Our Beef

At the Spanish Butcher, our primary aim is to give our guests the best dining experience possible. One of the most fundamental contributors to this is sourcing the very best produce possible for our diners. Whether it is our Galician prime rib imported directly from Northern Spain, from 12-14 year old Galician blond cattle or our mighty Cheateaubriand from small-batch, grass fed cattle in the Scottish borders, all of the produce on our menu has the highest quality and traceability.


We work with a small number of carefully selected beef suppliers to ensure each of our cuts are perfectly suited. Listed below are details of each of our suppliers.

One of our primary suppliers in Scotland is John Gilmour Butchers, who we have worked with since opening. John Gilmour Butchers are an independent family run business established in 1946 who specialise in supplying high quality meats. Their “Tweed Valley Beef” is sourced from sustainably managed farms in the Scottish Borders. The cattle are grass fed and dry hung beef for 35 days with a focus on flavour and marbling.

John Gilmour, Managing Director has said of working with us; “We are delighted to be supplying our quality beef to one of Scotland’s best steakhouses and look forward to many more years of partnership to ensure customers receive the most premium beef possible.”

John himself takes great care in managing the entire procurement process to ensure complete traceability in choosing the best cattle for us from livestock market all the way through the 35 day ageing process. Having long running, trusted suppliers like John Gilmour Butchers on our team is of huge importance to us so we can guarantee our guests an unforgettable meal at our restaurant.

Cairnhill - Scottish fillets
Gilmours - Scottish chateaubriands
Txuleta - Spanish beef - prime rib, porter, tbone, sirloin, fillets, chateaus

Alison Hendry