Over the years, our range has grown to include a vast variety of scoffable snacks, but we still call the Herefordshire countryside our home. (It’s where all the good fields and pubs are.)
A day on the farm
It’s an early wake
up call on Tyrrells
Farm each day
We started making Crisps at Tyrrells Court Farm back in 2002! Scroll down to take a look at our timeline.
In a small converted potato shed at Tyrrells Court Farm, the first hand-cooked Tyrrells crisps tumbled out of a fryer and were sent to our favourite local farm shops and delis to try.
With five potato crisp seasonings in the bag, the team turned their hand to making parsnip, beetroot and carrot crisps creating a celebration of roots at their most resplendent.
Our crisps seem to be appealing overseas, a craving we felt obliged to cater for so we popped some on a voyage to France & Ireland.
The Duchess of Cornwall was airdropped by a chopper in our garden specially to test our scrumptious crips. She was quite impressed if we do say so ourselves!
With the gentleman’s palette in mind, we seeked the land for a sturdy hummus shovel. Our Furrow, crinkly cut crisps were born.
10 years, 120 months, 3652 days, 87660 hours, 5259600 minutes, 315576000 seconds creating our splendid crisps.
The finest ingredients are always at the centre of what we do, with that in mind we used the most sumptuous of culinary delicacies, the black truffle to create a crisp ideal for ritzy get togethers.
Borrowed from the Bees, we created Parsnip with Honey and Black Pepper in 2019, a hint of roast dinner in every bag.
2021 saw the introduction of the smokiest of snacks, BBQ crisps for summertime with spices to tantalise and tingle.
We use only the best potatoes, our favourites being Lady Rosetta and Lady Claire. They’re the names of the potatoes, not the farmers. Just to be clear.