Our Chef.

My aim for the cooking at Cail Bruich is to be light and modern with an emphasis on clean flavours and seasonal ingredients.  Menus are product driven and I am committed to the use of the finest Scottish and British produce. Our countryside is awash with wild foods that are mostly neglected and these are used in dishes to bring interesting flavours and textures to our customers.

We are striving for consistency in our cooking through the use of modern equipment and methods and I hope this is evident in the final dishes. I am continuing to explore new cuisines and recipes and from these experiences the cooking will continue to evolve.

I am grateful to the army of artisan producers, foragers and farmers who make it all possible.

I look forward to cooking for you.

Chris Charalambous