​Episode 173: Pre-Cut Chips Masterclass

In the latest episode of Ceres Podcast Masterclass, Stelios sits down with co-host David Miller to dive deep into the growing trend of pre-prepped chips. These ready-to-use chips, often referred to as pre-cut or pre-packaged, are increasingly becoming a staple in fish and chip shops, and this episode explores their pros and cons.

David starts by recounting his experience; initially sceptical of pre-cut chips, he gradually became a firm advocate after witnessing their benefits firsthand. He recalls how, years ago, his shop experienced a machine breakdown, leading him to try pre-prepped chips, reluctantly at first. Fast-forward to now, David praises the convenience and consistency these chips provide, allowing his staff to focus on other tasks while maintaining quality.

Stelios and David address common misconceptions, such as confusing pre-prepped chips with frozen ones. Pre-prepped chips are a fresh product delivered ready to cook but not frozen. They emphasise the importance of understanding that these chips require discipline in handling and storage to achieve the best results.

One of the standout discussions revolves around the cost comparison between pre-prepped chips and traditional in-house preparation. While pre-prepped chips might seem more expensive at face value, Stelios and David stress that considering the “cost of use” is crucial. Pre-prepped chips save time and labour and reduce waste—benefits often overlooked in price comparisons.

David shares his process for storing and using pre-prepped chips, highlighting the importance of fridge space and proper airflow to ensure the chips remain in optimal condition. They also touch on how pre-prepped chips can enhance portion control and minimise waste, making them a cost-effective option in the long run.

The conversation also delves into sustainability, as David explains how the peelings and potato waste from pre-prepped chips are repurposed as animal feed. Stelios emphasises the importance of promoting whichever chip method a shop uses, noting that transparency with customers—whether you make your chips or use pre-prepped ones—can enhance a shop’s reputation.

Stelios and David wrap up the discussion by addressing concerns from critics who believe every fish and chip shop should make their chips. David candidly shares that while he used to share that sentiment, pre-prepped chips have helped his business thrive, providing consistency and time savings.

This episode offers a balanced perspective on a topic that continues to evolve in the fish and chip industry, inviting listeners to weigh the benefits for themselves.