Glasgow restaurateurs Rusk and Rusk have opened their third venue, the Spanish Butcher, in the Merchant City district.

As the name suggests, the new outfit adds a Spanish element in the form of whole turbot, grilled octopus, salt-cured Iberico jamon and Galician beef to the Scotch beef that is the mainstay of their menus at Hutcheson’s Bar and Brasserie in the city centre and the Butchershop Bar and Grill in the West End.

The interior design, with its bare-brick walls, is much more New York than Madrid or Barcelona, inspired by co-founder James Rusk’s years working in the US dining capital.