The chips are good, very good. Really crunchy and fluffy inside. As far as I can tell they’re fried in vegetable oil. I guess their excellence is down to the choice, and preparation, of the spud.
The place I go to has a bun which looks like a muffin but has a tougher texture with big air holes…but like a hybrid muffin ciabatta. Works well and doesn’t detract from the filling.
https://amp.theguardian.com/food/2024/mar/20/britains-bitter-bread-battle-what-a-5-sourdough-loaf-tells-us-about-health-wealth-and-class
Which camp are you in?