Highland Burgundy
Used to add appropriate colour to a meal for theDuke of Burgundy in the Savoy. Oval, long shape, dull russet layer over bright burgundy skin. Red flesh with a definite ring of white.
Excellent novelty mash, crisps and chips.
SIMMER, STEAM, ROAST, CHIP orSAUTE

Fortyfold 1836
The oldest variety in the Carroll's collection, Wellington's troops and Nelson’s sailors came back with them to grow in their gardens and allotments.
Small, round shape with purple/whitestreaked skin. It has a good distinctive flavour with a nutty quality.
BAKE, BOIL, ROAST or STEAM.

British Queen 1894
Bred by Archibald Findlay of Auchtermuchty,Fife, it provided part of the staple diet throughtwo World Wars. Oval shape with white skinand old fashioned appearance. Tubers are dry,floury and full of flavour.
SIMMER, STEAM, BAKE, ROAST or CHIP

Salad Blue early 1900s
Believed to be a novelty of Victorian amateur breeding. Oval shape, the skin and flesh are both a strong deep blue. A floury textured flesh with a delicate flavour. Makes great novelty chips, crisps, mash , and a colourful salad.
SAUTE, BOIL, ROAST or BAKE.

Yukon Gold 1980
Originally from Canada. Attractive smooth yellow skin with shallow eyes and very yellow flesh. A superior baking potato with a delicious flavour.
BAKE, BOIL, ROAST or CHIP

Pink Fir Apple 1850
Imported from France in 1850. A traditional variety, the tubers are long, narrow and famously knobbly. The skin is part pink/part white with waxy flesh. Wonderful 'New Potato' flavour and a good salad potato. Best cooked whole in skins and delicious hot or cold.
BOIL WHOLE or SAUTE SLICED

Shetland Black 1923
Probably dates back to Victorian times when there was a lot of potato breeding using coloured varieties. Long oval shape, the flesh is yellow with a markedly blue vascular ring. Very tasty and floury - they fry well and make creative sauteed potatoes, crisps etc.
SAUTE, BAKE, ROAST or STEAM.

Arran Victory 1918
Bred in the Isle of Arran and named in celebration of the ending of the war, it is very rare. Tubers are round to short oval with blue skin, white flesh and deep eyes. Best simmered gently for an exceptionally flavoured, fluffy mash.
ROAST, BAKE, STEAM, SIMMER or CHIP

Red Duke of York 1942
First found in a Dutch crop of Duke of York. Deep red potatoes with pale yellow flesh. Can leave the skin on and it does not fade during cooking. Produces crispy skins when baked or roasted. Very tasty.
ROAST, BAKE, BOIL or CHIP

Dunbar Rover 1936
Bred by Charles Spence from Dunbar and very rare. Oval shape with white skin, snowy white flesh and medium deep eyes. Tubers have a lovely buttery flavour and fine texture.
BAKE, ROAST, BOIL, CHIP or STEAM

Ratte 1872
A French cuisine classic. The tubers are long, yellow and a bit knobbly. The flesh is yellow and very firm. It has an excellent 'nutty' flavour - use as a salad or boiling potato, hot or cold, sliced or diced.
BOIL WHOLE or SAUTE SLICED

Roseval 1950
Popular in France, but rare in the UK. A very attractive, long oval and smooth, deep red salad potato with yellow flesh, often with a pink blush. The cooking quality and flavour are excellent. Attractive red skin colour remains when cooked.
BOIL, BAKE or ROAST

Mr Little’s Yetholm Gypsy 1899
Developed in the village of Yetholm, the Gypsy capital of Scotland and grown by the Little Brothers, based in the Border village. The ONLY variety to show red, white and blue colour in the skin.
SIMMER, STEAM or ROAST

Champion 1876
Beautiful white potato with purple blushes. They have an old fashioned appearance with deep eyes. They are floury, yellow fleshed with a legendary flavour.
SIMMER, STEAM or ROAST

Peachbloom
pre-1923
Originally American - this is a round potato with a remarkable shiny surface. Flesh is white and they are reputed to be tender with a sweet flavour. Best boiled or steamed.
SIMMER, STEAM or ROAST