Heritage Potato Recipes
Please send us any recipe that you would like to have included on this page.
- Hot Pot Potatoes by Terry Laybourne, Café 21, Newcastle upon Tyne
- Carroll's Heritage New Potato Kebabs
- Pan Fried Fillet of Sea Bass Vielleneuve-Loubet on Crushed Blue Potato with Warm Sauce Vierge by Jamie Yardely, Brocket Hall
- Roast Fillet of Scottish Beef, Curried Oxtail, Caramelised Parsnips and Yukon Gold Potato with a Thyme Jus by Jeff Bland, Balmoral Hotel, Edinburgh
- Chic Chips by Tom Parker Bowles
- Spicy Specialist Heritage Potato Wedges and Crisps
- Potatoes Dauphinoise
- Janssons Temptation
- Red Duke of York Bay Roasted Hasselbacks
- Champ
- Salad Blue Chips and Fish by Andy Ross, Fresh Element, Caterers, Newcastle upon Tyne
- Sausage and Blue Mash by Andy Ross, Fresh Element, Caterers, Newcastle upon Tyne
- Anstruther Crab Salad by Douglas Roberts, The Witchery by the Castle, Edinburgh
- Ready Steady Cook Recipies by Phil Vickery and Garrey Dawson. BBC Ready Steady Cook
- Cullen Skink -an unusual version by Mark Greenaway at the Dryburgh Abbey Hotel in the Scottish Borders
- Smoked salmon and heritage potato salad - Chris Reay from Epicurus - a catering company in Newcastle
- Roasted Loin of English Pork with Yukon Gold and Shetland Black Potatoes - by Phil Hall of Matfen Hall, Northumberland
- Chocotattie Cake Gill Orde's Catering
- Best Chips Ever by Nick Head Chef @ Old England Macdonald Hotel
- Farmhouse Roast Carroll's Heritage Potatoes by Nikki the chef @ The Table Cafe, London www.thetablecafe.com
- Terry's Perfect Mash by Terry Laybourne from Cafe 21 , Newcastle upon Tyne www.cafe21.co.uk
- Yukon Thai Potato Cakes with Wasabi Coconut dressing by Richie from The Green www.sjf.co.uk
- Warm Heritage Potato, Spinach & Bacon Salad
- Union Jack of Carroll's Heritage Potatoes by Lucy, (gratefully helped by Tim Mawn head chef from The George, London)
- Slow Roasted Pheasant, Pink Fir Fondant Potatoes and Celeriac Cream by Madelene Bonvini- Hamel
- Salad of Aberdeen Angus beef with Shetland Black crisps by Kenny Atkinson Head Chef at Rockliffe Hall, Co Durham. The winning starter dish for The Great British Menu in 2009.
- Heritage Potato Gnocchi
- Heritage Potato Pancakes
- Highland Burgundy Ice Cream by Sam Greenaway of Opus Restaurant Birmingham
- Pink Fir Apple Gnocchi by Ben Ternent at Opus Restaurant, Birmingham
- Roast Hog with Salt-baked Red Duke of York 1942 potatoes and apple sauce. Great British Menu winning recipe by Tom Kerridge of Hand and Flowers Restaurant, Marlow, Buckinghamshire
- Fifteen Restaurant Andrew Parkinson's Fish Cakes As seen in the Caterer/ Hotelkeeper October 2012.
