It might sound pricey, but £32.50 is reasonable for fish, chips and curry sauce if it is turbot caught that day and the finest quality potatoes individually hand-cut, the chef Tom Kerridge has insisted. But he said there was no comparison. “This was fresh dayboat turbot,” adding that if a diner had pan-roasted turbot with pomme puree and a sauce gribiche for £32.50, “no-one would question anything”. His chips were individually hand-cut from “incredibly expensive” potatoes, he said. “If you break it down, it is easily justifiable,” Kerridge said. “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. Would you pay the price?
