What is Wagyu Beef?

Widely regarded as some of the world’s best beef, traditional Wagyu refers to a cluster of Japanese breeds famed for their unique rearing methods and exquisite quality meat. In recent years, Wagyu has become increasingly popular in the western world, with many farms throughout the UK, Australia, America and Canada displaying a particularly high commitment […]

Here comes the summer… throw a steak on the barbie!

  Cuts – there are no real advantages to what cut of beef you use. I think the thickness of the steak is worth taking into account though. Ideally nothing thicker than a 3cm so that you still have a lovely, juicy steak with it being too overdone on the outside. And use the same […]

Knowing meat, knowing you: a guide to matching food and wine

In this month’s blog, Group Executive Head Chef,  for Kyloe Restaurant, David Haetzman talks wine with Steven Strachan, Deputy General Manager for The Rutland Hotel and Kyloe and all round wine aficionado and enthusiast. Between them, they bust some myths and send the message that nothing that tastes good can be wrong! Read the full […]

Supermarket Steaks – how to choose & cook the perfect steak at home

Read the latest from David Haetzman, Group Executive Head Chef with Signature Pub Group. In this edition he talks “Supermarket Steaks” what to look for and what to avoid Truly exceptional meat and supermarkets are not often mentioned in the same sentence but is the horizon moving as consumer education drives improvement in quality? Once […]

Things to look for when buying beef

Head chef, David Haetzman discusses things to look for when buying beef… Where possible use a reputable butcher who will have great understanding of the origins of the farms they use, how those farms care for their animals; how they are raised, fed and ultimately killed. For example, Hardies Mill use an abattoir that they […]

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Edinburgh's gourmet steak Restaurant