A Glasgow steakhouse is celebrating its first anniversary with a newly installed dry ageing cabinet.
The facility in The Merchant Steakhouse is the biggest of its kind in the city and the culinary team will have complete control over the ageing process, enriching the flavour profiles of its prime-cut meats.
To start their birthday month celebration throughout May, the restaurant will be serving 65-day dry-aged sirloin steaks, a new signature cut aged on-site by their team.
It purchases quality cuts from reputable craft butchers, Millers of Speyside farm in the Highlands.
Following this, the meat is aged at the restaurant itself in the cabinets.
Celebratory events are not limited to indoors.
Guests can also enjoy the restaurant's new outdoor dining area, the Madri Terrace which fits up to 100 guests for alfresco dining or drinking.
In addition to the exquisite new cuts, The Merchant Steakhouse is also offering celebratory cocktails for May at £10 each.
Ryan Bowman, director at Bow Hospitality, said: “The introduction of our dry ageing cabinet marks a significant enhancement in our culinary offerings.
"A must for any steakhouse worth its salt, the cabinet will mean fuller flavour profiles for our cuts, smokier steaks and a truly levelled up experience for any steak fan.
"We’re passionate about providing a dining experience that is a cut above the rest and serving up the best steaks in town.”
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