The Sign of Vegetarian Approval

Vegetarian Society 
- Approved

The Vegetarian Society - HERE - is the place to go for everything you want to know about the world of vegetarian food. Their mission is to inspire, inform and enable people to be vegetarian.

Vegetarians do not eat any form of meat or cooking ingredients and condiments that contain meat derivatives. Vegans take things a step further, rejecting eggs, dairy and honey also.

To get approval for so many of our products, Stokes ingredients have been tested by the Society for 'hidden ingredients', miniscule elements of ingredients used to deliver continuity and shelf life, so that customers can enjoy the same outstanding quality each time they / you spoon, shake and dollop Stokes taste and deliciousness. 

Deliciously Vegetarian. Wonderfully Tasty

Tomato Brochettes

Stokes Chipotle Ketchup brims full of real Italian tomatoes with a smoky, spicy kick of Chipotle Chillies which are Jalapenos left to ripen on the plant to a deep red, before being smoked dry. That's why the flavour is so yummily distinct.

Toast slices of French bread. Rub a garlic clove on one side then brush it with Stokes Chipotle Ketchup.

Add fresh, slices of tomato and tear mozzarella pieces over the top.

Now, under the kitchen grill with them to melt the cheese, finishing with a good twist of black pepper and basil leaf garnish.

 Mushrooms & Blue Cheese

Stokes Original BBQ Sauce adds smoky, sweet sophistication to any dish, bringing sunshine to the table - whatever the weather.

Use and slice a firm but not crumbly blue cheese such as Stilchelton, Harrogate Blue and Yorkshire Blue.

Hold this firmly between two Chestnut mushrooms, threaded with a couple of pieces of spring onion, then another cheesy mushroom sandwich. Brush the mushrooms with Stokes Original BBQ Sauce (for a smoky sweet contrast to the tangy blue cheese).

Grill quite quickly to soften but not lose the cheese. The mushrooms with have a full-flavoured bite around the distinctive cheese centre.

[TIP: These make wonderful finger food bites to impress your guests at a party.]

 Tofu Stir Fry

Stokes Hoisin Sauce is a complicated combination of Oriental sweet, tangy and sharp spicy flavours delivered in a delightfully thick sauce.

Get 400g of firm tofu as dry as possible by wrapping it in kitchen paper, leaving it under a heavy pot or pan while you prep the veg - peppers, broccoli, thin batons of carrot, spring onion etc. Cut the tofu into cubes and brush it lightly with Stokes Hoisin Sauce and a tiny dusting of Chinese 5 Spice (Vegan).

In a bowl, combine 3 tbsp of our Hoisin Sauce, 150ml of orange juice, 100ml of white wine, 75ml of water, a splash of soy sauce and about an inch of grated ginger. Whisk this together with 1 tsp of cornflour.

Parboil the broccoli so that it's not too crunchy, carrots too if you're using them. Start by frying the peppers to soften them, releasing their juices as they begin to caramelise, then add the rest of your vegetables and tofu, moving them over a very hot wok for 3 or 4 minutes.

When everything begins to colour, pour in the orange, hoisin mixture letting everything bubble together for 2 or 3 minutes before serving with rice or noodles.

  Spring Dressings

Stokes Olive & Balsamic Dressing is oozing with the classic essence of the Mediterranean. Bring tomato salads to life with the bright sunshine of balsamic, sparkling through the fine produce of distant olive groves.

Stokes Raspberry & Balsamic Dressing offers an exciting combination of sweet berries dripping through acidic balsamic. Drizzle onto ice cream and enjoy.

Stokes Mango & Orange Dressing is a beautifully fruity combination tempered with black pepper. Drizzle lavishly on a salad of avocado and chicory - if you eat cheese, a strong blue or creamy goat's cheese adds delicious depth to the dish.

 

 Deliciously Vegetarian. Wonderfully Tasty

More foodie thoughts for the week:

Fish Friday - 
We are cooking with Ray Wings today - delicious, versatile and easy to cook. They're easy to eat and with these sauces, so tasty too - here.







Spring Soups - 
Soup and a sandwich make a handsome light lunch. What sandwiches would best go with these great seasonal soups - here.








