Some ideas are so good you wonder why nobody thought of them sooner. Spudos is one. The British crisp brand makes golden, unseasoned crisps and lets you add the flavour yourself, using its own seasoning called Spud Dust. You pick a flavour, sprinkle it on, give it a shake, and get exactly as much flavour as you want.

 

It started with co-founder Del Currie, who describes himself as a crisp addict. He was trying to live more sustainably and kept feeling guilty every time an empty crisp packet went in the bin. So he made something better. Spudos are made in the UK, packed in home-compostable packaging, and kept fresh in refillable tubs. The idea worked well enough that Del won over Peter Jones and Deborah Meaden on Dragons’ Den, and the brand has grown a devoted following since.

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We know a bit about loving a potato ourselves. Since we launched our TMC crisps, they’ve been one of the most popular things on the table, ordered alongside a pint, shared before the fish arrives, and then ordered again. When something’s going that well, you don’t change it. You give it a seasonal shake-up!

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That’s where Del and our co-founder Pete come in. For the winter menu, our TMC crisps have been given a proper dusting of Spud Dust in two chip shop favourites. Chip Shop Curry Sauce is warm, golden and very hard to share. Salt & Vinegar is sharp and tangy, the one you want with a pint. If you can’t choose, have both!

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The Mayfair Chippy x Spudos crisps are on the menu now at both of our restaurants until Christmas. Once they’re gone, they’re gone, so come in while the dust settles.