As this series takes off, this writer finds herself itching to investigate the St Andrews chip scene faster than pay day can keep up with her. Eager to give a warm and sheltered welcome to autumn, she wandered down to the One Under Bar accompanied by two more mouths hungry for chips.
And we were spoiled for choice! One Under Bar, the ‘one under’ the Rusacks hotel, offers two portions of chips: fries or chunky chips. After some embarrassing quipping back and forth in front of the bartender, our trio settled on the best of both by ordering both.
We opted for Thistly Cross cider at £3.50 to wash down the starch—though the price seems less outstanding considering the half-pint size of it. The only customers in the bar at 13:00 BST, we had little entertainment other than televised ‘Tee Time Tips’ and our own conversation. The staff were not at all disturbed by us using our laptops, when we eventually tired of socialising and were tempted by free WiFi.
Interestingly, the chips served at the One Under Bar are Koffmann’s—just like those that were tried at The Jigger Inn during the first instalment of this series. With this knowledge, I have twisted my brain to no conclusion as to why One Under Bar charges £7.00 per portion of chips or fries (£2.00 more than their competitors, just a few holes down the golf course).
The fries were the battered kind, the one that people either jump for joy or dread to be presented with. Us around the table were quite pleased at the crunch to soft potato ratio and we breathed a sigh of relief watching our server bring out such a large bowl. May I repeat that this one portion cost £7.00.
Trying Koffmann’s chunky chips for the second time, I was surprised to make out the differences in serving style to The Jigger Inn. Chunkiness was not overlooked but certain individual chips were wet rather than crunchy. Without sounding too obvious, these chips tasted like potato. I was looking for a well-defined chunky chip. They were served piping hot and stayed as such for well over half an hour. The salt crystals on top were sizeable but, overall, the chips lacked salt.
This brings me to the greatly redeeming factor of this chip-scapade: its condiments. I am easily pleased when condiments come into question, meaning that I was positively amazed by the selection of little sealed glass pots, courtesy of Heinz. Editor-in-Chief of The Stand, Eve Parsons, thought that these were perfect sauce-mixing pots. I extend the question over the acceptability of this idea to you, the readers. If I were a dishonest woman, I would have taken a collection home. Alas, I am here to serve the next party of chip-enjoyers rather than my own selfishness.
While the chips in the One Under Bar may not have been as ground-breaking as their price suggests, the true of joy of this visit lay in good company, hot bites and the undeniable charm of tiny sauce pots—a reminder that, sometimes, it is the little things that make an experience worthwhile.
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