Tom Kerridge is criticized for raising the price of his fish and chips to £37 as customers complain they only get a ‘tiny piece’ of food

Michelin-starred chef Tom Kerridge has increased the cost of his fish and chips, despite previously being criticized for the eye-watering price.

The celebrity television chef, 50, is charging customers £37 for a taste of his take on the classic English dish at Harrods in London, up from the £35 price introduced in June.

The Market Day Fish Meal features a piece of Cornish fish covered in Kerridge’s gluten-free batter and is served with just eight chips, Matson curry sauce, tartar sauce and pea pudding.

Other items on the menu have also risen, including coleslaw and peas, both of which cost an extra pound at £8.50.

The two-Michelin star chef, who runs eight restaurants including the Hand of Flowers and The Coach, both in chic Marlow, Buckinghamshire, has also increased the price of his hand-cut triple cooked chips and lobster.

Kerridge’s thick-cut chips will now set customers back a hefty £9.50, having previously cost £8.50.

This is the same new price for its Cornish New Potatoes with herb butter, which have also increased in price by a pound.

The price of a whole lobster has also risen by as much as £15. The dish used to cost £65, but has now risen to £80.

The Harrods website states: ‘British meals don’t get more classic than fish and chips.

‘For young and old, the crispy batter in which tender fish is coated, together with a thick chip dipped in ketchup, is the ultimate heart-warming nod to comfort and nostalgia.

‘Trust Tom Kerridge to take Britain’s favorite dish to new heights in his eponymous restaurant.

‘Created by one of Britain’s best-loved chefs, the menu features Britain’s finest, freshest seafood, all ethically caught and hand-selected by local fishmongers.

‘From the daily catch to hand-dived scallops and native lobster, there’s a variety of grilled and fried options – with the chef’s signature crispy and gluten-free batter – that will leave your mouth watering.

‘And as you’d expect, Kerridge doesn’t neglect the chips, which take two days to prepare before they appear at your table, piping hot and triple cooked, along with a choice of dips.

‘Choose to pair yours with caviar and crème fraîche, or his homemade Matson curry sauce – a tribute to Kerridge’s local chip shop around the corner, where he grew up.

Kerridge was criticized for his new department store prices amid cost-of-living issues.

Foodies took to social media to slash the cost of Kerridge’s dishes at Harrods. One said: ‘What planet is he on, there’s a cost of living crisis. Who can pay these prices?’

A second person said: ‘You better do it yourself.’

Another simply added: ‘Too expensive.’

Another raged: ‘Eight chips and a small piece of fish? This is pretentious.’

A fifth added: ‘How much? Just going to the local chippy is so much better and of better quality?’

Speaking to the Radio timesEarlier this year, Tom Kerridge hit back at critics who decried the award.

He explained that the sourcing and preparation of the fish and potatoes is different to your usual chippy because it is ‘custom dining’.

He added that people criticize him because he is “seen as a man of the people” but they “don’t understand” the pricing structure.

He went on to explain why it doesn’t cost that much at your local chippy.

‘The fish in most chippies is frozen a year ago in a large block at sea, then cut into pieces and portioned. The potatoes are maybe four weeks old, have been put through a chipper, cleaned and put in cheap oil. They are wrapped in paper, with malt vinegar and salt.’

He said customers at Harrods are served ‘line-caught dayboat turbot’ with potatoes selected for their sugar and starch content and cut by hand, adding: ‘It’s bespoke dining.’

It is far from the first time the chef has been criticized for the prices of his dishes, after selling £87 steak dinners and £60 ready-made fish pie.