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The Chip may have relented on its commitment to actual chip-dodging – they're now on the brasserie menu – but it's still flying the flag for Scotland's finest. We don’t follow trends, we don’t piggy-back on latest fads, no, we’re honest, we’re up-front, we retain the integrity of our own world-class food and ultimately, we’re confident the food will speak for itself and you’ll savour every mouth-watering bite.

Accompaniments are really just garlic or lemon mayo, chips, green salad, or bread and butter, as they should be. “We wanted to take the customer out of their comfort zone,” says Giovanna Eusebi. We’ve been devotedly making our own haggis since 1971 – 50 years of making our own haggis – that’s dedication! Its pizza bases are made using a yeast and sourdough hybrid proofed for over 48 hours before being cooked at 500C in artisan-built, wood-fired ovens shipped over from Naples; the result is a moist, light, soft crust. Another small-plate restaurant in Finnieston that’s more popular than ever, Ox and Finch is casual with timber and tiles décor, large windows, and a mix-and-match menu that’s cooked and prepared with care and imagination. Isle of Lewis, Isle of Harris & Stornoway, Scottish Wildlife - See Animals in Scotland, Pet Friendly Holidays, Dog Friendly Breaks & More, Romantic Breaks & Couple's Getaways in Scotland.
Ubiquitous Chip 8 - 12 Ashton Lane Glasgow G12 8SJ 0141 334 5007

Slice into 2mm thick pieces and follow the twice cooked method of blanching raw at 130°C in vegetable oil for a couple of minutes, drain on a rack and then fry until crispy at 170°C. Sign in to manage your newsletter preferences. Our pick is the Tuscan fennel sausage with tomato sugo, mozzarella and extra virgin olive oil. Matching wines also available. Whichever potato you choose, allow 300g per person. Mains include fried chicken with perfect homemade sriracha on a signature bun from local Freedom Bakery, which offers a comforting sweet, salty bite. We use 1.6 million tonnes of potatoes a year in the UK to make them. The ubiquitous chip – as a nation we just love them. Click here to read about more plant-based restaurants in the UK, Words by Sophie Pither, Sarah Kingsbury, Mark Taylor and Ellie Edwards, Trains from London Euston to Glasgow Central from £60 return with virgintrains.co.uk. © 2020 Guardian News & Media Limited or its affiliated companies. Mains might be hay-smoked pork with lettuce, apricot, girolle, and white turnip, or sea trout with summer vegetables and crab hollandaise.

Ignoring the foams and swooshes, I want sirloin steak with dauphinoise potatoes, mushroom duxelles and brandy and peppercorn sauce, a dish I tried not to tip over customers back in the day. One of the first of a new wave of artisan bakeries to set up shop in a city not afraid to indulge its sweet tooth, this is one of the most inventive. A simple brasserie-style interior with a wooden floor, bare-topped tables and lots of windows gives it a laidback feel, but the food is elegant and affordable. Ubiquitous Chip, Glasgow, United Kingdom. Once cool, leave them in the fridge or even better, if you have space, the freezer for an hour. The attention and care given to the veggie menu, in particular, is impressive. There’s stiff competition for who makes the best pizzas in Glasgow but Paesano is definitely up there among the contenders. This booking system and any information appearing on this page relating to the availability of any accommodation is provided by third parties and not by VisitScotland. Food 7/10 Atmosphere 9/10 Value for money 7/10.
Leave the cut chips to soak in lots of cold water for at least 10 minutes and then change the water again and soak for a further 5 minutes to remove the starch.

