Btw I never knew a restaurant in Britain use locally grown heirloom varieties of anything without making a big deal about it. Although I suppose in American ter

Btw I never knew a restaurant in Britain use locally grown heirloom varieties of anything without making a big deal about it. Although I suppose in American terms all produce grown in Britain is fairly local. Potato growing tends to be quite regional. 'New potatoes', the thin skinned spring type, usually eaten boiled with the skin on, come first from Jersey (Jersey Royals). Then Cornwall, but more commonly Pembrokeshire (just over the Bristol Channel from Cornwall). The thick skinned general purpose types come later from places with deep stone free soils. I think more of Lincolnshire, although they are grown in pockets all over. I like the ones from the localised sandy soils in mid Shropshire, but I grew up on them so I'm probably biased. Those are the ones I would roast.