Thanks to Corbie & Cheip for their great and tasty recipe Artisan Foods & Enotheque Auchterarder Peel pots , par boil in salted water until al dente wash and top and tail radish cool pots in cold water then Quarter & Sauté pots and radish in butter (for colour) and rapeseed oil (for heat)isle of […]
OPUS RESTAURANT BLOG Potato Dinner: “More than just spuds” Held Friday 11th March 2016 I know what you’re thinking when you see the words potato dinner… “How interesting can a potato be?” Well lucky for us, we had Lucy and Anthony Carroll from Carroll’s Heritage Potatoes in Northumberland to tell us exactly how interesting potatoes […]
Pink Fir Apple are so easy to cook,because they have a waxy texture and stay complete when cooked. This easy recipe even means you do not need to peel them! If you order any from us then please do tell us if you want them to be a small size, then we can grade them […]
As Cyrus Todiwala was one of our first customers in 2005 we are very proud to continue to work with him, and to bring a Khaadraas Club, Special Heritage Potato Dinner to Cafe Spice Namaste, London on February 19th. In an interview with Lucy Cyrus said “I was one of their first customers! I needed more choice of varieties of potatoes, and that is when I found them, and I have worked with them ever since.
At the moment we are cooking with Pink Fir Apple, and Mayan Gold, and over the years we have worked with most varieties. They add something different to my menu.
Every 4 -5 weeks we hold a special Khaadraas Club dinner at Cafe Spice Namaste. Khaadraas Club, literally translated, means the ‘Greedy Pigs or Greedy Gourmand’s Club’. Parsees love to eat, and this is when I feature heirloom Parsee recipes from my mother’s and aunt’s cupboards and drawers in Bombay and India. Pervin also has some recipes up her sleeve which all adds to the mix. At first, this supper club appealed mostly to Parsees but now it has grown to encompass non-Parsees as well. Pervin and I are delighted that we’ve helped to put Parsee food on the culinary map. That accomplishment means a lot to us.
On February 19th we shall be cooking with as many of the varieties of Carroll’s Heritage Potatoes as possible creating lots of unusual dishes, and there will also be a desert made with Arran Victory!”
To book your place call 0207 488 9242
We are delighted that Gardening editor Alice Whitehead wrote this lovely article featuring Carroll’s Heritage Potatoes – all about digging deep for Britain’s tastiest tatties and shows you how you can harvest perfect potatoes from the patio.Vegetarian Living Jan 2016
We were delighted to read in the Daily Mail that the humble potato contains the same amount of folate as spinach The One red potato contains 66 micrograms of cell-building folate – about the same amount found in one cup of spinach or broccoli. Read More CLICK HERE At Carroll’s Heritage Potatoes we have a […]
Carroll’s Heritage Potatoes have been nominated for the Living North Awards “Local Producer of the Year” and we are all crossing fingers till November 27th. Seasonal and fresh are just two key demands but which producer has created a product or products that consistently set the highest standards? What The Judges Are Looking For The […]
CARROLL’S HERITAGE POTATOES, from Cornhill-on-Tweed in Northumberland, have been named as winners of a prestigious award at the 2015 British farming Awards ceremony held earlier this month at Chateau Impney Hotel, Droitwich Spa. The awards ceremony was a fantastic night attended by more than 450 farmers and industry professionals and saw Carroll’s Heritage Potatoes win […]
Great British Farming Awards have announced the Finalists today, and Carroll’s Heritage Potatoes are finalists in the Arable Innovator Award. Lucy commented “Anthony and are absolutely delighted with the announcement today, especially as 2015 is our 10th Birthday! This is a wonderful testament to our fantastic team here at Carroll’s who work so hard to […]
Summer harvest has begun, and we have 2 varieties at the moment, including the deliciously floury textured Sharpe’s Express 1900 and tasty waxy Aura 1951. Both are being graded in 2 sizes – small and standard. Both are just great plainly boiled and served – no butter required!