New restaurant for Cail Bruich duo


Paul and Chris Charalambous, co-owners of Michelin-starred Cail Bruich have announced they will open a new restaurant concept, Shucks, in Glasgows West End in what used to be Nicks Bar in Hyndland.  Paul and Chris also own Epicures and Brett.

The new restaurant, in partnership with itison founder Oli Norman, will be a seafood bar and restaurant with the menu designed by Head Chef Shaun Haggarty.

Co-owner Chris Charalambous said: “Shucks has been a long time in the making and we are delighted to finally be able to announce it to the Hyndland community.

“We hope that Shucks will bring a unique dining experience to the area which will add to the already burgeoning hospitality scene that the west end has to offer.

“We are also proud in the fact we have created 30 sustainable jobs in the area and we will continue to invest in our people and the product to deliver first class hospitality experiences.”

The £250,000 refurb of the 80-cover venue is being carried out by Surface ID who designed sister venues Cail Bruich, Brett and Epicures. The refurb will see the Hyndland spot, site of the former Nicks, transformed into a comfortable restaurant, bar and outdoor terrace.

Alongside the fresh seafood menu, the drinks menu will include a Champagne and cocktail trolley brought to the table, as well as a wine and Champagne list by Cail Bruich’s head sommelier.

Category: Bar & Pub, News, Restaurant
Tags: Cail Bruich, Chris Charalambous, Paul Charalambous, Shucks