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.

We’ve also teamed up with STV Glasgow to produce a series of cocktail recipes with our very own, David Cunningham. You can read his interview on STV here. The first in the series is the sparkly Pink Daisy (shown below), follow the recipe at STV and also the picture gallery to help you follow the method! So whether you’re at home or coming down to The Butchershop tonight, enjoy your Valentine’s Day. If you make your own Pink Daisy at home, remember and post your photo on our Facebook page!

Happy Valentine’s Day one and all.

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!

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.

After trying a sumptuous sip you will experience a bouquet of sweet herbs and dark fruits – black cherry, blackberry and raspberry – on the palate, and ripe tannins. With this in mind steak tartare is a recommended acompainment.

This culinary delight has been a real favourite for brunch at the Butchershop, especially with a Bloody Butcher – our twist on a classic Bloody Mary on the side. There are no rules when it comes to brunch and that’s why we like to have some of our most popular brunch dishes available on our lunch menu every day of the week. Don’t limit brunch to the weekends, enjoy fabulous fare when your stomach craves it.

PS. Look out for our Bloody Butcher cocktail recipe coming soon.

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.

The perfect present for foodies, wine buffs and cocktail connoisseurs, and presented in our unique style, give the gift of The Butchershop to your family and friends and stimulate their tastebuds!

And after the festivities of Christmas, why not start 2012 on a high by coming down to sample our special New Year’s Day menu with appetizers including sweet corn pancakes and Parma ham and a mouth-watering choice of classic Sunday Roast options such as New Year’s steak pie, made with the best Scottish beef in rich gravy and a festive favourite of roast beef with creamy mashed potato, chunky glazed veg, roasties and Yorkshire pudding. The hard part is what to choose for your lunch and dinner!

If meat isn’t your thing we also have a loaded mac and cheese burger that will melt in your mouth, made with macaroni, gruyere and cheddar cheese in breadcrumbs and served on a brioche bun with hand cut chips. Complement with a warm-spiced drink or even our twisted Bloody Mary to cure any light heads from the night before!!

Open from 12.30pm New Year’s Day you can book your 2012 table to avoid disappointment. View our full New Year’s Day menu here. In the meantime have a great Christmas week!

Merry Christmas from all the staff at The Butchershop Bar and Grill.

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!

And never forgetting we have the perfect choice of Christmas-inspired cocktails to complement our ‘very merry’ food menu including a mouth-watering creamy vanilla and butterscotch white Russian, which mixes Kahlua, vanilla vodka, butterscotch schnapps, milk and cream over ice… Some would say it’s heaven in a glass!

What’s more if you’re in the mood for a rich winter drink then our Eggnog-like rum, cinnamon, and nutmeg flip, made with Goslings black seal rum and grated nutmeg, is our bartender’s choice, alongside some mighty fine wines and warmed non-alcoholic drinks.

For the morning after our ‘Bloody Butcher’ – a spin on a classic Bloody Mary is proving very popular indeed. Secret ingredients include our very own Scottish beef jus, red wine and horseradish, finished off with a pinch of salt and a grind of pepper!

Sweet tooth? Well it’s that time of year where everyone deserves to be spoiled, so why not give in to our heavenly dessert menu which includes traditional Christmas pudding with brandy sauce and ice-cream and baked New York cheesecake with winter berry compote and Chantilly cream. Simply too good to resist! Spoon please. Remember to plan ahead if you can.

We have created a wonderful classic menu with favourites like our New Year’s steak pie, made with the best Scottish beef in rich gravy; the New Year’s Sunday roast beef and Yorkshire pudding, and even a macaroni gruyere and cheddar cheese burger that will melt in your mouth.

Our full menu can be viewed here > New Year’s Day Menu 2012 

Full opening times over the festive season are listed below:

Christmas Eve
12noon until 1am

Christmas Day and Boxing Day
Closed

New Year’s Eve Saturday December 31 2011
12noon – 2.00am

January 2012

New Years Day Sunday January 1 2012
12.30pm – 11pm

Normal opening hours at all other times.

Festive menu is available all throughtout December for lunch and dinner. Book the festive menu or for New Year’s Day by calling 0141 339 2999.