The Spanish Butcher officially opens today in Edinburgh

RUSK & RUSK, the independent Scottish restaurant group, today (Friday 10th May) officially opens The Spanish Butcher at 58A North Castle Street.

Article Source: RUSK & RUSK
Last Updated: 10 May 2024 10:33

RUSK & RUSK, the independent Scottish restaurant group, today (Friday 10th May) officially opens The Spanish Butcher at 58A North Castle Street; an exceptional new 90-cover addition to the capital’s dining scene.

Promising vibrant Spanish and Mediterranean-inspired flavours, showcasing some of the finest dry aged beef in the world across an à la carte menu, married with the very best homegrown produce from Scotland’s larder, The Spanish Butcher is synonymous with RUSK & RUSK’s commitment and respect to outstanding quality. Forty-five positions of employment have been created for the new restaurant.
Famed for its distinctive Galicia meets Brooklyn proposition – incomparably unique in Scotland – The Spanish Butcher opens today with already massive interest, including over 2,000 advance bookings.

Like its sister restaurant in Glasgow which was crowned one of the best new restaurants by CNN, The Spanish Butcher, Edinburgh embodies the placemaking appeal of New York’s most vibrant neighbourhood dining scene, and the lustworthy loft-style vibes of the city. An aesthetic featuring mid-century design mainstays, complemented with quintessentially modern touchpoints, brings indisputable style to the storied history of North Castle Street.

Taking centre stage on the menu is The Spanish Butcher’s selection of cuts from the Rubia Gallega breed of cattle native to north west Spain, the region known as green Spain.

What makes the Rubia Gallega cattle, also known as Galician blonde, so special is the unique life they have as retired old dairy cows, left to graze and roam freely on the lush Spanish pastures that Galicia is famed for, and enjoy a longer life - typically the age of the cattle can be up to 8-12 years old. This difference in the maturity of the cattle comes through in the remarkable flavour of Galician beef, defined by a deep red colour paired with a deep intense rich taste. Adding this with a long specialised dry-aging process of up to 50 days for some cuts makes for an amazing flavour explosion, and what makes The Spanish Butcher a truly unique steak experience.

The Spanish Butcher’s Galician cuts to share include its famed Galician prime rib, with different grade levels of fat and colouring being produced depending on the age of the cattle, whilst Galician Porterhouse, known as the king of steaks, combines the best of both worlds with a buttery slice of fillet and chunky piece of sirloin, or enjoy the deliciously lean celebratory classic Chateaubriand.

Also on the menu is a wildly popular RUSK & RUSK classic: Galician Sundays, providing an amazing way to also enjoy one of the many Galician cuts on offer with all the roast trimmings served every Sunday.

The quality of The Spanish Butcher’s Scotch beef is also on offer, and equally famed worldwide, which The Spanish Butcher menu gives a rightful starring role to. The new menu presents a full selection of dry-aged sirloins, rib-eyes, fillets and big Scotch Tomahawks made famous 14 years ago at The Spanish Butcher’s sister Scottish steakhouse, The Butchershop in Glasgow’s west end.
Based around simple well curated ingredients, The Spanish Butcher has an amazing range of steak toppers or one of a quintet of knockout sauces, from the Picos Blue, Romesco or Mojo Verde to toppers like Grilled Bone Marrow or Prawns with garlic and paprika, setting off the meat to delicious effect.

Elsewhere, an assembly of joy comes together with high-grade mains such as Whole Roasted Suckling Pig to share, roasted Shetland Monkfish tail on the bone, whole baked Seabass, the classic Galician fillet burger, or the amazing grilled Cauliflower “Steak” & Mojo Verde with Potatoes “A La Pobre”, Caperberries, and Piquillo Peppers.

Precluding the mains, The Spanish Butcher’s appetisers deliver an abundance of moreish pleasure with offerings such as Sherry Glazed Ibérico Pork Cheek, Chargrilled Octopus & Squid, Hake Ceviche, Galician Fillet Sliders, Espuma, Seared King Scallops, Padron Peppers, and a Charcutería for Two to Share.

Speaking today, James and Louise Rusk, co-founders of RUSK & RUSK said:
“We are delighted and excited to have officially opened our doors. The response from patrons existing and new has been phenomenal, and to have over 2,000 advance bookings already in place really is tremendous, and humbling.

“RUSK & RUSK is dedicated to sourcing the world’s best steaks from across Scotland and Northern ‘Green’ Spain and is proud to have been the first to introduce a unique breed of cattle ‘Rubio Gallega’ to Scotland seven years ago. Served alongside our renowned dry aged, grass-fed Scotch beef, guests can experience the best of both worlds.

“North Castle Street has a remarkable storied history, and it is a genuine honour for us to be contributing to its placemaking within the capital. Our commitment to this new restaurant, and to the city, is also very much reflected in the quality and detail of The Spanish Butcher design. We hope our customers love its stylish mid-century aesthetic and welcoming neighbourhood vibe, as well as of course the delicious food, as much as team RUSK & RUSK does.

Image by Reuben Paris

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