The next month sees the opening of two ambitious new seafood restaurants in Glasgow, reflecting a nationwide shift in tastes towards fish and seafood.

First out of the traps is Shucks, from the Charalambous brothers Paul and Chris (left and right in picture) with head chef Shaun Haggarty (centre) – the team behind Cal Bruich, Glasgow’s highest-rating restaurant in the Harden’s 2022 guide and a well-known venue for Scottish fish and seafood.

Bookings will be taken from today for tables from Wednesday 30th March at Shucks, which is in Headland Road in the city’s West End. The 80-cover restaurant has been fitted out at a cost of £250,000, and features a bar for walk-ins and an open terrace.

Paul Charalambous, said: “We’re delighted to be opening up our fourth venue in our hometown. Like all our venues, we have been working closely with our suppliers from across Scotland to ensure the very best produce will be on the table for guests to enjoy.

“The menu is experimental but approachable. showcasing the simplicity of the seafood from our Scottish shores. Shucks has been a long-awaited opening for the team and we’re looking forward to opening our doors to the great people of Glasgow and beyond.”

Closely following in April will be The Scallop’s Tale in Bearsden, from first-time restaurateur Usman Qureshi – better known as Glasgow cosmetic surgeon
‘Dr Q’ – who has invested £350,000 in the two-storey, 28-seat venture.

Usman, who lives in Bearsden, said: “I have a lifelong love of seafood which stems from enjoying dishes in Scotland and overseas in places like Turkey, Thailand and Malaysia. I’ve always dreamed of having my own seafood restaurant, and I can’t wait to open one in Bearsden.

“It’s a fantastic community with a strong restaurant and takeaway offering, but there is nothing quite like The Scallop’s Tale. We wanted to create a refined restaurant and takeaway built on a reputation for fresh, locally sourced seafood where there is no distinction in quality whether dining in, delivered or take away.”