Review: The Spanish Butcher

Spanish Butcher interior

The Spanish Butcher should need no introduction to meat-lovers from Glasgow and beyond – the stylish venue from the Rusk & Rusk team has been serving up prime cuts since 2016, and it’s still living up to its glowing reputation.

To begin we opted for the Galician fillet sliders – a pair of perfectly scaled-down burgers topped with velvety harissa aioli that left us wanting more. We also enjoyed a generous helping of chargrilled squid and octopus, accompanied with an intense and smoky chorizo broth.

Before deciding on the main event we were presented with a glistening display of marbled Galician meats from which to choose, and eventually settled on the house speciality – presa iberico de bellota – a beautifully tender shoulder cut from the Iberico pig, and large enough for two to share. Due to the Iberico pig being a red meat, we took the recommendation of medium-rare, which showcased the tender, succulent qualities to perfection. The side dishes are worth a visit to the Spanish Butcher alone, especially the delightfully gooey and savoury manchego mac & cheese with puffed paprika pork skin, and the accompanying mojo verde and peppercorn sauces brought an additional layer of richness and vibrancy to the table.

Our desserts were certainly innovative, with the ‘melon soup’ providing a refreshing contrast to the rich delights that came before it, although it could perhaps have arrived slightly cooler. The Spanish trifle was a decadent and boozy affair, with layers of sherry jelly and orange blossom cream offering a comforting end to one of the best meals Glasgow has to offer.

80 Miller St, Glasgow G1 1DT

Gary McIntyre

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