Glasgow Restaurants: Join us for the tasting menu at Ubiquitous Chip

GlasgowWorld

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.

Transcript

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!

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