Celebrity chef lashes out over criticism of $62 fish and chips
The Michelin star chef told one critic to stop being 'a d***'.
As a cost-of-living crisis sweeps the globe, a celebrity chef has come under fire for his pricey fish and chips at one of his swanky restaurants.
The backlash aimed at Tom Kerridge was so much for the 50-year-old, he lashed out online, branding one critic of his £32 (A$62) offering a "d***".
His response came after his premium seafood dish was compared to something from a supermarket frozen aisle. Another said the haddock meal looked like "a fried tea towel".
The pricey meal is being served at Kerridge’s Bar and Grill in central London. The celebrity chef was blasted just three months ago for charging even more for a fish and chips at his Kerridge’s Fish and Chips eatery in Harrods, which set diners back £37 (A$71).
Kerridge admitted he's well aware his fish and chips are a "hot topic" but stressed they are popular with customers and are a "real crowd pleaser".
"In my opinion, you absolutely can’t beat a good fish and chippy tea," he said.
Kerridge - who owns nine restaurants in the UK and has three Michelin stars - took aim at the person who labelled his dish a cheap frozen aisle purchase on social media.
"Sad post mate. Cheer up buddy, say something nice, don’t be a d****. It’s not a good look," he responded.
But his response was met with further criticism, and was accused of "forgetting his roots" and that his food was simply not affordable for the masses amid a gruelling economical time for many.
Many pointed out they could get a meal of the same quality from a fish and chip shop for a third of the price.
Those who had tried the meal defended the chef, saying the dish is "delicious".
Aussie venues on notice
Pricey meals at venues have faced heavy criticism in the past year in Australia as hospitality venues juggle rising costs, often pushing them on to the customer.
Last year a Sydney restaurant at a popular bowlo defended charging $38 for a schnitty and salad.
“As restaurateurs that invest in creating venues for people to come in and enjoy, there's a certain responsibility from our point of view to ensure that we put on an experience for people,” manager Pierre Moio told Yahoo News Australia. “But at the end of the day if there's a cost there to do that at some point, the consumer needs to realise that.”
- Jam Press
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