POTATOESONLY YORKSHIRE AND LINCOLNSHIRE POTATOES GO INTO MAKING OUR CHIPS
WE ONLY SERVE LOCALLY GROWN POTATOES
We take pride in supporting local farmers – every chip that you eat is grown by a local farmer in fields less that 18 miles from our restaurants.
- DRY MATTER CONTENT 21% 21%
- STARCH CONTENT 0.25% 0.25%
What makes the perfect chip?
Fluffy on the inside and crispy on the outside doesn’t happen by chance. Each month our team will sample dozens of varieties of locally grown potatoes, to see which will meet our guests preference best. This process is dependent on strong team work between the local farms and our chefs, as well as scientific knowledge and precision when preparing and cooking the chips.
August to June. Second Early /Early Maincrop – but tends to deteriorate from May onwards.
Golden skin and creamy white flesh with a fluffy texture.
One of the chip shop favourite varieties of potato. Excellent fry colour and taste.
Late August til June
Slightly Yellow flesh with golden fry colour.
Excellent taste, very suitable for pre-packing and processing into French fries.
September – June
Smooth yellow skin and light yellow flesh after cooking.
Excellent taste, and texture. Very suitable for the fish and chip shop market.
First Early – July
Sweet and creamy.
White fry colour.
All year round- Main Crop
Slightly floury with yellow skin with light yellow flesh colour.
Produces excellent frying consistency from both freshly harvested and long term storage potatoes. Requires less oil usage and faster frying at lower temperatures. It is known for absorbing less oil when fried.