Originally opened in 2014, Hutchesons quickly became a firm favourite on the Scottish dining scene. Gaining fame for it’s menu that utilised the best of Scottish steak and seafood, all set with in truly unique interiors.

RUSK & RUSK, who also own leading venues The Butchershop and The Spanish Butcher, haven’t held back in their re-­working of their flagship establishment. A new name, new menu and whole new look are what awaits the people of Glasgow.

Glasgow Times:

The newly dubbed ‘The City Grill’ retains its original visual awe, but the interior of the dramatic double-­height main dining room is much changed. Widely known for their calibre of interior design RUSK & RUSK continue to excel with their creative flair. There are bespoke touches at every corner, working harmoniously with the original period features of the restaurant to create a bustling city centre grill. The group’s co-­founder, Louise Rusk discussed the motivation behind the project;; “It’s all about making sure we never rest on our laurels.

We’re passionate about architecture and design, and want to push the boundaries within our industry. With Hutchesons, it’s so important to us to make sure that we are giving this venue an identity that enhances it’s architectural footprint.”

Glasgow Times:

It’s not just the main restaurant that has been given a makeover, the ground level bar has also been transformed into a stylish, boutique speakeasy and renamed as the ‘158 Club Lounge’. Hutchesons is a venue synonymous with Champagne and this is one thing that definitely isn’t changing. This is now further complimented with the addition of a slick, new cocktail menu to take the venue to new levels of elegance and style.

The menu has also been the focus of development. RUSK & RUSK have never been shy when it comes to championing great Scottish produce. From fruit and vegetables sourced from across the country, to their passion for locally sourced seafood and Scotch beef. The reinvigorated menu pushes the boundaries on all fronts, in particular when it comes to steak excellence. This new approach allows Hutchesons to step-­up their beef offering -­ every cut of steak on offer is dry-­aged on the bone for at least 35 days. Also, the newly launched ‘guest cut’ range gives RUSK & RUSK an opportunity to introduce different breeds of beef from the finest suppliers across the world.

Discussing the new menu, James Rusk explains that; “Steak is what we do. It always has been. What we’ve done here, is give ourselves an opportunity to further explore great beef and bring it to the people of Glasgow.”

The re-­opening of Hutchesons coincides with this year’s Merchant City Festival.