Despite recent hikes in the cost of fish and potatoes, the typical price for a standard portion of fish and chips across the UK remains approximately £10 to £11.
However, at Gordon Ramsay’s upmarket chippy situated within London’s exclusive Savoy Hotel, customers can anticipate paying nearly triple that sum.
Does Gordon’s £29 fish supper justify the expense? Food critic Gary Hanna set out to discover the answer, recording his findings for his GaryEats YouTube channel.
He was instantly struck by the opulent surroundings, describing the interior as “absolutely mesmerising.” Gary noted: “You’re greeted, and you’re brought through and there’s a huge great big dome and it looks fantastic.”
The panoramic views across the River Thames are equally breathtaking, Gary observes, despite choosing a table in a more secluded section of the establishment away from the windows to facilitate filming his critique.
As an appetiser, James chose a smoked haddock and mussel chowder, carrying a price tag of £16.
He was rather taken aback by its appearance: “The presentation was completely different to what I expected,” he remarked.
“It came up with some of the Jersey royals underneath. Then you have the two mussels and then they pour the chowder all around it.”
Yet there was no disputing the flavour, Gary continued: “There’s a beautiful combination of flavours there,” he declared, commending how the smoky essence of the haddock complemented the velvety consistency perfectly. His only gripe was the portion size.
Gary was taken aback by the meagre serving of just two mussels, exclaiming: “I need more than two.
“They’ve added another level of sweetness,” he continued. “They’re nice and plump, but there’s only two of them. Come on. I want more, Gordon!”.
However, the star attraction was undoubtedly the fish and chips. The dish arrived at Gary’s table looking picture-perfect, featuring a golden piece of battered haddock sprinkled with sea salt flakes, accompanied by chunky chips, and small pots of mushy peas and tartare sauce.
Admiring the crunchiness of the beer batter, Gary observed that the haddock inside was somewhat small. In terms of taste, he claimed it surpassed fellow chef Tom Kerridge’s version, though it didn’t quite match up to Heston Blumenthal’s renowned fish and chips.
He remarked: “The batter is incredible. The haddock is just lacking in size. There isn’t much of it..”
The chips received high praise, with Gary raving about their “meaty, chunky” texture. He was also left “blown away” by the mint-infused peas and the near-flawless tartar sauce.
Adding that the service struck the perfect balance between attentive and unintrusive, Gary concluded that there was only one thing amiss with Gordon Ramsay’s fish and chips: “Everything’s actually really, really good, apart from the fact that, in my opinion, it needs a bit more haddock.
“You’ve got to bear in mind that this cost £29.50. I’ll tell you what do Gordon; put the price up by 50p and chuck in a big chunk of haddock.”