Happy Birthday to The Spanish Butcher

Brooklyn loft-style space

It’s June 2025, and the sun is splitting the sky Iberian style as we approach midsummer—and the first successful year of The Spanish Butcher in Edinburgh. This celebrated restaurant has quickly become known for its signature offering: Galician Blonde, or Rubia Gallega, beef.

James and Louise Rusk

Patrons James and Louise Rusk have helped bring this exceptional breed into the spotlight. Inspired by culinary trailblazers like Nemanja Borjanović (Ibai, Lurra, Donostia), Tomos Parry (Brat, Mountain), and Charlie Carroll (The Devonshire, Soho), the Rusks have made The Spanish Butcher a must-visit destination. To mark the occasion, they’ve invited a few special guests to a celebratory dinner hosted by Borjanović and James at their Castle Street location.

We’re treated to a curated selection from the menu. However, many at our table are already regulars, drawn back time and again by the intensely flavoured, umami-rich meat served in a stylish, Galicia-meets-Brooklyn loft-style space.

Borjanović opens the evening by sharing what makes Galician Blonde so unique. He recently bred two Galician Blonde calves on his British farm—the first significant new breed born on UK soil since Wagyu arrived 15 years ago. The secret lies not in the ageing process, but in the age of the animal itself. These cows mature slowly over 18 years on lush pastures, developing rich intramuscular fat (marbling) and living a full, ethical life. The result? Deep, complex flavour that’s both sustainable and unforgettable.

After a starter of seared king scallops with ajo blanco, almond, jamón crumb, and kale, we dive into a carnivorous feast: Chateaubriand, Porterhouse, and Prime Rib. Sides include truffle chips, traffic light green, red and yellow tomato salad, sourdough bread, Gordal olives, sweet marrowbone, and vibrant green mangetout. The meat is dark pink, almost red, and its flavour lingers luxuriously on the palate. There are Romesco, Mojo Verde and Picos Blue sauces. 

James, ever the charismatic host, regales us with stories from his New York days, when he worked at Balthazar under Keith McNally. One night, Christy Turlington sat at one end of the room, Bono and U2 at the other. He understands the theatre of hospitality—warm, engaging, and always attentive to the details that make a dining experience memorable.

Dessert is a confident, burnt Basque cheesecake served in a generous wedge, paired with Pedro Ximénez—described by one guest as “liquid raisin.” Reflecting on this milestone, James and Louise Rusk, founders of RUSK & RUSK, shared:

“What an incredible year since The Spanish Butcher arrived in Edinburgh. We couldn’t be happier with the response and are thrilled to have welcomed so many customers, both loyal and new.

The flavours we showcase—especially the Galician beef—are extraordinary. We’re proud to have been among the first in the UK to recognise its remarkable depth, and its international rise in popularity comes as no surprise. To taste Galician Blonde is to believe.

For us, restaurants are about evoking emotion and creating memories. People expect exceptional food in a relaxed, atmospheric setting, and we’re delighted that so many feel that’s exactly what we deliver. We look forward to welcoming more guests soon—and encourage everyone to experience a bold hit of Blonde indulgence on their plate.”