This gallery contains 5 photos.
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
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!
It’s that time of year that we get to wish some of our customers a very happy graduation day. Whilst you may be worrying about tripping on the stage or making that important speech, one thing you don’t have to worry about is where to celebrate your well-deserved graduation – we’ve got it covered.
Hot off the Butchershop press: This weekend we have an exclusive preview of two of the world’s best ranked wines, clank! Yes, we’ve got the extreme pleasure of letting our customers be the first to taste top-ranked professional golfer, Luke Donalds’ wine collection in Glasgow.
Our chefs have been creating wonders in the kitchen and this southern Spanish spring dish is no exception. Served over the weekend it got some pretty outstanding reviews from our customers and we thought we would share.
Spanish Ibérico ham is known as the best in the world as the pigs are acorn fed and the meat is of incredible quality. Continue reading
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!