Tyrrells Potato Chips

About us

We’re Tyrrells and we spend our days making fine English crisps here on our farm in the delightful Herefordshire countryside. We like to do things a bit differently to most, here’s how…
  • LOCAL POTATOES

    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.

  • SKIN ON

    Peeled potatoes are fine for mash, but for making crisps? A thousand times “No”. Well, that’s where the flavour and goodness is!

  • THICK CUT

    Nothing satisfies the soul quite like the colossal crunch of a proper thick-cut crisp. Scientific fact!

  • HAND COOKED

    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.

  • SMALL BATCHES

    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.

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  • NOTHING ARTIFICIAL

    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.

  • FARM SPUN

    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.

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