Meat-loving guests at can enjoy The Butcher’s Cut in what is said to be a first in Scotland. How does it work? Diners visit Bonnie & Wild’s resident butcher MacDuff 1890 and specify their own cut of meat which is then taken a few metres along to The Gannet East food stall where it is cooked to perfection.

The cuts available include MacDuff’s Scotch ribeye steak as well as the butcher’s Scotch flat iron Galician ribeye steaks.

Andrew Duff, MacDuff 1890’s managing director, said: “We have worked with The Gannet for several years and it made perfect sense to collaborate with chef John Munro and the team at Gannet East to offer this truly unique concept to guests of Bonnie & Wild.

“Every Wednesday, throughout the day, customers can come to our counter and handpick the butcher’s cut from the selection available for that week. They can have it cut to specification in front of them, buy it and then this will be taken across to The Gannet East where, for a small cook-and-service charge, it will be cooked to order for them.

Co-founder of The Gannet, Peter McKenna, added: “MacDuff and The Gannet have a strong relationship – they’ve been supplying our Glasgow restaurant for years – and their approach to quality and traceability matches our own, as we believe in sourcing from local farmers and producers, building good relationships and trust.

“The Butcher’s Cut is a brilliant opportunity to serve up something new and innovative, something that could only really be done in Bonnie & Wild’s Food Hall. We all share this ambition to be able to demonstrate the journey the meat takes, from the field, to the butcher, to the kitchen, and ultimately to the customer’s plate.

“It’s fantastic that we have this environment in which to do just that.”

Since opening in July, Bonnie & Wild’s Scottish Marketplace has been wowing visitors and winning praise for its range of food outlets and speciality retailers. Just two weeks after launching, some 10,000 people had visited.

Located in the heart of the new St James Quarter, Bonnie & Wild is a “celebration of Scottish hospitality and beautiful, high-quality and responsibly sourced food and drink”.

Within one easily accessible venue that can seat nearly 400 guests, the Food Hall is also home to Creel Caught, the new venture from MasterChef: The Professionals winner Gary Maclean, Salt & Chilli Oriental from Glasgow-based chef Jimmy Lee, vegan eatery Erpingham House, Rico’s Pasta Bar, East Pizzas, CHIX fried chicken bar, Joelato, the Broken Clock Café and Patisserie, and the first retail unit for national drinks wholesaler Inverarity Morton.

It also has three bars, a private dining area, demonstration kitchen, and flexible, multi-purpose events spaces.

The Butcher’s Cut will run every Wednesday from 11.45am until 9.30pm, and costs £16 plus the price of the steak.
 

www.thegannetgla.com/east

www.macduffbeef.co.uk

www.bonnieandwildmarket.com