Highland Burgundy (1936)
Used to add appropriate colour to a meal for the Duke of Burgundy in the Savoy. Oval, long shape, dull russet layer over bright burgundy skin. Red flesh with a definite ring of white, a fluffy texture and delicious sweet flavour. Excellent novelty mash, crisps and chips, and retains its colour well if steamed rather than boiled.
Cooking tips: Simmer, Steam, Roast, Chip or Saute
Harvest Months: August, September
UK Standard delivery
All orders received on Monday to Thursday by 1 pm will be delivered the next day. Friday orders will be received on the following Monday.
Deliveries are made by a courier called Parcelforce,.
Signature on delivery
OR Special Instructions
Parcel Force normally require a signature on delivery, however they are happy to accept special instructions if you are not available i.e “leave in porch”
Delivery on a Saturday is ONLY by special instruction, and costs more than the standard price. Please telephone the office on 0189088 3060 to arrange
We can deliver to International Countries. Please telephone the office on 0189088 3060 to arrange
If you have a complaint then this needs to be received within 12 hours of delivery by email to : firstname.lastname@example.org
Or telephone the office on 0189088 3060
We will only offer refunds under exceptional circumstances.