Celebrating Kettle Chips Chef’s Signature Range Crisps – Dinner with Simon Rogan:
It could be one of the best ways ever to launch a new range of super premium crisps. I’m a big fan of Simon Rogan, although I haven’t yet managed to find my way to Fera, I did experience a little of the magic of this Michelin starred chef at his London pop-up Roganic. So, when I was invited to a preview of Kettle Chips Chef’s Signature range in the form of dinner cooked by Rogan himself it was a diary clearing, must make it type of event.
While Simon was busy preparing our dinner, we had a chance to sample some of the crisps and learn more about the way they had been developed.
The idea behind Kettle Chips was to create crisps or chips that are made from good quality potatoes, hand cooked in small batches and seasoned without any artificial flavours, colours or MSG.
Kettle Chips development chef, Chris Barnard told us that each of the flavours had been developed to try and recreate the taste of some of the UK’s greatest foods. Right down to making a special extract from Gressingham duck, then drying it to create a seasoning that could be used for the crisps. So, if you check the packets, you’ll see that Gressingham Duck is not suitable for vegetarians, that Wensleydale cheese is fine for vegetarians but not for vegans and that Maldon sea salt flakes works fine for everyone! I was fascinated by the level of care taken to create something authentic and as natural as possible, though my personal favourite was the Gressingham Duck with plum sauce and spring onion which really DID taste like that Chinese dinner classic. I suspect you could get away with using the Maldon Sea Salt Flake crisps in place of game chips…
Here’s what Kettle has to say abou t their three new flavours, which are available in sharing bags of 150g in selected supermarkets and delicatessants at £2.29 RRP.
Gressingham Duck®, Plum Sauce & Spring Onion – Succulent duck is combined with the fruitiness of plum sauce and the freshness of spring onion. The rich gamey meat from the UK’s leading duck brand plays a star role in this classic Asian inspired recipe, making it an extra special treat.
Yorkshire Wensleydale Cheese & Cox Apple Chutney – The Wensleydale Creamery is an award winning, independent traditional cheese maker. Their wonderful creamy, crumbly and full of flavour cheese is combined with a tangy, sweet chutney made from quintessential English apples.
Maldon® Sea Salt Flakes – Acclaimed internationally for its distinctive pyramid shape crystals and clean taste, the best artisan salt in the world is sourced from Maldon, in Essex where they’ve been producing it for 4 generations, over 130 years.
Our event showcased the flavours in the crisps by a menu based on the core flavours, though served with Michelin restaurant style and flair.
We started with Yorkshire Wensleydale cheese dumplings with butternut squash, sea scallops, hen of the woods (mushrooms) and apple marigold.
Next, the Gressingham Duck Breast served with creamed kale, celeriac, juniper and Wiltshire truffle.
Then a really delicious salted chocolate dessert with a caramel crisp, honeycomb, jasmine and sorrel.
Finally a pretty plate of sweets to round off the evening.
Simon is apparently a big fan of Kettle Chips – he calls them his guilty secret and admits to snacking on them whenever he can. I’m not sure how he was persuaded to cook such a splendid dinner for us. Perhaps a lifetime supply of Chef’s Signature Chips?
With many thanks to Kettle Chips for such a fabulous evening and for the chance to preview the new chef’s signature range.