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A Tyrrellbly
Tyrrellbly Tasty
journey
Welcome to Tyrrells.
Take a peek into
our little world
Take a look at our
Tyrrellbly Tyrrellbly Tasty products
Potato Crisps
Veg Crisps
Lentil Crisps
The process
1
From Field
TO STORE
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!
2
Only the
FINEST SPUDS
are good enough
We specially select our potatoes, our favourites being Lady Rosetta and Lady Claire.
3
Have a gander
AROUND THE FARM BELOW
Handcooked
IN SMALL BATCHES
In our book there’s only one way to cook crisps, and that’s by hand
4
Our signature
CRUNCH
For less greasy fingers!
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.
5
Oodles of
FLAVOUR
(to tickle your tastebuds)
MSG, disodium 5 – we wouldn’t dream of using any of these in our crisps..
WE’VE CREATED SOME
delectable delicacies for you to try
Scrumptious savoury egg custard, paired with tyrrellbly tasty Tyrrells black truffle & sea salt crisps
Serves 4 You’ll need 4 ramekins Ingredients 100ml single cream200ml double cream1 clove garlic, cut in half1 sprig of thyme50g grated Gruyère or similar hard cheese25g Parmesan2 egg yolkspinch of cayenne peppersoftened butter, for greasingsea salt and ground white pepper, to tasteTyrells back truffle & sea salt crisps, to serve Method Preheat the oven to 160°C/Fan 140°C/Gas 3 and grease the ramekins with the softened butter.Pour the creams into a small saucepan with the garlic and thyme, set over a…
We’re a social bunch
who like to entertain!
Join our community of crisp conversationalists for reflections, musings and entertainment!
Apart from our potatoes
we don’t dress up for show!
