"Everybody raves about Jersey royals which are lovely, but these Norfolk potatoes are really special"
James Barber - Head chef at the Brudenell hotel in Aldeburgh
A couple of weeks ago we were privileged to be invited to see the first of this season’s Norfolk Peer new Potatoes lifted at Cockley Cley here in The Brecks.
Preparation for this season’s crop began last winter when the land was de-stoned to ensure the crop is not bruised. The seed potatoes are then planted systematically in furrows to ensure consistent tubor size at harvest.
In a recent blog we discussed the impact of irrigation upon cropping in The Brecks when it was introduced in the 1970’s. Mervyn Gribbon brought irrigation to Heygates farm in Swaffham and was instrumental in ensuring that growing potatoes became not only possible but profitable. His son William is continuing the family tradition on the same farm and is responsible for developing The Norfolk Peer brand.
What makes Norfolk Peer stand apart from the crowd? It is it’s freshness. The potatoes are lifted daily and available to the consumer within 24 hours. To ensure continuity of supply potatoes are planted from the end of February until early June and to ensure traceability consumers are able via The Heygates website to track the field that the potatoes they are eating were grown in!
For more information about where you can get your hands on these little treasures please follow this link
Later in the year The Peer is followed by The Norfolk Keeper – but that is another story
When a group of farmers in this part of the world meet up food always plays an important part of the proceedings and lunch at Heygates was no exception. Norfolk Peer Potatoes, our own Scotts Field Pork and the last of the seasons asparagus from Beachamwell all beautifully prepared and cooked by the team at Strattons Hotel & Cafe in Swaffham
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