Antony Worrall Thompson AWT online

Antony Worrall Thompson’s right-hand man and executive chef David Wilby believes the British know how to make the best chips and – in the run up to National Chip Week (February 21-27) – reveals his recipe for fabulous fries and hand cut hunks.

“Greasy, limp and soggy chips can be a thing of the past with the right ingredients and the right techniques,” says David, who works alongside Worrall Thompson in running The Greyhound pub, near Henley-on Thames, Windsor Grill and Kew Grill restaurants and Windsor Larder delicatessen and catering service.

David and Antony’s restaurants are famous for their hand cut ‘chunky’ and ‘skinny’ chips, with the Grills selling more than 200 kilos of chips every week alongside succulent British steaks!

“Good chips can be really difficult to find outside the chip shop these days,” says David, who gives intensive training to all his restaurant chefs on the art of the perfect chip. “Many pubs and restaurants use frozen chips and very few attempt to hand cut because it’s so labour intensive. But we British have always appreciated what makes a good chip and we work hard at AWT Restaurants to make them the best in the business.”

David’s top five chip tips

1. Pick your potatoes. We only use ‘floury’ Maris Pipers in our restaurants because they give just the right crispy, golden exterior and fluffy interior once cooked - waxy potatoes are no good for frying. We buy them unwashed – the dirt protects them from sunlight and keeps the potatoes in tip-top condition. If you want really superior chips, Mayan Gold cannot be beaten. This is an old fashioned variety that’s not widely available but has a wonderful flavour.

2. Prepare properly. Wash and peel your potatoes and dab them dry with a paper towel. Cut them into 3 quarter inch by 3 quarter inch batons about 3 to 4 inches long (thicker cut chips tend to be slightly lower-fat because they absorb less oil) and make sure they are all of an even width so they cook at the same rate.

3. Cook twice. Always blanch your chips first in cool oil in a deep, heavy-based pan (or preferably in a deep-fat fryer) at around 140 degrees for around 8 minutes and then leave them to cool properly. Then, just before serving, pop them into very hot oil (around 180 degrees) for 2/3 minutes. Drain on kitchen towel and serve hot.

4. Watch the heat. Always have a thermometer to hand so you don’t under heat or, more importantly, over heat your oil (many accidents are caused through neglected chip pans).

5. Flavour with fat. Personally, I love frying chips in beef dripping as this give incredible flavour but good old vegetable or nut oils work well too (and are better for you!).