Bred in the Isle of Arran and named in celebration of the ending of the war, it is very rare.; Tubers are round to short oval with blue skin, white flesh and deep eyes. Best simmered gently for an exceptionally flavoured, fluffy mash.

The flesh is floury, and they have a pleasant sweet flavour. They make great roasting, baking and mash potato dishes. These are potatoes of the highest quality.

Freshly dug each day! Deliciously tasty new season heritage Potatoes which are attractively round in shape with an old fashioned appearance because of the deeper eyes. Best Boiled or steamed.

PRESENTLY OUT OF STOCK

This unusual variety, which was bred in Scotland, has a blue coloured skin but when cooked turns a creamy colour.  It has a long shape, more pointed at one end and often known as the ram's horn.   the texture is floury, and the colour of the flesh is yellow.  This is a very dry potatoe and makes good baking potatoes, mash and crisps.

A waxy potato originally imported in 1850 and kept solely by British enthusiasts for decades, because of its very fine flavour. The tubers are long and narrow and famously knobbly, often with side growths. The skin is part pink/part white. The flesh is yellow.

A French cuisine classic, although it may have been known as Asparges. The tubers are long with a white skin and yellow flesh. It has fewer knobbly bits than Pink Fir Apple but the same waxy texture. The flavour is excellent, sometimes described as nutty. Cook whole with skins on and use as a salad or boiling potato, hot or cold sliced or diced, or cook with the skins on, then peel and mash with large quantities of butter, as done in the French Michelin restaurants.

First found in a Dutch crop of Duke of York in 1942. The Red Duke of York plant is vigorous with a spectacular foliage and large tubers, with a pale yellow floury flesh and a wonderful flavour. Best cooked whole (either boiled or steamed) and eaten hot with butter or cold with salads.

The Red Duke keeps it's lovely red skin during cooking. They have a wonderful floury texture which makes them perfect to soak up all the delicious sauces!

As the skin has a crispness to it when baked and roasted, it is always a favourite and, if you're looking for a way to make it even more special. They can be  cooked  as Hasselbacks - Not Hasselhofs as some one once called them.  You know those gorgeous ridged roast potatoes, that are sprinkled with parmesan cheese and breadcrumbs 15 mins before the end of cooking?

This is a rare red version of King Edward with a higher dry matter. The flesh is white and when boiled the skin's red colour is retained. Delicious and pretty to look at just plainly boiled.

The royal Kidney is an excellent waxy / salad Heritage Potato. It compares very favourably with the Jersey Royal, because of the delicious flavour. Best cooked whole (Either boiled or steamed) and eaten either hot with butter or cold with salads.

PRESENTLY OUT OF STOCK

Pear shaped with bright white flesh, smooth skin and an excellent new potato flavour. Boil or steam whole in skins, eaten hot or cold with butter or in a salad.

PRESENTLY OUT OF STOCK

The Shetland Black 1923 has a wonderful flavour and the unusual antioxidant ring lends itself well to creative cooking, and tastes fabulous. The Shetland Black was featured on the climax of the Great British Menu as Ross Kemp hosts the homecoming banquet for the British troops returning from Afghanistan. The theme of the meal was A Taste of Home and it was a memorable feast. Here is the link http://www.heritage-potatoes.co.uk/news/news.php

Witchill 1881 was bred in Witchill, Aberdeenshire, it is known as the 'snowdrop' variety, because it is an attractive white fleshed, and round shaped heritage potato.  They have a floury texture and the flavour is outstanding. 

This is not a heritage but a specialist variety, and mainly available in USA and Canada. It is a very attractive, bold, yellow baking variety which stands out visually from other varieties. Great buttery flavour, Boiling qualities are surprisingly good.