Way out west in Partick, kookily named Velvet Elvis is an appealingly oddball café/bar in a converted butcher’s shop – complete with original white-tiled walls, bare brickwork, a working jukebox & menus printed on record-sleeve inserts, complete with the vinyl in situ. The kitchen sends out small dishes/starters such as crab & salmon fishcake with watercress & mooli salad or potted shrimps with hazelnut mayo & Melba toast, while mains bring on fish & chips, burgers, char-grilled rib-eye steak & butternut squash risotto. Desserts are in the familiar sticky toffee pudding/cheesecake mould. At weekends, brunching locals call in for plates of the ‘full Scottish’, eggs Benedict, or French toast with maple syrup & bacon. The owners take proper care when it comes to sourcing key ingredients, suggesting that this venue’s heart is in the right place.