We’re proud Herefordshirians (is that a word?), so we use potatoes from local farmers, our favourites being Lady Rosetta and Lady Claire. They’re the names of the potatoes, not the farmers. Just to be clear.
Peeled potatoes are fine for mash, but for making crisps? A thousand times “No”. Well, that’s where the flavour and goodness is!
Nothing satisfies the soul quite like the colossal crunch of a proper thick-cut crisp. Scientific fact!
In our book there’s only one way to cook crisps, and that’s by hand. Each batch is given special treatment to create super–curly, characterful crisps.
Like all the finest whiskies, our crisps are made the old fashioned way: in small batches. It’s the best way to make sure every bag tastes as splendid as the last.
MSG, disodium 5: we wouldn’t dream of using any of them. We’re not really sure what they are, for a start. Happily, all our seasonings are completely and utterly natural.
The moment they leave the fryer our crisps go into our Big Spinny Thing™. It’s basically like a huge tumble drier that drives off any extra oil, and it makes our crisps even crunchier.