The Spanish Butcher Turns One in Edinburgh – and the celebration is all about Galician steak
It’s been a year since The Spanish Butcher opened its doors on North Castle Street in Edinburgh, bringing its distinctive “Galicia meets Brooklyn” dining concept to the capital. Now, as the award-winning restaurant celebrates its first anniversary, it’s clear what the real star of the show is: Galician Blond – the aged beef with explosive depth of flavour and a cult international following.
A signature cut on the menu and the centrepiece of the RUSK & RUSK group’s Spanish-inspired steakhouse, Galician Blond – or Rubia Gallega – is fast becoming known as the world’s most delicious steak. So much so, in fact, that it’s not just being imported anymore. It’s being bred right here in the UK.
Galician beef... born in Britain
In what’s being hailed as a “Wagyu-level moment” for UK food culture, British farmer and restaurateur Nemanja Borjanović has successfully bred two Galician Blond calves on his farm – the first major new beef breed to be born on British soil in over 15 years. With more breeders now eyeing the potential of this exceptional cattle, there are plans to expand across the UK – and discussions are already under way to bring the breed to Scottish pastures too.
That’s good news for steak lovers – and for sustainability advocates. Galician Blond cattle are slow-grown and pasture-fed for up to 18 years, developing incredible marbling, flavour complexity, and their hallmark golden-yellow fat – the sign of a fulfilled life spent roaming green fields and eating natural grasses. In a world that’s increasingly rethinking food ethics, it’s a refreshingly mindful approach to meat.
From Finnieston to Edinburgh – and soon, the rest of the UK?
RUSK & RUSK founders James and Louise Rusk first put Galician beef centre-stage when they launched The Spanish Butcher in Glasgow in 2016. Their instinct was spot on. Today, the steak is a hot topic across the global food scene, beloved by chefs, critics and celebrity foodies alike.
In Edinburgh, the restaurant’s fusion of rich Spanish and Mediterranean flavours with the very best of Scotland’s larder continues to pull in the crowds – along with its unmistakably cool, loft-style interior and warm, buzzy atmosphere. It’s no wonder A-listers like Will Ferrell, Chris Pine and Gerard Butler are fans.
And the Rusks aren’t stopping there. With ambitions to take The Spanish Butcher brand to more “great cities of the UK,” the group is eyeing Manchester for a third location. The Galician Blond revolution, it seems, is only just getting started.
Taste it to believe it
For those who haven’t tried it yet, Galician Blond is more than a steak – it’s a full-blown flavour experience. Long-aged, deeply marbled and utterly unctuous, it delivers the kind of indulgence that lingers in the memory. While The Spanish Butcher offers a selection of sauces to accompany its prime cuts, Galician Blond steak is best enjoyed simply. As Borjanović himself suggests – skip the sauce on the steak and save it for dipping your vegetables and fries. The flavour speaks for itself.