Food & Beer Culture

The Horse Shoe on Drury Street is considered one of the city's most famous Victorian pubs. The building dates from 1870, was remodelled between 1885 and 1887 by landlord John Scouller, and features a horseshoe-shaped bar that CAMRA, the British consumer organisation for traditional beer, lists as the longest in Scotland, with an interior of national significance.

What goes well with it? A Scotch Pie pairs naturally with a pint—a small, round pastry filled with minced meat, traditionally mutton, eaten warm straight from the hand. The hearty filling and crisp pastry work beautifully with a cool, lean lager, since the carbonation and freshness cut right through the fat.

Equally classic is the Fish Supper, fried fish with thick-cut chips, often eaten in Scotland with salt and vinegar. Here too, a pale, not-too-sweet beer helps: it cuts through the batter and lets the fish shine. The vinegar brings its own acidity into play, which a soft lager cushions nicely.

Haggis, offal mixed with oats and spices, is served with neeps and tatties. It pairs just as well with a malty Heavy as with a lager, since the dish itself is peppery and richly spiced.

In the pub, the round is the rule: you buy for everyone, then it's the next person's turn. Orders are placed and paid for at the bar, with table service rare. WEST, meanwhile, sits in the old carpet factory, bringing a slice of Bavarian beer-hall culture to Glasgow.