The Red Herring to breathe new life into former Number Forty Two restaurant

Prior to that, the restaurant had traded since late 2020 and was later marketed as a turnkey opportunity, complete with a fully fitted commercial kitchen and seating for up to 50 covers.

For The Red Herring team, the Campbeltown location felt like a natural next step.

“What drew us to Campbeltown, and to the Number Forty Two site specifically, was its proximity to Tarbert,” said general manager and co-owner Alina Cirlic. “Being close makes it easy for us to travel between the two locations and manage both restaurants effectively.”

She added that Campbeltown’s busy calendar of festivals and events, combined with its popularity with visitors, made it an attractive location for expansion.

“Campbeltown is a well-known touristic town, and that suits our style of restaurant,” she said. 

“Most importantly, over the years we’ve had many regular customers in Tarbert who told us they would love to see a Red Herring in Campbeltown. We felt there was a real opportunity to bring something people have been asking for.”

The Red Herring has built a strong reputation in Tarbert for its focus on fresh, locally sourced seafood, and that same approach will be central to the Campbeltown operation. 

Live seafood will continue to be delivered daily from Tarbert Pier in refrigerated units, ensuring consistency across both restaurants.

“The menu in Campbeltown will follow the same standards as Tarbert, which is very important to us,” said Alina. “However, we will operate seasonal menus, with distinct winter and summer offerings, allowing us to work with the best produce available throughout the year.”

While seafood remains at the heart of the menu, the restaurant will also cater for a wide range of tastes, with meat dishes, burgers and takeaway options planned.

In terms of the building itself, diners can expect a familiar feel rather than a complete overhaul. The interior will remain largely unchanged, with the most noticeable updates being external.

“We’ll be updating the name and exterior colour,” said Alina. “The outside will be painted dark red to match our Tarbert restaurant, giving it our signature style while keeping the space welcoming and familiar.”

The expansion is also expected to bring new employment opportunities to the town. The Red Herring is currently recruiting for a range of roles, including chefs, front-of-house staff, kitchen porters and cleaning staff, with positions available in both Campbeltown and Tarbert.

Initially, around 12 to 14 staff will be employed in Campbeltown, with the team starting small to assess demand. Further recruitment is expected as the busy summer season approaches. 

In Tarbert, the business is also looking to add at least two chefs and several waiting staff.

“We’ve been very encouraged by the response so far,” said Alina. “We’ve received a large number of applications and are currently arranging interviews.”

Alina runs The Red Herring with two business partners – her husband and executive chef Mihail Cirlic and Tarbert fisherman Jamie McMillan. They credit their success to a shared focus on quality, from sourcing seafood to customer service.

Looking ahead, the Campbeltown opening is part of a wider ambition to grow the brand carefully.

“Our goal is to open as many locations as possible in the future,” said Alina, “but always while maintaining the same quality, service and experience that our customers love.”

A confirmed opening date will be announced once licensing and compliance processes are complete. 

In the meantime, bookings and enquiries for the Campbeltown restaurant can be made by emailing redherringcampbeltown@gmail.com, with a new website and dedicated phone number currently in development.

If all goes to plan, The Red Herring hopes to welcome its first Campbeltown diners by March, bringing new life and fresh seafood to Main Street.