It’s hard not to be fascinated by Roastit Bubbly Jocks; this Partick-based restaurant could certainly turn heads and twist tongues with its name alone. However, it’s when you’re settled inside the warm, inviting surroundings with a fabulous menu in front of you that the real fascination begins.

The carefully crafted market and à la carte menus include a selection of dishes brimming with locally sourced ingredients, including succulent venison from Perthshire and tender pork from Lanark. The choices available are testament to the belief and confidence the team at Roastit has in Scottish produce. Even the post-meal offering of homemade tablet – a confection popular in Scotland – from the manageress Teresa highlights the Scottish affection that fills the restaurant. After enjoying starters of onion and thyme soup and goat’s cheese soufflé with roast beets, we moved on to our mains: a sublime fillet steak with a subtle peppercorn sauce, and fresh sea bass with roast aubergines and cherry tomatoes. Both offered a fantastic combination of rich, well-balanced flavours and delicate textures.

The chefs at Roastit Bubbly Jocks prove that if you can capture passion in your food, there’s very little that can go wrong. When a team is this dedicated to providing such high quality, you cannot help but admire their enthusiasm and skill. This is Scottish dining at its heart-warming best.