Haggis, neeps and tatties is Scotland's national plate: peppery spiced offal pudding with mashed swede and potato, often under a whisky cream sauce. Glasgow cooks it year-round, not just for Burns Night.
Haggis, a pudding of sheep's offal, oats and spice traditionally cooked in a stomach lining, is centuries old and was fixed in Scottish culture by Robert Burns's 1786 poem Address to a Haggis. Every 25 January, Burns Night suppers pipe it to the table with neeps and tatties. Glasgow kitchens such as Stravaigin make their own year-round and pair it with a whisky cream sauce.
3 editor picks for Haggis, neeps and tatties in Glasgow, ranked by editorial score. All Glasgow signature dishes · Haggis, neeps and tatties across every city.
Stravaigin ★ 4.4
west-end · 28 Gibson Street, Glasgow G12 8NX
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.
The Ubiquitous Chip ★ 4.4
west-end · 8-12 Ashton Lane, Glasgow G12 8SJ
The Ubiquitous Chip has anchored Ashton Lane, Glasgow since 1971, a cobbled West End courtyard institution serving modern Scottish cooking and venison haggis.
Two Fat Ladies at The Buttery ★ 4.3
finnieston · 652-654 Argyle Street, Glasgow G3 8UF
Two Fat Ladies at The Buttery is Glasgow's oldest restaurant, an 1870 Argyle Street room panelled in dark wood and built around Scottish seafood and game.