Carroll's Heritage Potatoes ...Potatoes as they used to be

Monthly Restaurant Feature

We proudly supply direct to Chefs at their Restaurants , and we would love you to know about them, and to visit, and to even enjoy a meal with them!

Each month we will endeavour to tell you about them.

We have proudly supplied The Macdonald Hotels  since 2009. Please see their Menu

See link below for Joanna Blythman's positive thoughts on The Macdonald Hotels.




Purslane Lane Restaurant, Cheltenham

Jay Rayner gave a great review recently which is worth a read, and our pots are mentioned in paragraph 4 !



The Scottish Café and Restaurant
Scottish National Gallery,
The Mound
Edinburgh, EH2 2EL
Phone: 0131 226 6524


Eating & Drinking Guide

Since taking over the restaurant in the Scottish National Gallery in 2009, Carina and Victor Contini have set about putting their special stamp on the place. As at sister restaurant Centotre, provenance and quality ingredients are of utmost importance. On display is a large map of Scotland detailing their suppliers and the menu is awash with place names. The large two-tiered room is clearly divided, with a smart restaurant on the mezzanine, and the more informal café overlooking Princes Street gardens on ground level. Service is very welcoming in both, although staff sometimes seem overwhelmed by the sheer number of tables. Soups, snacks and sandwiches are the order of the day on the café menu, though far from mundane: think Isle of Mull cheddar and slices of Borders ham with homemade chutney, or home-pickled mackerel with beetroot and cucumber. A speciality is the lowly Aberdeen buttery taken to new heights with the addition of Clava brie and chutney. The proud display of freshly baked cakes and scones may well entice you to find room for something sweet – the Victoria sponge with homemade raspberry jam is a beautiful sight. The restaurant menu is similarly mindful of provenance and season and is tweaked daily if early sunshine brings Perthshire asparagus sooner than expected, or a chilly spring means the hill lamb’s a bit late. A bowlful of creamy organic East Lothian cauliflower and Isle of Mull cheddar soup might be the preamble to oatmeal-crusted Shetland salmon with watercress purée and a caper hollandaise, with rhubarb fool and crisp home-baked stem ginger shortbread to follow. The restaurant menu is available during the daytime at £16.95 for two courses, or £20.95 for three. If you’re looking for a fresh and genuine taste of Scotland without the fussiness of much restaurant cooking, this is a good place to come.

Here is a link to a menu with lots of local produce

  • High point: Commitment to local sourcing and a beautiful view over Princes Street gardens
  • Low point: Not open in the evening


Macdonald Linden Hall Hotel , Northumberland wins 2 awards!

Macdonald Linden Hall Golf & Country Club, Northumberland have achieved two awards in the October Northumberland Tourism Awards

  • GOLD AWARD to William Salve, Macdonald Linden Hall Golf & Country Club – Outstanding Customer Service Award
  • BRONZE AWARD  Large Hotel of the Year

Take a look at their menu at  The Dobson Restaurant 2 Roses


2 AA Rosettes for Opus Restaurant in Birmingham

‘Opus is a restaurant with bags of style and confidence, a place that has played its part in putting Birmingham on the UK culinary map.’

Opus is delighted to have retained its 2 AA rosettes for its fourth year running, in the AA Restaurant Guide 2012.

‘There’s a good deal of contemporary poise about the place - warm colours, natural textures- and the fact that the menu changes twice a day shows there’s real passion for seasonal produce. In fact, high quality British produce is central to the whole operation. These outstanding ingredients are turned into dishes that allow the natural flavours to shine; nothing is over-complicated or fussy, but neither does the food lack verve.  Sauteed lamb’s sweetbreads with crispy filo pastry and hazelnut dressing is one way to begin, or there is Opus prawn and crayfish cocktail, or the simplicity of Carlingford rock oysters.  Slow-braised veal cheeks bourguignon with Yukon Gold creamed potatoes is a main course with a bit of French soul, while royalists might go for loin of Balmoral venison with turnip gratin and prune puree. To finish, a trio of Yorkshire rhubarb makes a thoroughly seasonal finale.’

