Owners of Michelin-starred Cail Bruich to open seafood restaurant Shucks in Hyndland
A new restaurant will open in the west this spring.
What is happening? Paul and Chris Charalambous, co-owners of Epicures, Cail Bruich and Brett, in partnership with itison founder Oli Norman, have announced a brand new £250,000 restaurant concept, Shucks, which will come to Hyndland in the West End In early spring.
What is on the menu? The seafood bar and restaurant will serve the finest produce from Scottish waters with dishes designed by Chef Shaun Haggarty.
The skilled kitchen brigade will use a range of techniques with on-site salting and smoking and fresh seafood cooked on a wood-fired grill in the state-of-the-art kitchen.
Champagne, wines and cocktails: In addition to the menu, a carefully curated drinks menu for diners and visitors will take to the elegant cocktail bar, wine bar and outdoor terrace on the ground floor. This menu will include a champagne and cocktail trolley brought to your table; a wine and champagne list by Cail Bruich’s head sommelier; and seasonal cocktails including the house Negroni served at your table.
Co-owner Chris Charalambous said: “Shucks has been in the works for a long time and we are thrilled to finally be able to announce it to the Hyndland community.
“We hope Shucks will bring a unique dining experience to the area which will add to the already thriving hotel scene the West End has to offer.
“We are also proud to have created 30 sustainable jobs in the region and will continue to invest in our people and the product to deliver first class hospitality experiences.”
The £250,000 refurbishment of the 80-seat venue is being carried out by Glasgow-based Surface ID, who designed sister venues Cail Bruich, Brett and Epicures. The renovation will see the Hyndland spot, site of the former Nicks, transformed into a cozy restaurant, bar and outdoor terrace for locals and those from further afield.
Shucks will open in early spring and more details will be revealed soon, but you can be the first to find out by following the restaurant’s social media.