The rain did not dampen spirits at the annual Juliette celebration hosted by MBMG in Norfolk last week.
Guests were invited to visit potato fields and participate in the first lift of the season at LF Papworth Farms, before sitting down to a Michelin-starred treat at the Norfolk Mead Hotel on July 25.
“The quality of this year’s Juliette is outstanding,” MBMG agronomist Peter Cooks, who led the harvest with farmer Tim Papworth, told freshinfo. “It holds all the right qualities in terms of size, maturity and water content.”
A cookery demonstration, hosted by local Michelin-starred chef and Great British Menu contestant Galton Blackiston showcased the versatility of the variety. The masterclass featured Juliette potato rosti with bourdin and Chanterelle mushrooms, and buttery mashed Juliette with petits pois and beetroot foam. “It is a pleasure to be able to use a potato from my back yard,” Blackiston said. “The Juliette is an extremely flexible potato which can be used in various ways - whether boiling or frying - and it has a slightly sweet taste which holds up well.”
Guests were then whisked to a three-course dinner prepared by Paul Gayler, executive chef at London’s Laneborough Hotel, comprising gratin of Juliette potatoes and artichokes with thyme-roasted scallops, textures of lamb with summer vegetables, buttered Juliettes and rhubarb semi freddo with gingerbread.
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