Tom Kerridge responded to claims he charges too much for his plate of fish and chips (Picture: BBC)
TV chef Tom Kerridge defended his pricy portion of fish and chips after critics claimed he was charging too much for the British staple – and exposed the gruesome reality of the dish’s origins.
The 49-year-old restauranteur came under fire after he revealed he was asking punters to pay £35 for a plate of battered cod and chips in Harrod’s food hall.
Kerridge’s Fish and Chips portions were being sold at the luxury shopping outlet and had fans of the cooking star flabbergasted at the price tag.
Despite the criticism, Tom backed up his asking cost and explained why he felt the humble fish and chips were worth more than its usual cheap and cheerful bracket.
He admitted the backlash no longer bothered him and shared: ‘I’ve learnt to deal with it.
‘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.’
The star came under fire for his dish in Harrods (Picture: Jam Press Vid)
He explained how most fish and chips were made (Picture: Shutterstock)
The star continued telling The Times: ‘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.
‘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.
He claimed his dish was ‘bespoke’ (Picture: Shutterstock)
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‘It’s bespoke dining in the most exclusive and beautiful shop in the world. Of course it’s expensive!
‘Champagne socialism is the term that gets thrown about quite a lot. But why is that offensive?
‘I came from nothing and I’ve made enough money to buy champagne. What’s the point of having champagne if you don’t share it?’
Making appearances on shows such as Great British Menu, MasterChef and Saturday Kitchen, the TV cooking professional started out as a child actor before attending culinary school.
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He earned himself a Michelin star after opening his first pub with his wife Beth Cullen-Kerridge in 2005.
Read the full interview in Radio Times.
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