Potato : Arran Victory

Named at the end of the First World War. Needs a long season of growth. The blue/purple skinned tubers have brilliantly white floury flesh of fine flavour. Handsome tall weed supressing foliage.

Potato : Beginners Collection

Our choice of reliable, easy to grow varieties for both the beginner and the enthusiast.

Collection comprises:

Rocket (First Early)

Pentland Javelin (First Early)

Lady Christl (First Early/Second Early)

Kestrel (Second Early)

Picasso (Early Maincrop)

Desiree (Early Maincrop)

Potato : Bonnie

Bold, round/oval uniformly shaped yellow skinned tubers with pink splashed eyes and cream flesh.

A bright skin finish hence the apt name. Recent tasting assessments have given Bonnie good reviews, particularly boiled and as a baker.

Good disease tolerances and resistant to golden eelworm.

Potato : British Queen

Over 100 years old and highly prized for its yield, shape, floury texture and delicious flavour.

Ireland's summer favourite.
White flowers.

Potato : Cara

Round/oval pinkish-red eyed tubers with soft moist flesh. Particularly good baker. Withstands drought. Very disease resistant, including golden eelworm and blight. The allotment favourite.

Organic Cara has Organic Certification approved by The Soil Association.

Uses: Baker/general purpose.

CANNOT be sent to Northern Ireland or Eire.

Potato : Desiree

The world's most popular red potato. Pale yellow firm waxy flesh. Versatile for all cooking.

Good drought resistance.

Organic Desiree has Organic Certification approved by The Soil Association.

Potato : Dunbar Standard

Bred by C. T. Spence in 1936. A vigorous variety with plenty of weed suppressing foliage and a spectacular mass of white flowers. Does well in heavy soils. Tubers have a lovely earthy flavour, particularly good baker.

Potato : Estima

Visually appealing early maturing baker with firm, moist, pale yellow fleshed oval tubers. Produces high yields of tubers for both early and later lifting. Excellent drought tolerance.

Potato : Golden Wonder

Russeted skin. One of the best varieties for baking, frying and roasting with a rich flavour. Flavour improves on storage. A good cropper. Slug resistant. Pale mauve tipped white flowers.

Potato : Heirloom Collection

Classic favourites for a full season's harvesting programme.

Collection comprises (clockwise from top left):

Arran Victory (Late Maincrop)

British Queen (Second Early)

Golden Wonder (Late Maincrop)

International Kidney (Second Early/Early Maincrop)

Red Duke of York (First Early)

Sharpes Express (First Early)

Potato : Marfona

Very popular as a large tuber early baker. White skinned with pale yellow moist flesh. White flowers.

Potato : Maris Piper

Versatile all rounder. Dry, floury, creamy-white flesh of good flavour rarely discolours on cooking. The best chipping variety around. Golden eelworm resistant. Purple flowers.

Potato : Mayan Gold

Exclusive

Bred jointly by Greenvale AP and SCRI. Has its roots in the Andean foothills of Peru and is a different type of potato of the phureja type. Mayan Gold is the first successful introduction of this type and has proven exceptionally popular with chefs and the restaurant trade. Yellow skinned, long, oval, tubers with a deeper golden flesh of a unique nutty flavour and an extremely creamy but dry texture. Fantastic for chips and roasting for the crispy texture and fluffy centres. Superb flavour when cooked in its skin for all cooking uses except boiling (as tubers will quickly go mushy), also makes a stunning pie topping.

Potato : Mayan Queen

Sister variety to Mayan Gold with the same rich-yellow, smooth-textured flesh of premium taste, perfect for wedges, roasties and jackets. The long, oval pale-yellow skinned tubers have deep, pale red eyes.

Mayan potatoes cook in a third less time than 'conventional' potatoes due to their delicate nature whilst preserving their perfect potato flavour.

Good common scab and blackleg resistance.

Potato : Mayan Twilight

T&M Exclusive

Unique red and white-skinned tubers with deep yellow, dense flesh. The flavour is both sweet and moreish as a salad eaten either hot or cold with skins on.

Mayan potatoes cook in a third less time than 'conventional' potatoes due to their delicate nature whilst preserving their perfect potato flavour.

Good common scab and blackleg resistance.

Potato : Minituber : Fortyfold

This is the oldest culinary British variety still known producing lots and lots of round, purple skinned with white flashes, deep eyed tubers. A real 'nutty' taste, used in the original Lancashire Hotpot. Larger tubers can be baked or roasted, or boiled. A parent of Kerrs.

Clinically produced minitubers with maximum plant health protection. 100% Free of all potato pathogens.

Minituber production commences with laboratory in-vitro micropropagation of the initial microplants grown under stringent quality assurance controls. Nodal cuttings are taken from the microplants rooted in sterile nutrient jelly, are moved to a screened compost based or hydroponic growing facility.

This new technology provides secure long term storage of heritage varieties and allowing rapid introduction of varieties, old and new. This is important at a time when many field grown seed varieties worldwide are under increasing pest and disease pressures.