Welcome to Tyrrells.
Take a peek into
our little world
We get our tatties from British soil with many of our potatoes coming from local farmers. It can take us less than an hour to get our tatties from the Herefordshire soil to the local shop. That’s ruddy damn quick if you ask us!
We specially select our potatoes, our favourites being Lady Rosetta and Lady Claire.
In our book there’s only one way to cook crisps, and that’s by hand
It’s a subtle science. The moment they leave the fryer, our crisps go into our Big Spinny Thing™. Not dissimilar from your mother’s tumble drier, our clever contraption drives off any excess oil.
MSG, disodium 5 – we wouldn’t dream of using any of these in our crisps..
Serves 4 (you’ll need 4 ramekins)
Ingredients: 100ml single cream, 200ml double cream, 1 clove of garlic cut in half, 1 sprig of thyme, 50g grated Gruyère or similar hard cheese, 25g Parmesan, 2 egg yolks, a pinch of cayenne pepper, softened butter for greasing, sea salt and ground white pepper to taste, and Tyrells back truffle & sea salt crisps, to serve.
Join our community of crisp conversationalists for reflections, musings and entertainment!
Apart from our potatoes
we don’t dress up for show!