via UK-wide delivery through its GiftPro storefront.

Product overview

Cail Bruich is a single Michelin-starred restaurant operated by the Cultar Restaurant Group, offering fine dining experiences through multiple menu formats. The core offering consists of multi-course tasting menus: a Lunch Menu (£100/person, Fri-Sat) and Dinner Menu (£140/person, Tue-Sat), both showcasing seasonal Scottish produce. Premium experiences include the Chef's Table (£210/person, max 2 guests) featuring an open kitchen setting with Krug Champagne pairings, and Four-Hands Dinner events featuring guest chef collaborations. The restaurant also offers exclusive venue hire for private events (up to 30 guests) and has developed branded spirits including Cail Bruich Gin in two expressions (Carrot & Sea Buckthorn; Strawberry & Pink Peppercorn), created in partnership with The Garden Shed Drinks Co. A drinks partnership with The Macallan provides after-dinner whisky and tea pairings.

Differentiator

Problem solved

Functional benefit

Products and services

• Cail Bruich Restaurant Dining Experience Michelin-starred fine dining restaurant offering multi-course tasting menus featuring seasonal Scottish ingredients with refined European techniques, located at 725 Great Western Road, Glasgow. Operating Tuesday-Saturday with a 50% menu deposit required at booking.
• Multi-Course Lunch Menu Multi-course lunch tasting menu priced at £100 per person, available Friday-Saturday, designed to showcase seasonal Scottish produce. Dining experience runs 2-2.5 hours.
• Multi-Course Dinner Menu Multi-course dinner tasting menu priced at £140 per person, available Tuesday-Saturday, showcasing meticulously sourced seasonal produce. Dining experience runs 3-3.5 hours.
• Chef's Table Experience Intimate dining experience for up to two guests at an open kitchen counter at £210 per person, featuring bespoke Tabula Rasa furniture and a tasting glass of Krug Grande Cuvée 172ème Édition paired with the Krug x Carrot dish.
• Exclusive Hire Private event hire of the full restaurant for corporate dinners and intimate gatherings up to 30 guests, operating on a minimum spend policy (no room hire charges) with a minimum three months advance notice requirement.
• Four-Hands Dinner Special collaborative dining event pairing Cail Bruich's Executive Chef with guest chefs for a multi-course tasting menu with wine pairings; example event priced at £300 per person inclusive of menu and wine pairing.
• CB Gin - Carrot & Sea Buckthorn Bespoke gin created in collaboration with The Garden Shed Drinks Co using carrot and sea buckthorn botanicals found in the Cail Bruich kitchen; positioned as a fresh gin for food pairings and cocktails, available for UK-wide delivery.
• CB Gin - Strawberry & Pink Peppercorn Seasonal gin featuring Scottish strawberries preserved through summer months and infused with pink peppercorns, created with The Garden Shed Drinks Co; available for UK-wide delivery.
• Cail Bruich x The Macallan After-Dinner Trolley Experiential after-dinner drinks service offering Jing Tea pairings alongside three The Macallan whiskies — Double Cask 12 Year Old, Sherry Oak 18 Year Old, and M Decanter — served classic side-by-side or in table-side cocktails.

Quantifiable outcome

• Achieved Michelin Star within 5 months of new chef leadership

Segments2 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Partnerships

Six partnerships are on record, tiered core, flagship and minor.

