How much would you be willing to pay for fish and chips at a restaurant?
Would your price go up as high as £32.50? Because that’s how much the classic British dish was sold for at Tom Kerridge’s Bar and Grill at the Corinthia Hotel in London.
And according to the Michelin-starred chef, the figure is “easily justifiable”.
Speaking at the Cheltenham Literature Festival, the 46-year-old explained just what went into his luxury take on the seaside favourite – including fresh dayboat turbot, the finest quality potatoes and a fruit Matson sauce.
The Guardian reports he said: “If you break it down, it is easily justifiable.
“From my point of view, fish and chips is one of the greatest dishes in the world. There are Japanese three-Michelin star restaurants that are doing tempura, that are specialising in amazing pieces of fish that are deep fried and served and cost the earth.
“Why can’t we get the best fish in the world and create the best batter, deep fry it and serve it with amazing potatoes?”
The chef added that if he had opted to put pan-roasted turbot with pomme puree and a sauce gribiche on the menu for £32.50 instead of fish and chips, “no-one would question anything”.
As well as discussing fish and chips, the chef also shared some of his top cooking tips – including a trick to make your spaghetti bolognese taste incredible.
The secret, he says, is to roast the mince instead of frying it.
He advised people to put the mince in a roasting tray and pop it in the oven for about an hour, stirring occasionally.
“Texturally, it is amazing. It goes really dry and crunchy and you put it in the stock and tomatoes it rehydrates but it still has this lovely texture. The flavour is massive,” he added.