This month, we’ve chosen the free flowering perennial Erysimum (Wallflower) as our plant genus of choice.See More
We now have one of the largest selections of seed potatoes available in the area - our selection includes popular varieties from first earlies, second earlies and main crops.
For more information on our selection, please see below.
Below is a chart of the varieties that we have in stock this year and a short description of each of them.
|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.|
|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.|
|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.|
|Carolus||Maincrop||Good for allotment and organic gardeners thanks to its blight resistant quality, this variety produces uniform, oval tubers with red eyes. With a floury texture and yellow flesh, it works well when boiled, mashed or roasted.|
|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 Organic||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.|
|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.|
|Fontane||Maincrop||With a yellow skin and pale-yellow flesh, the 'Fontane' variety of potato produces a high yield of good sized tubers. A solid all-rounder, this variety works best when used for chips and french fries.|
|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.|
|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.|
|Kingsman||Maincrop||A new variety, the 'Kingsman' potato is great for gardeners thanks to its good disease resistance. The large, oval tubers offer a light-yellow flesh with a floury texture – perfect when made into chips.|
|Kerr's 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.|
|Lady Christl||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.|
|Manitou||Maincrop||This red skinned, yellow fleshed variety of potato offers a high yield and a good resistance to tuber blight (although it can be susceptible to foliage blight). With a firm, dry consistency, it works well when baked, mashed, roasted, or for home cooked fries.|
|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.|
|Markies||Maincrop||A relatively new variety of potato with a high yield and good disease resistance. Works best when fried (it is a popular chipping potato), however this is a great all-rounder which can also be baked, roasted or boiled.|
|Maxine||Maincrop||This variety produces a smooth red skin with a firm and waxy flesh, good for boiling, chipping, baking and roasting. As well as exhibiting a good resistance to drought, the 'Maxine' potato also shows resistance to powdery scab and bruising.|
|Mozart||Maincrop||A smooth, red skinned potato with a waxy yellow flesh. Their pest resistant quality makes them a popular choice where slugs are a problem. A good all-rounder in the kitchen, this variety works especially well when roasted, mashed or made into chips.|
|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.|
|Premiere||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.|
|Robinta Organic||Maincrop||This highly disease resistant, red skinned potato (said by some to be the most disease resistant red skinned variety), the 'Robinta' produces a creamy flesh and works well mashed, chipped or baked.|
|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.|
|Sarpo||Maincrop||With exceptional resistance to potato blight, virus, disease and drought, the 'Sarpo' varieties produce high yields - even in poorer soils. We currently have the 'Sarpo Mira' variety in store - 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.|
|Spunta||Second Early||Large sized, long tubers with white to yellow flesh and a light-yellow skin. This variety works well boiled or steamed and can commonly be found in salads.|
|Stemster||Maincrop||A maincrop variety first seen in the 1980s, this potato produces oval tubers with red skins. The creamy flesh means the 'Stemster' works well when made into chips, as well as being a good one for mashing, baking and roasting.|
|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.
|Vales Sovereign||Maincrop||This early maincrop variety shows good disease resistance - including to blight, scab, and blackleg - and is relatively new to the market. It features a white and red skin, an oval shape, and a cream coloured flesh. A good all-rounder, it is best when baked, roasted or mashed.|
|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.|
Anya - First Early
Apache - Second Early
Elfe - Second Early
Innovator - Second Early
Isle of Jura - Maincrop
Jazzy - Second Early
Osprey - Second Early
Rooster - Maincrop
Vivaldi - Second Early
If you have any questions about potato growing, then please do get in touch, our resident gardening experts are always happy to help.
Happy potato growing and eating!
This month, we’ve chosen the free flowering perennial Erysimum (Wallflower) as our plant genus of choice.See More