Tom Kerridge has defended a £32.50 fish and chips dish served at his restaurant at the Corinthia Hotel in London.
The chef has declared that "incredibly expensive" potatoes are what contribute to the high price tag on the dish at Kerridge's Bar and Grill.
Kerridge, 46, explained the reasoning behind the cost as he made an appearance at Cheltenham Literature Festival, reports The Guardian.
"This was fresh dayboat turbot," he shared before detailing that the potatoes used for the chips, described as “one-in-a-lifetime” by critic Grace Dent, were “incredibly expensive”.
"If you break it down, it is easily justifiable," the presenter went on. Kerridge added that the dish was one of the world's "greatest".
“Why can’t we get the best fish in the world and create the best batter, deep fry it and serve it with amazing potatoes?” he questioned.
Kerridge is the recipient of two Michelin stars for his pub, The Hand and Flowers.
He has also presented several programmes for the BBC, most recently Tom Kerridge's Fresh Start which aired back in January.
During the series, one of Kerridge's cooking revelations came as a surprise to viewers as he explained there was a right and wrong way to use tinfoil.
As he prepared some fishcakes, Kerridge told viewers: “On top of the fish, I’m just going to put a layer of tin foil.
“Now, there’s two sides to tin foil, there’s a shiny side, and the not-so-shiny side. Always remember, dull side up. Shiny side down, that’s the reflective side. So that’s going reflect back as much heat as possible."
Safe to say, it was a big shock for some.