Potato Lovers news

A Challenge to all Lovers of Potato – from Potato Lovers

The Great Potato Lover's Challenge held at the Lanesborough Hotel in London has proved conclusively that you do need the right spud for the right job. The Challenge was organised by MBMG and hosted by head chef Paul Gaylor who is renowned for his knowledge of vegetable cookery. Tasters ranged from the development and executive chefs from some of Britain's largest food service companies to restaurant writer Charles Campion and world famous chef Pierre Koffman. The tasting was held ‘blind’ with three anonymous platefuls in each of three categories - mashed, roast and baked. In every category there was unanimous agreement about which was the best and what’s more, each winner was the Potato Lovers variety chosen especially for the style of cooking; Melody for mash, Maris Piper for roast and Yukon Gold for baked. “What was notable was the unanimous view of the panel; in most food trials you can expect a difference of opinion but this time everyone was in agreement,” said Paul. Potato Lovers have found that to get the best results you have to follow the ‘three rights’ rule - you need the right variety; with the right dry matter; and to be certain that the potatoes have been stored in the right way. That's why Potato Lovers offer different packs - Potatoes for Baking; Potatoes for Mashing and Potatoes for Roasting - with each variety chosen especially for the job and carefully handled. Potato Lovers’ Marketing Manager Julia Gilbert adds: “Different varieties will be used throughout the year but chefs don’t need to worry about that. All they need to know is that the results will always be perfect every time.”

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