Welcome to Tyrrells.
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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 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…
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Apart from our potatoes
we don’t dress up for show!