Best Dishes #7: Slow Cooked Ox Cheek at Ubiquitous Chip

The Ubiquitous Chip has become a byword for Glasgow cooking, in more ways than one. This is not the kind of restaurant you can just build, it has to develop over time.

The restaurant and brasserie is as much a product of the efforts of the talented staff as the genial atmosphere generated by its faithful cadre of bohemian customers who come here to tell stories and eat stovies.

The Chip is at the heart of that whole Ashton Lane scene – it practically invented it – and emblematic of the West End.

A business crowd easily rubs shoulders with the arty set upstairs on the twinkling mezzanine level or in the restaurant.

Nights here are among the most fun you can find in the city.

Whether you are interested in a dram of whisky or creative Scottish cooking, you’ve come to the right place.

facebook.com/UbiquitousChip

facebook.com/UbiquitousChip

Their signature dish since 1971 has been The Chip’s own venison haggis with champit tatties, carrot crisp and neep cream which is probably the only fixed point on their menu which changes regularly and includes the best of seasonal ingredients.

We’ve plumped for their slow cooked ox cheek served with potato terrine, baby onions and crushed peas to sum up what’s coming out of their kitchen at the moment.

An outstanding combination of some of the best produce in the country, it’s a thoroughly satisfying dish.

The menu is a rotating roster of seasonal dishes so, if this combination is not available, you’ll find they are doing equally creative preparations of ingredients like Galloway roe deer and trout fillet.

We are discovering Glasgowist’s 100 Best Dishes, in no particular order, as a showcase of what’s good to eat in this town right now.

Tweet your suggestions to @HelloGlasgowist or email editor@glasgowist.com

Ubiquitous Chip
12 Ashton Lane, G12 8SJ

T: 0141 334 5007

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