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 : 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 : Christmas New Potato : Vivaldi

Grow your own new potatoes for Autumn & Christmas

THE Number 1 for taste, mouthwatering and creamy whether boiled, baked, mashed or roasted. Really versatile as excellent for high yields of 'baby' potatoes. Oval, yellow skinned with pale yellow flesh. Good common scab resistance.

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 : King Edward

A firm favourite for roasting. The creamy white flesh rarely discolours on cooking. The classic Christmas roasted potato.

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 : Minituber : Congo

Very dark blue/ purple skinned with blue flesh intensifying in colour on maturity, being cylindrical with many eyes. Makes stunning blue crisps and chips, and larger tubers for roasting.

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.

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.

Potato : Minituber : Mr Little's Yetholm Gypsy

Kept going by the Little family of Yetholm, the only known variety to show red, white and blue colours together in the skin. The flesh is cream, fairly dry and tasty, and suitable for baking, roasting, mash, boiling,or chips.

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.

Potato : Minituber : Shetland Black

Skin is dark blue almost to black, shallow eyed, with pale yellow floury, tasty flesh with a distinctive purple vascular ring. Multi purpose for baking, roasting, steaming, and to make creative sautéed potatoes.

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.

Potato : Red Duke of York

Oval red sport of Duke of York with moist yellow flesh of superb flavour. A good all rounder and really excellent for roasting. More vigorous with larger tubers than Duke of York.

Organic Duke of York has Organic Certification approved by The Soil Association.

Potato : Rudolph

High yielding, deep red skin with white flesh, round/oval tubers. Excellent flavour in taste tests. Golden eelworm resistant.

Potato : Verity

Red eyed 'Cara' type with short oval tubers and good all round disease resistances including late blight and common scab. Particularly suited for roasting being similar in taste to King Edward.