From Field to Fork
Here at George Wright Farms we want our customers to know how and where their quality produce comes from. The field-to-fork slider below is able to give an insight behind the processes of growing potatoes in a step-by-step manner. Each segment names a process which is explained in detail as to why it is undertaken and the importance of that task. We hope you enjoy learning all about the work that goes into growing a potato crop as much as we enjoy doing it.
Planting
Planting commences in spring, once the soil temperatures warm up. We cultivate our medium soils to create a fine tilth with our de-stoners. This allows the soil to flow freely through the planter as it places individual potatoes at precise distances allowing each tuber the correct amount of space to grow to its potentially determined size depending on its end market.
Potatoes
George Wright Farms grow a wide range of potato varieties, each presenting their own unique challenges. We are proud to say that our specialist team have successfully adapted and overcome such difficulties season upon season, providing our clientele with fresh, great tasting, quality produce.
Maintaining our High Quality
At GWF we take pride in growing and delivering the best potatoes to our customers and will not dispatch produce we aren’t 100% happy with. Our high standards are acknowledged and trusted by our customers and business partnerships.
Our Varieties
As our customers requirments are always changing we are looking for new varieties to meet our customers needs. We currently look to grow around 18 varieties all with there own characteristics. If you are looking for a specific variety do not be hesitant to phone our friendly staff for advice or more information about the produce.
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Each segment below highlights the different types of potato.
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They are separated into varieties.
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Hovering over a variety will uncover a description of its culinary properties.
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The right hand side roughly disclosed when it is harvested.
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We normally start harvesting in May (weather depending) until October.
Salads
Charlotte
Charlotte – These small, pale yellow salad potatoes have a creamy white flesh and are perfect for boiling, steaming or roasting. They taste divine hot or cold and hold their shape well. Delicious roasted, with skins that brown and caramelise.
Mid harvest
Maris Peer
Maris Peer - Again, are a small, yellowish salad potato which can be eaten hot, be it by boiling, roasting or steaming. Alternatively, are just as tasty cold. The skins if boiled are thin and crisp to the bite.
Mid harvest
Maris Bard
Maris Bard – The early bird of the potato growing season, with beautifully fresh and firm flesh in small, medium and large sizes. This variety are ideal for chipping when harvested early, holding their flavour and structure. A potato that is very flavoursome when boiled.
Early harvest
Cabaret
Cabaret – Another white early variety suitable for chipping, baking, boiling and roasting. The well-rounded flavour and high dry matter enables it to hold form once cooked, making it a common variety for chipping.
Divaa
Divaa – A very versatile early variety used for forming excellent chips all year round. Divaa is a very bright white tuber that can be used for roasting and boiling. Lovely texture and flavour, grown in well-drained soil.
Maris Piper
Maris Piper – Our favourite English potato, white and medium to large size. Making the perfect chipping variety when dry matters are high, allowing for that crispy outside and fluffy texture inside. They are ideal for Sunday roasties or bakers. The versatile all-rounder has the length to chip and flavour which leaves an impression.
Daisy
Daisy – A super all-purpose, medium to large yellow tuber, ideal for chipping with its length and chipping properties. Doubles up as a great baker and beautiful boiled as well.
Markies
Markies – A much favoured option for chips with their large size and oval shape, perfect for chip dimensions. A reported low sugar level consequently permits a desired golden glow when fried. Creamy when baked or roasted they provided a multifunctional use and incredible flavour.
Last to harvest
Chipping
hipping
Accord
Maris Bard – The early bird of the potato growing season, with beautifully fresh and firm flesh in small, medium and large sizes. This variety are ideal for chipping when harvested early, holding their flavour and structure. A potato that is very flavoursome when boiled.
Bakers
akers
Marfona
Marfona – Skins go beautifully brown when baked, containing this creamy smooth buttery taste and waxy texture. This large, round variety are an early seasonal variety whose skins are fully set for that trade-mark crunchy skin. They also make brilliant wedges, mash and roasties with their strong flavour.
Early harvest
Cabaret
Cabaret – Another white early variety suitable for baking, chipping, boiling and roasting. The well-rounded flavour and high dry matter creates a filling jacket with plenty of flavour and crunch.
Maris Piper
Maris Piper – Our favourite English potato, white and medium to large size. They are ideal for bakers, with the set skins which become crunchy and encapsulate the gorgeous, flavoursome, silky flesh. The versatile all-rounder has the ability to chip perfectly as well as making the best roast potatoes on a Sunday.
Eos
Eos – Our most exported variety of potato, for their pristine condition and culinary properties. They are large oval tubers, ideal for baking, boiling and mashing. Their skins are delicious and fleshy white flesh is even more of a culinary delight.
King Edwards
King Edwards – Everyone knows about the iconic King Edwards with their creamy colour with pink mottling. They make delicious bakers with a creamy, fluffy texture and a wonderful taste. They make for amazing roasties and homemade chips also.
Electra
Electra – The large potatoes from the plant produces a bright, pink eyed, medium yellow fleshed tuber which is ideal for baking.
Sensation
Sensation - These beautiful yellow potatoes have a wonderfully rich taste and fluffy texture. A new variety we have grown which we are now very fond of.
Last to harvest
Reds
Manitou
Manitou – Our only variety of reds grown at the farm but are grown for a reason. They’re incredibly tasty, especially when cooking smooth mash. They baked, roast and chip so again are the perfect all-rounder. The large, long, red and shallow eyed tubers encapsulate a vibrate yellow flesh.
Mid harvest
Mid harvest
Processing
Shepody
Shepody – Large oval tubers which primary use is an early season French fry potato. Can also be used for boiling and baking.
Early harvest
Innovator
Innovator – A potato with a creamy fleshy colour which was meant for processing. Having a good colour when cooked and produces long, well-structured and high-quality fries for fast food chains.
Buying Local
We at George Wright Farms highly encourage buying locally as it is a way of bringing our community together whilst being a MORE SUSTAINABLE avenue for buying fresh produce.
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Coming to us directly gives you MORE VARIETY and FRESHER produce.
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It is more environmentally friendly, with LESS FOOD MILES, NO PLASTIC packaging, thus LOWERING both parties CARBON FOOTPRINT.
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You are SUPPORTING LOCAL BUSINESSES and FARMERS as a whole.
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Most importantly to us, we have the opportunity to meet the people around us and give something back.
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So, take advantage of the fresh produce grown on your doorstep, we will more than happy to give you an insight into our world. To incentivise this, we will give a discounted rate to those who come to us directly as a way of promoting this lifestyle change and saying Thank You!
Our Prices
Our prices fluctuate with the current markets, to keep up with competitive rates please contact us directly to find out more. So either come to our office and ask about what we can offer you or give us a quick call on 01206 252 044.
The Importance of field digs
Field digs are undertaken throughout the growing season to gain an understanding of where the crop is at and if there are pest and diseases we should be aware of, allowing for mitigation procedures to be implemented. A measurement of the potato farrow is dig up, with the amount of plants and tubers per plant being recorded. The tubers are then collected and taken to the quality control room, where they are sized, weighed, visually assessed and tested for their dry matter. From all this information a ruff yield can be worked out and thus a harvesting time.
Stolon
Lateral stem
Main stem
Roots
Tuber
*Mother tuber*
*Mother tuber* (hidden under soil in the photo to the left) is the name given to a seed potato after it has established as a plant. These small potatoes known as seeds are used oppose to the potato fruit seeds because they are easier to plant and more likely to survive in a more systematic planting regime.
The Gallery
