Tom Kerridge thinks paying £32 for fish and chips is "easily justifiable"

He made the comments at the Cheltenham Literature Festival

Updated on 10 October 2019 • Written By Eamonn Crowe

Tom Kerridge thinks paying £32 for fish and chips is

Michelin-starred chef Tom Kerridge has said that charging £32 for fish & chips at his flagship London restaurant Kerridge's Bar & Grill is “easily justifiable”.

The chef made the comments during a talk at the Cheltenham Literature Festival, which brings together not only writers, but also prominent figures from the world of arts, culture and food and drink.

Kerridge, who also operates Michelin-starred The Hand & Flowers in Marlowe, said that the reason for the high cost of the fish & chip dish at his London restaurant is because of the quality of the ingredients used.

Kerridge clarified that the fish used is turbot which has been caught that day and that the chips are made from the finest quality potatoes which are individually cut by hand.  “This was fresh day boat turbot,” he said, adding that if a diner had pan-roasted turbot with pomme puree and a sauce gribiche for £32.50, “no-one would question anything”.

The chef also said that the potatoes he uses are “incredibly expensive”, so “If you break it down, [the price] is easily justifiable.”

At Kerridge’s Bar & Grill, the fish & chips are served with a fruity Matson sauce, which was named in honour of the curry sauce Kerridge remembers having from his local chippy as a child, where he grew up on the Matson estate in Gloucester. The restaurant has been frequented by several celebrities since its opening last year. “Oprah Winfrey was in a few weeks ago and she had Matson sauce” the chef revealed. “I love the fact Oprah Winfrey has had fish and chips with Matson sauce. She knows Matson.”

Talk of fish & chips was not the only topic of conversation during Kerridge’s appearance at the festival. He also offered up some of his top tips to diners, including telling the crowd to roast their mince in an oven beforehand when making spaghetti bolognese, instead of simply adding it to a saucepan with the other ingredients.

Want to hear more from Kerridge? Read all about his plans for his very first Manchester restaurant, The Bull & Bear.