Try 5 issues of olive Magazine for only £5. Method: 1. We had a vision to bring back Scottish cuisine, and to become the best place to eat in Glasgow. An early hit by chef-owner Rosie Healey (ex Ottolenghi and Jago) on the ever-expanding Finnieston Argyle-Street strip (including Porter & Rye, Crabshakk, The Finnieston, The Gannet, new Mora…), Alchemilla hasn’t changed with success. English wine tastings, boozy picnics and cabins with vineyard views, Treat yourself to chocolate cupcakes, indulgent brownies, decadent cookies and more, Find your new favourite botanicals from across the UK, Glasgow foodie guide: where locals eat and drink, Top 20: classic failsafe restaurants in the UK | by Tony Naylor, Glenapp Castle, Ayrshire, Scotland: Hotel and Restaurant Review, Edinburgh foodie guide: where to eat and drink, Fife, Scotland: best places to eat and drink, Glasgow on a budget: best food and drink guide, Foodie guide to Vienna: where locals eat and drink. Grab one to take-away, or settle in with a milkshake or coffee. Drain on some absorbent cloth and sprinkle with sea salt – it’s got to be a fine sea salt as those big, beautiful, fashionable flakes will just fall off. With chips, the possibilities are endless, 8 tasty recipes that put potatoes centre stage, Know your spuds: our ultimate potato guide, Mutton casserole with buttery champ potato, Asparagus, crispy pheasant egg and rapeseed mayonnaise, Mentor Day for National Chef of the Year 2015, Join our Great British Chefs Cookbook Club. It’s casual, and open all day. bathing the stout, offally hummock – but, as far as the restaurant proper is concerned, the old gal's come over all newfangled. Our signature Restaurant is the most unique dining experience in Glasgow. There are a lot of great places to eat steak and drink cocktails in Glasgow these days, so why choose Porter & Rye in Finnieston? Try our best ever easy fish recipes here including: The brainchild of Iain Baillie (a former pastry chef at The Fat Duck) and his wife, Annika, Tantrum opened the doors to its permanent site in December 2015 and is a short walk from Kelvingrove Art Gallery and Museum. Find more advice on exploring Scotland during Covid-19 on our dedicated page. As one of the best restaurants in Glasgow we have picked up a thing or two over the years. Dine in our verdant courtyard, or in the old stables, our adjoining dining room. To peel or not to peel? If you like things hot, order your wings drizzled with ‘red demon’ hot sauce and black sesame seeds. There’s a lot to love about this little restaurant up in Kelvinside, away from the trendy hubbub of Argyll Street. © 2020 VisitScotland. About £40 a head à la carte, plus drinks and service. If you proceed to make a booking you will leave our Website and visit a website owned and operated by a third party. Tucked away behind its own pub in a cobbled alley just off Byres Road, The Chip is a Glasgow institution. Grab some coffee while you’re there, sourced from Dear Green Coffee, a speciality roaster based in the city dedicated to getting their hands on the very best beans they can (be warned, its Goosedubbs blend is addictively smooth). Head to Cottonrake coffee bar and bakery on Great Western Road for freshly-baked cakes, muffins and pastries made daily on-site, or something more substantial like a smoked salmon and celeriac remoulade brioche bun, Stornaway black pudding and pork shoulder sausage roll, or cauliflower and comté quiche. It’s chilled, friendly, and appealing, like the owners Greig Hutcheson and Ross McDonald (formerly of Delizique). Modern flavours are always a little bit surprising and leave you wanting more. Next, it's time to pick your frying medium. Locally sourced, seasonal, innovative, culturally authentic.

The Aberdeen Angus beef is bloody marvellous, the potatoes a little dry and tight-lipped rather than creamy, comforting luxury, the sauce positively Proustian. • The Ubiquitous Chip 12 Ashton Lane, Glasgow, 0141-334 5007. since 1971 Our sommeliers are among the most enthusiastic and knowledgeable you are likely to find. But we will never settle, and will constantly strive to improve our food, fresh ingredients and atmosphere. Heat the oil to 180ºC and fry the chips until golden, approximately 3-4 minutes. £49.95 per person. Read on for advice on the best chipping potatoes, how thick to cut them and how many times to cook them. Over the decades we have built up a network of specialist suppliers who share our love of food. This is a place for a smart meal out in an unpretentious setting: think pared-down wooden-floor, wooden-chairs and brick walls. Expert local knowledge, gifts and inspiration. Regardless, the first step is to wash and scrub your spuds, then either peel and chip or leave the skin on for the rustic approach. Cail Bruich means ‘eat well’ in Gaelic, and customers have been doing that here in Glasgow’s West End for 10 years now. Newish kid on the corner, Partick Duck Club offers plates of casual food made with love and skill. Vegetarians get their own six-course taster menu (think smoked, pickled and salted heritage carrot with horseradish creme fraîche, and cultivated and wild herbs). People don’t want watered-down versions of authentic, they want the real deal.” Click here to try Eusebi Deli’s salad recipe at home. We use 1.6 million tonnes of potatoes a year in the UK to make them. Plus they serve martinis in vaguely Rennie Mackintosh-ish glasses the size of fishbowls. A sublime summer pud sings with a pairing of white choc shavings, just-right rhubarb – still in shape but totally tender – honeycomb and a magical sprinkling of home-dried berry powder. The oil should stop bubbling and the chips will just begin to turn a very light golden colour. Included in the Good Food Guide since 1971. In the manner of Jamie’s Fifteen, he aims to give disadvantaged young people a chance to earn their stripes in the kitchen. For locals this ethos has made The Chip a veritable institution and, for many, their chosen place for eating out.

In addition to the careful sourcing, the place has a great atmosphere and the cocktails are well made (try a Forager’s Martini or a Hendricks Orbium Gimlet Gin with lime, cucumber and ginger). The Chip at Home | How to shake a homemade Margarita After a long week of working from home, why not shake up your weekend! Our best wishes for a productive day. We would like to show you a description here but the site won’t allow us. Great staff, well-prepared and prettily presented seasonal Scottish ingredients (beef, sea trout, mutton…) put it a cut above many others. We are now one of the best places to eat out in Glasgow. They say, ‘We continue to offer the best fish and shellfish available in Scotland, every day.’ And that’s about it. Under a canopy of indoor-grown greenery, the restaurant’s main room is a covered courtyard with an original cobbled floor and bare brick walls, and offers a fun tropical vibe.

We use 1.6 million tonnes of potatoes a year in the UK to make them. The beef is sourced from one local farm: Gaindykehead of Airdrie, with breeds including Belted Galloway, Aberdeen Angus, Charolais and Limousin. The Brasserie at the Ubiquitous Chip, Glasgow: See 355 unbiased reviews of The Brasserie at the Ubiquitous Chip, rated 4.5 of 5 on Tripadvisor and ranked #186 of …

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