Tom kerridge chips recipes

Proper Lush

Proper Lush

One man whose star is surely about to hit its zenith is Tom Kerridge. To satisfy demand for his food, the slimmed-down Tom has now opened another restaurant down the road in Marlow, and it has a no reservation policy which means anyone can turn up to see what all the fuss is about
My Handy Birthday Lunch

My Handy Birthday Lunch

) we opted for Tom Kerridge’s one Michelin starred The Hand and Flowers in the delightful (and delightfully rich) town of Marlow
SCOTLAND FOOD AND DRINK – A DECADE OF CHANGE…

SCOTLAND FOOD AND DRINK – A DECADE OF CHANGE…

Saturday Kitchen, GBBO, What to Eat Now, Hairy Bikers, I Can Cook (or perhaps can’t), River Cottage, the lovely Nigella, Rick Stein, Tom Kerridge, Michel Roux, not to mention Masterchef whose reincarnations go on, and on
Sound Bites: The Greyhound, Botcheston

Sound Bites: The Greyhound, Botcheston

I've had some of the best food in my life in pubs, think about Tom Kerridge for example. Pub food is nothing like it used to be, gone are the days of scampi and chips and warm ham rolls off the bar
LONDON’S TOP HAUNTS FOR NATIONAL CHIP WEEK

LONDON’S TOP HAUNTS FOR NATIONAL CHIP WEEK

Hand & Flower, Tom Kerridge.  Tom triple cooks his chips and even uses suppliers that specialise in finding the right starch to sugar content in potatoes so that you can pretty much guarantee they’ll be crispy every time
The Hand and Flowers, Marlow

The Hand and Flowers, Marlow

This was our first ever time at a Michelin Star restaurant, let alone a two Michelin Star restaurant, so Mr P and I were very excited about going to Tom Kerridge's establishment in Marlow
November Tea Time Treats Round-Up

November Tea Time Treats Round-Up

 A DELECTABLE recipe by the amazing Tom Kerridge and made so well by Claire, these little sticky toffee puddings are just so delicious looking with their molten toffee sauce…
Royal Ascot – you bet!

Royal Ascot – you bet!

Tom Kerridge of The Hand and Flowers, and Executive chef Steve Golding of Sodexo Prestige, each showcasing what they’ll be serving during Royal Ascot’s five-day event

Fish and chips

Top and tail the potatoes and use an apple corer to cut them into chips, trying to keep them the same size

Veal chop with bone marrow sauce

For the chips. Remove the chips and drain. Serve with the chips and a green salad on the side. bring a large saucepan of salted water to the boil and blanch the chips for 5 minutes until just tender. Drain the chips through a large colander then set aside to steam dry for about 5 minutes. When the oil is hot, blanch the chips in the oil for about 10 minutes, or until the oil stops bubbling. When ready to serve, increase the temperature of the oil to 180C and fry the chips again for 5 minutes, or until crisp and golden. 4 large Maris Piper potatoes, peeled and cut into large chips