As new season Rudolph potatoes were being harvested, restaurateurs, chefs, retailers and media met for a celebration of the potato.
Last week, Rudolph Day saw deliveries of this premium-red maincrop potato take place all across the country.
On the day that Fenmarc celebrated Rudolph potatoes being shortlisted for a prestigious Quality Food Award, Rudolph potatoes themselves were being celebrated everywhere from the BBC Media Village, to the dome at the top of The Gherkin.
Arnaud Stevens, group chef for Searcys and head chef at 30/40 The Gherkin said: “If, like a lot of chefs, you need a consistent seasonal product, then Rudolph is the answer. Its red colour is just fantastic and it makes a wonderful fondant and a fantastic mash - or Pommes Puree.”
Arnaud added: “What’s great about Rudolph potatoes is how well they cater for all types of cooking, from fine dining to casual cooking. As they’re so consistent I would certainly use Rudolph for events where you can be catering for 200 plus people, as I know Rudolph will deliver every time.”
A new website www.rudolphpotatoes.com was launched to coincide with Rudolph day featuring recipes from TV chef and Rudolph fan Rachel Green, news, resources and information on Rudolph.
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