Chippy Boss Mark Handley said: 'A lot goes on that you do not see, we'll be in here at 8 in the morning getting the spuds ready. Lots of gravy, everything about triples for chips cheese gravy day.'
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00:00Right, first of all you get your bag of spuds, you take the wire off it in the roller.
00:13Make sure there's plenty of water going, so they're in there rolling now.
00:18Take a couple of minutes, basically getting the skin off the spud.
00:27We'll let this out in a minute, but this time of year the spuds have lots of eyes in them
00:31so we have to get every one out, because you don't want eyes in your chips.
00:38So these are rolling now, the skin just off.
00:40Let them out slowly so we can get the eyes out, and any green ones.
00:57The eyes will all be taken out by hand, and then that bit's done.
01:03Then we take them out here into the chipper, which makes the chips.
01:24Still looking for eyes, to make sure there's no eyes.
01:27Eyes are the enemy.
01:28Then we fill that up, fill it with water, and that's ready to go.
01:32On the chips, cheese and gravy day we'll be doing about 15 of these barrels, three bags
01:37in each, so that's a lot of spuds we'll need.