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:

1. Entrants must be 18 or over.
2. No cash alternative
3. Advance booking required
4. Not in conjunction with any other offer
5. Wine can be substituted for non alcoholic alternative
6. Winner will be notified by email

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:

Ingredients:

• 25ml Hendricks Gin *or a gin of your preference
• 37.5ml New Zealand Sauvingnon Blanc
• 25ml Apple Juice
• Lime Juice
• Black Grapes
• Garnish of choice: black grapes, cucumber and mint.

Method:

•  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!

Please drink responsibly

We could not be more proud of all our achievements and none of the awards would have been possible without the whole team pulling together and striving for excellence. A huge thanks go to all of our staff, suppliers, customers and colleagues who have supported us in our love for the best Scottish beef.

James Rusk, owner of The Butchershop Bar & Grill receiving the BII Awards 2013 Bar Personality of The Year from BII chairman, Stephen McGowan.

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:

Ingredients: 

• 750g caster sugar
• 750ml water
• 12 Earl Grey teabags
• 1 lemon

Method:

1. Take your lemon and half in two. Then cut into fine (1cm) slices
2. Mix all ingredients together and place into a saucepan.
3. Simmer until syrup-like consistency – this should be around twenty five minutes or so
4. 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: 

1. Place three cubes of ice in a glass
2. Pour in 50ml of bourbon of choice
3. Stir in 25ml of Earl Grey syrup and two dashes of rhubarb bitters.
4. Top with ice and finish with a twist of lemon. Enjoy!

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.

Call us on 0141 339 2999 to reserve your table.

 It’s that time of the year when Cupid is the air and we have crafted a sumptuous three course sharing menu with complementing wines for you to spoil your special someone.

Read what we’ll be serving this St Valentine’s Day:

On arrival you’ll each enjoy a glass of fizz followed by our starter sharing plate paired with a 250ml carafe of Picpoul Di Pinet, Beauvignac, France

- Sautéed Calamari,Chorizo & Serrano Ham.
- Pressed Chicken, Foie Gras & Smoked Ham Terrine.
- Hot Roast Smoked Salmon Rillette.

All served with toasted country bread.

Valentine’s Day Sharing Starter Trio

The Main Event is paired with a 250ml carafe of one of our favourites – Angus The Bull, NSW, Australia

- 500g CHATEAUBRIAND Carved at your table and served with hand cut chips, flat cap mushrooms, confit tomato with a bearnaise and pepper brandy jus

Trio of Desserts paired with two glasses of Anekena Late Harvest,Chilean

- Creme Brulee
- Apple Tarte Tatin
- A Rich Chocolate Pot

Our menu is £65pp. See our full Valentine’s Day here.

Please remember to reserve your table to avoid disappointment.

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.

Take a bow Mr Tomato, we heart you!

Always in our thoughts,

The Butchershop Team

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 aprons are off, the knifes are sharpened and we could not be more proud of Alex and Paul. The final is taking place as we speak and we’re wishing our boys the best of luck.

Top chefs Tom Kitchin and Martin Wishart are on the judging panel alongside Ian McAndrew from the Academy of Culinary Arts and Joe Queen of Braehead Foods. Here’s a few pictures of the event so far.

The UK Game Chef of The Year 2013 Finalists:

• Orry Shand, Number one @ The Balmoral, Edinburgh
• Vaclav Petlan, Sodexo Prestige, Scotland
• Brian McLeish, Moonfish Café, Aberdeen
• Paul Omalley,  The Butchershop Bar & Grill, Glasgow
• Daniel Spurr , Martin Wishart @ Loch Lomond
• Robert McCauley,  Number one @ The Balmoral, Edinburgh
• Vladimir Garcik, Prestonfield House Hotel, Edinburgh
• Alex Thain, The Butchershop Bar & Grill, Glasgow
• Gareth Linden, Inspire Catering
• Sean Currie, The Longhouse, Kilmarnock

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!

We’re also pleased to announce that due to this support from our customers – you guys, and our suppliers, as of Friday our Movember closing party evening is now pay what you feel the meal is worth (all we ask that a minimum donation of £15 pp is given) with all proceeds going directly to CLIC Sargent, who support children and young people with cancer and their families and also to Movember charities.

What’s more we have guest judges from James Vs. Burger - James and Pamela deciding who wins some of our Movember swag for the evening and dishing out awards for best and lamest ‘tache, Miss and Ultimate Movember and few other surprises!! Massive thanks to them who are kindly donating their time for our fundraising efforts.

Movember Closing Party at the Butchershop Bar & Grill in Glasgow. Pay what you feel it’s worth! Min £15pp donation. 4 course menu, cocktail, DJ and Movember raffle swag!! Guest judges from James Vs. Burger

What’s included:

The night starts at 7pm at The Butchershop with everyone receiving a Belvedere Mo-cocktail and then a four course menu consisting of:

- Foie gras cromesquis canapes
- Appetiser of hot smoked salmon rillette with avocado and radish salad.
- White balsamic marinated sliced rump of Scottish beef with sweet potato fritters, grilled figs and creamed spinach with a red wine jus.
- Chocolate tart, salted caramel, honeycomb, Amaretto and Chantilly cream.

XFM DJ Paul N’Jie will then be providing the entertainment. Book your place by calling us on 0141 339 2999!