Design Focus: The Spanish Butcher


B4516A7C-18A7-42B9-99A2-1B71F2D833DCRusk & Rusk have recently launched the second instalment of The Spanish Butcher in Edinburgh’s North Castle Street. Much like its sister restaurant in Glasgow, which opened 7 years ago, the 90-cover restaurant embodies the placemaking appeal of New York’s most vibrant neighbourhood dining scene and the loft-style vibes of the city, whilst creating its own theatrical elegance.

The aesthetic of featuring mid-century design mainstays, complemented with quintessentially modern touchpoints is echoed from the Glasgow design, however, the new venue is certainly fresh and has its own distinct character. Upon arrival at the street level main entrance patrons are welcomed into the stunning bar area.

15AF598E-BB18-466B-92A7-877FB89EFD3CThe way the light captures the bronze and copper pigment-infused polished resin floor creates movement which is both striking and brings all the other elements together.

The walls throughout the restaurant are a blend of exposed brick, both in untreated Terracotta and painted in The Spanish Butcher’s signature green with little duckets containing candles.

These are coupled with warm stained oak panels and the rattan panels which frame the bar to the right with meticulous symmetry. Dark leather studded, gold trimmed high stools line the bar and waiting area making it a delightful place to relax and enjoy a drink.

B3093471-18E5-4288-901F-213B849CDBD1Ahead of you is The Spanish Square, a 20-capacity private dining space with wooden shutters for privacy. The focal point of this is an amazing abstract painting by Scottish artist, Fraser Taylor, which brings a pop of colour against the rich wood on the walls and ceiling.

Moving into the main restaurant it is apparent that they have used a fusion of ultra-luxe comfort, rich deep tones, natural materials, and bold, edgy industrial accents to create relaxed day-to-night conviviality throughout.

There are smoky antique mirrors, some of which have been tilted to create amazing depth, smoked glass partitions, lush Kentia palms and real planting.

The main restaurant has three different sections that flow seamlessly into one another. The first is located beside the floor to ceiling windows where they have introduced inside screens to recreate the art deco style steel glazed panes from its sister venue – this gives it a real loft feel.

6E3457B6-7C54-4E15-8C21-208350DDF9B3The wood panelling scales the entire wall to meet the ornate cornicing on the ceiling of the A listed building. Industrial metal framing has also been used here to create a layered effect.

In the second area a magnificent solid oak waffle pergola roof feature creates a dramatic inside-outside illusion for guests and adds to the mid-century colonial feel. It also creates a partition for the area which is decorated with more smoked glass and wine bottles.

The third area is referred to as their ‘Chefs Booths’ where diners can sit to have a peek of their meal being 85D3D4EC-E608-4598-A715-4FA3A0E6C547created in the magnificent open kitchen.

Every detail has been considered and there are certain design elements that you may recognise if you have visited their Glasgow venue.

One of these is The Cesca Chair by Marcel Breuer that creates a modern, linear impression throughout whilst blending seamlessly with the rattan panels used in the bar area.

With regards to other seating, strapped equestrian booths and fluted back booths line the walls in a mix of tobacco, ox blood and olive coloured leather which all blend perfectly together and with their surroundings.

D0CC3D70-81E9-48CA-8BDD-1FA573A80274 4 5005 cThe design of the venue has a timeless feel that is almost other-worldly and one of the major factors in this is the lighting, which has the same warmth and temperature throughout.

The range of statement lighting used is stunning with large custom-made brass and glass globes strapped with leather, dimpled glass orbs and bow and arrow wall sconces.


The new Spanish Butcher is located just across the road from the Consulate General of Spain, and I am sure they will see many visitors from there, as well as excited locals, keen to sample some of the finest dry aged beef in the world married with the very best homegrown produce from Scotland’s larder.

Co-founders of RUSK & RUSK,  shared their excitement about their new venture saying, B0D212FD-60DD-4B63-87C8-A30CFB655D2B“North Castle Street has a remarkable storied history, and it is a genuine honour for us to be contributing to its placemaking within the capital. Our commitment to this new restaurant, and to the city, is also very much reflected in the quality and detail of The Spanish Butcher design.

“We hope our customers love its stylish mid-century aesthetic and welcoming neighbourhood vibe, as well as of course the delicious food, as much as team RUSK & RUSK does.”