The fashion for eating immature marrows, called in Britain "courgettes", is relatively recent in Britain. Sudell (1966) does not mention courgettes, although he has a section on "vegetable marrow", noting both trailing (vining) and bush types and saying "cut when young". Witham Fogg (1966) wrote ""Courgettes" These are really very tender baby marrows which have long been popular in France. ... Cooked and eaten with butter they form a very palatable dish." He devotes a page and a half to (vegetable) marrows and less than half a page to courgettes, which he clearly regards as something new to Britain. The record for the world's largest marrow is currently being held by William Gibbs who grew his giant from an allotment in North West Leicestershire. It weighed a whopping 128 pounds. Gibbs has been regarded as a master in his trade but retired from competing after only two years at his peak when his crop was sabotaged by a rival grower. He was not only able to grow the Marrows out long but expanded girth by around 415mm from the previous year. Gibbs lived and breathed marrow growing before moving to dominate the Gladioli (flower) section. Marrows, like zucchini, are low in food energy (approximately per 100 g fresh marrow) and contain useful amounts of folate (24 μg/100 g), potassium (261 mg/100 g) and provitamin A (200 IU [10 RAE]/100 g). Members of the plant family Cucurbitacea, which includes zucchini, marrows, pumpkins and cucumbers, can contain toxins called cucurbitacins. These are chemically classified as steroids; they defend the plants from predators, and have a bitter taste to humans. Cultivated cucurbitaceae are bred for low levels of the toxin and are safe to eat. However, ornamental pumpkins can have high levels of cucurbitacins, and such ornamental plants can cross-fertilise edible cucurbitaceae – any such cross-fertilised seeds used by the gardener for growing food in the following season can therefore potentially produce bitter and toxic fruit. Also, dry weather conditions or irregular watering can stress the plant and favour the production of the toxin, which is not destroyed by cooking. In August 2015, a 79-year-old German man and his wife ate a marrow grown by a neighbour.