Seabrook’s Introduces Gluten Free Crisps

Crisps manufacturer Seabrooks launched gluten free crisps* at Vendex

Pictured: ‘Proper crisps are back’.

 

BY IAN REYNOLDS-YOUNG

Crisps, like beer, used to be a regional thing. Barring the two heavy-weights, Smiths and Golden Wonder, the family firms had loyal local fan bases. Benson’s were the Kings in Lancashire, Tudor in the north east, Hunter’s in the west midlands, KP: these days, if they’ve not all gone, then they’re not for sale anywhere I can see them for sale.

DSC_2651
Michael Evans

When I were a lad, though, there was never any doubt who’s were the best crisps. Seabrooks. Even though we were on the right side of the Yorkshire border, (i.e. in Lancashire), you could still find them, if you knew where to look…

I mean no offence to Walkers, the lovely guys at Tayto (or anybody else in fact) when I tell you that, for me, there was, there is and there will only ever be one maker of crisps. ‘By Appointment,  Ladeez and Gennlemen, I give you: Seabrooks.’

The thing that got it for us kids was that Seabrooks were crinkle cut. Nobody else did crinkle cut. The result was a flavour bomb. A gob grenade. Salt and Vinegar, Cheese and Onion, Ready Salted, take your pick: they were all superb.And always fresh: they were never on’t shelves long enough to go off.

You won’t believe this, (but its true): When we got a bit older,  when either Ash, Steve and me could cadge the parental Hillman Hunter to head out for a drink, we’d more often than not agree upon a venue on the strength of the crisps on offer.

All of which reminiscing is apropos of nothing. Having said that, it’s good to see that Seabrooks is still pushing the frontiers of potato crisps. Michael Evans introduced us to a new Ready Salted that’s gluten free. And very nice they were, too.

Having said that, the packaging says it all: ‘sprinkled with sea salt’. Is it just me, or should crisps be not so much ‘drizzled’ as ‘coated’ in sea salt, if only Nanny State would allow it?

Ee, nowt’s without end, tha knows. But Seabrooks is hanging in there, and some. Get them there crisps in your vending machines, we say!

 

* If this is not true, please let us know and we’ll be pleased to correct.

About the author

The Editor

Planet Vending’s Editor is Ian Reynolds-Young and it’s Ian’s unique writing talent that has made PV what it is today – the best read (red) vending blog in the world, and vending’s best read (reed). Ian ‘tripped and fell into vending’, in the capacity of PR executive, before launching a specialist agency, ‘reynoldscopy’, dedicated to the UK Vending business. The company continues to represent the interests of many of the sector’s leading brands.

‘It’s all about telling stories’, he says. ‘We want to make every visit to PV a rewarding experience. By celebrating the achievements of the UK’s operating companies, we’re on a mission to debunk the idea that vending is retailing’s poor relation.’

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