Ubiquitous Chip
Menu with Prices in the UK

Thick-sliced Glasgow stoneground sourdough served warm with whipped caramelised shallot and sea-salt cultured butter.

Buttery flaky puff pastry baked around The Chip's spiced venison haggis, served with sharp house turnip ketchup.

Velvety chickpea hummus blended with sweet slow-roasted garlic, smoked paprika oil, and crisp house flatbread.

Smoky Arbroath haddock chowder simmered with Shetland cream, leeks, and soft Ayrshire potatoes, served with crusty bread.

Oak-smoked Loch Fyne salmon sliced with pickled cucumber ribbons, caper berries, lemon, and toasted soda bread.

Starter portion of signature venison haggis with whipped tatties, clapshot neeps, and warm whisky turnip cream.

Beetroot-cured Scottish sea trout with shaved radish, dill oil, crisp rye shards, and creamed horseradish.

Golden braised pork cheek croquettes paired with spiced Scottish orchard apple chutney and wholegrain mustard.

Our world-famous house venison haggis served since 1971 with buttered mashed potatoes, spiced neeps, and turnip whisky sauce.

Hearty lentil, mushroom, and toasted pinhead oat haggis served with champit tatties, neeps, and peppercorn gravy.

Steaming pot of Shetland rope-grown mussels in crisp cider, shallots, dulse seaweed butter, and warm sourdough.

Crisp local ale-battered haddock fillet with triple-cooked chips, crushed marrowfat peas, and house tartare sauce.

8oz prime Scottish chuck burger topped with aged Isle of Mull cheddar, smoky bacon jam, pickles, and skinny fries.

Tender mint and rosemary braised Scottish lamb encased in rich puff pastry, served with buttered greens and redcurrant jus.

Pearl barley risotto cooked with roasted Crown Prince squash, toasted pumpkin seeds, sage oil, and local soft cheese.

Traditional Ashton Lane Sunday feast: pink roast Scottish sirloin, giant Yorkshire pudding, duck-fat roasties, glazed carrots, and bone marrow gravy.

Seared Highland venison haunch served blushing rare with salt-baked beetroot, fermented blackberry jus, and dark cacao nibs.

Thick fillet of wild turbot roasted on the bone with charred sea kale, braised fennel, and velvety Scottish lobster reduction.

35-day aged marbled Scottish ribeye grilled to order with confit tomato, portobello mushroom, chips, and Café de Paris butter.

Crisp-skinned Scottish hake over crushed Ayrshire potatoes, coastal sea aster, brown shrimps, and vermouth butter sauce.

Chef's curated five-course journey across Scotland's coastal waters, Highland estates, and artisan cheesemakers.

Five bespoke seasonal plant-based courses celebrating foraged mushrooms, heritage roots, seaweeds, and vegan desserts.

Available Tuesday to Friday lunch & early evening: choice of seasonal Scottish starter and Brasserie main plate.

Twice-cooked thick-cut Scottish potatoes crisped in rendered beef dripping with sea salt.

Crispy skinny fries tossed in black truffle oil and finely grated aged Isle of Mull cheddar.

Whipped buttery mashed potatoes and traditional nutmeg-spiced swede mash.

Steamed tenderstem broccoli, kale, and cabbage tossed in lemon butter and cracked black pepper.

Crisp seasonal leaves dressed in cold-pressed Scottish rapeseed oil and cider vinegar.

Rich house pouring sauce crafted with Speyside single malt whisky or cracked green peppercorns.

Traditional whipped heather honey cream layered with Perthshire raspberries, single malt whisky, and caramelised oats.

Dense 70% dark chocolate ganache slice served with aromatic sweet woodruff cream and sharp cherry sorbet.

Spiced dried-fruit steamed Scottish pudding served warm with velvety Drambuie whisky vanilla custard.

Brasserie classic layered with espresso-soaked sponge, whipped mascarpone, and cocoa nib dusting.

Four seasonal Scottish cheeses (Mull Cheddar, Lanark Blue, Clava Brie, St Andrews) with house oatcakes and chutney.

Child-friendly mild portion of The Chip's signature haggis with buttery mash and neeps.

Light battered Scottish haddock goujons served with fries and sweet garden peas.

Penne pasta in mild slow-cooked vine tomato sauce with optional grated cheddar.

Two scoops of Mackie's vanilla ice cream topped with crumbled homemade Scottish butter tablet.

Scotland's iconic sparkling soft drink poured over ice in a tall glass.

Artisan Scottish craft soft drink made with real Scottish rhubarb or fiery ginger root.

Chilled fruit juice served over crushed ice with fresh lime.

Non-alcoholic botanical blend of chamomile tea, heather honey syrup, lemon juice, and sparkling soda.

Aged Speyside single malt stirred with demerara, orange bitters, and charred rosemary smoke.

Botanical Scottish gin shaken with wild blackberry liqueur, lemon, and sparkling prosecco.

Crisp locally brewed Glasgow draught lager or oak-aged Scottish IPA.

Small-batch roasted espresso served black or with steamed Scottish dairy or oat milk.