This is your time.
1 HERITAGE POTATOES
Spuds are Seasonal, so the exact choice may change at certain times of year.
HIGHLAND BURGUNDY, 1936
It’s red. Really red. Named after the Duke of Burgundy, who enjoyed it at the Savoy Hotel.
Long, fluffy and purple. But don’t let that put you off.
SALAD BLUE, 1900
You know what’s better than salad? Crisps. But back before fryers, the Victorians bred this novelty variety.
Has a delicate, sweet flavour at odds with its dark purple, nearly black colour. A complex carbohydrate indeed.
PINK FUR APPLE, 1850
What’s pink, white and famously knobbly? This potato, first brought over from France.
SHETLAND BLACK, 1923
Oval with a distinctive dark purple colour. Show it some love – it’s officially registered as a ‘Forgotten Food’.
RED DUKE OF YORK, 1942
The deep red skin of this potato gets fantastically crispy during cooking.
2 Pick your dips
Chunky tomato, lime, coriander, red onion and plenty of chilli.
Smoky aubergine dip with lemony yoghurt and garlic.
Made with tagine spices, preserved lemon and honey.
Sprinkled with nuoc mau – Vietnamese salted caramel –and served with crème fraîche
A light and creamy curry sauce.
Perfectly balanced with pickled red onion.
Nutella, praline and crème fraîche whip.
Gooey marshmallows and chocolate sauce.
Sweet, salty, killer combination.
All-American peanut butter and jam swirl.
Whipped fruity mousse.
A light and fluffy classic.
Creamy custard with a hint of vanilla.