St James Quarter: Bonnie & Wild launches Butcher's Cut steak dinner - with the Gannet and Macduff 1890

The Gannet East and butchers Macduff 1890 are adding a new item to their menus at the recently opened Bonnie & Wild in Edinburgh.

Published 10th Aug 2021
Updated 8 th Aug 2023

Kicking off weekly from Wednesday 11 August, meat-loving guests at Bonnie & Wild’s Food Hall will be able to enjoy The Butcher’s Cut, a brand new collaborative offering from The Gannet and MacDuff 1890.

Guests will be able to visit Bonnie & Wild’s resident butcher, specify their own cut of meat, and have it taken a few metres along to The Gannet East food stall, who will then cook the cut to perfection before serving it with prepared sides, followed by a dessert of caramel fondant.

The cuts include MacDuff’s Scotch ribeye steak, their Scotch flat iron steak, and their Galician ribeye steak.

Andrew Duff, MacDuff 1890’s managing director, said: “We have worked with The Gannet for several years and it made perfect sense to collaborate with Chef John Munro and the team at Gannet East to offer this truly unique concept to guests of Bonnie & Wild.

“Every Wednesday, throughout the day, customers can come to MacDuff 1890 butcher counter and hand-pick the butcher’s cut from the selection available for that week.

"They can have it cut to specification in front of them, buy it and then this will be taken across to The Gannet East where, for a small cook-and-service charge, it will be cooked to order for them.

"Where else could this happen apart from in Bonnie and Wild?”

Peter McKenna, co-founder of The Gannet, added: “MacDuff and The Gannet have a strong relationship - they’ve been supplying our Glasgow restaurant for years - and they’re approach to quality and traceability matches our own, as we believe in sourcing from local farmers and producers, building good relationships and trust.

“The Butcher’s Cut is a brilliant opportunity to serve up something new and innovative, something that could only really be done in Bonnie & Wild’s Food Hall.

"We all share this ambition to be able to demonstrate the journey the meat takes, from the field, to the butcher, to the kitchen, and ultimately to the customer’s plate. It’s fantastic that we have this environment in which to do just that.”

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Since it opened on July 15th, Bonnie & Wild’s Scottish Marketplace has been wowing visitors and winning praise for its range of food outlets and speciality retailers.

Alongside The Gannet and MacDuff 1890, the Food Hall also hosts Creel Caught, the new venture from Chef Gary Maclean, Salt & Chilli Oriental from Chef Jimmy Lee, vegan eaterie Erpingham House, Rico’s Pasta Bar, east PIZZAS, CHIX fried chicken bar, Joelato, the Broken Clock Café and Patisserie, and the first retail unit for national drinks wholesaler Inverarity Morton.

The Butcher’s Cut will run every Wednesday from 11.45am until 9.30pm, and it is priced at £16 plus the cost of the steak.

Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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