Antony Worrall Thompson



Antony Worrall Thompson 2011




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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!).


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


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 - Gluten Free Beef Instant Gravy
Click to buy now 

Antony Worrall Thompson
Gluten Free Hazelnut & Cocoa Spread 350gy

More information...

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.






Antony Worrall Thompson, Jay and Rodney featured in My Dog, My Friend Book.

Antony, Jay and Rodney featured in My Dog, My Friend Book.

My Dog My Friend

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

 Check out the shortlist

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

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


TV Programmes

 Daily Cooks Challenge


Jobs with Antony


Antony Worrall Thompson



The Greyhound

Windsor Grill

Windsor Larder

Kew Grill


Antony Worrall Thompson

Antony makes it easy

Barbecues and Grilling

Healthy Eating for Diabetes

The Diabetes Weight Loss Diet

The Essential Diabetes Cookbook

The "People's Cookbook"

Slow Cooking

The Essential Low Fat Cookbook


Antony Worrall Thompson

Farmhouse Breakfast Week

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

Meat Recipes

Beef Recipes

Fish Recipes

Poultry Recipes

Recipe Tips

World Cup 2010 Recipes

Christmas Recipes



Antony Worrall Thompson


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