Massive congratulations to head chef Lorna McNee and Cail
Bruich’s owners Paul and Chris Charalambous. Cail Bruich's star is the first
one in Glasgow since Gordon Ramsay’s Amaryllis closed in 2004.
McNee brought the accolade home to the city just over five months into her first head chef role. It makes her the first solo female chef to be awarded one in 20 years in Scotland and the first female chef to be awarded one in Scotland’s largest city.
Cail Bruich, which also has three AA Rosettes, was opened in 2008 by brothers Chris and Paul Charalambous who ran the kitchen and front of house respectively. It was only early in 2020 that chef Chris decided to move away from the kitchen to focus on other aspects of the family-run business. They also own Bar Brett and run Epicures.
Lorna was appointed head chef at Cail Bruich in August 2020, a step up from her previous role as sous chef at two Michelin starred Restaurant Andrew Fairlie where she had started her career as an apprentice. In 2019 she appeared on the BBC’s Great British Menu and was named 'Champion of Champions'.
Dream come true
On her win Lorna commented:
'Winning a Michelin star has been a dream of mine since I became a chef. The feeling of achieving it is better than I could have ever imagined. The best feeling for me though, is seeing the happiness on my team members’ faces knowing that all our hard work and sacrifice has been worthwhile. It is amazing to share it with them. I’m so proud, it is a dream come true.'
Commitment to excellence
Cail Bruich’s owners Paul and Chris Charalambous, added:
'We’re delighted and humbled to receive this accolade. A commitment to excellence in food and service has always been our ethos. To achieve Glasgow’s first star in 18 years, and in my home city is the dream of a lifetime. The award is for our team, suppliers and craftspeople who strive to provide the best possible experience for our guests.
'We wouldn’t have achieved this prestigious award without the support and loyalty shown by our guests. We hope that this recognition of excellence will put Glasgow firmly on the culinary map, where it undoubtedly should be.'