• The Garden Shed Drinks CocoreStrategic or Co-development PartnerCail Bruich collaborated with The Garden Shed Drinks Co to create two bespoke gins using botanicals and ingredients found in their kitchen. The Carrot & Sea Buckthorn expression creates a fresh gin perfect for food pairings and cocktails. The Strawberry & Pink Peppercorn seasonal gin highlights Scottish strawberries preserved throughout summer months. Products available for UK-wide delivery.
• The MacallanflagshipStrategic or Co-development PartnerCail Bruich and The Macallan collaborated to create a unique experiential after-dinner drinks trolley. Guests enjoy teas selected from world-leading specialists Jing Tea alongside three whiskies chosen by The Macallan: Double Cask 12 year old, Sherry Oak 18 year old, and M Decanter. Pairings available classic side-by-side or in cocktails created table side.
• Krug ChampagneflagshipStrategic or Co-development PartnerCail Bruich participates in Krug Champagne's single ingredient programme. The Chef's Table experience includes a tasting glass of Krug Grande Cuvée 172ème Édition paired with the Krug x Carrot dish, showcasing the restaurant in Krug's prestigious programme.
• Jing TeaminorGTM or Marketing PartnerWorld-leading tea specialists Jing Tea provide tea selections for the Cail Bruich x The Macallan after-dinner drinks trolley experience, complementing The Macallan whisky pairings.
• Cultar Restaurant GroupflagshipStrategic or Co-development PartnerParent company and collective of restaurants including Michelin-starred Cail Bruich, Brett (open concept restaurant), and The Clarence (dining room and pub). The group offers career development opportunities for chefs and front of house staff at all levels.
• Restaurant Andrew FairlieminorOthersTwo Michelin-starred restaurant where Executive Chef Lorna McNee worked for 13 years prior to joining Cail Bruich in August 2020. Her tenure there contributed to her expertise in fine dining.

Scale indicators3 records

Recent moves6 records

Direct peers

• Ynyshir Restaurant: Multi-Michelin-starred tasting-menu restaurant in Eglwys Fach, Wales. Highly comparable as a UK regional tasting-menu destination with chef-driven reputation and similar premium positioning.
• Number One at The Balmoral: Michelin-starred fine dining restaurant in Edinburgh. Comparable as a Scottish Michelin-starred destination targeting affluent diners, special occasions, and corporate entertaining with tasting menu formats.
• Restaurant Story: Two Michelin-starred tasting-menu restaurant in London led by chef Tom Sellers. Directly comparable format: intimate dining room, multi-course chef-led menus, and chef-credibility-driven demand at premium price points.
• L'Enclume: Two Michelin-starred tasting-menu restaurant in Cartmel Fell, Cumbria. Closest UK peer: multi-course tasting menu format, strong producer relationships, and comparable premium price point and small-cover dining room model.
• The Waterside Inn: Three Michelin-starred fine dining restaurant in Bray operated by the Roux family. Comparable Michelin-driven prestige, tasting menu heritage, and premium price positioning within the UK destination fine dining market.
• The Witchery by the Castle: Edinburgh-based fine dining venue with a tasting-menu style offering in a Scottish heritage setting. Comparable as a premium Scottish destination restaurant competing for the same affluent, experience-driven diners and special-occasion bookings.
• Restaurant Sat Bains: Two Michelin-starred tasting-menu restaurant in Nottingham with an intimate dining room and chef-led experience. Directly comparable format, pricing tier, and single-chef brand-driven positioning to Cail Bruich.
• Moor Hall: Two Michelin-starred restaurant in Aughton, Lancashire, with a tasting-menu-led concept and seasonal British produce focus. Similar fine dining experience, comparable price points, and Michelin-driven demand model.

Broad incumbents

• Sketch (Lecture Room & Library): Michelin-starred multi-concept London venue including a fine dining tasting menu restaurant. Comparable in Michelin-level tasting menu pricing and prestige positioning, though located in London and operating as part of a broader portfolio.
• The Fat Duck: Three Michelin-starred flagship UK fine dining destination in Bray. Comparable in tasting-menu format and Michelin-driven pricing power, but operates at a far larger scale, with international brand recognition and broader operational footprint.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat4 records

Key risks5 records

Key highlights6 records

Customer concentration

• Facebookfacebook.com/cailbruich
• LinkedInlinkedin.com/company/cail-bruich

Compliance2 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles2 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Cail Bruich