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In 2022 we celebrate The Ubiquitous Chip’s fifty years of entry in The Good Food Guide – it is one of our longest serving restaurants. The Chip has been credited with changing the way Glaswegians eat - by buying (the then unfashionable) local produce, serving it simply and offering value for money across the board.
In pubs and restaurants today, fine cider is becoming ubiquitous. We must all become better acquainted. Here, wine writer Zeren Wilson discusses apples as he would grapes, and recommends the varieties to try now.
The owner of a family chippy is among those recognised in the New Year’s Honours list. Richard Ord has been made an MBE after serving the people of South Shields for 50 years at Colmans Fish & Chips. Richard started cutting fish at Colmans on Ocean Road in 1969 when ......
Many Glaswegians build food into their wider social plans and make eating out part of the event rather than necessarily the destination. As such there’s a wide range of options and a certain dynamism to what’s in favour at any point.
Restaurants aren’t just about food; we often treasure them for the memorable experiences we had there. Here, six food writers recall the moments they’ll never forget
