James Rusk is the Restaurateur owner of Glasgow steakhouse The Butchershop Bar & Grill and three floor dining venue, Hutchesons.
Over the last two decades James has been working in the hospitality industry, opening acclaimed steakhouse The Butchershop Bar & Grill in April 2009 in Glasgow’s West End, and then recently opening his second venue Hutchesons in an A listed building, beautifully restoring this architectural icon and transforming it into a three floor dining venue in Glasgow’s Merchant City. Committed to serving the finest Scotch beef, seafood and local produce at both his venues, provenance is key on his menus.
A champion for training, James is also the Chairman for Glasgow tourism service initiative – Glasgow Welcomes and vice chair of the Glasgow Restaurant Association. Find more information visit www.glasgowwelcomes.com
Hutchesons’ Poire Belle Helene Sundae paired with Glenfarclas 25 Year Old Single Malt Whisky
Originally a creation of the famous chef Auguste Escoffier in 19th century in Paris, it has now become a signature dessert at Hutchesons. Named after an operatta that was created by Jacques Offenbach in 1864, La Belle Helene, Hutchesons French executive chef, Eric Avenier, has added his twist on this classic, which pairs perfectly with a glass of Glenfarclas 25 year old single malt whisky.
The coolness of the ice cream, the texture of the pears and the warmth of the melted chocolate alongside the smoky finish of the Glenfarclas ensures a truly indulgent end to any meal.
Poached Comice pears