WIN a Cruise - 
Win an 8 day cruise to Bordeaux and Northern Spain with Fred. Olsen Cruise Lines. Learn more and enter - here.

If we couldn't make it AMAZING...
we wouldn't make it at all.

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150

Fabulous Fish Friday

Wonderful Ray Wings

In culinary references we are more familiar with the term Skate Wings. For conservation reasons, we're now more likely to find Ray as opposed to Skate Wings. It's pretty much the same thing - delicious, versatile and easy to cook.

They're easy to eat too. Despite the fact they are on the bone, the meat scrapes off it easily and can be served on the bone or lifted off its solid fan-like structure before plating.

Wings with Caper & Dill Butter

A 225g wing per person is the ideal weight. They are so easy to divide, breaking a larger wing into two smaller servings simply by cutting it with scissors from the feathery tip to the thicker end where the bones join.

To poach the wings, bring a shallow pan of vegetable or chicken stock up to a rolling boil with slices of fennel and celery bathing in it. Pop the fish in and simmer for 10 minutes or so, until the meat turns white and easily flakes from the thicker end of the wing.

After 7 minutes, ladle 2 or 3 good spoonfuls of the stock into a pan adding 120g of butter (at least), a small glass of white wine, 2 tbsp of Stokes Mustard & Dill Sauce and 2 tbsp of rinsed, strained capers. Whisk this all together, reducing the volume as the butter melts and spoon it over the fish as you serve.

With Mushroom Sauce

This is so tasty served with buttery mashed potatoes that has the additional 'wow' of 2 tbsp of Stokes Creamed Horseradish Sauce stirred through it before serving.

Poach the Ray Wings as above and scrape the meat off the bone for serving (as pictured) or on the bone with the sauce spooned over it.

Fry an assortment of sliced mushrooms in butter with 2 grated cloves of garlic, a couple of glugs of our Brown Sauce and a wee sprinkle of thyme leaves for 3 or 4 minutes, then lift the 'rooms', setting them aside to keep warm.

Stir 2 tsp of Stokes Dijon Mustard into the cooking juices then deglaze the pan with a glass (150ml) of white wine. Stir in 150ml of crème fraîche, heating it through as the flavours marry before adding the mushrooms and their juices back. Season, mix well and serve the sauce with your fish.

Mediterranean Style

We make the flavour-packed background sauce first then bake the fish on top. There's a major taste bud alert with this one.

Start by making a rough tapenade (no blender) by chopping together the following tasty mixture: 200g of stoned Kalamata olives, 2 tbsp of rinsed, drained capers, 2 anchovy fillets, 1 grated garlic clove, 2 tbsp of Stokes smoky warm Chipotle Ketchup, 2 tsp of fresh thyme leaves, the juice of a lime and 5 tbsp of good olive oil.

For the tomato base, soften 1 diced onion in olive oil for 7 minutes then add 2 grated cloves of garlic for a further 3 minutes. Pour 1 tin of chopped tomatoes and a glass of red wine into the onions with 1 (or 2) tbsp of Stokes Chilli Jam and 1 beef stock bouillon. As this starts to reduce, add 5 or 6 sliced fresh tomatoes, 4 tbsp of Stokes Tomato or Bloody Mary Ketchup (at least) and half of the tapenade.

Let this reduce and the flavours intensify for 10 minutes than lay the Ray Wings on top. Brush the fish with the remaining tapenade and a couple of spoonfuls of the base sauce, then put the whole thing, uncovered, into a medium oven - 200°C/gas mark 6 -  for 15 minutes (if the sauce is too dry add water) or until the flesh flakes from the thicker part of the wing.

Served with rice, couscous or even a good thick slice of crusty bread - your taste buds will sing for joy.

Fabulous Sauces for Fabulous Sauces

More foodie thoughts for the week:

Vegetarian Society Approved - 
The Vegetarian Society has been through Stokes products with the proverbial fine tooth comb, with exciting results and recipes - here.








Spring Soups - 
Soup and a sandwich make a handsome light lunch. What sandwiches would best go with these great seasonal soups - here.








WIN a Cruise - 
Win an 8 day cruise to Bordeaux and Northern Spain with Fred. Olsen Cruise Lines. Learn more and enter - here.

