Our Beef


At Hutchesons, our primary aim is to give our guests the best dining experience possible. One of the most fundamental contributors to this is sourcing the very best beef Scotland has to offer. Whether it is our signature cut 500g Cote de Boeuf or mighty Cheateaubriand to share, all of the beef on our menu always from small-batch, grass-fed cattle reared locally in Scotland.

We work with a small number of carefully selected beef suppliers to ensure each of our cuts are perfectly suited. Listed below are details of each of our suppliers.

One of our primary suppliers is John Gilmour Butchers, who we have worked with for over 7 years. John Gilmour Butchers are an independent family run business established in 1946 who specialise in supplying high quality meats. Their “Tweed Valley Beef” is sourced from sustainably managed farms in the Scottish Borders. The cattle are grass fed and dry hung beef for 35 days with a focus on flavour and marbling.

John Gilmour, Managing Director has said of working with us; “We are delighted to be supplying our quality beef to one of Scotland’s best steakhouses and look forward to many more years of partnership to ensure customers receive the most premium beef possible.”

John himself takes great care in managing the entire procurement process to ensure complete traceability in choosing the best cattle for us from livestock market all the way through the 35 day aging process. Having long running, trusted suppliers like John Gilmour Butchers on our team is of huge importance to us so we can guarantee our guests an unforgettable meal at our restaurant.

Cairnhill Farm, Ayrshire
John Gilmours Butchers, East Lothian
ABR Quality Foods, Bearsden
Campbells Prime Meat, Linlithgow