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Restaurant Focus: Gunton Arms

Gunton-7229

A very special traditional Pub with 8 bedrooms in an extensive historic park in North Norfolk. Lucy met up with Stuart at the Gunton Arms in 2014, who has cooked with CARROLL’S...

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Testimonials

SHERATON  Logo
We use Carroll’s Heritage Potatoes in many of our dishes as we like the different varieties on offer that showcase a range of colours, textures and flavours.   We also appreciate the fast delivery and personalised service they offer ensuring the product comes from field to plate in just a matter of hours.

Craig Hart, Executive Chef, Sheraton Grand Hotel & Spa

Heritage Potatoes
2015-11-27T13:12:06+00:00

Craig Hart, Executive Chef, Sheraton Grand Hotel & Spa

SHERATON  Logo
We use Carroll’s Heritage Potatoes in many of our dishes as we like the different varieties on offer that showcase a range of colours, textures and flavours.   We also appreciate the fast delivery and personalised service they offer ensuring the product comes from field to plate in just a matter of hours.
FullSizeRender
I have used the pink fir apples and the Shetland black potatoes for many years now, our customers and myself absolutely love them. pink fir apples a waxy new potato which goes fantastic with a salad or a hot garnish. Shetland black potato which partners beautifully with our lamb casserole.

HEAD CHEF SIMON KELMAN
HOWIES RESTAURANT
Victoria Street, Edinburgh

Heritage Potatoes
2016-03-01T14:57:32+00:00

HEAD CHEF SIMON KELMAN
HOWIES RESTAURANT
Victoria Street, Edinburgh

FullSizeRender
I have used the pink fir apples and the Shetland black potatoes for many years now, our customers and myself absolutely love them. pink fir apples a waxy new potato which goes fantastic with a salad or a hot garnish. Shetland black potato which partners beautifully with our lamb casserole.
middle-temple-hall
I just wanted to say that since we have re-opened on Monday I have had at least 10 people each day coming to me with compliments on our potatoes and how they taste so much better than they used to. To which I very quickly reply with the story of where they come from and how they are treated and grown.

It really is fantastic to use a product which is so superior and that creates so much positive attention.

So thank you and it’s a pleasure doing business with you again!

Jordan Andrews, Head Chef, Middle Temple Hall

Heritage Potatoes
2016-10-07T15:34:32+00:00

Jordan Andrews, Head Chef, Middle Temple Hall

middle-temple-hall
I just wanted to say that since we have re-opened on Monday I have had at least 10 people each day coming to me with compliments on our potatoes and how they taste so much better than they used to. To which I very quickly reply with the story of where they come from and…

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fitzgerald
Having used Carroll’s heritage potatoes in our pubs and restaurants for nearly 10 years now, the consistency and quality has been the same since day one. Anthony and Lucy are a joy to work with their knowledge and passion is inspiring. They are always there to advise our chefs on the best variety for our dishes.

Darren Lawton,
Food Development Manager,
Sir John Fitzgerald Group,
Newcastle-upon-Tyne

Heritage Potatoes
2016-04-15T14:12:23+00:00

Darren Lawton,
Food Development Manager,
Sir John Fitzgerald Group,
Newcastle-upon-Tyne

fitzgerald
Having used Carroll’s heritage potatoes in our pubs and restaurants for nearly 10 years now, the consistency and quality has been the same since day one. Anthony and Lucy are a joy to work with their knowledge and passion is inspiring. They are always there to advise our chefs on the best variety for our…

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murano
Turbot has to be my favourite fish to cook and eat. It's meaty and full of flavour which is why you can match it with other strong tastes like langostines and a bisque. The potato we use needs to be bold with an earthiness and sweetness to stand up to the other flavours, pink fur Apple potatoes are perfect for this dish.

Pip Lacey | Head Chef | Murano London

Heritage Potatoes
2016-02-04T14:16:01+00:00

Pip Lacey | Head Chef | Murano London

murano
Turbot has to be my favourite fish to cook and eat. It’s meaty and full of flavour which is why you can match it with other strong tastes like langostines and a bisque. The potato we use needs to be bold with an earthiness and sweetness to stand up to the other flavours, pink fur…

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image13
Everything went really well and the response for the Aura Potato dish was great, all 120 people had a great time. Thanks so much for advising and helping me with the Aura, superb!! We will be continuing to buy potatoes only from you now as they are outstanding.

Stuart Ralston, Head Chef, Aizle Restaurant, Edinburgh

Heritage Potatoes
2014-10-27T14:37:58+00:00

Stuart Ralston, Head Chef, Aizle Restaurant, Edinburgh

image13
Everything went really well and the response for the Aura Potato dish was great, all 120 people had a great time. Thanks so much for advising and helping me with the Aura, superb!! We will be continuing to buy potatoes only from you now as they are outstanding.
Six logo
Just a quick e-mail to say a massive thanks for taking such a large chunk out of your day yesterday to show us the farm, give us lunch and talk all things tatties.  It really was great to see what a great job you're doing first hand and to know more about where our potatoes come from. Thank you!

Andy Ross, Director, Six Restaurant and Fresh Element

Heritage Potatoes
2015-11-03T12:16:00+00:00

Andy Ross, Director, Six Restaurant and Fresh Element

Six logo
Just a quick e-mail to say a massive thanks for taking such a large chunk out of your day yesterday to show us the farm, give us lunch and talk all things tatties.  It really was great to see what a great job you’re doing first hand and to know more about where our potatoes…

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Banchory lodge
"the most important thing about what we try to do here at Banchory Lodge is to allow the ingredients we use showcase themselves. Working alongside Carol's Heritage Potatoes allows us to do this due to the care, knowledge and flavour of all their potato varieties"

Scott Stephen, Head Chef Banchory Lodge Hotel

Heritage Potatoes
1.0
2016-01-11T17:37:55+00:00

Scott Stephen, Head Chef Banchory Lodge Hotel

Banchory lodge
“the most important thing about what we try to do here at Banchory Lodge is to allow the ingredients we use showcase themselves. Working alongside Carol’s Heritage Potatoes allows us to do this due to the care, knowledge and flavour of all their potato varieties”
oxford
I was impressed with the service, and I even had an email with ETA on delivery day-impressive.

Chris Lyford, Head Chef, Green Templeton College, University of Oxford

Heritage Potatoes
2014-10-27T14:51:35+00:00

Chris Lyford, Head Chef, Green Templeton College, University of Oxford

oxford
I was impressed with the service, and I even had an email with ETA on delivery day-impressive.