(Farrington Gurney, Bristol)

Produce:

Potatoes

At Farrington’s, organic farming is more than a label- it’s a way of life. Ross has managed the organic side of the farm for over two decades, nurturing crops through thoughtful rotation and soil care. Today, he dedicates 10 acres to two much-loved potato varieties: the white Valor, smooth-skinned and perfect for baking, and the red Hiba, known for its round shape and delicate skin. Planted in March, ready for sale by July and harvested in September, these potatoes carry families through the winter months.

Organic farming relies on nature’s own systems: clover and grass return nitrogen to the soil, a vital ingredient in helping potatoes grow strong and healthy without the need for chemicals. But weather remains a constant challenge. From sticky soils in wet years to drought stress in dry summers, every harvest is unique.

Andy Jeffry, director of Farrington’s Farm Shop, has seen the farm transform over the years. What began as a dairy enterprise in 1962 has steadily evolved, with the shop opening in 2001 and the farm moving fully into organic veg production by 2006. For Andy, the choice to go organic was about health and sustainability. One by one, chemical products were being banned across the UK and Andy wanted to know the food the farm produces is safe and takes care of the countryside too.

Today, Farrington’s continues to champion organic potatoes, even as rising costs and consumer pressures make it a tough market. Andy and Ross share the same belief: good food may cost a little more, but it’s an investment in health, wildlife and the land we all depend on.

“Buy good healthy food,” Ross says. “It might be dearer, but it’s better for you in the long run.”