In a city with an impressive food and drink scene, one of its most intriguing pubs hides down a cobbled Victorian mews in Glasgow’s trendy West End. From opening day in 1971, the Chip drew inspiration from regional Scottish dishes, with people’s aunties, grannies and even folklore a constant source of inspiration. The main dining area opens into a vine-covered courtyard, while upstairs is the brasserie-style, two AA-Rosette restaurant. A fine-dining menu is on offer in the restaurant and there are lighter brasserie choices in the various bars, mezzanine and roof terrace. There are several drinking areas – the traditional Big Pub, serving real ales such as Fyne Chip 71, nearly 30 wines by the glass and more than 150 malt whiskies, a roof terrace and the Corner Bar which serves cocktails across a granite slab reclaimed from a mortuary; The Wee Pub (the smallest in Scotland) is a great place to stand and chat with a wee dram. Choose the brasserie for Loch Melfort mussels steamed in smoky Chip 71 broth; Inverurie salt beef with celeriac remoulade, sauerkraut and rocket; and seafood platter with smoked fish pâté, organic salmon gravad lax, brown shrimp croquette, puffed capers and lemon aïoli. Scottish provenance is to the fore again in mains that include smoked Finnan haddie, spinach and dill pie with seasonal vegetables; salad of smoked Perthshire pigeon breast with chicory, baby gem, walnuts, cranberries and Lanark Blue cheese dressing; and Galloway venison leg and tomato stew with mash and toasted almonds. Finish with oat and treacle cake, brandy custard and honey syrup. Regular events, such as jazz, whisky and saxophone quartet lunches, offer an insight into a wide range of cuisines, wines and cultures.