Porter & Rye
Fine dry-aged meats & classic mixed drinks. Molecular cooking & small plate dining.
Porter & Rye aim to serve
Their beef – award-winning Scottish cattle raised on a pure and natural diet – is sourced from one of Scotland’s leading beef farms: the Brown family-owned and run Gaindykehead Farm, near Airdrie. Their butcher, Tom Rodger; a fifth generation member of the long-serving family of Glasgow craft butchers; dry-ages the sides of beef chosen – from rump to rib-eye – for a short period on our behalf, prior to the dry-ageing process being completed in-house. The hand-dived scallops on our menu are caught in the waters surrounding the Isle of Mull. The mackerel is landed at the quayside in the Peterhead before it’s journey via a traditional smokehouse to the plate. Their venison hails from Perthshire, where it us hung until it achieves the peak of tenderness and, as you would expect, the tomatoes in their open kitchen were plucked from the vine in the Clyde Valley.