If we couldn't make it AMAZING...
we wouldn't make it at all.

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150

Soup & a Sandwich

The Perfect Light Lunch

As you have probably learned by now, we like to keep things simple.

These soups are no different - simple ingredients, a simple hand blender, super Stokes sauces for added 'wow' and a hunk of good bread or simple sandwich.

Smoky Tomato Soup

Very simply, dice and gently fry 1 onion for 6 or 7 minutes to soften it. Add 4 tbsp of Stokes Tomato Ketchup, 2 tbsp of our Chipotle Ketchup and 1 tsp of our grownup Brown Sauce. Stir this into the onions then add 1 can of chopped tomatoes and 750ml of vegetable stock.

Boil the combined ingredients, tasting to season - black pepper and 1 tsp of brown sugar should balance the acidity (I like a splash of orange juice too). Blend everything together with a hand blender, taste and adjust the flavours if you need too (more ketchup perhaps).

[TIP: If you want your soup a little thicker, add 1 small can of rinsed, drained cannellini beans, blending them into the soup for creamy body.]

Spring Minestrone

Soften half a finely diced onion in a little butter then add a can of chopped tomatoes, half a grated carrot, 750ml of vegetable stock and 2 grated cloves of garlic.

Let this cook for 5 minutes than add 1 pack of mixed frozen vegetables and 1 can of rinsed, drained 5 bean salad combination (add more stock if you need it).

As this simmers, season the soup and add Stokes Bloody Mary Ketchup to taste - 3 or 4 tbsp should raise the taste bar to the perfect height.

When you're happy with the flavours, serve your simple minestrone with shavings of Parmesan cheese.

Beautiful Beetroot

Soften 1 diced onion and 1 stick of finely chopped celery in butter for 5 minutes then add 2 grated cloves of garlic. Pour in 750ml of vegetable stock and simmer for 10 minutes.

Now add 3 tbsp of Stokes Beetroot Relish, 2 tbsp of our Tomato Ketchup and 1 vacuum pack of cooked beetroots (diced). Cover and cook for 12 minutes then blend and pass through a strainer for a smooth liquor.

Cube the contents of another pack of cooked beetroot and finely slice (use a mandolin) 1 peeled, cored apple adding both to the soup. Warm this through for 5 minutes or so, check the seasoning and serve with soured cream and a few fresh herbs - chopped chives and fennel fronds.

Vegetable Soup

Soften 1 diced onion and 1 or 2 chopped celery stalks in butter or oil for several minutes before stirring in 2 tsp of Stokes Classic English Mustard then 750ml (add more later if it's needed) of vegetable stock (use 2 stock bouillons for a richer flavour).

As this starts to simmer, ribbon (using a peeler) 2 carrots and 2 courgettes. Add the carrots to the simmering stock for 8 minutes before adding the courgette and a pack of frozen broad beans, simmering for 5 minutes more.

Season well, adding fresh basil and mint leaves with 2 tsp of Stokes delightfully sweet Mint Sauce. Take the pot off the heat, lid on and let the flavours marry for a couple of minutes before serving.

Super Sauces ... Great Soups

More foodie thoughts for the week:

Vegetarian Society Approved - 
The Vegetarian Society has been through Stokes products with the proverbial fine tooth comb, with exciting results and recipes - here.








Fish Friday - 
We are cooking with Ray Wings today - delicious, versatile and easy to cook. They're easy to eat and with these sauces, so tasty too - here.








WIN a Cruise - 
Win an 8 day cruise to Bordeaux and Northern Spain with Fred. Olsen Cruise Lines. Learn more and enter - here.

If we couldn't make it AMAZING...
we wouldn't make it at all.

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150

Win a Cruise

Don't miss the fun
on Facebook & Twitter & Instagram

Win a Cruise

You could win an eight-night cruise for two to Bordeaux and northern Spain. Also included is an overnight stay in a luxury hotel in Suffolk for two adults; including breakfast, a three-course dinner and an exclusive private tour of Stokes Sauces' Suffolk Saucery. 

