This is a Gibson Martini, but made with a particular type of pickled onion: the Gold Star Chip Shop Style Pickled Onion. It packs a punch!

To explain the concept of a British chip shop, or “chippy” to anyone unfamiliar, where do I begin? I started by asking my friends and family.

A broad overview

First of all, a chippy can refer to a meal, but it also refers to the venue where said meal is served.

When it’s a meal it’s most often chips (most akin to chunky fries) served with a form of protein deep fried in a light, crispy batter – ubiquitously succulent white fish in a golden brown textured shell of crunchy goodness. If you’re not from the UK you might know it as “British fish and chips” which I guess is its official international title but it’s often disappointing abroad, with batter too thick and chips just not right. The chips should be crunchy on the outside and light and fluffy on the inside.

The menu items aren’t just limited to fish either. Other items can include battered sausage, black pudding, haggis, pakora or all manner of other foods, especially the further north you go in the United Kingdom. Where I am on the Isle of Mull our local chippy offers scallops, langoustine and squat lobsters too.

How would you describe a chippy in one word?

I asked my friends and family to describe the chippy meal in one word:

• “Crispy”
• “Hot”
• “Deep fried”
• “Classic”
• “British”
• “Munchy”
• “Light”
• “Flakey”
• “Greasy”
• “Crunchy”
• “Comforting”
• “Moreish”
• “Vinegary”
• “Irresistible”
• “Traditional”
• “Fast”

The Venue

An outlet described as a chippy is normally a brightly light, cheerful, fast-paced, functional, wipe-clean outlet serving an array of these golden-beige items quickly to streams of hungry customers, especially on a Friday. Many of the clientele are in various states of inebriation and the “chippy tea” as it is sometimes referred to can bring all sorts of restoration and even salvation to the family dinner table.

Why is this article happening?

A very good question. Both my cousin in Tobermory and my friend in New York specifically told me that I needed to try these particular pickled onions in a martini. Given the extent of this geographical convergence I knew I had to investigate further. I couldn’t actually find any in the different shops I checked in London but when I came back to Scotland for Christmas I found a jar in my local Co-op. It was an instant purchase.

The Power of a Gibby

I’ve said it before and I’ll say it again, I love it when someone orders a Gibson Martini.

It means that they know their martinis and they know what they like. As such, I am delighted to explore this concept further with this specific brand of pickled onion.

This brand are slightly larger than cocktail or pearl onions, but I think that makes the drink look more striking.

In terms of the taste, they are saltier and more acid than most standard pickled onions, but they aren’t violently fiery.

So, I got to work preparing the drink.

How to prepare the Chippy Gibby Martini

You will need vermouth, gin (or vodka if you prefer) and the pickled onions. You will also need a freezer, teaspoon, toothpick and martini glass.

Store the gin and martini glass(es) in the freezer for at least six hours to get them really nicely cold.

Pour the drink as you would a standard Gibson Martini – a small splash of vermouth to taste, topped up with gin (around 80-90ml) and garnished with a single pickled onion.

I used Co-op store brand gin. If anyone is snobby about store brands, I would like to point out that Co-op gin is relatively neutral, which adds to its versatility, but most importantly of all, it’s possibly the smoothest of all the supermarket brands. Needless to say it fits the profile of Martini Socialism very well. Martinis should be accessible to all – especially the Chippy Gibby.

To really experience the flavour I also added a teaspoon of the pickling vinegar to the drink.

Skewer the pickled onion with a toothpick and use this to gently stir the drink so the ingredients are evenly distributed.

Serve.

The Verdict

Personally I thought it was fantastic. Gibson fans who like it salty should definitely give it a go. Other people might not be completely enamoured with it but it’s worth trying nonetheless.

“It’s not the worst thing I ever tasted.”

Mum

Gibsons might not be to Mum’s preference but I’m certainly a fan.

With the first, cold sip you get the heat of the alcohol, followed by a pleasant saltiness, then soft vinegar, but not too acidic as it’s been tempered by the gin.

The flavour remains consistent throughout, but when you reach the end of the drink and eat the pickled onion, heavens above it is nothing if not intense – but very much in a good way!

The onion chills down in the drink which really concentrates the flavour. It’s a lot!

Food Pairings

I served it with plain crisps (or chips in the US – this is getting confusing) because I didn’t want to overpower my mouth with acidity before a meal. Nonetheless you could really commit to the flavour if you wanted to embrace the full salt and vinegar goodness of the Gibson and serve it with some kind of salt and vinegar crisps. The Co-op salt and vinegar crisps are particularly acidic and have a good, hefty crunch.

When I say that this combination is ‘melt in the mouth’ I more specifically mean that the insides of your mouth will possibly melt with the acidity. It’s like a pleasure-pain tang. Surprisingly recommended!

Fish and Chips

In theory, this drink should go perfectly with fish and chips, but we have some potential problems. Fish and chips, and indeed most fried food, is best eaten as fresh as possible from the fryer.

Martinis are ideally served around 30-40 minutes before a meal. They shouldn’t be served at the same time as a meal because they will likely clash with the flavours. As such, you might face a dilemma about timing your drink with a chippy tea.

It’s not uncommon for people to eat their fish and chips standing outside the fish and chip van, eager to enjoy the crisp goodness while it lasts. It’s very disappointing to return home to soggy beige batter.

If you could enjoy your martini and have a freshly fried fish supper magically appear on your table 40 minutes later, that would be perfect.

Perhaps you have a loyal friend or relative who might forgo the martini to obtain the fish supper and return it just as the aperitif is ending like a glorious hunter. Maybe you have a delivery option like Doordash, Uber Eats, Deliveroo or Just Eat. Maybe you run your own fish and chip shop and suddenly feel tempted to add Chippy Gibby’s to your menu to tide your customers over until their order is ready.

Alternatively you can pre-heat your oven, arrive home with the crispy bounty and store it in there for 40 minutes to keep it crispy.

Or, to reverse tradition, you could potentially eat your fresh fish and chips first and enjoy the Chippy Gibby as a sort of digestif that you can savour and enjoy at the end of the meal, relaxed in the knowledge that no batter will go soggy while you indulge yourself.

If you have any other ideas, suggestions or points please leave a comment below.

Otherwise may your chippy teas be forever crispy and enjoy your future Gibby Martinis!