AWARD winning West End restaurant Cail Bruich is to open a new pop-up at Glasgow arts and music venue SWG3.

The family-run French and Scottish restaurant, will bring their dining concept MAD LAB to the venue’s café restaurant space every Thursday, Friday, Saturday and Sunday from April 5 to September.

The pop-up originated as a series of evening events held within Cail Bruich, when each section in the kitchen was given free rein to create their own dishes based on seasonal availability of produce.

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Dishes will include Monkfish satay, burnt lime and peanuts, Confit duck doughnut, sour cherry and miso caramel and barbequed cauliflower and toasted almond butter.

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Head Chef, Jake Clayton. said: “Diners can expect to find some familiar dishes, but reinterpreted using unusual ingredients and cooking techniques, such as fermentation, pickling and smoking.

“Ultimately, it’s all about bringing diners something different – interesting and innovative dishes served in an equally innovative space.”

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Meryl, SWG3’s Commercial Manager, said: “This is our third SWG3 residency since opening Acid Bar. KA PAO and Ox and Finch were both huge successes and we’re very excited to welcome MAD LAB.

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“SWG3 is all about showcasing creativity and cooking is no different from other creative forms, such as art and music.”

Since opening its doors in 2008, Cail Bruich has scooped numerous prestigious awards and has regularly featured in the Michelin Guide and The Good Food Guide as one of Glasgow’s highest-rated eateries.