Ubiquitous Chip Restaurant

Some restaurants are special. They demand your attention, pull you in and have you thinking happy thoughts. The Ubiquitous Chip on Ashton Lane is known as a Glasgow institution and their downstairs restaurant brings back memories of Christmas Eve 2012 and all the merriment that comes with good food & lots of tipples. Last Christmas we got a present of a gift voucher to spend in ‘the Chip’ that we kept until now.

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We had our glad rags on and we were sat in a cute little corner table that felt like we were in our own sub-room. Upon booking it had been mentioned that Mr S had a nut allergy & when we arrived there was a special nut free menu for him. This is easier for the staff than faffing around trying to find out ingredients and much more customer friendly, I wish other places would take note.

The pre-starter was eaten before I could remember to write down details, but it was a bit like a gazpacho with a creamy foam if I remember correctly. Mine also had chopped nuts on top.

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We asked our waiter about wine so he said the sommelier would be over but they never appeared. Glasgow is obviously full of wine guzzlers!
We were between two wines and really wanted advice so we asked again and the sommelier appeared. I’m glad that we persisted because the Chateauneuf-du-Pape that we almost ordered turned out to be white (I didn’t even know you got it in white).

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Crisis averted, the wine arrived just before my venison haggis, champit tatties, carrot crisp & turnip cream. I’ve had haggis here before and that’s why I chose it again – it’s fantastic. The accompaniments actually hold their own too instead of blending into the spiced background.

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Mr S chose the scallops – Islay scallops with crispy pork no less, served with fennel and cider cream. Perfectly cooked, the scallops were lifted by the salty pork and the sweet cider.

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We swapped around with me having fish for my main and himself having meat. My dish wasn’t a complete meaty departure though as I ordered the Shetland Cod fillet, sautéed Jersey royals, fennel purée, samphire, shellfish & ham hock velouté. The cod was another element cooked to perfection and I loved the samphire, fennel and shellfish with it. The ham didn’t really do it for me with this dish but I’m not sure why. Mr S tasted it and thought the ham in the dish was lovely so it was probably just me. It was still a really well executed dish.

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Next to me was fillet steak au poivre, truffled peas & dauphinoise potatoes. I was jealous, I’m not going to lie. Being a sterling husband, he let me have some and it was heavenly. I could eat those dauphinoise all day, every day. The meat was tender and cooked medium rare as asked. A bit more peas wouldn’t go amiss but the dish scored very highly with us.

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The dessert debate ensued. Dessert or no dessert, dessert or no dessert? Knowing about our move from Glasgow & that we wouldn’t be at the Chip for a while answered it for me. I went for creme caramel, green apple sorbet, madeleine and Muscat jelly. Each element of the dish was individually delicious and, when put together, a pleasing combination. The green apple sorbet stood out and I’ve thought about how I want a bowl of that sorbet far too much since our visit!

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My husband has a weakness for ice-cream so decided on ‘the Chip’s famous Caledonian oatmeal ice-cream with fruit compote’. The presentation was impressive, especially considering how quickly ice-cream melts. My terrible photography skills don’t show it but it’s rolled up like a Swiss roll. He loved it.

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Afterwards, we went upstairs to enjoy a drink on the fairy lit terrace. We’ve spent many nights here drinking after work and it’s a favourite of mine.

A meal at the restaurant at the Chip is always special. We lapped up the experience & even loved the old guy at the table next to us with the booming laugh. No use in being in a silent restaurant with no atmosphere. The food is among the best in Glasgow and the service is both formal & informal where appropriate. These are people who enjoy what they do and listen to their customers. I miss it already.

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