AN artisan crisp producer has launched an exclusive charity pack in memory of a brave little girl who died from a brain tumour.

Fairfields Farm, which is based in Wormingford, will be donating 20p from every pack of its new lightly sea salted crisps to the Brain Tumour Charity in memory of Lizzie Bramall.

Littlegarth School pupil Lizzie died in 2018 just a week before her tenth birthday, nine months after being diagnosed with a Diffuse Midline Glioma - an inoperable brain tumour.

Before her death Lizzie, who was a keen baker and a whizz in the kitchen, raised more than £97,500 for the charity via a range of fundraising events.

She even created her own recipe book called Keep Baking, which was supported by former Bake Off winner Nadiya Hussain.

Laura Strathern, of Farfields Farm, said: “Lizzie was such an inspiration and in the months after her diagnosis she began raising money for the Brain Tumour Charity through bake sales.

“After she passed away her mum, Sally, continued fundraising, with a running total of over £260,000 raised.”

Mrs Strathern added: “Lizzie was a huge fan of our crisps and we promised her parents we would do something to help raise money and awareness.

“We’ve been working on creating this special charity pack for some time, growing a small acreage of Red Emmalie potatoes to produce something really special.”

Fairfields Farm is producing 36,000 150g bags of the special edition crisps, which will be sold through the East of England Co-op and independent retailers nationwide.

Bags retail at between £1.89 and £2.25 with each packet featuring photos of Lizzie as well as the Brain Tumour Charity logo.

Mrs Strathern said: “We will be donating 20p from every pack sold and are hoping to raise over £7,000 from crisp sales.

“Media Vita, Box Wise and Reflex Packaging are also supporting the packs with donations.

“Overall, we hope by raising more awareness of Diffuse Midline Glioma, people will pledge further donations to what is a really good cause.”

Mrs Strathern and husband, Robert, founded Fairfields Farm in 2006.

The business has grown and grown, winning dozens of awards along the way.

Its products are made using renewable energy produced by the waste products during the crisp making process.

Lizzie’s Fund is targeted specifically to support research into childhood brain tumours.

To read more about Lizzie or donate to the fundraising appeal, visit