I trek to the $3.6 billion development on a recent Saturday, paying way too much for parking and joining a queue that extends more than a block, underscoring the curiosity surrounding the demanding, loo-mouthed chef. To ease the stress for the staff, Gordon Ramsay Fish & Chips posts an attendant at the entrance who admits customers as space inside allows.
The wait for my order takes a few minutes longer than at your garden variety fast-food stop, which gives me time to people watch and take in some scenery. “Is there any way to order before you come here?” an impatient customer asks the attendant at the door, where the line is growing by the yard every minute.
of toppings. When I later try them “natural” — with nothing to get in the way of their performance — they reveal themselves as miscast for the job. They bend where you might want them to break, and carry the flavor of fridge more than field. My suspicions are confirmed when I lean over the kitchen counter and ask a cook if the chips are made there. “Uh, we make the dirty ones here,” she says, meaning the kitchen adds their toppings.
in which Lacey invites random people to a meal and interviews them. Lacey grew up eating fish and chips in his native U.K. and considers the gold standard back home a place called Frydays, in the village of Anlaby, outside of Hull and near the North Sea. While his preferred fish is haddock and he grew up mixing ketchup and vinegar — yes, he knows salt and vinegar is the classic condiment — Lacey opens his mind when he joins me on my final tour of the menu.
The writer obviously hasn't had 'chips' in any other style before. Just obviously uninformed reporting from an irrelevant individual that shouldn't be entrusted to review any foods (except for a personal blog). Y'all have really lost your way as a media source.
Stop