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
Month's special offer AWT Barbecue Click 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
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.
forward to reading my mate's new book The
Trifle Bowl by Lindsey Bareham - great writer
Young Food Writer of the Year
are now being sought for the Guild of Food Writers’ annual Write It competition.
Aimed at aspiring young writers who have a real interest in food and writing,
the competition is 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. It could be as simple as a descriptive piece based
on a person or place that inspired their interest in food, a restaurant review,
or a report on a visit to a food fair, farmers' market or food shop.
Alternatively it could be a campaigning article on any aspect of food that
interests, excites or frustrates the young writer.
This year’s distinguished
judges are Elisabeth Luard, author and food writer; Alex Renton, journalist and
food writer; and Karen Barnes, Editor of delicious. Magazine. They are looking
for impressive writing skills as well as understanding and knowledge of the
The winner will be announced in early June and will receive a
library of the books shortlisted for the 2013 Guild of Food Writers’ Awards. He
or she will also enjoy a visit to the delicious. test kitchen, and the winning
piece will be published on the delicious. website,
deliciousmagazine.co.uk. Entries must be emailed to Jonathan Woods, firstname.lastname@example.org by
Friday 10 May 2013.
For more information please visit www.gfw.co.uk or contact: Jonathan Woods, The Guild of Food
Writers: Telephone: 020 8659 0422; Email: email@example.com. You can follow the
Guild on Twitter at twitter.com/guildfoodwriter
PINK LADY INTERNATIONAL FOOD PHOTOGRAPHY
I want to tell you about Pink Lady international
food photography competition!
It’s open to amateurs and professionals
alike –– and those interested have got until Jan 31st
to get their entries in. I’ve attached more
information about the competition as well as one of
last year’s stunning winning images
Joining the judging panel are chef and
restaurateur, Antonio Carluccio, Saturday Kitchen’s
James Martin, restaurateur and food writer, Bill Granger,
veteran food broadcaster, the wonderful Prue Leith
and The One Show’s Jay Rayner. Lending their
vast photographic expertise to the mix are Ellen Silverman,
food photographer for Gwyneth Paltrow and David Loftus,
Jamie Oliver’s food photographer.
Shortlisted entries will be announced
on 20th March 2013 and the winners will be announced
at an awards evening at the prestigious Mall Galleries,
London on 23rd April 2013. One overall winner will receive
£5,000 and all shortlisted images will be showcased
to the public at a four-day exhibition at the Mall Galleries,
and then toured across the country during 2013.
Pink Lady® apples are packed with
goodness – they are a natural source of energy and a
single apple supplies a quarter of your day's vitamin
C. In addition, you’ll find boron to keep your bones
strong, and pectin, which helps your body digest food
more efficiently. What’s more, with an average 100g
Pink Lady® apple containing under 50 calories, they’re
the perfect ingredient or snack for a healthy lifestyle.
For more information visit www.pinkladyapples.co.uk.
So get snapping, folks
And all those budding
cooks out there - check out Guild of Food Writers' Competition's 10th Cook It
Competition on the theme of Celebrations! Although
the closing date is April 2013, it is never too early to start honing those
ideas. For full details & to enter the competition,
an entry form from www.gfw.co.uk.
Anne Marie and Rhiannon Stone tell Antony Worrall
Thompson all about Woodhouse Community Farm 1st September
2012 Click for pictures.
STREET FOOD AWARDS 2012 will be held at Fifteen, 15
Westland Place, London, N1 7LP from 15-16 September
for more information.
ANTONY IS DELIGHTED TO BE A JUDGE
AT THESE AWARDS AGAIN
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 "