Antony Worrall Thompson

 

 

Antony Worrall Thompson 2011

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TOP CHEF DAVID WILBY GIVES HIS TIPS ON MAKING
THE PERFECT “CHIP SHOP” CHIPS

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!).

Products

Antony's products are available from the above online stores and many more.

Video

Antony talks 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 Campaign.

Fish and Chips

Chef Antony Worrall Thompson cooks homemade fish and chips on GMTV's Kitchen

 

 

 

Recipes - Starters - Main - Desserts

 

 

 

AWT Restaurants

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.

The Greyhound

Kew Grill

Gluten Free Products

Antony Worrall Thompson - Organic Yeast Free Gluten Free Free Range Chicken Stock Cubes
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Antony Worrall Thompsons Organic Yeast Free Gluten Free Free Range Chicken Stock Cubes

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Antony Worrall Thompson - Organic Yeast Free Gluten Free Vegetable Stock Cubes
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Antony Worrall Thompsons Organic Yeast Free Gluten Free Vegetable Stock Cubes

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Antony Worrall Thompson - Gluten Free Beef Instant Gravy
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Antony Worrall Thompsons Gluten Free Beef Instant Gravy

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Antony Worrall Thompson - Gluten Free Beef Instant Gravy
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Antony Worrall Thompson
Gluten Free Hazelnut & Cocoa Spread 350gy

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British Hen Welfare Trust

Devon-based charity the British Hen Welfare Trust has just announced a change of name to more accurately reflect its pro-British stance.

Antony Worrall Thompson - Is patron of British Hen Welfare Trust

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 - Adventures in Brunei Darussalam

Antony Worrall Thompson - 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 and India

The Producer is Stan Green, the programme is distributed by TVF International London.
Click for full story, download free ebook recipes from the program.

 

 

Tweets...

 

News...

Proud to be involved in
FreeFrom Food Awards 2014 winners.
Click to see winners..
Free from Foods

 Check out the shortlist

Antony Worrall Thompson - Write it 2014

Aspiring 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.

Gane and Marshall
Ultimate Safaris & Adventure Holidays

"Gane and 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 new book

Antony Worrall Thompson on Loose Women 5th Apr 2011 talking about his new cookbook - The Essential Low Fat Cookbook available May 2011

 Click to see video of Antony at the Street Food Awards.

 

 

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Antony Worrall Thompson
Products

Antony Worrall Thompsons Organic Yeast Free Gluten Free Vegetable Stock Cubes

Antony Worrall Thompsons Organic Yeast Free Gluten Free Free Range Chicken Stock Cubes

Antony Worrall Thompsons Gluten Free Beef Instant Gravy

Antony Worrall Thompsons Gluten Free Free Range Chicken Instant Gravy

Antony Worrall Thompsons Gluten Free BBQ Marinade

 

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Windsor Grill

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Antony Worrall Thompson
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Healthy Eating for Diabetes

The Diabetes Weight Loss Diet

The Essential Diabetes Cookbook

The "People's Cookbook"

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The Essential Low Fat Cookbook

 

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Great British Menu

Have I Got News For You

The Wright Stuff

Wigan Food and Drink Festival

Pathway Pallets

Antony Worrall Thompson
Cooking Recipes

A-Z Recipes

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Recipe Tips

World Cup 2010 Recipes

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