Tesco ran a potato masterclass hosted by Michelin Star-rated chefs for its staff last month, to raise awareness of the diversity of potatoes.
The masterclass, which took place on November 19 at the retailer’s head office in Cheshunt, was designed to raise awareness of the diversity of potatoes, particularly looking at how different varieties have their own tastes, textures and functions.
Michel Roux Jr of Le Gavroche and Andrew Fairlie from Gleneagles taught the class of Tesco graduate trainees with supplier Greenvale AP.
The two chefs presented a variety of different recipes - potato gnocchi with butternut squash and mushrooms, followed by pommes dauphines.
Paul Coleman, technical director at Greenvale AP, gave a talk on breeding, growing and harvesting procedures in the UK. He explained that new potatoes have too much starch to make good mash, while old potatoes are left in the ground after their foliage has died down to allow the skins to set.
Sue Gilbert, marketing manager at Greenvale AP, said: “[The event] drew the highest number of delegates who had ever attended one of Tesco’s masterclasses.”
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