Seed Potatoes

Below is a chart of the varieties that we currently have in stock and a short description of each of them

Variety	Type	Description
Accord	First Early	Fairly high yielding, disease resistant and general purpose. Double eelworm resistant. Not particularly prone to the soft rots that preclude other earlies from the continent as these are grown in the wetter, colder climate of the north.
Abbott	Main Crop	Competition winning potato with outstanding uniformity, size and colour. Great disease resistance. Floury/waxy. Great for boiling, mashing, baking, chipping, roasting and salads.
Amour	Main Crop	Competition winning potato with outstanding uniformity, size and colour. Great disease resistance. Floury/waxy. Great for boiling, mashing, baking, chipping, roasting and salads.
Arran Pilot	First Early	Around since the 1930's, extremely popular due to an excellent taste and good early boiling ability. Waxy texture. Good resistance to slugs and scabbing. Ideal for boiling and chipping.
Blue Belle	Main Crop	Very high resistance to potato virus Y and a real challenger to Kestrel. Soon this variety will become a potato to bank on for the enthusiastic grower. Produces a waxy texture that makes these great for boiling, mashing and baking.
Blue Kestrel	Second Early	A sport of the famous Caithness variety Kestrel. An old heritage potato that was first discovered by gardening guru Alan Romans, Blue Kestrel are said to have all the properties of Kestrel, and taste-wise are slightly more floury. Great slug resistance. Ideal for boiling, baking, chipping and roasting.
Bonnie	Second Early	Well known for early production of bold, even-sized tubers making them an essential for any serious potato exhibitor. Bright skin finish with red splash around shallow eyes. Bonnie potatoes are superb for baking with a great taste. Good resistance to black dot, blackleg, common scab and PCN Ro1. Be aware that these are susceptible to powdery scab and PVY. Floury texture. Great for boiling, mashing and baking.
British Queen	Second Early	British Queen potatoes are known in Ireland as 'Queens' they're a popular early heritage variety with white skin and flesh. Dry and floury texture, full of taste and particularly good when boiled. Excellent dry rot resistance. Dry and Mealy / Floury. Superb for boiling, baking and roasting.
Cara	Maincrop	One of the most popular maincrop varieties. They exhibit white skin and pink eyes and have excellent resistance to blight, drought, slugs, scab and disease. Floury texture. Great for boiling, chipping, baking and roasting.
Carlingford	Second Early	White skin and creamy coloured flesh. Waxy texture. Excellent salad type. Disease resistance is good for common scab, skin spot and potato virus Y resistance. Good for boiling, mashing and salads.
Casablanca	First Early	A white skinned first early variety with the potential to beat Winston on the showbench. A clean, smooth white with shallow eyes makes Casablanca an exhibitors delight. Floury texture. Great cooking ability making these great for boiling, mashing, baking, chipping and roasting. We have nothing but great reviews about the Casablanca seed potatoes.
Catriona	Second Early	Traditional flavour with showbench looks. Tuber skin is white with blue eyes. Flesh is cream/pale yellow. Oval in shape. Scab resistance is moderate. Good for boiling, mashing, baking and roasting.
Charlotte	Second Early	A popular second early salad variety. First class taste and flavour, often found in supermarkets.
Colleen	First Early	Great uniform shape and very high yielding making them ideal for boiling. Waxy flesh with medium dry matter, also particularly good for baking and for chips.
Desiree	Maincrop	Good maincrop potato that produces oval red skinned tubers with pale yellow flesh. Medium dry matter, firm cooked texture, good boiling, fresh French fry & mashing quality. Desiree potatoes are a popular choice amongst many celebrity chefs, including Delia Smith & Hugh Fearnley-Whittingstall, due to their potential to make fantastic roast potatoes. Desiree is a heavy cropper and early bulking with high resistance to drought and good resistance to potato virus Y and powdery scab. Susceptible to potato cyst nematode and mis-shapes on heavy soils. Moderately susceptible to spring & mild mosaic viruses. Great for mashing, boiling
Duke Of York	First Early	An old heritage potato that's famous for it's great taste. Oval with yellow flesh, dry and mealy and great resistance to dry rot. Ideal for boiling (straight from the garden), baking, chipping and salads.
Divaa	Second Early	An exciting new variety with long-shaped, pure white skin and flesh tubers. The flavour is very similar to Pentland Javelin and we recommend this newcomer as a superb choice for chips. An excellent performer with good disease resistance.
