Photo: Saskia van de Nieuwenhof from Edinburgh, United Kingdom · CC BY-SA 2.0
Cranachan is Scotland's summer dessert: whipped cream folded with toasted oats, honey and whisky, layered with raspberries. It is the sweet finish to a Glasgow dinner in berry season.
Cranachan grew out of a Highland harvest dish of crowdie cheese, oats and cream, sweetened over time with honey, whisky and Scotland's summer raspberries. It became the standard Scottish dinner-party pudding, assembled at the table. Glasgow restaurants like the Ubiquitous Chip serve it through berry season, and it features on the city's food-tour tastings.
The Ubiquitous Chip has anchored Ashton Lane, Glasgow since 1971, a cobbled West End courtyard institution serving modern Scottish cooking and venison haggis.
OrderThe venison haggis with clapshot and whisky sauce, on the menu in some form for decades.
TipThe upstairs Brasserie is cheaper and takes walk-ins; the ground-floor Restaurant is the full-dress experience.
Stravaigin has cooked 'think global, eat local' in Glasgow's West End since 1994, a Gibson Street basement pairing homemade haggis with pan-Asian plates.
OrderThe homemade haggis, neeps and tatties, on the menu since the restaurant opened.
TipThe ground-floor cafe-bar takes walk-ins and shares the kitchen; the basement restaurant is the sit-down booking.
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