Tyrrells spend their days making fine English crisps on the farm in the delightful Herefordshire countryside. They like to do things a bit differently to most, here’s how…
Local Potatoes! Tyrrells are proud Herefordshirians (is that a word?), so they use potatoes from local farmers, favourites being Lady Rosetta and Lady Claire. They’re the names of the potatoes, not the farmers. Just to be clear.
Skins 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. Fact!