Three hundred years on the same ground
The Horners say they have been farming in Comber for over three hundred years. Set that beside the sign on the gable — three words and a potato — and you get a sense of the place. Nobody here is trying to be a visitor attraction. They grow the crop their townland is famous for, and they open a door so you can buy it without it going through a lorry, a depot and a supermarket first.
Comber is genuinely known for this. The new potatoes lifted from this ground in early summer, Comber Earlies, carry Protected Geographical Indication status — the same legal protection that means Champagne has to come from Champagne. It's the soil and the sea air off Strangford that does it, and there aren't many fields in Ireland that can make the claim.
The farm runs to two hundred acres: thirty in potatoes, five in vegetables, ninety-five in barley and wheat, seventy in grass, and two hundred and fifty hens loose on it. The shop is stocked from that, plus fruit brought in fresh each morning. In winter there's coal and logs stacked by the door, because a farm shop in the country is also the place you call for the fire.
Go in June with a bag. Boil them the same day with butter and salt and nothing else. That's the whole point of the trip, and it's a very good point.