Grown from fresh International Kidney seed, they are grown in Cornwall, Suffolk and Ayrshire, on farms that have been specifically selected for their rich soil and sheltered position.

They benefit from the use of seaweed as a fertilizer, like their Channel Island counterparts, but are harvested a little later, following the Jersey potato season.

As well as carrying the Bartlett name, each pack features a delicious recipe, created specially for us by Michelin-starred chef, Andrew Fairlie.