Deal or No Deal!

While a portion of fish and chips may cost you an arm and a leg at Tom Kerridge’s restaurant, the TV chef has come out in defence of his prices.

The 49-year-old restaurateur and Michelin-starred chef received the wrath of the internet earlier this year when it was revealed he was asking diners to for out £35 for the staple British dish.

Kerridge’s version of the classic British dish is available at the Harrods store in London and after sharing an Instagram video promoting it, some people were outraged.

For the price, customers get battered fish, chips, curry sauce, tartar sauce and peas pudding. Despite the luxury price tag, Kerridge has defended the cost and explained why fish and chips needed an upgrade.

“I’ve learnt to deal with it,” he told Radio Times regarding the backlash he received online.

“I’m seen as a man of the people, so when I put fish and chips on for £35, they shout at me for it being expensive.

“But the people criticising me don’t understand how it’s priced,” he continued, before explaining how the humble fish and chips actually ends up at your local chippy for low prices.

“Fish and chips were always seen as cheap, fast food and I get that because of where I grew up.” he said.

“The fish in most chippies in 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, bean cleaned and put into cheap oil. They’re wrapped in paper, with malt vinegar and salt.

“I love it, but at Harrods it’s line-caught, day-boat turbot. The potatoes are specifically sourced for their sugar and starch content, then individually cut up by a person.

“It’s bespoke dining in the most exclusive and beautiful shop in the world. Of course, it’s expensive.”

Back in June this year, Kerridge promoted his posh fish and chips in an Instagram post which he captioned: “This Market Day Fish is made with my light and crisp, gluten-free batter, served with triple-cooked chips.”

Austen Dack Chippy Chat Editor says. “Just the fact that it carries his name and is served in one of the most salubrious venues in the world, justifies the price. The fish I would argue if it’s FAS, most is caught and frozen in hours and can be as good as fresh. Potatoes wise most potatoes are harvested and stored for months, and any good merchant or shop will test for sugar and starch content, and most hand cut everyday too. Again, on the oil front, most good shops don’t use cheap oils, they pride themselves on how they keep their oils through filtration and by good oil management.”

Austen added, “A sandwich in Harrods will set you back £23, and a pint of Harrods Lager £10.50, so Tom’s fish and chips are well priced considering the venue. Tom is a big lover of our fish and chip industry, I met him filming at Papas a few years ago, and he has recently featured Colman’s Seafood Temple on his new BBC 2 series, too.”

How much do you charge for your fish & chips? Email austen@chippychat.co.uk