Ubiquitous Chip is a much-loved cornerstone of Ashton Lane, with a reputation for the best of Scottish produce, award-winning wine service and idiosyncratic, artist-led interiors.
Ubiquitous Chip has welcomed guests including Michael Keaton, Billy Connolly, Kylie Minogue, Keira Knightley, Lewis Capaldi, Kelly Macdonald and Craig Ferguson - the latter two are both former employees.
We visited The Chip to try the tasting menu devised by head chef Doug Lindsay. Join us for lunch.
Ubiquitous Chip has welcomed guests including Michael Keaton, Billy Connolly, Kylie Minogue, Keira Knightley, Lewis Capaldi, Kelly Macdonald and Craig Ferguson - the latter two are both former employees.
We visited The Chip to try the tasting menu devised by head chef Doug Lindsay. Join us for lunch.
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LifestyleTranscript
00:00Hello and welcome to the Abictus Chip. It's Saturday afternoon, we're out for lunch.
00:05Today we're going to have the tasting menu. Abictus Chip has become a bit of a
00:10byword for hospitality in Glasgow. It's been around since 1971. It started off on the
00:15other side of Byers Road then moved here to Ashton Lane. At the time this was a
00:19collection of coach houses, workshops. It certainly wasn't the destination that it
00:26has become over the last decades. Now Ashton Lane is full of bars and restaurants and cafes
00:32and is a bustling hub, especially for students from the University of Glasgow and also West End
00:39residents. This restaurant itself over the last 20 years when Doug Lindsay has been in the kitchen
00:46has really solidified its reputation as putting together the best Scottish
00:52produce, raiding the larder of the country. Whether it's the best seafood or the best game
00:57or the best meat from local suppliers and they turn it into something really quite special.
01:03Upstairs there's the bar area. Some people just know it from popping into the chip for a pint.
01:10There's also the brasserie upstairs and the mezzanine where you have a slightly more relaxed
01:14kind of, it's where families will pop into or people will just pop into for a bite to eat.
01:18The restaurant down here has always been the main hub of the restaurant. There's a taste menu
01:25that we're trying today but also there's an a la carte menu that's on through all the time. It's
01:29where people come for dates, it's where people come to celebrate their graduation, people be
01:33married here. It's really an important room, an important dining room for the city. Today we're
01:40just going to find out what's on the menu for the tasty menu. We're starting off with sea trout
01:45pastrami, celeriac remoulade and apple. So I'm going to try that and we can see what happens next.
01:52The story so far, so sea trout pastrami, great way to start, really just a nice bit of fish.
01:59After that there's a bit of a wild card course. We had a, it was like an onion soup with seaweed
02:06dashi. You see I'm still thinking about the seaweed dashi, it was really interesting.
02:10On the side there was like a cheese crumpet. I think someone in the kitchen thought about that
02:14a lot and probably tried a fair bit to get it right. It was a really interesting dish
02:19and came alive when it was paired with the wine that was served alongside it.
02:25Then came Shetland cods which was just fantastic, served with fennel, vermouth cream, cockles and
02:30salmon flair. It's a beautiful dish, it pretty much sums up everything that is good about the
02:36chip and Scottish cooking. Fantastic ingredients, served with flair, cooked with precision.
02:44Enjoyed that and it's onwards now to the next part of the tasting menu.
02:50We've now had a steamed ox bun, quite like a bao bun, served with teriyaki and cashew nuts.
02:59Now on to a little more venison, this is when things get serious.
03:03Now I've got some highland venison serving gnocchi and wild garlic which has just come into season.
03:09Here we go, let's bring you up to date now. The venison was, it's just a really solid Scottish
03:20brilliant dish. This great Scottish produce cooked really well, it's what you kind of expect from here
03:25and one of the reasons that people have been coming back for the last 40 odd years.
03:30Then there was a bit of a wild card course again, it was like a cheese course but it was
03:35Tet Des Moines swift cheese on taffy bread. Unexpected, the cheese was amazing, served with a
03:43really nice sherry. After that the sea buckthorn meringue tart which was a wee tiny little
03:50sweet thing that was amazing. After that dessert, sesame and caramelised white chocolate gâteau with
03:57banana ice cream. After that, that's us done. It's a reminder of why this is one of my favourite
04:03places to eat in Glasgow. It's a place that really showcases great Glasgow hospitality.
04:11There's a lot going on, I mean in the background there's been people coming and going in the
04:14restaurant, there's people sitting outside, there's people upstairs in the bar. There's a lot
04:19going on at the Abictus Chip and yeah, I've certainly enjoyed my taste of menu. Cheers!