New seafood restaurant coming to Glasgow

The co-owners of Michelin-starred Cail Bruich, Brett and Epicures are preparing to open a new seafood restaurant called Shucks this spring. 

Launching in partnership with leading hospitality investor and itison founder, Oli Norman, Shucks will be a relaxed, 80-cover seafood restaurant, bar and outdoor terrace, located in Hyndland in Glasgow's West End. 

The kitchen will offer some of the best catches from Scottish waters and beyond from local fish merchant John Vallance at Glasgow Fish Market, all of which are fully traceable to ecollogically approved sustainable sources. Gordon Spink of Arbroath will also be curing and smoking a signature Shucks smoked salmon through Campbells Smokehouse. 

The kitchen will be led by chef Shaun Haggarty, former head chef at Cail Bruich. Haggarty will draw on his experience working in top restaurants in foodie world locations such as Melbourne's Stokehouse and Circa at The Prince Hotel, also in Australia. 

Paul Charalambous, co-owner of Cultar Restaurant Group, comments: "We are delighted to be opening up our fourth venue in our hometown. Like all our venues, we have been working closely with our suppliers from across Scotland to ensure the very best produce will be on the table for guests to enjoy. The menu is experimental but approachable, showcasing the simplicity of seafood from our Scottish shores."

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