We are pleased to offer a wide and varied range of seed potatoes.
Arran Pilot: Harvest and serve immediately. Their supreme flavour makes these one of the most popular early potatoes amongst gardening amateurs.
Athlete: (Blight resistant) A fresh earthy taste, great for salads and boiling
International Kidney: (Jersey Royals) Excellent distinctive buttery taste when early, ideal for boiling. Alternatively leave in the ground for a main crop, which then better suit roasting or chips
Maris Bard: A heavy cropper with a traditional 'new potato' taste. Suitable for salads, roasting or chips. RHS Award of Garden Merit
Red Duke of York: A heavy cropper with top quality taste and looks! A great all rounder, boiled mashed, roasted, baked or for chips. RHS Award of Garden Merit
Lady Christl: (Good disease resistance) Excellent flavour, great yields and a waxy, yellow flesh, which remains firm when boiled. RHS Award of Garden Merit
Rocket: (Good disease resistance) Good looking with the typical waxy texture of a new potato.
Swift: One of the earliest croppers and an excellent waxy new potato, ideal for everything except mash.
Charlotte: An excellent tasting, long and waxy all-rounder; great boiled, roasted or sautéd. RHS Award of Garden Merit
Estima: A good heavy cropper, ideal for boiling or mashing and make a great baked potato.
Nadine: A very heavy cropper with a firm waxy texture. Excellent for boiling, baking and chipping.
Wilja: (Good disease resistance) A good cropper with a real potato taste. An excellent all rounder for roasting, boiling, baking and chipping.
Carolus: (Good disease resistance) Excellent flavour and slightly fluffy when cooked, making these superb for roast potatoes, also great for boiling, mashing and home frying.
Desiree: A real favourite with allotment growers due to its drought resistance. A highly versatile variety suitable for all methods of cooking
King Edward: (Good disease resistance) One of the best tasting maincrop varieties of all time! Highly versatile, suitable for all uses except as a salad potato.
Maris Piper: Excellent cropper that keeps well when harvested and stored correctly. It is the ultimate all rounder, great when chipped, baked or boiled.
Picasso: Highly recommended due to its high yield, drought and pest resistance and flavour. A waxy potato great for roasting. RHS Award of Garden Merit
Guide to growing seed potatoes
Growing an Early Crop
To get your crop going as soon as possible, choose those varieties that have a short growing season, the so-called ‘first earlies’ and ‘second earlies’. Once you have bought your seed potatoes, start them into growth by sprouting or chitting them four to six weeks before planting. The advantage of doing this is that it gets them into early growth ready for the season ahead.
Set the tubers on end, with their eyes uppermost in seed trays and place in good light in a cool, frost free place. A shed or garage is NOT suitable. Each potato will develop several sturdy green shoots. If the tubers are too dark the shoots will be pale, fragile and prone to breaking.
Another trick for achieving an early crop is the accelerate growth by increasing the soil temperature of the planting area by covering it with black plastic several weeks before planting. You can plant the potatoes through holes made in the plastic.
Plant your seed potatoes from early to late spring but remember that the shoots are very sensitive to the cold. If a frost is forecast once the shoots are showing through the soil, draw the soil right over their tops to protect them. Fleece, straw and newspaper can add extra insulation.
Blight is the most serious potato disease capable of destroying all the foliage during a wet season, usually during the months of July and August. Protective spraying is essential.
Early ‘new’ potatoes have skins that can be rubbed off with your thumb, but main crop for storing must have skins that are ‘set’ and firm to the touch. About 2 weeks before you intend to harvest the crop, cut off the top growth, this encourages the skins to set. Dig up the crop on a sunny dry day and leave the potatoes on the soil surface for a few hours to dry. Remove any damages tubers and the rest can be stored in hessian or paper sacks in a cool, dry, dark place. Never store in plastic bags as the potatoes will sweat and rot.