One of the leading potato breeders in the United Kingdom – yes, such a title does exist and it is highly sought after in the industry – has spoken out to criticise the current fascination with aesthetically beautiful spuds.

According to Dr Finlay Dale, from the James Hutton Institute, people are far more on concerned with external quality that other factors, especially when it comes to the breeding process.

Speaking at the Potatoes in Practice event, held this year just outside of Dundee, Dr Dale stated that “[Britain] must have the most attractive compost heaps in Europe.”

In his mind, the current trend is that wholesalers such as supermarkets don’t care if a variety is resistant to blight or scab, only that it sits pretty on shelves.

Mike Storey also sounded another warning to the industry, saying that farmer’s reliance on one type of potato, whilst potentially rewarding in the short-term, would cause problems further on down the line.

Mr Storey, the Potato Council’s head of research, noted that there is currently a “real challenge for the long-term sustainability of the seed potato industry and the economic viability for growing unless new varieties came forward [hereditary] resistance to parasites.”

Mr Dale agreed and expressed his concern that a stagnant crop could see eelworm numbers steadily increase.

In our mind, any spud that cooks well is beautiful. Don’t you agree?

All potatoes, no matter the variety, look brilliant when cooked skin and all inside a King Edward Jacket Potato Oven.

Bringing historical designs into the modern day, these ovens act as a fantastic eye-catching display that actively promotes the products gently cooking inside them. With a wide range of ovens available, from the entrance Bake-King Mini (see what they did there?) model right through to the top of the range stainless steel PB2FV/SS which can cook 55 potatoes in 55 minutes, we have something to suit all caterers.