Dunluce	First Early	First bred by Jack Clarke, round to oval in shape with shallow eyes and skin as white as their flesh. Great early crop potatoes that show good resistance to all forms of scab and disintegration when boiling. Floujry/waxy texture, great for boiling, mashing and chipping.
Epicure	First Early	High yielding first early potato, also known as 'Ayrshires' as they are the traditional first early crop in that area. An old heritage variety with a floury/waxy texture, good slug resistance and a great ability to recover quickly from a frost. Making a come back due to their great taste. Used for boiling, mashing and salads.
Estima	Second Early	Estima are one of the most popular potato varieties available to buy in the UK. Heavy cropper with light yellow skin and flesh, commonly the preferred baking potato sold in most supermarkets.Good slug resistance, scab resistance and resistance to growth cracks and secondary growth. Great for boiling, mashing and baking.
Foremost	First Early	Foremost were originally known as 'Suttons Foremost,' an old heritage potato that was introduced in the 1950's and soon took off with gardeners due to their excellent flavour and resistance to disintegration when boiling. Unfortunately they never really took off commercially due to their average sized yields. Short to oval in shape with white skin and waxy flesh. Good common scab resistance. Floury eating texture, great for boiling, baking and salads.
Gemson	Second Early	With 'Maris Peer' in its parentage, this potato has outstanding flavour. Producing high yields of small, round-oval tubers, Potato 'Gemson' performed particularly well in our trials, growing equally as well in patio bags as it did in the ground. Boasting smooth white skin and firm cream flesh, this second early potato is delicious steamed or boiled and eaten as a new potato or served with salads, either hot or cold. This exceptional new variety shows good resistance to powdery scab and blackleg. Height and spread: 60cm (24").
Golden Wonder	Maincrop	Long oval shaped tubers are produced with a russet skin, white and floury flesh which can be really dry and mealy when boiled. A late maincrop that should be planted as early as possible for a high yield. Good slug and scab resistance. Great for baking and chipping.
Harlequin	Maincrop	Harlequin has an excellent taste and actually took the title for best flavour in blind taste tests a few years ago; a cross between Pink Fir Apple and Charlotte. Floury/waxy eating texture, great for boiling mashing, chipping roasting and salads.
Harmony	Maincrop	A fantastic baking potato that produce large crops of clean, white skinned tubers with shallow eyes and smooth skin. Floury texture with a good scab resistance, great for boiling, mashing and baking.
Home Guard	First Early	Introduced in the 1940's, this heritage potato was the main variety during the second world war and became commercially viable due to its high yield capabilities and excellent taste. White skins and flesh with shallow eyes and short oval tubers. Floury eating texture with high resistance to all forms of scab and spraing. Great for boiling, baking, chipping and roasting.
International Kidney	First Early	These fantastic potatoes are more commonly known as Jersey Royals but can only be given this name when they are grown in the magical soils of Jersey which give them their unique taste. Introduced as early as 1879 and so have become a heritage potato that has stood the test of time. Good scab resistant kidney shaped tubers with shallow eyes, white flesh and skin. Floury/waxy texture, great for boiling and salads.
Kestrel	Second Early	Without doubt one of the best tasting potatoes available with excellent cooking uses and disease/scab resistance. This variety was bred by the great man himself, Jack Dunnet and has taken the exhibition scene by storm due to its consistent size and colour. If you're in doubt about what to grow, then this is a great 'fail safe' choice. Floury/waxy eating texture, great for boiling, mashing, chipping, roasting and baking.
King Edward	Maincrop	King Edward seed potatoes are well known (perhaps the most famous) and have been around for over a century. Often copied but never beaten, these superb potatoes are a great maincrop and lend themselves well to all aspects of cooking. Floury eating texture with a good scab resistance. Great for boiling, mashing, baking, chipping and roasting.
Kerrs Pink	Main Crop	Popular in Scotland and Ireland - a pink skinned potato that produce a short and oval tuber with slightly deep eyes. Good blight resistance, floury texture making them ideal for boiling, mashing, chipping and roasting.
Kondor	Main Crop	Red skinned Wilja. Very heavy cropper of medium to bold long tubers. Good overall disease resistance, Including foliage and tuber blight. Remains firm when boiled.
Lady Cristl	First Early	A very good first early that produces a medium oval tuber with a good sized yield. Yellow skinned with great tasting creamy/waxy texture. Excellent scab resistance and great resistance to Potato Cyst Nematode (PCN). Great for boiling, chipping and salads.
