After much deliberation at Butchershop HQ we want to know your favourite steak accompaniment. So we’ve decided to run a competition and a survey to find out what our customers love.
What will it be? The humble tomato, ‘slaw, hand cut chips, bone marrow; these sides are firm favourites in our eyes. We want to declare an overall winner, so let us know your choice by filling out our entry form here:
To say thanks for letting us know your choice we’re going to select one winner at random to enjoy a 35 day dry-aged Chateaubriand steak, carved at your table and served with sides of your choice and a bottle of the phenomenal Angus The Bull wine. We’ll also finish off your meal with a couple of decadent desserts on us.
To enter our competition just like us on Facebook and tell us your favourite accompaniment using our entry form. You’ve got until Friday, May 17 at noon to decide. The winner will be drawn at random on Friday, May 17 and notified by email.
T & Cs:
Entrants must be 18 or over.
No cash alternative
Advance booking required
Not in conjunction with any other offer
Wine can be substituted for non alcoholic alternative
It’s the time of year in Scotland when the sun is usually shining and everyone is excited about the long weekend. Even though rain is forecast (again), we’re bringing a touch of springtime fun with a fruity grape punch cocktail and Spanish acorn-fed Ibérico pork presa to the Butchershop this weekend.
Ibérico pork presa steak is incredible; a darker meat with intense marbling, this is best served medium rare or even rare. We will also have Scottish braised ox tongue – which is also sautéed for flavour, accompanied with a black olive jelly with endive salad and confit tomato.
Create Our Spring Punch Cocktail:
Our fresh easy drinking punch created by our very own mixologist, Mr Alistair Potts is a gin and wine based concoction with apple, lime and grapes. Have a go at our recipe below or come down and see us this weekend:
25ml Hendricks Gin *or a gin of your preference
37.5ml New Zealand Sauvingnon Blanc
25ml Apple Juice
Garnish of choice: black grapes, cucumber and mint.
Take five black or white grapes – black is our preference as they add more flavour and are less dry – and muddle.
Add the gin, wine and apple juice into shaker. Add a splash of lime juice and pour in your muddled grapes.
Shake your mixture rigorously for 10 – 15 seconds.
Strain mixture into a wine glass and garnish. We opting for cucumber and grapes to complement the gin.
Enjoy! Goes excellent with six oysters on the side!
Our mixologists have been busy at The Butchershop. We’ve been experimenting with some syrups and have come up with a very interesting Earl Grey-based one and yes, we’ve made up a cocktail for those souls who like more than lemon in their tea..
Let us present you with The Earls Old Fashioned:
A blend of Buffalo Trace bourbon stirred with Earl Grey syrup, rhubarb bitters and served on the rocks with a twist.
How to make your Earl Grey syrup at home:
750g caster sugar
12 Earl Grey teabags
Take your lemon and half in two. Then cut into fine (1cm) slices
Mix all ingredients together and place into a saucepan.
Simmer until syrup-like consistency – this should be around twenty five minutes or so
Allow to cool (Be cautious as the syrup burns at a very high temperature. Only taste when you know it’s cool)
For the cocktail:
Place three cubes of ice in a glass
Pour in 50ml of bourbon of choice
Stir in 25ml of Earl Grey syrup and two dashes of rhubarb bitters.
Top with ice and finish with a twist of lemon. Enjoy!
Mother’s Day – the one day of the year devoted to that precious lady in your life. (It’s Sunday, 10th March in case you forget.)
This Mother’s Day we’ll be serving a set Sunday Roast menu and we’ll giving mums a complimentary glass of fizz to celebrate their day. Our menu will be online very soon but in the mean time bookings are now being taken.
We are always talking about how awesome our Scottish beef is but there’s one unsung kitchen hero that deserves a mention; our red friend, the humble tomato.
As January comes to a close lets spare a little thought for a truly constant member of our culinary team who soldiers out dish after dish. The tomato is like a chameleon in our kitchen complementing whatever ingredient chef throws at him!
Grilled and shiny; sweet and tasty, ‘the tomato’ doesn’t want for much except that you cover him in sauce and savour the contrast of flavours as you devour yet another piece of expertly-selected, lovingly-cooked Scottish beef at The Butchershop.
Things are hotting up over at the UK Game Chef of The Year 2013 finals today. The battle is on as our executive and senior sous chefs have both made it through to the top ten for the UK FINALS. The … Continue reading →
We’re kicking off 2013 with an awesome twist! We brought you the original Steak Frites Tuesday and NOW it has a contender…
Instead of just steaks you can choose between two house Butchershop burgers on brioche buns, two Scottish dry aged rump steaks or mix them up with our all new Burger vs Steak Frites Tuesday! Your choice of two burgers or steaks are served with skinny fries and a bottle of house white or red wine for £30 per couple. Available from 12pm -10pm every Tuesday.
What will you choose? Are you a burger OR are you a steak? Tuesday’s just got more awesome!!
Butchershop Secret Tip: Sign up to our Butcherclub newsletter for our January customer loyalty which is only available to our members . It’s a lip-smackingly good secret.. Ssssh!
Food. Who doesn’t love it? One man that truly hearts it is Glasgow-based Alfred from http://alfredfoodography.com. A passionate food photographer, Alfred is highly skilled and makes us drool at his offerings.
He is also a dab hand at blogging and recently took the time to come down and review us. We’re happy to say that we made it to his favourites list thanks to our premium Scottish beef and our talented chefs. This is what he said:
This blog endorses The Butchershop Bar and Grill as the best place for Steak in the West end of Glasgow and maybe even Glasgow itself – Alfred Foodography
Thanks Alfred. We heart you too!
Have a look at his picture below of our 35 day dry aged signature house cut steak and also over on his blog to see why he thinks we’re cream of the crop for Scottish beef in Glasgow. We have to say that it is a might fine photo. And for those that haven’t tried a steak with a marrow top, it’s delicious. Come back soon Alfred!
James Lees from James Vs Burger is on the ultimate burger journey to find, well, the ultimate burger in Glasgow and beyond!
If you’ve been following our blog you’ll know that our special edition Scottish fillet steak burger with homemade minced fillet beef patty, iceberg lettuce, fresh tomato, pan-seared foie gras, slow cooked short ribs, truffle mayonnaise, and gruyere cheese on a toasted brioche bun is currently the best burger James Vs Burger has eaten so far on his epic burger quest.
If you haven’t heard of this yet then read his mouth-watering review here on James Vs Burger.
James Vs Burger said about our Scottish limited edition fillet burger:
“Quite possibly the best burger in the world.”
Awesome stuff. We like this guy and have decided to team up with him to offer one lucky reader of his website James Vs Burger to have a meal for two with wine on us. All you have to do is name our delicious burger creation. Have a good name? Then head on over to James Vs Burger competition page and follow the instructions on entering for your chance to win!
Good luck to all who name our burger beast. Feel free to share your suggestions on our Facebook page too after you’ve entered the competition.