'Together we can help get our hospitality workers back on their feet, one portion at a time'

Tanwen Dawn-Hiscox

Deputy Editor

Celebrity chef and owner of three Michelin-starred The Fat Duck in Bray Heston Blumenthal OBE is the new face of Hospitality Action's Invisible Chips campaign, fundraising money to support hospitality workers impacted by the pandemic.

In a video posted on the charity's website, Heston calls on support for people in the industry, encouraging people to buy his 'invisible, triple-cooked chips' - and donate money to HA.

"The hospitality industry is in a bit of trouble," he said, "so I've decided now is the time to unveil my secret recipe for Triple-cooked invisible chips."

The chef proceeds to 'cook' the so-called invisible chips using the technique for his infamous triple-cooked chips, then says: "But if you really can't be bothered with all of that, please chip in by visiting invisiblechips.org,uk and you can buy invisible chips."

Along with Heston's triple-cooked invisible chips, priced at £9, supporters can buy original invisible chips for £3, skin-on invisible chips for £4, 'dirty' invisible chips for £5, and an invisible sharing portion for £10. Or, alternatively, generous donors can decide to become invisible chip stockists, and sell them on to their friends and family.

"All the proceeds are going towards the people who work at all your favourite restaurants, pubs, hotels and cafes, whose livelihoods are literally disappearing," the chef said.

"Together we can help get our hospitality workers back on their feet, one portion at a time."

The Fat Duck opened its doors for the first time since the start of lockdown on 15th of August, celebrating its 25th birthday - having launched in 1995 and received its third Michelin star in 2005.

Upon reopening, the chef said: "I am absolutely thrilled to be reopening The Fat Duck after so many months of closure, and even more thrilled that this reopening marks our 25th anniversary.

"The Fat Duck is my pride and joy; it has made me who I am today. It has allowed me to explore my curiosity, develop new techniques and concepts and understand more about the role of our senses, our imagination and ultimately our relationship with food.

"I am so honoured and humbled to be celebrating 25 years and I want to say a huge thank you to The Fat Duck’s phenomenal team - past and present - and to all the guests who have walked through our doors over the years."

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.