Lorna McNee's Michelin-starred restaurant appoints new head chef

David Scott has joined Cail Bruich, a Michelin-starred restaurant as head chef.

Cail Bruich is Glasgow’s acclaimed fine‑dining restaurant, celebrated for its focus on refined Scottish cuisine.

The restaurant was founded in 2008 by brothers Chris and Paul Charalambous, with Chris originally functioning as the head chef alongside his brother managing front of house.

Under its current chef director, Lorna McNee, the restaurant earned a Michelin star in January 2021 - just five months after the Great British Menu judge took over in August 2020.

Lorna, originally from Forres, was mentored by legendary chef Andrew Fairlie at Gleneagles and rose to prominence after winning Great British Menu “Champion of Champions” in 2019.

Her cooking style blends classical technique - especially in sauces - with a distinctly modern, elegant perspective on Scotland’s seasonal produce.

She's won multiple accolades including Game Chef of the Year

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2016, Scottish Chef of the Year 2017, a La Liste “new talent” nod in 2021 and became Scotland’s only female chef holding a Michelin star.

Now, the Michelin-starred restaurant has welcomed a new head chef, David Scott.

David was previously a head chef at The Angel at Hetton as well as senior sous at Tom Kerridge’s Hand and Flowers in Marlow.

Months earlier, David shared his gratitude for working at The Angel, saying: “Monday was my last shift at the Angel. To be head chef at the Angel has been one of the greatest honours of my career. I’m endlessly grateful to the team over the years and I’d like to thank Michael, Johanna, James and Jo for creating such a special place.”

He also shared his excitement at joining the team at Cail in a post on Instagram, saying: “Delighted to say I’ve joined Cail Bruich as head chef a few weeks ago. Really enjoying cooking with Lorna and the team with some world class Scottish produce.”

written by abi kinsella

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