PSSSST… WANNA KNOW A SECRET?
How do we turn spuds into the goods? We don’t overcomplicate things.
We’ve just two rules… never turn your back on a cross-eyed cow and keep the snack makin’ process simple. It’s served us well so far.
How do we turn spuds into the goods? We don’t overcomplicate things.
We’ve just two rules… never turn your back on a cross-eyed cow and keep the snack makin’ process simple. It’s served us well so far.
Potatoes, oil, seasoning and the expertise of some talented folk.
Not literally, but they’re grown especially for us.
Even the cockerel’s still snoozin’ when we get up.
People we’d trust to look after our last bottle of scrumpy.
Crunchy enough to startle a herd of cattle from 20 paces!
Just simple, authentic flavours done well.
Ever wondered how our potatoes get from the field to the store as tasty Burts snacks? No! Well, we’re gunna tell you anyway.
Once harvested, we check the potatoes for size, and for any defects (internally and externally). Once satisfied we have the perfect crisping potatoes, they’re washed at the farm before they arrive to us.
Call us fussy, but once they arrive at site they’re checked again… just to be sure. Quality… we’re all over it!
We wash the potatoes again and give them a gentle scrub leavin’ some skin on. Why? ‘Cos this is where the flavour is!
How do we know it’s perfect? Well, it’s three times the thickness of a Bee’s wing. We’re kidding… it’s all about the crunch!
The sliced potatoes then head into the small-batch kettle fryer for the exact number of minutes (a closely guarded secret), depending on the variety. The result? Perfectly golden and crunchy potato chips.
What does a ‘naked’ chip need? A liberal application of delicious flavour… and it’s all done under the watchful eye of our seasonin’ expert.
Using new-fangled technology, the chips are packed, printed with the names of both the master fryer and potato grower, and then sent out into the big wide world.
The process of making our hand-cooked potato chips is probably the fastest moving thing round our way. We normally like to take it a bit slower:
About
3 hours
from ground to packet…
fresh as it gets!
Roughly
20 mins
from arrival to finished pack…
we’re fryin’ and flyin’
We make over
750,000
packs a day…
don’t eat ‘em all at once!
