INDEPENDENT Scottish restaurant group Rusk & Rusk has confirmed it will be opening a restaurant in Edinburgh this year.

The Spanish Butcher will arrive in May 2024 and will be located on North Castle Street.

It has been widely credited in redefining the steak house concept in Scotland for fifteen years across its restaurants.

The new restaurant is expected to sit around 90 people and the opening will also help to create a number of new jobs.

Around 45 jobs will be created and include a number of key chef appointments as well as front of house roles.

It promises Spanish and Mediterranean-inspired flavours across an a la carte menu featuring the very best homegrown produce from Scotland.

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Unique cuts include their famous dry-aged prime rib of beef or porterhouse cuts from the Rubia Gallega breed of cattle native to the green pastures of Galicia in north western Spain.

Also featured on the menu will be whole roasted Shetland monkfish on the bone with chorizo and caperberries as well as the finest Scotch steak and whole roasted suckling pig to share.

James and Louise Rusk (below), co-founders of Rusk & Rusk, said: “We are delighted to announce The Spanish Butcher will officially open on North Castle Street in Edinburgh this May.

"The development has been advancing at great pace since we acquired the building late last year, and we can’t wait to open our doors in around two months’ time.

The National:

"Restaurants, for us, are about evoking emotion, storytelling, and creating memories. People not only expect great food and service, but a relaxed, atmospheric space, and we hope our customers love the stylish neighbourhood vibe of the Spanish Butcher in Edinburgh.

“We are particularly proud to be a part of North Castle Street’s storied history, and to be contributing to its placemaking within the capital. Furthermore, the creation of 45 jobs is a significant statement by Rusk & Rusk on the value and ambition we place in this new restaurant, and in the city.

“We look forward to sharing more of our exciting plans over the coming weeks, including the exact opening date, as we countdown to May.”