Fred. Olsen Cruise Lines is giving away an eight-night ‘Into the Heart of Spain & Bordeaux’ cruise for two; departing from Southampton on May 16. The package includes all meals and an all-inclusive drinks package, plus a spa treatment each, while you cruise to four culture-rich cities in Spain and France, where your explorations will begin at the end of the gangway. 

You will also enjoy a stay at a luxury hotel in Suffolk and an exclusive tour of the ‘Stokes Saucery’, the home of Stokes Sauces. Set in the beautiful Suffolk countryside, you will discover how each product is expertly prepared and will also visit the on-site private rescue animal sanctuary.

Closes 19th April 2020.

Learn more, see Terms & Conditions and Enter - HERE.

It's almost impossible to follow that ! But I'll try with this succulent joint of Welsh Lamb, lovingly roasted and minted saucily with our sweet Mint Sauce.

If you missed last week's article on St. David's Day, you can catch up - HERE.

With an 'Ahhh' factor almost as good as winning an 8 day cruise, meet Trixie at 5 months. She is the latest addition to the ever increasing menagerie of rescued animals so lovingly cared for in the grounds here at Stokes. Cute.

Learn more about the animals living safe healthy lives at Stokes and about our amazing relationship with Fred.Olsen Cruise Lines by watching the video - HERE.

Enjoy the video - HERE.

More foodie thoughts for the week:

Vegetarian Society Approved - 
The Vegetarian Society has been through Stokes products with the proverbial fine tooth comb, with exciting results and recipes - here.







Fish Friday - 
We are cooking with Ray Wings today - delicious, versatile and easy to cook. They're easy to eat and with these sauces, so tasty too - here.







Spring Soups - 
Soup and a sandwich make a handsome light lunch. What sandwiches would best go with these great seasonal soups - here.

If we couldn't make it AMAZING...
we wouldn't make it at all.

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150

St David's Day Dining

Coginio Cymreig Traddodiadol

Traditional Welsh Cooking

It's St. David's Day on 1st March so expect things to be extra noisy at the rugby this weekend. St George had better be on his guard.

Welsh Rarebit

Make a roux with equal amounts of butter and flour (50g of each approx.) then gradually add 250ml of warmed beer. Add 250gm of grated Cheddar cheese together with 2 tsp of Stokes Classic English Mustard and a dollop of our Brown Sauce, seasoning and gently whisking it to a smooth sauce.

Slice some nice rustic bread, butter it and spread it with the wonderful cheesy sauce. Now pop it under a hot grill until you have an invitingly bubbly gratination of Welsh loveliness.

Glamorgan Sausages

If you haven't discovered these vegetarian leek & cheese sausages yet, now's the time. They pack bags of flavour and served with a combination of Stokes Red Onion Marmalade with a couple of teaspoons of our Chilli Jam stirred into it - it's delicious.

Gently fry to soften 120g of finely sliced leeks for 10 minutes. While this is happening, mix 100g of breadcrumbs with a good handful of chopped parsley, 1 tsp of thyme leaves and 150g of Caerphilly cheese in a bowl. In a separate bowl, beat 2 egg yolks (keep the whites), season and whisk in 2 tsp of Stokes Classic English Mustard.

Spoon the leeks into the breadcrumb bowl with the mustardy egg yolks, beating everything together, then divide the mixture into 8 sausage-shaped portions. Line a tray with cling film, sitting the sausages on top.

Whisk the egg whites in a bowl and sprinkle 40g of breadcrumbs onto a plate. One at a time, dunk the sausages in the egg then coat well with the breadcrumbs. When all 8 are well coated, chill them in the fridge for 30 minutes. When you're ready, fry the sausages in a little oil for 8 - 10 minutes until crispy and brown all over. Serve with a salad and the Chilli Red Onion Marmalade (above).

Welsh Onion Cake

Onions never tasted so good.

Fry 3 large sliced onions with 3 tbsp of Stokes Red Onion Marmalade and 1 tsp of thyme leaves in a generous knob of butter. Put the lid on and cook gently for 10 to 15 minutes until they caramelise (the Onion Marmalade will help the caramelisation).

