MacDuff 1890 and The Gannet launch the Butcher's Cut steak dinner at Bonnie & Wild

The new collaboration, which will be available every Wednesday, will allow guests to choose a cut of meat and have it cooked to perfection

Attendees to Bonnie & Wild’s Food Hall with a passion for meat will now be able to enjoy The Butcher’s Cut, a joint effort between MacDuff 1890 and The Gannet, available every Wednesday.

Guests will be able to visit Bonnie & Wild’s resident butcher, choose their cut of meat, which will then be prepared at The Gannet East food stall, who will then cook it to your liking and serve it with some sides, followed up with a dessert.

The cuts include MacDuff’s Scotch ribeye steak as well as their Scotch flat iron steak, and Galician ribeye steak.

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."

Peter McKenna, co-founder of The Gannet, added: “MacDuff and The Gannet have a strong relationship - they’ve been supplying our Glasgow restaurant for years - and they’re 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."

The Butcher’s Cut will run every Wednesday from 11.45am until 9.30pm, and is priced at £16, plus the cost of the cut itself.

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