Celebrating Californian Painter Bridge Zinfandel

Posted on February 20, 2012 by keith

Continuing our series of our favourite wines, the Californian Painter Bridge is a superb zinfandel that has achieved international acclaim.

The exquisite taste and composition of the 2009 Painter Bridge originates from a fine blend of the red zinfandel grape with the soft, yet spicy syrah – a dark-skinned grape allowed to mature for several years.

Each lot of this light-bodied crimson wine is nurtured and fermented separately, drawing out the unique qualities of each of the four J. Lohr Paso Robles zinfandel vineyard blocks which are set in 900 acres in the heart of the central coast of California.

The peaking temperatures allow for the tentative development of the grape, resulting in a wine with body; aroma and a distinctive, yet delicate fruity flavour. The elegantly palatable Painter Bridge will leave liquorish, cherry, raspberry, blackcurrant and spices on your palate and can be appreciated when accompanied with dishes like our sea bream or Ayrshire pork belly.

Sharing Platter of Love

Posted on February 10, 2012 by The Butcher

St Valentine’s Day will soon be upon us and we couldn’t resist using the heart-shaped Coeur de Neufchâtel cheese from Normandie in a special sharing platter shown below.

Treat yourself to a whole-baked Neufchâtel brie, served with a pot of truffle honey, cabernet sauvignon reduction, home-made tomato crostini and a pickled walnut salad.

This soft matured gourmet delight tastes wonderful with a rich red wine or alternatively cider. We’ve created this specially for Valentine’s Day so come down with your friends or your other half and enjoy this dish!

Celebrating Châteauneuf-du-Pape

Posted on February 7, 2012 by keith

Over the next few weeks we’re celebrating some of our favourite wines. One such is the Domaine de la Janasse, Châteauneuf-du-Pape from the Rhone Valley.

This celebrated wine is a full-bodied dark crimson blend made from 80% Grenache, 10% Syrah and 10% Mourvèdre vines. The Domaine de la Janasse winery - founded in 1973 by Aimé Sabon after he took over his father’s vineyards – has 37.5 acres of vineyards solely for their Châteauneuf-du-Pape wines. Family-owned, they pride themselves on the vinification of great wines by tradition.

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Braised pigs’ cheek with seared West Coast scallops

Posted on January 23, 2012 by keith

One of our favourite January dishes is our braised pigs’ cheek with seared West Coast scallops and pigs’ trotter stuffed with Stornoway black pudding on a bed of cauliflower purée.

The pairing of the tender and richness of the pork is complemented beautifully with the light and sweet texture of the scallops. It’s a dish which we first served at our Hogmanay Feast of Meats celebration evening and have since been asked by you, our customers to serve again.

We would also recommend a glass of the dry and well-balanced Hungarian Furmint Royal Tokaji white wine which leaves hints of spicy oak and lemon flavours on the palate and is the perfect partner for this dish.

‘Tis the season to be merry!

Posted on December 13, 2011 by keith

The festive season is officially in full swing and our festive Christmas menu has proved a huge hit over lunch and dinner!

If you haven’t already made it down to sample the delights on offer which include crispy Ayrshire pork belly on black pudding and roasted Shetland salmon with bubble and squeak potatoes, caramelised shallots and parsnips with a red wine jus, don’t despair, there’s still plenty of time! Our Christmas menu is available until the end of December, so don’t miss the chance to dazzle your colleagues, or family and friends’ taste buds with festive cheer. Just remember to contact us beforehand to avoid disappointment!

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Loch Fyne Oysters top the menu at the Butchershop

Posted on November 21, 2011 by keith

Yet another hectic weekend at the Butchershop Bar and Grill – thanks to everyone who came down! Top of the menu were our Loch Fyne Oysters, have you tried them yet?

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Best Sunday Roast in the West End?

Posted on November 7, 2011 by keith

The weather is getting colder and there is nothing like relaxing on a Sunday with brunch and the papers or even better, a classic roast dinner with all the trimmings to warm you up.

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