Brett Restaurant

06/03/2026

🚨 Brett Reopens Friday 13 March! 🚨

Over the past six years Brett has grown and evolved.
While the food, wine and service have continued to move forward, the room itself had started to feel ready for its next chapter. Over the past couple of weeks we’ve been quietly working away on a refurbishment that we’re very excited to finally share with you.

The new Brett will open on Friday 13th March at 6pm.

We’ll then be open for lunch and dinner on Saturday 14th March, followed by a long Sunday lunch service on the 15th to help celebrate Mother’s Day. We'll be closed on Monday 16th and Tuesday 17th to catch our breath. We'll be back to normal Brett hours thereafter:

Tuesday - Thursday 6pm - 9pm
Friday & Saturday 12pm - 2pm / 5pm - 9.30pm

One of the biggest changes is at the bar. Dining at the bar has always been incredibly popular with our guests, but we’ve long known the chairs weren’t quite right for a proper meal. The new bar now features lower, movable seating with a full view into the kitchen - creating what we think will be a really special and unique dining experience for Glasgow.

Even if the bar wasn’t for you before, we’d really encourage you to try it.

We’re incredibly excited to welcome you back and show you what we’ve been working on.
Bookings are now open, head to the link in our bio to book your table.

04/03/2026

We’re delighted to have been included in the Michelin Guide once again!

It means a great deal to us, not just because of the recognition, but because so many guests discover us through the guide and choose to spend their time with us as part of their culinary journeys.
To be listed in something so trusted and respected feels like a real privilege.

Most importantly, thank you to our incredible team. The chefs, front of house and everyone behind the scenes, who turn up every day and deliver thoughtful food and genuine hospitality. This recognition belongs to them.
Thank you to the Michelin Guide UK for continuing to include us.

And thank you to everyone who walks through our doors.

Team B x

19/02/2026

Mother’s Day will be our first Sunday back.
After a couple of weeks closed for refurbishment, we’re reopening Brett and opening on a Sunday — just this once.

It will also be the first chance to experience our new menu.
A new room. A new chapter. Still Brett.
What better way to treat your mum.

Sunday 15th March
Reservations now open!

05/02/2026

Over the past six years, Brett has evolved naturally — shaped by the time, the place, and the people around the tables.
While the food, wine and service have continued to move forward, the room itself has stayed much the same. We still love it, but it’s time for it to catch up.
At the end of February, Brett will close briefly for a refurbishment. We’ve been working on this quietly for a while and can’t wait to share what’s next.

Same Brett — just better. We will be closed from Sunday 22nd February, reopening on Saturday 14th March. Stay tuned for some behind the scenes updates!

Save the dates for March:
• Thursday 5th March — Burgundy wine night in The Cellar at The Caravan Shop
• Sunday 15th March — Mother’s Day at Brett, reopening weekend!

Colin & the Brett team

01/02/2026

Venison from around Kinloch Laggan.
We work with smaller saddles of red deer, aged for around two weeks.

Mildly gamey, incredibly tender — everything we love about venison without heaviness.

It’s served with our own black pudding, preserved apricot, wild winter chanterelles, roasted onion squash, and a sauce made from all the bones and trimmings — finished with plenty of roasted ethical foie gras.

Deep, balanced, and very much a cold-weather dish.

30/01/2026

Valentine’s at Brett has always been about good food, fire, and time spent properly together.

This year we’ll be serving our six-course Chef’s Menu, with the Brett grill fired up.
It’s a menu shaped by the season, by the grill, and by the ingredients we love working with. Thoughtful, comforting, and generous — food that gives you plenty to talk about, and plenty to linger over.

The lights will be low, the fire will be hot, and the room will be full of that familiar Brett energy — relaxed, intimate, and quietly special.

If you’re looking for somewhere to take your love, we think this is a pretty good place to start.
Tables for Valentine’s are limited.

We’d love to have you with us. Head to the link below for bookings.

https://bit.ly/BrettValentinesReservations

27/01/2026

Front of house 🤝 kitchen.
One team, one dream… or something like that 😉
Topher on keeping Brett moving together.

10/01/2026

Making black pudding is one of those jobs the team always wants on their list.
Tiny details make all the difference — texture, depth, balance.

We use dried pig’s blood, rehydrated and mixed with cured pork back fat, shallots cooked in pork fat, sourdough breadcrumbs, Oloroso sherry, sherry vinegar, garlic, a touch of cream and just a little dark chocolate.

Honestly, nothing beats homemade black pudding.

Here it’s served with Highland venison loin, salted apricot, onion squash, and a sauce made from all the venison bones and trimmings — finished with white port and plenty of roasted ethical foie gras.

Absolutely banging.

07/01/2026

Teaching Glasgow to see in the dark.
One carrot at a time.

We use sand carrots because of how they’re grown.
The sand stresses them just enough — tighter texture, deeper sweetness, more flavour.

The dish starts with a whole carrot cooked gently in saffron stock.
A sauce from juiced sand carrots, Sauternes and plenty of fresh ginger.
An acidulated carrot purée sharpened with Moscatel vinegar.
Kale, blanched, dehydrated, then fried crisp and finished with salt and vinegar powder.
Salt-preserved kumquat and fresh basil to finish.

It’s a whole carrot on the plate, which always makes people stop at the pass — but it’s the flavour that surprises most.

Sweet, savoury, sharp, bitter, fresh.
Layered, but simple.

📸 .studios \

01/01/2026

Happy New Year to all our wonderful team and guests!

For the past few years, Noee has played Auld Lang Syne at the bells for the team and our guests on the Saxophone 🎷.

This year she’s away travelling the world, but she sent this from Penang wishing everyone a very Happy New Year.

Happy New Year to you too, Noee — we miss you. 🥂

31/12/2025