Served on conveyor belts like those at Yo Sushi! restaurants, HIPCHIPS cooks its own range of potato crisps on site and serves them fresh to customers alongside a range of dips.
The café has been launched by head chef Scott Davis and his business partner David Morris whose goal is to ‘create the best tasting crisps in the world.’
Davis has used his vast knowledge and experience of diverse culinary styles and flavours to create a unique menu of dips that are influenced by classic British pairings and international flavours.
From Katsu curry and Baba Ganoush to Moroccan yoghurt and pickled onion cheese fondue, these moreish dips are designed to mix, match and share with friends.
The duo have also created a special desert range with a range of crisps that are dusted with cinnamon sugar instead of salt and matched with classic ‘pudding dips’ such as rhubarb & custard, S’mores & chocolate and salted caramel dip combinations.
Davis said: “I’ve taken my inspiration for the sweet crisps from doughnuts by sprinkling them with cinnamon sugar as soon as they come out of the fryer.
“These with the dips really form a classic pairing, which we will change weekly and seasonally.”
HIPCHIPS also offers all of its crisps and dips to take away whether used as a party addition, office sharing platter, or accompaniment to a night in with the latest boxset.
The café on 49 Old Compton Street, Soho, will officially open its doors to the public on Wednesday 16 November.
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