Would you pay £32.50 for fish and chips?
Fish and chips is one of Britain’s staple dishes. A trip to the seaside wouldn’t be complete without it.
You might be used to paying around £8 for it, but how would you feel about paying £32.50?
Chef Tom Kerridge, who you may have seen on the TV once or twice, has said the price of the fish and chips at his London restaurant, Kerridge’s Bar and Grill, is “easily justifiable”.
Kerridge was speaking at the Cheltenham Literature Festival, and explained how the price is down to using the best ingredients.
The ‘fish and chips’ in question is in fact fresh dayboat turbot. Kerridge quipped that if a diner had ordered pan-roasted turbot with pomme puree and a sauce gribiche for £32.50, no-one would have battered an eyelid.
I think both sound pretty delicious.
Kerridge’s fancy fish and chips comes with a trio of sauces (pease pudding, tartare sauce and Matson spiced sauce – which Oprah Winfrey had with her food a few weeks ago!), and some seriously tasty looking chunky chips. The fish changes depending on what’s been caught that day.
As well as using dayboat fish, Kerridge said the potatoes used are “incredibly expensive”.
Although it might not be fish and chips as we know it in the UK, Kerridge said there are three-Michelin star restaurants in Japan making incredible tempura fish, and charging a lot of money for it. So why shouldn’t his restaurant charge £32.50?
While it might seem like a lot at first, quality food does cost more money. And the restaurant, along with Kerridge’s other venues – including his two-Michelin star ‘pub’, the Hand & Flowers in Marlow, Berkshire – are special occasion places. It’s not food you’d be eating on a daily basis (unless you’re incredibly rich and fancy).