From Spud to Supper: Inside the Preparation for Chips Cheese & Gravy Day

The last Monday of January used to be just another day—until Gef invented Chips Cheese & Gravy Day in 2018.

Ever since, it’s become an island-wide phenomenon that sees cheese fly off the shelves and local chippies’ spud supplies stretch to the limit.

On 27 January, local eateries will once again celebrate this glorious holiday.

The Terrace Chippy, our official partner of CC&G Day 2025, will be opening from 11:30am to 10pm to cater to every chips-cheese-and-gravy fanatic’s cravings.

The Islander Chippy—normally a weekend-only affair—will also open at 4:30pm on Monday, and Port Erin Chippy is running extended hours from 11:30am to 9pm for those seeking a break from the bustling capital.

Behind the scenes, the team at The Terrace Chippy works hard to keep everything running smoothly.

Preparations begin days in advance, ordering extra cheese from the Isle of Man Creamery and stocking up on enough potatoes to fill barrels. While doors officially open at 11:30am, the real work kicks off much earlier.

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.”

On the big day, The Terrace Chippy expects to go through around 15 barrels of chips—roughly three bags of spuds per barrel—freshly prepared by the dedicated ‘spud boys’ on Monday morning. Gef the Mongoose is more than happy to leave that job to the experts—turns out life as a spud prepper isn’t quite so glamorous after all.

Watch the full behind-the-scenes video above, featuring The Terrace Chippy in action.

You can also meet one of the Manx farmers powering CC&G Day in this special video interview here.