Peel and finely slice 4 or 5 floury potatoes, using a mandolin will give thin and even discs. Coat these with melted butter and plenty of seasoning in a separate pan. Crumble 150g of Caerphilly cheese in a bowl and stir in 2 tbsp of Stokes Cider & Horseradish Wholegrain Mustard.

Now, butter an oven dish then build layers of onion, potato discs and crumbled Caerphilly cheese, then onions, potatoes, more cheese finishing with a topping of overlaid potato discs. Bake the cake in an oven, pre-heated to 200°C/gas mark 6, for 40 to 50 minutes until the smell is irresistible and the potatoes are brown and yummy.

Seaweed Stuffed Welsh Lamb

Get your butcher to bone out a 2kg shoulder of lamb. Get him / her to loosely tie it as you are going to unroll and stuff it.

In a bowl, combine the following: 35g of dried Wakame seaweed (re-hydrated in water for 10 minutes); 40g of chopped samphire; a good handful of chopped parsley; 1 tsp of thyme leaves; 1 tsp of chopped rosemary; 75g of pine nuts; 3 grated cloves of garlic; 2 tbsp of Stokes Chilli Jam and 1 or more tbsp of our sweet, fresh Mint Sauce.

Open the lamb out, skin side down and spread the stuffing along the centre before rolling it tightly and tying it off. Weigh the trussed lamb, noting the weight, then place it in a roasting tin. Rub it all over with oil whisked with a little Stokes Classic English Mustard. Season well then it's into an oven, pre-heated to 200°C/gas mark 6, for 20 minutes per 500g. (It should take approximately 1 hour 20 minutes).

Condiments for all Seasons

More foodie thoughts for the week:


 

The Upper Crust - 
We challenge the Pie Purists' rules about 'proper pies' with tasty seafood, chicken and cottage pie recipes - here.








British Pie Week - 
What is a pie without a pickle? Meet the relishes, pickles and condiments for Pies Made Better - here.








Brunch, Lunch & Pancakes - 
For some lovely, colourful, delicious ideas conjured up by our innovative kitchen team, just click - here.

If we couldn't make it AMAZING...
we wouldn't make it at all.

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150

The Upper Crust

Perfection in Pies

You would think that discussing pies would be a simple matter of fillings and pastry, but pie purists have much more to say on the subject. The argument is that a true pie has a pastry bottom, sides and top.

Where does that leave Shepherd's Pies and Fish Pies - out on the street according to traditionalists. And what of casseroles with a pastry top - pot pies - so popular on pub food menus. Again, not the real deal they say.

Well, we're not purists and, as you'll know from the tasty twists in many of our sauces, we're not always traditionalists - we just like things simple, honest and above all ... tasty.

Seafood Pie

The purists would turn their noses up at the very thought of us even referring to this as a 'pie'. But we love it.

Boil a handful of halved new potatoes until just tender and set them aside. Bring 370ml of white wine and 500ml of water to the boil and simmer 2 x 340g packs of mixed seafood (thawed) for 5 minutes.

Strain the seafood, setting it aside with the potatoes, reserving 250ml of the broth. Melt a good knob of butter in the pan and soften 2 x finely diced shallots. Make a roux with 2 x tbsp of flour adding 2 x tbsp of Stokes Cider & Horseradish Mustard. Gradually add 500ml of milk and the reserved fish stock (reserved cooking liquor).

Spoon the seafood, potatoes and sauce into a baking dish. Roll out a sheet of puff pastry, trim it to the size of the dish, brush it with a beaten egg and pop it onto the filling.  Put this in an oven, pre-heated to 220°C/gas mark 7, for 15 minutes or until the pastry puffs up to a crisp brown top.

Chicken & Mushroom Pie

Soften a diced red onion in half and half oil and butter before adding 8 halved skinless, boneless chicken thighs to brown for 3 or 4 minutes. Add 8 rashers of smoked streaky bacon cut into squares with 1 tsp of thyme leaves.

Cook for a further 5 minutes then, off the heat, stir in 2 tbsp of flour, 2 tbsp of Stokes Cider & Horseradish Mustard and 2 tbsp of our spicy grownup Brown Sauce. Gradually add 400ml of chicken stock and 200ml of milk bringing everything to a simmer to thicken the sauce, chicken and bacon mixture. Tip the whole thing into a bowl with 250g of button mushrooms and let it cool.

