sprigg
The record that explains how this works is not on the menu: Sprigg runs a registered production kitchen at Arrol Place in Bridgeton, so the counter on Waterloo Street assembles what was prepped across town.
Why go
It is a fast, cheap, weekday lunch and it is honest about being one. The format is a build-your-own bowl, with homemade soups, baked potatoes and focaccia alongside, and the company describes what it is doing as ultra-fresh, from-scratch, single-ingredient, whole-foods
eating made convenient (Sprigg). Tom McDermott opened the first shop on Ingram Street in 2018 and there are now four across the city, the newest on Byres Road since noon on 22 July 2026 (Glasgow Foodie). The company also states it has been A proud Real Living Wage Employer from day one
and runs a reusable bowl scheme instead of disposable packaging. Those are its own claims and they are worth knowing as claims. What nobody has done is eat here and write about it, so the quality of the bowl is genuinely unmeasured.
Order this / avoid
- Order: a bowl built at the counter, with soup if it is cold. Take the reusable bowl and bring it back.
- Avoid: treating it as dinner, and expecting a kitchen cooking to order behind the glass.
What locals & experts say
- Nothing evaluative, and that is the finding. The Skinny, The List, the Glasgow Times food desk, Glasgowist and The Glasgow Bell were searched on 30 July 2026. The only independent Glasgow coverage found is an opening announcement.
- Emma Mykytyn, Glasgow Foodie, July 2026, reporting rather than reviewing, on the shape of the business: the Byres Road shop
will be Sprigg's fourth Glasgow branch and joins its existing locations on Ingram Street, Sauchiehall Street and Waterloo Street
, servingfreshly prepared build-your-own salad bowls, baked potatoes, homemade soups and focaccia
.1 - Tom McDermott, founder, on the West End opening, in the same piece: the company
worked closely with Glasgow Planning and Friends of Glasgow West to ensure the shop honours the heritage of the area
.1 - Local rec: Jeff's save. He left no note on it.
Good to know
- Which shop this is: 31 Waterloo Street, G2 6BZ, in Blythswood. Jeff's pin resolves here. The others are Ingram Street, Sauchiehall Street and Byres Road, and each is a separate premises with its own hygiene record.
- Where the prep happens: it comes out of Sprigg Production Kitchen at 35 Arrol Place in Bridgeton, registered with the council since 2021 and inspected in May 2026.
- Timing: a weekday lunch counter. No hours could be confirmed from a citable channel, so check before a late arrival.
- Ordering: walk in, or click and collect, with delivery through Uber Eats.
- Packaging: the reusable bowl scheme is the venue's own, and you bring the bowl back.
- Hygiene: the Food Hygiene Information Scheme records a Pass at this shop, rating date 3 September 2025 (FHRSID 1791733, Glasgow City Council). Pass is the clean result in the Scottish scheme.3
Verdict
listed — A weekday salad counter on Waterloo Street, one of four Sprigg shops in Glasgow, built around a build-your-own bowl with soups, baked potatoes and focaccia around it. The business started on Ingram Street in 2018 under founder Tom McDermott and opened its fourth shop on Byres Road on 22 July 2026. The fact worth knowing before you decide is the one in the statutory register rather than the marketing: Sprigg runs a registered production kitchen at Arrol Place in Bridgeton, so prep is centralised and the counter assembles. For a fast lunch at this price that is the right way to build it, and it also means this is a format rather than a kitchen. Nobody credible has assessed the food. Every claim about freshness and whole foods is the company's own, and the only independent coverage found was an opening announcement. It earns a pin as a reliable, cheap, fast weekday lunch in the middle of town, and nothing more than that until somebody eats there and writes it down.