TOP CHEF DAVID WILBY GIVES HIS TIPS ON MAKING THE PERFECT “CHIP SHOP”
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
“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
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.”
top five chip tips
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
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
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
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
Antony's products are available from the above online
stores and many more.
to Channel M 12th March
Antony Worrall Thompson is at 2010 Wigan Food and Drink Festival
for a cooking demonstration supporting the Love Food, Hate Waste
Fish and Chips
Antony Worrall Thompson cooks homemade fish and chips on GMTV's Kitchen
Be in the know! If you're intersted in
knowing what each of my restaurants are
up to and keeping tabs on what offers and
events there are - then just click on your
favourite restaurant of mine and we will
keep you updated.
Devon-based charity the British Hen Welfare Trust has just announced a change
of name to more accurately reflect its pro-British stance.
Formerly known as the 'Battery
Hen Welfare Trust’,
the charity re-homes commercial laying hens, educates the public about hen
welfare and encourages support for the British egg industry. Now called the British Hen Welfare Trust, Antony is
one of their patrons. Read
their latest press release.
Adventures in Brunei Darussalam
Antony Worrall Thompson Explores Brunei and its Cuisine. Stan Green Management produced this
latest special for Discovery Asia featuring ITV’s Antony Worrall
Thompson exploring Brunei titled:
‘Antony Worrall Thompson’s Adventures in Brunei Darussalam’.
Produced in 2009 this new programme the first in a
series of adventure programmes follows Antony as he explores Brunei
it’s culture and cuisine.
Transmission Dates: 2nd of Dec and the 14th Dec in China, Japan
The Producer is Stan Green, the programme is
distributed by TVF International London. Click
for full story, download free ebook
recipes from the program.
young food writers it's not too late to enter the Guild of Food Writers' Young
Food Writer of the Year Competition. Open to young people aged 11 to 18 the
Write It competition invites entrants to submit a non-fiction feature of around
750 words on any food-related subject. For full details and to enter the
competition, download an entry form from www.gfw.co.uk. The
deadline for entries is Monday 12 May 2014.
Join Antony at the Porthleven
Food and Music Festival 2014
This year’s Porthleven Food and Music Festival is
taking place on Saturday the 26th of April and will
be officially opened at 10am by Festival patron and
celebrity chef Antony Worrall Thompson.
The festival will be themed ‘Local Food, Global Stage’
and is hoped to be the most exciting to date, encompassing
exotic world flavours, music and entertainment.
The popular annual spring festival is now in its
6th year and is going from strength to strength attracting
a staggering 18,000 people to the historic port during
the main festival day in 2013.
Marshall hosted my fantastic trip to Africa to cook for the 'Hottest Classroom'
special schools expedition group. From the pre-travel information and
arrangements, through to all the prep and planning in our remote bush camp, to
the flight home - all was very professional
and well organised. Jeremy Gane showed exceptional flair as project manager of
this large, complex, and totally successful event. Thank you Jeremy - it was
much appreciated "
Antony talking about his
Antony Worrall Thompson on Loose Women 5th Apr 2011
talking about his new cookbook - The Essential Low Fat
Cookbook available May 2011
to see video of Antony at the Street Food Awards.