He was keen to explain why his dish carries such a hefty price
Chef Tom Kerridge has been forced to defend himself following scathing reviews on the costs of his fish and chips, and he explained exactly why he believes the dish is worth the hefty price tag.
The outcry from fans came after he promoted his fish and chips dish in an Instagram post, writing: "This Market Day Fish is made with my light and crisp, gluten-free batter, served with triple-cooked chips." Others were more understanding, as one satisfied customer chimed: "Forget the price, this is going to be the best fish and chips you're having in your whole life".
He revealed: "The fish in most chippies is frozen at sea, in a big block, a year ago, then cut up and portioned. The potatoes are maybe four weeks old, have gone through a chipper, been cleaned, and put into cheap oil. They're wrapped in paper, with malt vinegar and salt."
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