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  • Writer's pictureSharon Wilson

Rusk & Rusk reveal mid-century modern styling of The Spanish Butcher opening May 10.

Rubia Gallega

RUSK & RUSK, the independent Scottish restaurant group, responsible for The Spanish Butcher opens at 58A North Castle Street on May 10.


Photos reveal an aesthetic oozing with signature style where Galicia meets Brooklyn. With the lust-worthy loft-style vibes of New York, The Spanish Butcher, Edinburgh will be a tasteful destination.


A fusion of ultra-luxe comfort, rich deep tones, the finest natural materials, and bold, edgy industrial accents; all combine with exceptional food and relaxed day-to-night conviviality.


Elsewhere, big, confident statements are made across the exposed brick. The Spanish Butcher’s signature green, rattan panels frame the bar with meticulous symmetry, antique smoky mirrors, and lush Kentia palms, whilst lighting takes the equestrian rein with custom-made brass and glass globe lighting strapped with leather, and bow and arrow wall sconces.


James and Louise Rusk

Speaking about this latest new development, James and Louise Rusk, co-founders of RUSK & RUSK said:


“North Castle Street has a remarkable storied history, and we are excited to be contributing to its placemaking within the capital. Our commitment to this new restaurant, and to the city, is very much reflected in the quality and detail of The Spanish Butcher's design. We hope our customers love its stylish mid-century aesthetic and welcoming neighbourhood vibe, and we can’t wait to share details soon on the menu!”


Foodwise the new 90-cover restaurant offers vibrant Spanish and Mediterranean-inspired flavours, married with the very best homegrown produce from Scotland’s larder.

Grilled Rubia Gallega

Taking centre stage on the à la carte menu is a selection of cuts from the Rubia Gallega

breed of cattle native to northwest Spain, a region known for its greenery. What makes the Rubia Gallega cattle, also known as Galician blonde, so special is the unique life they have as retired dairy cows, left to graze and roam freely on the lush Spanish pastures that Galicia is famed for. 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 an intensely rich taste. Add a long specialised dry-aging process of up to 50 days for some cuts resulting in a flavour explosion.


Galician Porterhouse, known as the king of steaks, combines the best of both worlds with a buttery slice of fillet and a chunky piece of sirloin, or enjoy the deliciously lean celebratory classic Chateaubriand.


Also on the menu is a wildly popular 'Galician Sundays' and 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.


Knockout sauces, from the Picos Blue, Romesco or Mojo Verde to toppers like Grilled Bone Marrow or Prawns with garlic and paprika, join 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. 


Appetizers tempt with dishes 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.




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