Majestic	Maincrop	A gardener's favourite, introduced in the early 1900's and the most widely grown potato in the UK for most of the 20th century. Extremely robust, drought resistant and thrives in any soil. Moderate blight and scab resistance. Creamy white, soft waxy flesh that's suitable for all round cooking.
Marfona	Second Early	A high yielding variety that consistently produces waxy textured potatoes with light yellow skins and cream coloured flesh. Perfect for baking, chipping and boiling.
Maris Bard	First Early	For many years this variety was the leading 'first early' for maturing the fastest. Oval shape, white skinned with shallow eyes. Good common scab resistance and especially suited to salads and boiling. Great straight from the garden, simply dig, wash, boil and serve. Waxy eating texture good for boiling, baking and salads.
Maris Peer	Second Early	Oval shaped with white skins and a firm, creamy coloured flesh. Good scab and slug resistance, well suited to boiling, mashing, baking and salads.
Maris Piper	Maincrop	Maris Pipers are the undisputed number one potato for all chip shops nationwide. High yields and the ability to store for long periods of time make these a really viable commercial variety, combined with their fantastic taste, floury texture and ability to use in boiling, mashing, chipping, roasting and baking. A great choice for a maincrop.
Nadine	Second Early	Round in shape with a cream coloured flesh, this great variety was introduced in 1987 by Jack Dunnet himself. High yielding and very popular at supermarkets. Good scab and slug resistance, waxy texture and great for boiling, mashing, baking and roasting.
Nicola	Second Early	This variety produce a long oval tuber with yellow skins and waxy, light, yellow flesh. Good scab resistance, waxy texture, perfect for boiling, mashing and using in salads. Disease-wise, Nicola seed potatoes are resistant to potato cyst nematode (PCN), common scab, potato leaf roll virus, potato virus Y and bruising.
Orla	Maincrop	A great choice for the organic gardener due to their high blight resistance. One of the best tasting potato varieties available producing large crops of bold, white potatoes that can be a great first early or left for a maincrop. Good blight and scab resistance with a floury eating texture. Great for boiling, mashing, chipping, roasting and baking.
Pentland Crown	Maincrop	Crown was the first Pentland variety from Pentlandfield Station, Edinburgh to have an impact. It replaced Majestic as the most common variety in the UK. Robust, drought resistant, disease resistant and very productive. It produces long stolons to fill adjacent gaps in the row. It was the first variety to be banned from a supermarket chain for lack of flavour. Nowadays seed is only grown for gardeners.
Pentland Dell	Second Early	Pentland Dell seed potatoes were the second variety to be produced from the Pentlandfield station. Pentland Dell produces large oval-shaped tubers with white skins and creamy coloured flesh. Pentland Dell is grown on a large scale for processors who find it a most useful potato, helped in no small part due to it's good resistance to all diseases, scabs and slugs. Floury eating texture, that's good for baking, chipping and roasting.
Pentland Javelin	First Early	Pentland Javelin arrived in 1968 and was bred by a young Jack Dunnet. One of the finest first earlies you can grow. Produces heavy crops of short oval white skinned tubers with pure white tasty flesh. Good all-round disease resistance, resistance to common scab, slugs and blackleg. Waxy eating texture, great for boiling, eating and salads.
Picasso	Main Crop	Round-to-oval in shape, with smooth white skins and pink eyes. High disease resistance makes these a popular allotment choice. High yielder and great for storing making these an excellent choice. Good blight and scab resistance. Floury/waxy eating texture, boiling, baking, chipping and roasting.
Pink Fir Apple	Maincrop	A heritage potato that's long and knobbly in shape. Best eaten with their skins on or served as a chunky chip. The beauty of these potatoes is that they retain the 'new potato taste' even well after storage. Waxy eating texture, great for boiling, baking, chipping and salads.
Pink Gypsy	Maincrop	A delicate pink and white skin - perfect for mashing and roasting.
Premier	First Early	High yielding first early variety that has a super resistance common scab, powdery scab, spraing and potato cyst nematode (PCN). Premiere tubers are yellow skinned and the flesh is also yellow and very tasty. Waxy eating texture, great for boiling, baking, chipping, roasting and in salads.
