Scottish restaurant group RUSK & RUSK officially opened The Spanish Butcher at 58A North Castle Street yesterday, Friday, May 10, offering a new 90-cover addition to Edinburgh’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 has created 45 positions of employment, with staff keen to welcome diners.
Famed for its distinctive Galicia meets Brooklyn proposition, The Spanish Butcher opened yesterday with already massive interest, including over 2,000 advance bookings.
Check our our photo gallery to take a step inside Edinburgh’s newest restaurant.
9. Best steaks
James and Louise Rusk, co-founders of RUSK & RUSK said: “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." | Reuben Paris Photo: Reuben Paris