We’re Tyrrells and we spend our days making fine English crisps here on our farm in the delightful Herefordshire countryside. We like to do things a bit differently to most, here’s how…
LOCAL POTATOES
We’re proud Herefordshirians (is that a word?), so we only use potatoes from local farmers, our favourites being Lady Rosetta and Lady Claire. They’re the names of the potatoes, not the farmers. Just to be clear.
SKIN ON
Peeled potatoes are fine for mash, but for making crisps? A thousand times “No”. Well, that’s where the flavour and goodness is!
THICK CUT
Nothing satisfies the soul quite like the colossal crunch of a proper thick-cut crisp. Scientific fact!
HAND COOKED
In our book there’s only one way to cook crisps, and that’s by hand. If you need convincing, pick up a bag of Tyrrells and a bag of super-cheap crisps and have yourself a blind tasting.
SMALL BATCHES
Like all the finest whiskies, our crisps are made the old fashioned way: in small batches. It’s the best way to make sure every bag tastes as splendid as the last.
NOTHING ARTIFICIAL
MSG, disodium 5: we wouldn’t dream of using any of them. We’re not really sure what they are, for a start. Happily, all our seasonings are completely and utterly natural.
FARM SPUN
The moment they leave the fryer our crisps go into our Big Spinny Thing™. It’s basically like a huge tumble drier that drives off any extra oil, and it makes our crisps even crunchier.
