A few words from Lucy Carroll

Lucy enjoying lunch at bleu with her godson William.

Chefs like Fred are honestly unique. Anthony and I have a huge respect for him, Betty, and family. I am sure if anyone has dined at L’escargot Bleu, then you will understand what I mean.

Fred is truly passionate and inquisitive about the farming and production process of all the ingredients he cooks with. I think over the last 15 years of working with him, and meeting at the farmers market I have told him far too much, as he even grows much of his own produce now!

Joking aside, Fred wants to know about the provenance of all his ingredients, and the result is that he gives us all an incredible dining experience, with an unbeatable connection to the diversity of many producers around the world.

Our mission here at Carroll’s Heritage Potatoes is similar, because we need to understand about the chefs who cook with our 12 varieties of Heritage Potatoes. We enjoy learning about dishes being created, which helps us adapt our growing of Heritage Potatoes each year to fit with the needs of our chefs.

To achieve this, I obviously need to dine out in the establishments. Anthony and have enjoyed a number of meals at L’escargot and last year my godson, William and I had a thoroughly delicious special meal, which included the colourful Violetta Heritage Potato. We chatted with Fred, and the day was a truly French cuisine experience.

The great relief for us all is that Fred and his team have shown resilience and imagination through these tough times of COVID-19 and we are all still able to enjoy the meals prepared by Fred with his takeaway meals. Merci Fred!

If you would like to know more about some of the varieties, then please do look at our website where we have a shop page providing a next day home delivery service. www.heritage-potatoes.co.uk