As proud Herefordians 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! The thicker the cut, the posher the crisp. We’ve developed our thicker cut crisps to give the perfect colossal crunch for optimum satisfaction. It’s a subtle science. 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.