The Spanish Butcher is located in the heart Glasgow’s Merchant City. From the restaurant group Rusk & Rusk – the people behind Glasgow’s popular Hutchesons Bar and Brasserie and The Butchershop Bar and Grill, The Spanish Butcher aims to serve the finest grades of Galician beef, iberican jamon and freshest seafood.
The restaurant itself has more of a modern New York Loft style. With dark brick walls, wooden chairs and a low lighting, it has a very subdued atmosphere. Unfortunately the lighting was not the greatest for photos of the food. After a slight wait on our table we were introduced to our very friendly, bubbly waitress. She explained the different dishes on offer and showed us the meat we could choose from if we opted for this.
To start I had the Grilled Spanish Octopus. This was served with chorizo, caperberries and new potatoes. The octopus was cooked to perfection, not chewy in the slightest. The other ingredients were all cooked well and went with the squid but I felt they were over-taking the octopus. The ratio of potato to octopus was also a bit too great.
I have to admit I had food envy from the other diners. The starter of ‘Secreto Iberico and Morcilla Scotch egg’ was being highly praised and rightly so. The smooth morcilla added spice and the egg was covered in crispy pork crackling which gave it texture. This epic egg was served with a chorizo jam and pickled apple and radish.
For main I passed on the sharing meats and went for the Galician Blond Fillet. The steak was cooked to my liking, medium/rare, and was very succulent and juicy. It’s not like me to say this (as I like a bit of salt) but I felt the steak was very over seasoned! The side sauce of mojo verde was pleasant but nothing that left a lasting impression. The Manchego truffle fries that accomplimented the steak were fluffy on the inside and crispy on the outside. However, the whole table felt that the truffle was very overpowering and could have been a bit more subtle.
I was glad when fellow diners ordered the 5J presa Iberca bellota Pork as I was really wanting to taste this meat as well. Described by the waitress as “butter” I was curious to try it. The pork was unlike any other I have tasted. It had a very strong flavour of ham and at times it almost tasted like beef. Again though, I felt it was slightly too salty.
For dessert ‘Chocolate with salted caramel’ took my fancy. This was a very simply presented dish. The flavours were good; rich dark chocolate against the smooth creamy vanilla ice cream. What was disappointing was the salted caramel. It was so tasty but there was hardly any on the plate to be found!
The Spanish Butcher did not live up to my expectations. There was almost a feeling of a lost identity and it was hard to tell if they were going for trendy or vintage. The food was a mixed bag with some very high points, but then also very average. The service was very attentive and the staff were very knowledgeable. As it is not the cheapest restaurant I felt that the value for money just wasn’t there and for that reason I wouldn’t rush back.
- Food - 6/106/10
- Atmosphere - 6/106/10
- Service - 7/107/10
- Value for money - 5/105/10