Grant Morrison wrote @ January 29, 2009 at 1:00 am

I fully agree. I haven’t tasted a ‘proper’ Ayrshire spud since the late ’70s / early ’80s. I don’t think seaweed or sand is the answer, cos my dad grew some delicious ones from seed in our Glasgow back garden (just normal earth) in the ’70s. What would I give for a steaming plate of New Ayrshires today, smothered in proper dairy butter ?

  Tom wrote @ July 11, 2009 at 7:31 am

The secret to ayrshires is simple.
The seed potatoe is Epicure.
The genuine ones are still grown around the Girvan coast, in fact this is where they origionate, but nowadays anything grown in Ayrshire (and sometimes out of it) is being classified as “Ayrshires” which they are clearly not. If you want to purchase the real thing you need to head to Girvan between june & july latest.
If you wish to grow them yourself you need sandy soil, then around Sept. turn the soil over and lay FRESH seaweed, prefrably ‘Red kelp’ which can be spotted at the lowest part of the shoreline where the sea never goes out. you can also use the brown variety is most likely to be seen half way down the beach.
This is left to rot for about 6 weeks, then the soil should be turned again and this time overlaid with ‘Green’ seaweed which can be found at the top of the shore again this is left over the winter, before planting in the spring turn the soil again and plant your seed potatoes, harvest mid June till mis July.
Enjoy.