with Chris Charalambous of Cail Bruich
On Monday 11th May 100 hungry BMBers came to Meat Up with Chris Charalambous, head chef & proprietor of award winning Cail Bruich in Glasgow’s West End.
Chris spoilt our Meat Up attendees by serving up some homemade Salt & Vinegar Nuts followed by a Crisp Chicken Skin topped with Liver Parfait, Prune Puree and wild herbs... that was before his menu even got underway!
Chris’ first dish was some of the biggest, juiciest Scallops we have seen, steamed in their shell with seaweed and dashi and served up with some shitake mushrooms and beach herbs. We paired this with a Japanese Knotweed Gimlet... a what what you say?! Japanese Knotweed is actually a really invasive weed that oddly, and thankfully tastes just like rhubarb!! Turned into a syrup, mixed with some Blackwood’s Dry Vintage Gin and served with a Sweet Cicely straw and we had the perfect match for Chris’ Scallops.
Next up was Chris’ meat filled bun comprising of a beef patty topped with slow braised Ox Cheek, thinly sliced cured Ox tongue, smoked tomato and gem lettuce. Every burger needs a side and Chris served up some Smoked Potato Skins loaded with Tunworth cheese from our favorourite George Mewes Cheese and topped with a tomato & wild garlic relish. Washed down with Fallen Brewing’s Blackhouse Smoked Porter, this burger went down a storm!
The menu, and many of our Meat Up attendees, were finished off with a unique Miso Caramel Doughnut that fused Asian & American, Sweet & Savoury with a heart helping of Umami. This was served with a rather delicious Coffee & Meadowsweet Martini that BMBers just kept coming back for more of!
If you attended the Meat Up leave your comments below...
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