Record	Maincrop	This variety produces tubers that are popular for making chips and crisps due to their high dry matter (great for frying). They can be very dry and mealy after boiling and retain their yellow coloured flesh. Record potatoes have good blight and scab resistance. Dry and mealy taste, great for boiling, baking, chipping and roasting.
Red Duke of York	First Early	An early heritage variety dating back to 1942, produces red skinned tubers with shallow eyes and yellow flesh. The first Red Duke was said to be found in amongst a crop of white dukes in Holland. Dry, mealy potato packed with flavour and do not disintegrate on boiling. One of the finest varieties available. Dry and mealy, great for boiling, baking, chipping and roasting.
Rocket	First Early	Produces large crops of uniformed tubers that are white fleshed and skinned with shallow eyes and a mild taste. Good resistance to blackleg, common scab and spraing. It's important to lift this variety before they fully mature to avoid them cracking. Good slug resistance. Waxy eating texture, good for boiling and salads.
Saxon	Second Early	Contemporary second early variety that produces large crops of oval shaped white skinned tubers. Highly regarded as one of the best tasting modern varieties with a good scab resistance. Firm and yellow flesh, waxy eating texture, great for boiling, baking, chipping and roasting.
Salad Blue	Maincrop	An old French salad potato from the late 1800's that is esteemed for its flavour which further improves on storage. This attractive maincrop variety produces beautiful, long, pale yellow tubers with a firm, waxy texture that is delicious boiled or steamed. Height and spread: 60cm (24").
Sarpo	Maincrop	With exceptional resistance to potato blight, virus, disease and drought, these 'Sarpo' varieties produce high yields - even in poorer soils. Perfect for gardeners who want to grow delicious potatoes without the need for chemical sprays, excessive irrigation and soil improvement additives. Heights and spreads: 60cm (24").
Sharpes Express	First Early	Originating in the early 1900's this variety produces tubers that are long and oval shaped with white skins and pale, lemon-coloured flesh with shallow eyes. Good scab resistance. Sharpes Express has a fine flavour with a dry and mealy eating texture making them great for boiling, roasting and chipping.
Setanta	Main Crop	One of the most popular blight resistant potato varieties in the UK - super for the allotment grower. They produce reasonably smooth red skins with a yellow flesh and shallow eyes. Excellent scab resistance and fantastic taste - ideal for boiling, mashing, baking, chipping and roasting. Floury texture.
Shetland Black	Second Early	A second early novelty heritage potato that has been reintroduced recently due to modern technological advances. A very unusual potato with a dark purple ring around the inside of the tuber. These are worth tasting just for their unique flavour alone. Dry and mealy / floury - great for boiling and mashing.
Swift	First Early	Aptly named, this Swift variety is one of the earliest of earlies with tubers being produced within 60 days. A high yielding variety that produces a round-to-oval shaped white tuber with creamy flesh and shallow eyes. Swift has been bred for early use in the north of Scotland so you can be assured this is a hardy variety. Great disease resistance to blackleg, common scab, powdery scab and eelworm resistance. Swift is an ideal variety to grow in containers for early use. Waxy eating texture that's great for boiling, baking, chipping, roasting and salads.
Ulster Prince	First Early	A first early that produces long, white tubers with shallow eyes. Excellent drought resistance, also resistant to common and powdery scab. Waxy texture - excellent for boiling, baking and salads.
Ulster Sceptre	First Early	Long and oval in shape with white flesh and white skin. Also known as 'Cheshire potatoes' and 'Ormskirk Potatoes' due to their popularity in these areas and all along the west coast. High resistance to foliage blight, common scab and powdery scab. Floury/waxy eating texture that's great for boiling and roasting.
Valor	Maincrop	A great maincrop variety with high yields that show good resistance to blight and scab. Bred by Jack Dunnet, this creamy fleshed tuber with a floury texture produces large crops of bold white tubers. Great for boiling and baking.
Wilja	Second Early	Wilja is a Dutch variety that produces large consistent crops of light yellow skinned tubers in a short time period. Good scab resistance. The flesh of Wilja potatoes is yellow and firm being in-between waxy and floury. Great for boiling, mashing, chipping and roasting.
Winston	First Early	This variety is a first early capable of producing high yields of smooth shallow eyed tubers that are short to oval in shape. The flesh has a firm texture and creamy colour, whilst their very low dry matter would put Winston in the wet potato category. Excellent all round disease and scab resistance. Creamy eating texture, great for boiling, baking and chipping.

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