Paul and Chris Charalambous, the fantastic team behind the much-loved Michelin-starred Cail Bruich, as well as Brett and Epicures, have recently opened their latest restaurant concept, Shucks to offer an exquisite seafood dining experience in Glasgow’s West End.
With recipes prepared by head chef Shaun Haggarty, the seafood bar and restaurant feature some of the freshest fish from the Scottish seas, with the skilful kitchen team utilising a variety of methods, including in-house curing and smoking, as well as fresh seafood cooked over a wood-fired grill.
Shucks also boasts its own Champagne and cocktail trolley brought to your table – serving up drinks with an exciting flare. With a wine and Champagne selection curated by Cail Bruich’s head sommelier, and seasonal cocktails served at your table, including the in-house Negroni, the champagne trolley is quite the way to start an evening.
On our recent visit to the already popular West End restaurant, we enjoyed highlights from the varied menu such as crispy fried whitebait and pacific oysters to start (the most delicious and freshest oysters I have ever eaten), kingfish sashimi, served with tomato, coriander, soy roasted pumpkin seeds for the first course and for mains the BBQ monkfish is an absolute must-order along with the surf and turf Iberico pork, BBQ belly and black garlic Orkney scallop. To end the meal, we highly recommend the lemongrass pannacotta – a light and refreshing dessert with plenty of complimenting flavours.
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The restaurant itself along with the staff are warm and inviting and customers will feel this from the moment they walk in, making it the ideal place for a family gathering, date night or dinner with friends. Shucks somehow succeeds in being both trendy and traditional and it is clear to see why the restaurant is already a hit with the locals and why every table was booked the evening we visited – we will definitely be back again in a hurry.