The Ubiquitous Chip has reopened following a £1.2 million refurbishment. The well-known Ashton Lane venue officially welcomed customers back last weekend, with a new layout and new dishes across its Brasserie and Restaurant along with updated its bar offerings.
The work has introduced a new private dining and events space, an extended Wee Whisky Bar, and a new pub snacks menu in the Big Pub as well as the addition of soft furnishing and lighting features including the addition of chandelier in the Restaurant and Brasserie areas.
Head Chef Doug Lindsay, who has been with the venue for more than two decades, said, “It’s a joy to see full tables again, and to observe guests discovering our new dishes for the first time. There’s a lot that’s changed behind the scenes, but we’ve kept the heart of The Chip exactly where it’s always been. This project has focused on preserving what people love about us, while allowing space for fresh ideas and a few surprises.”
Several well-known dishes remain, including the Chip’s signature haggis and its heather and honey oatmeal ice cream. New additions include Shetland cod with oyster emulsion, a haggis sausage roll, fried tatties with mojo verde, and desserts such as roasted pistachio tiramisu, Earl Grey crème brûlée, whisky parfait and caramelised fig.
The Restaurant now offers both an à la carte and tasting menu, using seasonal produce from Scottish suppliers including fish from John Vallance and vegetables from Barnhill Farm. Foraged herbs and spices come via Maxime Cour Sauvage.
In the Brasserie, the more informal menu includes sharing and small plates such as beef tartar, monkfish cheek kebabs and buttermilk fried chicken waffles.
Design updates include new chandeliers, sofa-style banquette seating and soft furnishings in warm, complementary tones.
General Manager Will Allen said, “We’ve had such a warm response, from people who’ve been coming here for years and those who have walked in for the first time. It’s great to feel a real energy reignited, and this is only the beginning. The restoration has been about making sure The Chip is ready for the future, not just for us as a team, but for everyone who’s made it part of their lives over the years.”