Who knew that humble chips could be transformed into a five-star culinary experience? Last night, the team at Lamb Weston, in collaboration with the brilliant minds behind Artender, pulled off a dining event that was equal parts nostalgic and innovative. Hosted at the stylish Icetank in the heart of London, this exclusive private tasting menu invited guests to rediscover a beloved British staple: the chip — but with a gourmet twist.
The evening brought together a buzzing crowd of food lovers, media, and influencers for what can only be described as a reinvention of the classic chippy tea. The vibe was elevated further by a live DJ and carefully paired wines, creating a relaxed yet sophisticated atmosphere perfect for socialising and savouring.
What truly set the event apart was the artistry behind the menu. Each dish was a playful and inventive reimagining of British comfort food. From the indulgent Cheesy Chips topped with parmesan custard and crispy onions, to the Chicken & Chips featuring a tangy mushroom ketchup and crisp chicken skin, every plate was an unexpected delight. For vegetarians, equally inspired alternatives were served — with garlic-thyme Mayo and crisp mushrooms stealing the show.
I was particularly enthusiastic about trying Chef Paul Jarvis recipe for Mushroom Ketchup, a traditional British condiment that dates back to the 17th and 18th centuries. Unlike the bright red tomato ketchup we know today, mushroom ketchup is dark, savoury, and packed with umami flavour – more akin to a rich seasoning sauce or a vegetarian Worcestershire. Mushrooms, abundant in British woodlands, became the base for one of these early versions. By the mid-18th century, mushroom ketchup was a staple in British kitchens. It appeared in many cookbooks of the Georgian and Victorian eras, used as a seasoning for meats, soups, pies, and stews – long before tomato ketchup became popular in the West. Mushroom ketchup remained popular well into the 19th century but began to decline with the rise of tomato ketchup in the 20th. Tomato’s bright sweetness and American marketing power eventually overtook the darker, more complex flavours of mushroom ketchup in mainstream cooking. If it were me, I’d bring it back for good!
Particularly memorable during the dinner was the luxurious take on Ham, Egg & Chips, showcasing Lamb Weston’s seasoned twister fries, paired with Jamón Ibérico, a confit egg yolk and crunchy pork skin. The veggie version, featuring whipped goat’s cheese and honey, proved just as moreish.
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There’s no denying that Lamb Weston is giving chips a serious glow-up — their skin-on varieties are already a hit in supermarket freezer aisles, and this immersive dining event proved their versatility and gourmet potential. Hats off to the Lamb Weston team and the fabulous Artender hosts for crafting a truly flavourful, fun, and elevated evening.
If this is the future of chippy tea, we’re all in.
Rating: 4/5 stars – A chip experience worth craving!
