Almost a month ago, we mentioned that Bar Brett was gearing up to launch on Glasgow's Great Western Road.

An off-shoot of the highly regarded Cail Bruich, it is settling in nicely in the premises formerly occupied by Charcoal Aroma. The pic above is from their Facebook.

It is a wine bar with a small plate/sharing plate food offer. Guests are promised 'a daily changing menu of locally-supplied meat, fish, vegetables, shellfish, cheese and charcuterie; chosen, prepared and served - in a sharing plates-style - to the same exacting standards as the kitchens of Cail Bruich'.

Reading like a list of Scottish producer royalty, suppliers to the new venture include Peelham Farm, East Coast Cured, Loch Fyne Oysters, Locavore organic vegetables and Mellis cheeses.

As noted above, the menu changes daily but typical dishes might include cheese croquettes, oysters, meat and cheese selections plus ceviche or tartare and toast.

Local wine bar

It's pitched as 'ideal for Cail Bruich guests wishing to enjoy quality pre or post-dining drinks or simply as an informed and welcoming, wine-orientated local bar to pop into in Glasgow's West End'. 

The wines are available by the glass, bottle or magnum. In fact, tonight is their first Magnum Monday night.

They will be serving  large format bottles by the glass from 6pm and there will be a DJ from 8.30pm. Large format bottles often mature differently - usually faster - than the same wine in normal bottles. Even if you think you know a wine, this could be a chance to taste a different version of it.

Heading up the kitchen are chefs who have done previous stints in Cail Bruich, Alchemilla and Copenhagen's Amass.

Paul Rankin buys Skye's Stein Inn

Heading out of Glasgow and going way up north, we see that the Scottish/Northern Irish chef Paul Rankin has bought Stein Inn, the oldest inn on Skye.

The Isle of Skye has become a tourist hot spot in the last few years. It will be interesting to see what Chef Rankin does with the 18th century buildings.