Chris Charalambous is Chef/Patron of Cail Bruich: an AA 3 Rosette-awarded restaurant in the heart of Glasgow’s west end (adjacent to Glasgow Botanic Gardens) on Great Western Road.

Opening in Glasgow in 2008, the family-run restaurant has forged an enviable reputation in Glasgow’s quality dining arena under Chris’s leadership, with Front of House support from his brother, Paul and father, Dimitri; whilst Chris and Paul’s mother, Isabella handles back office and administrative roles.

Proclaiming to be "mainly self-taught" and inspired by his mother’s cooking prowess from an early age, Glasgow-born Chris has charted a rapid path from the family’s kitchen - via René Redzepi’s restaurant, Noma in Copenhagen - to Cail Bruich: where traditional and contemporary cooking techniques combine to create ingredient-led menus which showcase the finest in seasonal farmed, fished and foraged Scottish produce.  The importance to Chris of the provenance, freshness and quality of ingredients used in the kitchens at Cail Bruich is underlined by the development of a kitchen garden at the rear of the restaurant.

The restaurant presents itself in a modern, relaxed and unfussy style, with friendly, attentive and knowledgeable waiting staff on hand.  Diners are able to take advantage of an eclectic array of small batch wines, artisanal beers and select spirits, chosen by both the restaurant’s Level 4 WSET-accredited sommelier, Kaspers Reitups and the kitchen brigade to complement the frequently changing seasonal ingredients on the menus offered at CailBruich.

In his spare time, Chris enjoys with spending time his young family, playing golf and foraging.

plates 05

plates 06

london plate

glasgowplate 2017

manchplate 2017