Romanian horse in your meatballs? Pork in your beef lasagne? Never fear, for at least Walkers can now boast real Somerset Cheddar and real Dorset sour cream as ingredients in its new range of crisps.
With the current scare over what exactly has been going into processed food Walkers must be blessing the day, two years ago, that it began its search for the best British ingredients to go with its 100 per cent British potatoes.
Its flavour experts agreed that home-grown Somerset Cheddar tastes the best.
Dorset proved the crème de la crème of cream counties, while the Vale of Evesham was reckoned to produce the best tomatoes.
To see if the proof really was in the pudding and to find out what goes into making a delicious crisp, Gary Lineker, longstanding face of Walkers Crisps, and his father, Barry, a market fruit and vegetable trader, sampled and learnt how to grade Cheddar cheese from a Walkers’ cheese producer in Somerset.
Lineker recalled: “My dad was the perfect partner. We clocked up over 800 miles in our trusty campervan and stopped off in Somerset to taste the finest Cheddar that Walkers have specially selected… my dad’s map reading wasn’t up to much, though!”