Chef Tom Kerridge, renowned for his Michelin-starred culinary prowess, has recently found himself embroiled in a social media storm after a dissatisfied diner criticized his high-end establishment, Kerridge’s Fish and Chips, for serving what was deemed a subpar dish. The debacle unfolded when Rob Boyd, a disgruntled customer, took to Twitter to air his grievances, posting a photo of his lackluster meal accompanied by a scathing review. This incident has ignited a firestorm of public outcry, drawing attention to the pricing practices of upscale restaurants.
Kerridge, a prominent figure in the culinary world with a string of acclaimed restaurants across the UK, has long been associated with top-tier gastronomic experiences. However, eyebrows were raised at the £37 price tag attached to a plate of fish and chips, particularly when compared to the cost of purchasing similar ingredients from a supermarket.
The meal in question was served at Kerridge’s Fish and Chips, nestled within the opulent confines of Harrods in London. Known for its extravagance, Harrods boasts eye-watering prices, with dishes like Cornish brill with chips fetching £52 and lobster commanding up to £80.
Described on the menu as ‘market day fish’ sourced from Cornwall, coated in Kerridge’s signature gluten-free batter, and served with an array of accompaniments, including chips, Matson curry sauce, tartare sauce, and pease pudding, the dish failed to impress Rob Boyd, who lambasted it as overpriced and underwhelming.
Boyd’s tweet swiftly went viral, attracting the attention of millions and sparking a flurry of criticism. Many echoed his sentiments, decrying the portion size and quality of the fare, while others found humor in the situation.
While Boyd conceded that the chips were satisfactory, he lamented their scarcity and criticized the fish for its lackluster flavor and texture, likening the pea puree to margarine.
This isn’t the first time Kerridge has faced backlash over menu prices, having previously come under fire for selling high-ticket items like £87 steak dinners and a £60 ready-made fish pie. In his defense, Kerridge has emphasized the quality of his offerings and the craftsmanship that goes into preparing them.
The controversy surrounding Kerridge’s fish and chips plate underscores broader issues within the restaurant industry, particularly regarding pricing transparency and the perceived value of upscale dining experiences. Moreover, it shines a light on the challenges confronting chip shops across the UK amidst a cost-of-living crisis, with reports suggesting that many establishments could face closure in the coming years.
As the controversy rages on, both Harrods and Tom Kerridge have been approached for comment, but responses are pending.
In summary, Tom Kerridge’s Michelin-starred fish and chips have become the focal point of a culinary controversy, prompting discussions about pricing fairness and the economic pressures facing chip shops nationwide.
