A bitter battle has broken out over the patent for the famous battered Mars Bar.
While the rest of the UK has its sights firmly set on the small matter of the future of England and Scotland following the independence referendum, a deep-fried cross-border dispute has already descended into meltdown over who owns the rights to the mouth-watering treat.
London company Crispy Candy, based in Camden Market, has claimed its frying technique produces a tastier and healthier deep fried Mars Bar than the one sold in Stonehaven’s Carron Fish Bar.
The English outlet chills the chocolate bars before frying them in batter made from buttermilk imported from the US.
However, the owner of The Carron, which first dipped the bars in batter under its previous name and owner, has accused Crispy Candy of “piggybacking” on the idea.
Garry Davis of Crispy Candy has lodged an application with the patent office in London which, if approved, would stop anyone else copying his technique.
He said: “It took us about six months to develop the perfect way of frying chocolate bars.
“We’ve taken the deep fried Mars Bar which was known as a Scottish delicacy and changed into something that is more an indulgent dessert.
“It’s all about storing them at the correct temperature and using a different kind of batter which means that you’re left with a lovely, fluffy, gooey mouthful instead of an oil filled crispy bar that many chip shops serve.”
The Intellectual Property Office is now considering application b1218841.3, which was received on October 19 2012 and concerns a “cooking method.”
The Carron Fish Bar landed itself in hot water with Mars last year after the company said the chipper was not “authorised” to use the product.
However, Mrs Watson has stood by her shop’s product and said the idea will “always be Scottish.”
“We have been serving the treat for more than 20 years now,” she said.
“Mr Davis obviously heard about our issue with Mars last year and is trying to piggyback on it.
“The way we do it works and it will continue to be popular with everyone that visits for years to come.”