So bloody good. The handcut spuds follow a triple-cooking process of steaming, freezing, then deep-frying, resulting in outstanding chips that are bewitchingly crisp on the outside and melt-in-your-mouth tender on the insides. Now, the beauty about boiling then freezing your spuds is that those crumbly, cracked, frayed edges stay firm and attached to your chips and become the most crazily crispy bits after kissing hot oil. Cutting the chips up by hand also means you’ve got some thick fluffy ass wedges like pieces, as well as some really thin and fking crispy ones — both together, make a solid packet of chips. These were really well-seasoned too so really I’ve got no complaints. I’d gladly walk in just to get a pack of their fries, sans the burger 🙃I