In the week that the new Michelin stars were awarded, the catering suppliers at Sous Chef have researched the most commonly used ingredients in the country's starriest restaurants.

Chocolate appears on 80% of all the Michelin menus analysed but tatties can be found on 72% of menus.

Of course, it is not just any old spuds being used and you won't find many Cadbury's Dairy Milk bars in a Michelin star kitchen.

Instead, the Waterside Inn employs smoked Jivara chocolate in its mousse while the menu at Midsummer House features a coriander white chocolate dome.

Interestingly, there is no meat in the top ten ingredients. Instead - alongside vegetables and chocolate - seafood dominates the top spots, with caviar, scallops, lobster and crab ahead of any land animal. 

Further down the list, pork is the most mentioned meat, appearing on 52% of menus; followed by beef, duck, and finally chicken then lamb.

You can see the full list of ingredients here.

£32.50 for fish 'n' chips

In terms of this week's news, spuds have been a, er, hot potato.

Chef Tom Kerridge has been making headlines for selling fish and chips with curry sauce at £32.50.

As you might imagine, there has been lots of spluttering in the press about la-di-da chefs poncing up a great British classic and charging through the nose for it.

Chef Kerridge has calmly responded by pointing out that £32.50 is perfectly reasonable for 'fresh, dayboat turbot' and that it was served with chips which were individually hand-cut from 'incredibly expensive' potatoes.

Wonder how much he charges for a couple of pickled onions on the side?

Incidentally, the world's most expensive potato is La Bonnotte. Grown on the Île de Noirmoutier off France’s Atlantic coast, they have been known to attract bids of £400 a kilo at auction.