Potatoes.

This is your time.

Potatoes haven’t always been so dull. Or yellow.
The humble spud was once a very different beast.
Tastier. Knobblier. More colourful.
We’ve been digging around to find the best heritage varieties,
serving them up delicately fried alongside our mind-blowing dips.

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.

RED EMMALIE

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.

VIOLETTA

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

Savoury Dips

Pudding Dips

STOUT,

RAREBIT & CHUTNEY

STOUT, RAREBIT & CHUTNEY

From this month's new speciality dip range - available for a limited time!

VEGGIE

CEVICHE

VEGGIE CEVICHE

Chunky tomato, lime, coriander, red onion and plenty of chilli.

BABA

GHANOUSH

BABA GHANOUSH

Smoky aubergine dip with lemony yoghurt and garlic.

MOROCCAN

YOGHURT

MOROCCAN YOGHURT

Made with tagine spices, preserved lemon and honey.

BEETROOT

& LEMONGRASS MARMALADE

BEETROOT & LEMONGRASS MARMALADE

Sprinkled with nuoc mau – Vietnamese salted caramel –and served with crème fraîche

KATSU

CURRY

KATSU CURRY

A light and creamy curry sauce.

SMOKY

CHEESE FONDUE

SMOKY CHEESE FONDUE

Perfectly balanced with pickled red onion.

IRISH

CREAM

IRISH CREAM

From this month's new speciality dip range - available for a limited time!

CHOCOLATE

PRALINE MOUSSE

CHOCOLATE PRALINE MOUSSE

Nutella, praline and crème fraîche whip.

CAMPFIRE

S’MORES

CAMPFIRE S’MORES

Gooey marshmallows and chocolate sauce.

CHOCOLATE

SALTED CARAMEL

CHOCOLATE SALTED CARAMEL

Sweet, salty, killer combination.

PB&J

PB&J

All-American peanut butter and jam swirl.

LEMON

TART & RASPBERRIES

LEMON TART & RASPBERRIES

Whipped fruity mousse.

CRÈME

BRÛLÉE

CRÈME BRÛLÉE

Creamy custard with a hint of vanilla.

CHEESECAKE

CHEESECAKE

A light and fluffy classic.

I shall not

Double Dip