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This Glasgow institution turned 40 back in 2011 and it remains synonymous with Scottish produce – although the kitchen manages to sidestep most of the tartan clichés along the way. The menu lists
plenty of indigenous provisions with sound regional provenance, but there’s no Brigadoon beef with a Rob Roy roulade or other such kitsch. Instead, look out for dishes such as organic Orkney salmon
mi-cuit with beetroot ribbons, candied lemon and horseradish or haunch of Galloway roe deer with golden beetroot, confit fennel, wild mushrooms and kale. The ground-floor restaurant is pricey, but
you can eat more affordably in the upstairs brasserie – think Inverurie minute steak with skinny chips and garlic butter or Loch Melfort mussels steamed in a smoky broth. Sunday lunches and theatre
menus pull the crowds, and the wine list is one of Scotland’s finest.
Each time I visit a new city, I do what most foodies do and try the local speciality. And in Glasgow, it was reasonable to assume this should be haggis. A quick survey of my Glaswegian friends resulted in a near unanimous recommendation of Ubiquitous Chip for the best haggis in town, and it didn’t disappoint. UC has been around for decades and has a look to match its timeless nature. The interior maintains its rich dark wood panelling but the high ceilings and excellent use of natural light gives it a very modern air.Check out the lighting too while you are there as they’ve turned old cut glass decanters...
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