The Ubiquitous Chip opened in January 1971 with the firm idea of bringing Scotland's endangered cuisine out of the home and into the restaurant: even to assert that Scotland had a cuisine and some of the finest raw materials anywhere.
We thought it vital to state the provenance of our food. We treat it in a simple, wholesome and imaginative way without losing sight of the tradition.
This idea was thought to be revolutionary or even plain daft. However, it was an idea whose time had come and it is now commonplace for restaurants to extol the virtues of local produce.
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