The perfect chip

The Lobster Pot has been blanching their chips using this method since we opened nearly 60 years ago. Recently the top celebrity chefs have come to an agreement that the best chips are achieved by cooking the chip twice, which is known as blanching. This is a method of firstly cooking the chip slowly in low temperature fat and then secondly, fried quickly in very hot fat. This form of cooking produces delicious crispy chip on the outside with a soft centre.

Over the years we have tried several different types of potato, establishing that the best results are achieved by using Maris Piper potatoes. They are delivered to us daily from our local supplier Cains Farm Produce.

All our potatoes are peeled throughout the day on the premises and are then checked and placed into our chipper machine. The chipped potatoes are then blanched into one of our two dedicated blanching deep fat fryers at a low temperature. Once a chip order is made the blanched chipped potatoes are placed into our very hot deep fat fryer for a short time allowing them to be served piping hot and crisp!

Our chips are fantastic to be eaten on their own, but with so many other dishes on offer why don’t you try them with Plaice, cooked ham or even a side dish of one of our mouth-watering salads.

You can enjoy our perfect chip with a variety of dishes from our menu.

You might also like to fine out about:

Our award winning scone
Our famous crab sandwich