Chips With Everything?
28/08/2009
Well, we wouldn’t go that far, but after a hard morning’s work at Sellafield it’s probably OK to tuck in to a few carbohydrates; and as part of a drive towards traditional methods of preparation and higher standards of presentation, Friday’s menu now includes real chips.
Of course, these are not just chips: crispy on the outside and fluffy on the inside, these are thick cut, double cooked rascals, freshly prepared, by hand, on site, and lovingly fried in light vegetable oil by ‘proper chip’ enthusiasts.
General Manager Ian Sargeson calls it another example of autograph responding to customer requirements by offering more choice and better quality; the chip eating fraternity in Cumbria call it the best news they’ve had for ages.