“Eight chips and a tiny thin bit of fish? This is pretentious b*****.”
Hoo boy, celebrity chef Tom Kerridge has really gone and done it now by turning just about every member of the British public against him with his crucifixion of fish and chips.
Alright, that’s a bit far. But he has sparked a serious flurry of comments after sharing a video to Instagram showing off his fancy chippy tea.
Taking to the social media site, Kerridge shared a video of his Kerridge’s Fish & Chips at Harrods and to be fair to the lad, it looks pretty, pretty decent. But that’s not what people have a problem with. Their problem is the portion size and the price.
Kerridge wrote: “This Market Day Fish is made with my light and crisp, gluten free batter, served with triple cooked chips, Matson curry sauce, tartare sauce and pease pudding.”
Sounds good right! Sounds fancy! But for £35? Well that’s what people are concerned about and that’s why it kicked off in the comment section.
One person wrote: “The whole of the UK is in a shambles financially. But £35 for a scrawny bit of fish and seven or eight chips is fine? Oh and the thimbles of sauce.”
Another argued: “Eight chips and a tiny thin bit of fish? This is pretentious b**ocks.”
A third wrote: “If only we were all so privileged.”
As a result of the negativity, Kerridge said enough was enough and explained why the price is so high.
Speaking to the Radio Times, Kerridge said: “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.
“Fish and chips was always seen as cheap, fast food and I get that because of where I grew up. The fish in most chippies is frozen at sea, in a big block, a year ago, then cut up and portioned.”
He continued: “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.
“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.”
In fairness he makes a good point. But you could definitely throw a few more spuds in there.
