By Gordon Davidson,Maxime Cour Sauvage
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Bang on schedule, Glasgow west end institution The Ubiquitous Chip has officially re-opened following a £1.2 million restoration undertaken to future-proof the venue – whilst preserving everything that has made it so popular in the past.
Almost universally known as ‘The Chip’, the Ashton Lane venue now has a reimagined and extended layout, with fresh décor throughout, plus a new kitchen that empowers it to extend its already renowned culinary offering.
After preview nights for media and influencers, the refreshed venue opened to the public on Saturday 13th September, amidst what was reportedly a ‘buzzing atmosphere with full tables and familiar faces’ as regulars piled in for a first look at the renovation results.
Head Chef Doug Lindsay, who has led The Chip’s kitchen for more than 20 years, said: “It’s a joy to see full tables again, and to observe guests discovering our new dishes for the first time.
“There’s a lot that’s changed behind the scenes, but we’ve kept the heart of The Chip exactly where it’s always been,” said Lindsay.
“This project has focused on preserving what people love about us, while allowing space for fresh ideas and a few surprises.”
General manager, Will Allen, added: “We’ve had such a warm response, from people who’ve been coming here for years and those who have walked in for the first time. It’s great to feel a real energy reignited, and this is only the beginning.
“The restoration has been about making sure The Chip is ready for the future, not just for us as a team, but for everyone who’s made it part of their lives over the years. The response has been exceptional and we’re looking forward to everything that’s to come.”
First weekend diners were ‘reunited with flavours of familiarity’, with The Chip’s famous haggis, and its heather & honey oatmeal ice cream remaining in the line-up, alongside new menus in both the brasserie and restaurant that are said to represent the next chapter for the venue.
These menus feature new creations such as Shetland cod with an oyster emulsion, a haggis sausage roll, and fried tatties with mojo Verde.
Stand out desserts include roasted pistachio tiramisu, Earl Grey Crème Brulle, a Whisky parfait and Caramelised fig.
From now on, guests dining in the restaurant will be able to choose from a seasonal a la carte menu and a new tasting menu, with fresh fish and seafood coming from local supplier John Vallance and top-quality vegetables from Renfrewshire-based, Barnhill Farm.
This new offer is completed by a selection of herbs and spices foraged by Maxime Cour Sauvage.
The more informal experience in the brasserie features a mix of sharing and small plates including beef tartar, monkfish cheek kebab and buttermilk fried chicken waffles. The fully upgraded kitchen brings another first for The Chip – a new pub snacks menu available in the Big Pub section of the sprawling venue.
At the same time, an extension to the refurbished Wee Whisky Bar introduces a new, intimate private dining and events space, with more than 100 whiskies behind the bar.
Across the venues other bars, a selection of classic cocktails, re-imagined by the Chip’s mixologist, and a choice of 300 selected wines aim to cover all taste preferences.
