"I am a brown sauce person as well but did get into the habbit of having mayo on chips when I was in Belgium - Different kettle of fries altogether though."


Agreed - my first trip abroad was to Bruges and Brussels one year (not the usual spring break destination of choice for the American university student, but I had friends with eccentric tastes). After several hours drinking Kriek beer in smoky little bars each night, we'd go out to these little green wagons and have frites with vinegar and mayonnaise. It was a revelation.

I don't like English chips with mayonnaise - the chips are the wrong texture, and brown sauce cuts through the greasiness. But with restaurant chips that are more like french fries, vinegar and mayo is just the ticket.

The day after Sidmouth finishes, I like having moules frites at the Bedford, and I always ask for vinegar and mayonnaise. I like eating it and looking out at the sea - it's one of my favourite meals.


Red sauce vs tomato sauce: I think it might be a bit of a north/south thing.