A chips and dips restaurant on Old Compton Street...

The crisps are made from five heritage and vintage varieties and are freshly cooked and served straight to diners on a conveyer belt.

Head chef Scott Davis (previously at Fifty St James and Providores) has apparently spent the past two years developing the concept in his kitchen, and has created a menu of dips to suit the crisps and are designed to mix and match. The menu feature a range of dips that are influenced by classic British pairings and international flavours; from Katsu curry and Baba Ganoush to Moroccan Yoghurt and pickled onion cheese fondue. 

There’s even dessert crisp pairings, such as S’mores and chocolate, rhubarb and custard, and salted caramel. And to wash all the salt down, craft beers, wines and soft drinks also available.

HIPCHIPS is open Monday to Sunday from 12pm - 11pm and does not take bookings.  

Ideal For

Double-dipping

Signature Dishes

Peruvian ceviche; chunky tomato with lime, coriander, red onion and chilli; Smokey Cheese Fondue picked red onion; beetroot & lemongrass marmalade and Vietnamese salty caramel with praline & crème fraiche mousse Chocolate Salty Caramel.