How Dundee served Scotland’s first chip shop

When you think of a classic Scottish takeaway, it’s hard not to picture a warm parcel of fish and chips wrapped in paper, perhaps soaked with a generous splash of tangy “chippy sauce.”

But did you know that Dundee was home to one of Scotland’s earliest chip shops?

It all began in the 1870s with a Belgian immigrant named Edward De Gernier. Arriving in Dundee at a time when the city was booming with industry and a growing population, De Gernier introduced the locals to what would become a national institution — the humble chip shop.

Opening his establishment in 1870, he served up fried potatoes to the people of Dundee long before fish and chips became a UK-wide staple.

The idea quickly caught on, and by the early 20th century, chip shops were scattered across the city’s streets — serving workers, families, and everyone in between.

De Gernier’s influence laid the foundation for Dundee’s long-standing relationship with the chippy, a tradition that still holds strong today.

Some accounts say that Dundonians favoured the “chippy sauce” element despite actually being more commonly associated with Edinburgh.

Though not native to Dundee, it’s still occasionally found here and has made its way into local chippy culture over time.

Sharp, tangy, and a bit of a curiosity to outsiders, chippy sauce remains a beloved (and sometimes debated) companion to the classic takeaway in parts of Scotland.

While other cities may stick to salt and vinegar or ketchup, in Dundee, it’s all about the sauce. Locals swear by it, and visitors often leave converted.

From Edward De Gernier’s pioneering chip shop to the beloved tang of chippy sauce, Dundee has put its own unique stamp on the fish and chip story — one that continues to sizzle through generations.