Click here to see Opus Restaurant's 2014 Potato Dinner Menu

Doxford Hall, Northumberland wins an award

Doxford Hall Hotel  wins  Small Hotel of the Year in the October Northumberland Tourism Award

All our Heritage Potatoes are available in 12.5kg boxes:

During September The Three Feathers Inn, Headley on the Hill, Northumberland Scooped Title of "Best British Pub of the Year" 

Please read the article in the Saturday 24th September 2011 Telegraph, and also an amusing and complimentary review by keelybinbiscuittinkeelybinbiscuittin

We are proud to supply Rhian Cradock, and his partner Helen with a selection of Carroll's Heritage Potatoes for their menus, and we congratulate them on their much deserved award.,com_frontpage/Itemid,1/

By Phone: 01661 843 607

Post: The Feathers Inn Hedley on the Hill Stocksfield Northumberland NE43 7SW

Twitter: thefeathersinn

Directions to Hedley on the Hill

Hedley on the Hill is near Stocksfield, which is just beyond Prudhoe, about a 15-minute drive west of Newcastle. Coming along the A695, which runs parallel with the A69 from Newcastle to Hexham, take New Ridley Road south out of Stocksfield, keep to your left, and you’ll hit Hedley on the Hill, where you can’t miss the Feathers. But if you do, give us a call on 01661 843607.


The Mall Tavern, London

This London Pub is run by Jesse Dunford Wood  and this recent article in the October issue of the Food and Travel Magazine trully shows his brilliance as a chef.

A fantastic London pub and a definite place to visit when in the capital.

The Mall Tavern
71 Palace Gardens Terrace
London W8 4RU
020 7229 3374
Open Daily 12pm-10pm





 The Hand and Flowers Restaurant 8th July 2011

In Marlow, Buckinghamshire is Tom & Beth Kerridge's Michelin Star restaurant. Tom is currently cooking with our Red Duke of York 1942 potatoes on his menu as he chose this variety for his Great British Menu entry this year and, for the second year running, provided the perfect dish to win the Main Course section of the competition. Follow the link for his recipe of Roast Hog with Salt Baked Potatoes and Apple Sauce.

The Hand and Flowers
126 West Street

Telephone: 01628 482 277




Simon Rogan from L'enclume has opened Roganics Restaurant in London July 4th 2011

Please do read this review , but notably we are proud that his heritage potato dish has a good review as follows!

"Out of the 10 dishes there are several highlights including a smoky Kentish mackerel, served with an opaque eldoflower-infused honey flecked with tiny strands of broccoli; the slow-cooked ox tongue with brittle sourdough crisps is another cracker, as is the vintage potatoes covered in an onion ash. This also features on L’Enclume’s menu and sounds like a disaster waiting to happen but is arguably the most impressive dish of the sitting, with the smoky, caramelised flavour of the onion ash combining wonderfully with the spuds and the refreshing bite from the wood sorrel, an edible plant with an unusual citrusy flavour."

Twitter was all of a flutter when the news broke that Michelin-starred chef Simon Rogan was wending his way into town from his base in Cartmel, Cumbria to open a restaurant. Seems that Rogan's taken the last two years of a lease on the site of the old Michael Moore restaurant at 19 Blandford Street, W1. It's a tiny space - room for just 35 covers - so if it is a success, expect a real bunfight for seats when it opens mid June.

Roganic Restaurant.
19 Blandford Street,

Telephone (020) 7486 0380


Chef Mark Bennett from Durham County Cricket Club comments as follows






"just thought I'd drop you a line to let you know about the fantastic feedback I had for the food on the international game on Saturday,
I used the salad blues to make a puree and also shaped some to roast off went well with the lamb main course,
I was called into the boardroom at one point to explain the background etc of your potatoes they were certainly a wow facture,
look forward to using your produce again,
m Bennett

Farma Northumbria Larder Finalist Best Producer 2009

Member of the Farm Retail Association and Northumbria Larder, LEAF tracks number 25027,
Grower of the Year finalist 2006, Observer Best Producer award winner 2009

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