Credit to @whatstormeats Heritage potato pave, creme fraiche, N25 caviar
On my last trip to Northumberland I popped over to @heritage_buston_potatoes , a family-run potato farm on the Northumberland coast, right down the road from Alnmouth. The Park family have been farming potatoes at Buston since 1965 and now they cultivating and growing the most wonderful heritage potatoes as well as pressing stunning rapeseed oil. From deeply pink red Emmalie, the fantastically purple violettas to the gorgeously ringed Shetland black; these really are a chef or foodie’s dream to work with.
I wanted to create a dish (or a mouthful!) that really celebrated @heritage_buston_potatoes and what they do. Using a mandolin I layered a mixture of all 6 of the varieties of their heritage potatoes that they sell and grow, giving each layer a licking of duck fat and a sprinkling of salt. The potatoes are then cooked low and slow for about 3 hours before pressing overnight. They are then sliced and pan fried before piping on creme fraiche and finished with jewels of @n25caviar from my guys over at @nottinghillfishshop and @supermarketofdreams in Notting Hill and Holland Park. These potatoes take time but when produce is this beautiful, it really is worth it.
Oh, if you’re ever up that way or fancy a little trip up the gorgeous Northumberland coast, do pop in and see the team at @heritage_buston_potatoes and of course no where better to stay than @westriggbedandbreakfast ❤️
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