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
- 2 organic comice pears
- 750ml/1 pint and 7fl oz stock syrup (made from 375g/13oz sugar and 375ml/13fl oz water – boiled together until the sugar dissolves with vanilla extract, cardamom pods and bay leaves, to taste)
- 250ml/83⁄4fl oz double cream
- 300g/101⁄2oz chocolate (70 per cent cocoa solids), chopped into small pieces
- Chocolate ice cream
- Crushed Amaretti biscuit
- Chantilly Cream
- Toasted flaked almonds
- Peel the pears (leaving the stalk intact) and remove the core from each pear. Slice the bottom of each pear to make a flat base.
- Place the pears upright into a pan with the stock syrup. Poach for about 20 minutes until the pears are juicy and tender. Carefully remove the pears from the poaching liquid, reserving the liquid.
- To make the chocolate sauce, heat the double cream in a small pan. Add the chocolate pieces. Heat gently until the chocolate has melted.
- Finish the chocolate sauce with 25ml of the sugar syrup that the pears were poached in – this will give a glossy consistency.
- To serve Sundae, three scoops of chocolate ice cream on the bottom, add slices of pear in half, top with warm chocolate sauce, add biscuit, Chantilly cream and toasted flaked almonds