A NEW seafood restaurant is set to open its doors in Glasgow.
Shucks will soon welcome hungry guests in the heart of the West End thanks to the team behind Brett, Epicures, and the Michelin-starred Cail Bruich in partnership with investor Oli Norman.
At the helm will be former Cail Bruich head chef Shaun Haggarty, who aims to combine his passion for Scottish fish and shellfish with Asian influences to create a unique 'experimental' menu.
The venue, located on 168 Hyndland Road, is undergoing a £250,000 transformation into an 80-cover restaurant, bar, and outdoor terrace thanks to Glasgow-based interior architects Surface.
Shucks promises to deliver decadent dishes made from fresh local produce, sourced by fish merchant John Vallance at Glasgow Fish Market.
John will use sustainable methods to source fish from Scottish waters and beyond.
Paul Charalambous, co-owner of Cail Bruich and Shucks said: “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 the seafood from our Scottish shores."
Menu highlights will include Gilda-house preserved sardine; a posh take on tater tots served with herring caviar, a smoked salmon crumpet, and champagne clams.
A champagne trolley, seasonal cocktails and a sommelier-curated wine list feature on the drinks menu.
Paul added: “Shucks has been a long-awaited opening for the team and we’re looking forward to opening our doors to the great people of Glasgow and beyond.”
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