I was tempted by the blight-resistant Sarpo vars from Thompson&Morgan, but they have had an unhappy comment in the cookery topic. Does anyone recommend them? Otherwise, I definitely want Red Duke of York (my utter favourite); and was thinking of Lady Christl; Yukon Gold; Roseval; and possibly Kestrel and / or Picasso. What do others recommend for flavour and good keeping quality? Some of this year's are already shooting!
Alison.
