During the autumn of 2015 through lots of research, testing and trailing we produced what we felt was a pretty amazing chip, crispy on the outside and soft and floury on the inside. However, as wonderful as it was, there was a nagging feeling that it was missing that special, as the French say, I don’t know what.

This annoyed us throughout November and into December keeping us up at night and causing us to eat lots of different variations of chips (shame)

Then on the 25th of December we sat down for papa Nichol’s famous Christmas lunch. The highlight of which has always been the roasties – crunchy and crispy on the outside, light and fluffy on the inside.

Suddenly as I ate one of these delicious gems it hit me what we were missing and like Archimedes from his bath I leaped from the table and shouted “of course, the fat of an animal” causing Mum to choke on a Brussel sprout, waking a sleeping niece and setting the dog off on a barking fit.

Once we had all calmed down we made a plan and on Boxing Day the fryer was fired up and after a laugh with lard, a go with goose and a budget busting dabble with duck, the beef dripping fried chip was born and my, oh my, was it good.

So as you enjoy our chips remember to say a quiet thanks to papa Nichol’s roast potatoes!

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