Chefs Frying High

Chefs Frying High
Bournemouth & Poole College

Bournemouth & Poole College

Standard Supplier 5th November 2012

Chefs Frying High

A GROUP of chefs landed a world record by serving up what could be the biggest ever portion of fish and chips.
They toiled over a deep fat fryer on Poole Quay to cook a gigantic halibut and 59 kilos of chips to smash the previous record, set in Yorkshire..
Barry Dawson, Gary Kilminster, Dan Andre-Parsons, Andrew Brown and Paul Dayman all had experience of making big portions of the traditional English dish. Last year they featured in the Monster Munchies TV series with Matt Dawson, when they competed in Bournemouth against a local restaurant.
Gary, who teaches with Barry at Bournemouth and Poole College , pledged to have a crack at the Guinness world record, which stipulates only a single fish can be used.
The event was captured on camera for a new eight-part observational documentary TV series about Poole, to be screened next spring.
Paul Dayman, chef at the Custom House restaurant, said: “Now seemed a good time to do it while ITV is filming Harbour Lives. It’s bringing a lot of businesses together and creating a world record.”
The fish, imported from Iceland, weighed in at 78 kilos before being trimmed and 29.7 kilos after. It was coated in the batter Andy uses at his Brown’s fish and chip shop in Christchurch.
 “It’s a blend of flours mixed with cold water. It kind of ferments, which makes it airy and light,” said Paul.
After the fish was lifted out, the chips were cooked and ladled on to a tray with the halibut to be weighed, but the scales broke at 60 kilos.
The previous record was 45.4 kilos. Evidence will now be sent to Guinness to verify the new record.
After their feat, the chefs served up the fish and chips – enough for 180 normal size portions – to the waiting public in exchange for a £2 minimum donation. The money will be shared by the RNLI , Julia’s House and the Motor Neurone Disease Association.