Comber Earlies- the cream of the crop!
Ards and North Down is well-known for its New Season Comber Potato (also known as ‘Comber Earlies’). The spuds are now famous across Europe having been granted an EU PGI status in 2012, which puts them in the same league as Feta cheese and Melton Mowbray pork pies.
Did you know?
Only potatoes planted, grown and harvested within the protected geographical indicated area (which stretches from the town of Comber to the Ards Peninsula) can be marketed as Comber Earlies, and only potatoes harvested in May, June and July are eligible for PGI status.
The exceptional soil and climate found in Ards and North Down allows the farmers to grow this unique potato. Protection offered by the Ards Peninsula to the east and the Mourne Mountains to the south, along with the south/east location mean that the micro climate of the designated area is both warmer and drier than other parts of Northern Ireland. The area receives the greatest amount of sunshine and has the longest mean growing season of any part of the province. These unique characteristics of soil, climate and topography all work together to produce our fantastic potatoes with their earthy, sweet and nutty flavour.
Did you know?
Local growers have formed a co-operative to protect and are proud to promote this local produce.
Growers Trevor and Richard Davidson farm at Ballydorn in Killinchy, right at the Strangford Lough edge. The brothers explained the importance of the lough in the growth and early harvest of the Comber Earlies. Trevor said:
“We live and work right beside Strangford Lough, the largest inlet in the British Isles and the reason we have the perfect climate to grow Comber Earlies. The soil surrounding the lough is Triassic red sandstone and gravel, a soil that is light and free draining. This means the soil is dryer and warmer than in other parts of Northern Ireland.” Richard went on to explain: “Protection offered by the Ards peninsula to the east and the Mourne mountains to the south means that the climate is warmer. Most of the area is low-lying and Strangford Lough has a powerful moderating effect on winter weather making it much milder than elsewhere in Northern Ireland.”
Comber Earlies have the following characteristics:
• small in size (30-70mm diameter)
• round or oval
• white/cream colour inside
• skin is soft, smooth, thin and loose, with colour depending on the variety
• earthy, sweet and nutty flavour – a distinctive ‘early’ potato flavour
• dark green foliage
• sold either loose, or packaged.
How do you like your spuds?
Comber earlies are a favourite on dinner plates in homes across Northern Ireland, served in many top restaurants and sold by supermarkets, as well as smaller local stores. They can be mashed, chipped, boiled or baked. We asked some local residents how they like to eat theirs:
- Mayor of Ards and North Down, Alderman Deborah Girvan, is from Comber. She likes to eat her earlies boiled, seasoned with salt, pepper and a knob of butter.
- Debbie Donnelly from Portaferry likes to eat her Comber Earlies boiled. Her daughter, Hannah McDermott, enjoys hers best mashed!
- Dylan Freeburn from Bangor and Liz McCullough from Ballygowan both like to eat their Comber Earlies chipped.
- Georgie Strain from Groomsport enjoys her Comber Earlies roasted.
- Basil McCoy from Kircubbin enjoys his Comber Earlies mashed with butter and scallions added to make champ.
Did you know?
Comber Earlies were served to the most powerful world leaders at the G8, including Barack Obama, Angela Merkel and Vladimir Putin.
Celebrating Comber’s success: The Comber Earlies Food Festival
The Comber Earlies Food Festival, which is organised by Ards and North Down Borough Council, celebrates our famous spuds on Saturday 25 June from 10am – 4pm. With artisan food stalls, cookery demonstrations, Ulster Scots and Highland games, live music and more. There’s also a Comber Earlies ‘fringe festival’ taking place for the first time this year. Delivered by Comber Regeneration Partnership, events include a vintage tea dance, dog agility and an opportunity to meet the cheesemaker. So why not come along and enjoy some spud inspired fun!
Celebrity chef, Tom Hunt, who worked with Hugh Fearnley-Whittingstall on the River Cottage TV series will be making a special appearance at the event. Local chefs Paula McIntyre, Kyle Greer, and Carla Schofield will also be giving live cookery demonstrations at the festival kitchen. For further information visitardsandnorthdown.com
