Ubiquitous Chip

This “consistently fabulous” Glasgow institution is now well into its fifth decade and remains synonymous with “pretty, delicate plates of contemporary Scottish food” – although it manages to sidestep most of the tartan clichés along the way. The menu lists plenty of indigenous provisions with sound regional provenance, but there’s no ‘Brigadoon beef with a Rob Roy roulade’ or other such kitsch. Instead, look out for dishes such as seared West Coast scallops with squid, seaweed and malt crumb, Fife woodpigeon with baked beetroots, bramble gel, vanilla, peanut and cocoa or lemon and chocolate ganache with brown-bread ice cream and hazelnut crumble. The “lovely” ground-floor restaurant is quite pricey, but you can eat more affordably in the upstairs brasserie – think haggis with neeps ‘n’ tatties or Shetland mussels steamed in garlicky, creamy broth. Sunday lunches and theatre menus pull the crowds, and the wine list is one of Scotland’s finest. “It will forever be one of my favourites”, chimes a fan.

Having been open since 1971, Ubiquitous Chip is one of Glasgow’s most established restaurants and has become somewhat of an institution. Located on Ashton Lane, in the city’s West End, it was founded by late restauranteur Ronnie Clydesdale, who wanted to showcase the fine selection of produce that Scotland has on its doorstep. Ubiquitous Chip still to this day serves a menu focused on provenance; local produce is treated with the upmost respect to create imaginative, contemporary dishes. Benefitting from an upstairs bar known as ‘The Big Pub’, and a mezzanine brasserie, as well as the main fine dining restaurant, Ubiquitous Chip has something for everyone.

The restaurant’s white, painted exterior which stretches above the cobbled streets look’s almost pub-like and provides little clue to what’s within. The cobbles continue inside and greenery surrounds the dining room; Ubiquitous Chip’s glass ceiling ensures that the restaurant is constantly flooded with light and makes the space almost feel outdoors. A staircase takes you up from the cobbles to the mezzanine level which features modern artwork on the walls and has a less formal feel to it.

With both a tasting menu and a la carte on offer, which change seasonally, there is plenty by way of choice at Ubiquitous Chip. Starters range from caramelised onion and cannellini bean hummus with Freedom Bakery bread to baked scallops with leek, bacon and parmesan. Main courses might include grilled mackerel served with yuzu koshu and radish, or venison haunch with confit pumpkin, chocolate and elderberry vinegar, while you can expect desserts such as a pear, caramel custard and almond trifle.

Ubiquitous Chip’s food offering is accompanied by an award-winning wine list which is comprised of both old and new world classics, and some more unusual modern bottles. The restaurant’s head sommelier and wine buyer even blend some of their own house wines. There is also a stellar selection of whiskeys, cocktails and soft drinks available.