After a few weeks of preparation the potato seeds are planted early spring into the soft, dark and peaty Fenland soil, formed in the Fenland area over thousands of years making the soil the most fertile in the World, and prized by farmers for its rich organic and high nutrient contents.
Now my work starts
I must turn the potatoes into mash without losing any flavour but more importantly replicating a taste and texture of the London Pie and Mash Shops of the 1940 ~ 1960's. At time of writing not even a handful of Traditional Pie and Mash Shops use this process that can take up to 48 hours. A taste that many whom where brought up on Pie and Mash will recognise the distinct flavour and texture, giving them a 'WOW' taste memory Blast from the Past. The process has taken me years to perfect and with the Fenland potatoes I have done just that!