Glasgow burger and steak venue Chilo's to take over site of famous Ayrshire chip shop

-Credit:Kilmarnock Standard
-Credit:Kilmarnock Standard

A famous Kilmarnock takeaway is set to be brought back to life - but under a different guise.

Foodies were left devastated when award-winning chippy The Plaice to Be closed suddenly in June last year.

Owner Jo Goudie cited "out of control" costs as the driving force behind the decision in 2023. The businesswoman is now in the midst of renovating the former Waverley Cafe on Ayr Beachfront - dubbed Reel Plaice.

Previous operators of The Plaice to Be, George and Grace Meikle, later vowed to revive the shop and its famous name.

But now it appears that the Stoneyhill Avenue takeaway will be serving very different fare.

Popular Glasgow fast food venue Chilo's is behind plans to breathe new life into the former chip shop.

The eaterie, with outlets in Glasgow and Uddingston, specialises in burgers, steaks and desserts.

Planning documents reveal that Chilo's Fast Food Ltd is the firm behind approved blueprints to make changes at the former fish and chip shop.

East Ayrshire Council planners gave the green light to proposals for alterations to the exterior of the takeaway and to install an electric motor shutter.

The extensive Chilo's menu features burgers, wraps, rice boxes, loaded fries, peri per chicken and milkshakes.

Among the items is a Godzilla burger, featuring a fresh Brioche bun, smashed 6oz 170g of British certified Aberdeen Angus chuck beef and smashed 6oz 190g of Aberdeen Angus sliced steak with Chilo's secret seasoning, caramelized onion, Mexican cheese, melted mozzarella cheese, two portions of melted cheddar cheese.

Chilo's website reads: "At Chilo’s, food is our DNA with the goal of serving a family-style menu of tasty, bold-flavoured food. We make sure everything we produce is of the highest standard and best quality.

"Each item on the menu is made to order, right in front of our customers in our open kitchen. Our desire is to serve mouth-watering perfection and never cut corners which will quickly set us apart from the crowd.

"We believe our menu will make us the number-one choice for any burger-obsessed diner. Each item on our menu is individually designed to give maximum flavour. Therefore quality is our key in delivering our customer a ‘happiness in every bite’ experience."

The website also offers insight into how Chilo's food is made.

The site continues: "We only use grass-fed and free-range certified Prime Aged Aberdeen Angus Beef for our premium smashed burgers. And our fresh chicken is marinated for 24 hours in our marinade then steam-cooked and flame-grilled to order in your chosen flavour. All our sauces are thoroughly tried & tested until we’ve got them just right so it hits the perfect spot."

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