Walkers crispsWalkers Sam
closeMeet Sam. He's our Facebook and Twitter host. He may not look it, but he's an Internet whizz. The only trouble is, the closest he's ever got to a potato is in a bag of our crisps. And that got us thinking...
What happens when you take a technical internet maestro from the big city and plunge him into the middle of the potato harvest?
Yes, Sam's going to be up to his ears in mud and potatoes, as he helps them in their journey from field to crisp. Click here for the chance to win some fantastic prizes, follow his hilarious adventures on Facebook and test your spud knowledge with some fun quizzes.
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From Field To Crisp
closeHow do we turn British potatoes into delicious crisps? By making sure that just three simple things go into each bag of Walkers.
Obviously we start with potatoes. Can’t make crisps without them! Saturna, Lady Rosetta and Hermes are amongst our favourites and we grow them all right here in Great Britain. We’ve been working with some of our farmers for almost 30 years and they use all their know-how to nurture the potatoes. They plant the ‘seeds’ just the right distance apart for perfect growth and are out there making sure that our potatoes are in tip-top condition come rain or shine. But there’s another important plant that every bag of Walkers needs...
Sunflowers – we love them as much as potatoes! - Once the sunflower seeds have been crushed and the oil has been pressed out, we heat and filter it. The result, Sunseed oil, that is naturally lower in saturates* - actually over *75% lower in saturates than traditional cooking oils.
Now is the time to add some delicious Walkers seasonings – free from artificial colours or preservatives, of course. Our hot crisps are spun around while taste-bud tantalizing seasonings cascade over them like a waterfall of yumminess. The crisps are tumbled to get the best all round coating of flavour, and we do it while they’re hot.
Three great reasons to enjoy every bite.