Picking the perfect variety

We use Pentland Dell, Russet Burbank, Innovator, Shepody and Ivory Russet potatoes. We don’t just choose them for their interesting names, it’s because we know these varieties make crispy fries. And as they’re bigger spuds, it means the fries we cut from them are long enough for you to nibble and dip.

How are our delicious fries made?

We simply wash, peel, cut and prepare the potatoes before cooking. Then we cook them in a blend of sunflower and rapeseed oil, adding a pinch of salt before serving. It really is that simple.

Did you know?

You can ask for your fries without salt.