FOOD + DRINK
insideTHE BUSINESS :
KENT CRISPS
NOTHING QUITE BEATS THE SATISFYING CRUNCH OF CRISPS , CHIPS , POTATO-BASED SNACKS - WHICHEVER WAY YOU REFER TO THEM , WHETHER YOU ’ RE A SAVOURY TOOTH OR NOT , THEY ' RE EVEN BETTER WHEN THEY ’ RE HAND-COOKED AND LOCAL . THIS INSIDE THE BUSINESS FEATURE TAKES A CLOSER LOOK AT ONE OF KENT ' S LEADING SNACK BRANDS , KENT CRISPS , WHO ARE PRODUCING SOME OF THE FINEST CRISPS NATIONWIDE , INCLUDING HOW THEY ARE PRODUCED , THEIR EXPORT AND , MORE IMPORTANTLY , HOW SUSTAINABILITY IS AT THE FOREFRONT OF WHAT THEY DO .
Kent Crisps is owned and run by Laura Bounds , MBE . In case you didn ’ t know , the brand produces a range of crisps in partnership with some of Kent ’ s local producers to create a twist on some of the nation ' s favourite classic crisp flavours . Now recognised worldwide , the crisps come available in seven tasty and popular flavours , each with its unique flavour profile : Sea Salt ; Oyster & Vinegar ; Ashmore Cheese & Onion ; Smoked Chipotle Chilli ; Sea Salt & Vinegar with Biddenden Cider ; Ham & Mustard ; and Lamb & Rosemary .
So , what goes into making Kent ’ s finest crisps , you may ask ? While the brand is focused on producing quality crisps that taste great , they are also passionate and keen to shout about the provenance and their current efforts surrounding sustainability . The brand is making a conscious effort to improve its environmental impact by monitoring its carbon footprint and working closely with local producers in a greener world .
The hand-cooked crisps that we see on the shelf are produced using British Red-Tractor-Certified potatoes ; this means they have been certified to rigorous standards from farm to pack , guaranteeing their provenance .
The potato growing process is exciting ; it starts by planting the potatoes early in the spring before meticulously caring for them until they are ready for harvest later in the year . During the processes in between , while the potatoes are growing , they are monitored and regularly fertilised using ‘ digestate ’, a nutrient-rich substance produced on-site at the anaerobic digestion plant from maize and rye . As we get a lot of rainfall in the South East , they are given water using rainwater collected from the local reservoir when required .
If that wasn ’ t sustainable enough , the site has implemented dedicated green areas and green cover crops to capture carbon , removing it from the air to the ground ! Even the tractors used on the farm are run using biodiesel , converted from the oil used to cook the potatoes .
Once the potatoes have reached the perfect size , they are harvested and transferred to the onsite factory moments away where the hand-cooking process occurs . Any potatoes that aren ’ t immediately used are stored at the on-site cold storage facility ( which is powered by renewable energy ) until they are needed .
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