Listed daily on boards in the restaurant, we detail the variety of potato used – and where they were grown. We have a fantastic supplier who looks after us and carefully manages the quality of potatoes used in our shop.
Steve, Chief of Spud Operations
Big Steve, our legendary Chief of Spud Operations for the past 29 years, turns these muddy tubers into perfect chips. Chipped freshly throughout the day, we cut them fat. This way, they have a lower oil content, taste better and stay hotter for longer. Then it’s over to our friers to work their magic.