Owners of The Butchershop and Hutchesons set to open new restaurant ‘The Spanish Butcher’ in Glasgow​​

The newest concept from Rusk & Rusk is set to bring a flavour of Spain and the Mediterranean to the Merchant City when The Spanish Butcher opens on Miller Street this November.

Published 29th Sep 2016
Updated 18 th Sep 2023

The Spanish Butcher will be the third addition to the independent restaurant group's growing portfolio, with award winning venues including Hutchesons Bar & Brasserie and The Butchershop Bar & Grill already well established in Glasgow's restaurant scene, and will create around 40 new jobs in the city.

With Spanish and Mediterranean flavours at the heart of the inspiration for The Spanish Butcher, diners will be treated to the highest grade Galician Beef, fine Iberico Ham and fresh seafood alongside a wide selection of Spanish wines, beers & cava.

The new venue will open its doors in November - becoming the latest addition to Miller Street's burgeoning restaurant and bar scene - and house a 100-cover restaurant as well as a wine and cocktail bar.

Group development Chef, John Molloy said: "As a chef you want to work with the best produce in the world and this is as good as it gets. Food is seen as central to Spanish culture and the depth of flavour that Basque beef will offer on our menu at The Spanish Butcher will be extraordinary."

The group's restaurants are already highly regarded for sourcing the most premium quality produce and while The Butchershop Bar & Grill is widely renowned as one of the leading lights for Scotch beef anywhere in the UK, the owners say The Spanish Butcher will "extend this authority geographically" as it seeks to offer the "highest standard of beef sourced directly from Northern Spain".

Co-owner James Rusk said: "We are well known in Glasgow, and beyond, for working hard to serve up the most flavoursome cuts of Scotch beef to be found. With The Spanish Butcher we are taking this approach further afield, introducing a very different flavour profile with Spanish reared Galician beef".

With chic, modern New York loft-inspired interiors, including exposed brickwork, crittall glass windows and highly polished concrete flooring,  the group are hoping that The Spanish Butcher will be as eye catching as its stablemates.

Group co-founder Louise Rusk said: “for us, a restaurant is about more than just the food; it’s about the whole experience, the theatre of the moment with the setting playing a crucial part in that. Combining our focus on food, service and design we love to create lifestyle dining environments that are dynamic yet relaxed, spaces we to love to dine in".


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Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.
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