Stir everything together and spoon it into a baking dish. Roll 500g of puff pastry out to about the thickness of 2 x £1 coins. Cut it to an inch wider than the top of the dish, covering the filling and pinching the pastry tightly around the edges. Brush with a beaten egg, then into an oven, pre-heated to 220°C/gas mark 7, for 30 minutes until the pastry puffs up to a crisp brown topping.

Cottage Pie

Boil 2 or 3 large potatoes until they are just short of done, cool and slice into a collection of discs. Roughly chop and cook 2 x carrots until just soft, setting both the carrots and potato discs aside to cool.

Soften 2 diced shallots in a pan before adding 600g of minced beef until it browns. Add 2 tbsp of Stokes Brown Sauce, 3 tbsp of our Tomato Ketchup, 2 tsp of Stokes Classic English Mustard and 1 tsp or so of thyme leaves. Stir in 2 tbsp of flour then 400ml of beef stock, a glass of red wine and the cooked carrots and simmer for 25 minutes, seasoning to taste.

Tip everything into a baking dish, topping it with overlapping potato discs. Brush the potato topping with milk then into the oven, pre-heated to 200°C/gas mark 6, for 25 minutes or until the potatoes brown and crisp a little. This is fabulous simply served with peas, thawed and warmed in butter with a teaspoon or two of Stokes Mint Sauce.

Great Pies Deserve - A Shake of Great Taste

More foodie thoughts for the week:





St. David's Day - 
These Glamorgan Sausages and much more foodie fun are here to help celebrate the feast of the Patron Saint of Wales - here.







British Pie Week - 
What is a pie without a pickle? Meet the relishes, pickles and condiments for Pies Made Better - here.






 

Brunch, Lunch & Pancakes - 
For some lovely, colourful, delicious ideas conjured up by our innovative kitchen team, just click - here.

If we couldn't make it AMAZING...
we wouldn't make it at all.

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150

British Pie Week

Who Ate All the Pies

The Pork Pie is a true British classic. It is usually eaten at room temperature and consists of a thick and crumbly hot water crust pastry encasing a roughly chopped, highly seasoned pork filling.

For me, the best bit is the pork bone-stock jelly that lines the pastry sides.

After quite a battle in the European Court between Northern Foods and representatives of the Melton Mowbray Pork Pie Association over 'protected status', the name Melton Mowbray can now only be applied to uncured pork-filled pies cooked without supporting hoops and made within a 10.8 square mile zone around the Melton Mowbray.

"The thing I can't resist is a pork pie. That's my idea of a lovely treat."
Delia Smith

Sweet, Rich & Fiery

 

Sticky Pickle

An absolute favourite for pie lovers.

A scrumptiously sticky pickle with our own unique blend of vegetables in a sweet and spicy sauce made with molasses and black treacle. This truly is - the Patron Saint of Pork pies.

Fig Relish

This little beauty is an absolute joy in a jar.

It is packed with juicy sweet marinated figs and a tang of cider vinegar, a thick relish that also sits beautifully on water biscuits with the maturity of a strong blue cheese.

 Classic English Mustard

 It's hot, it's smooth, it's an all round winner.

This is our own special take on an old English classic. Our recipe and amazing ingredients create a smooth, strong mustard but without the 'burn' you get with some that forget mustard is there to complement the flavours of the meat. If you like mustard we're pretty sure you'll love this!

Red Onion Marmalade

A wonderful addition to just about anything.

This is one of our most popular relishes, being lusciously thick with caramelised red onions in sticky black treacle and a sharp balsamic finish. It's a full flavoured relish with a delicious sweet sauce, amazing with just about anything - try it with grilled cheese on toast.

Chilli Jam

Exciting taste sensations for anything needing a little added ‘wow’

This is a delicious sticky jam, oozing with flavour from the sweet chilli peppers, red peppers and chillis. Spoon it onto and into anything that deserves a bit of chilli enlightenment. Try it on cheese scones, spoon it into your chilli con carne or add a little 'bite' to a sheepish Shepherd's Pie.

Condiments for all Seasons

More foodie thoughts for the week:




St. David's Day - 
These Glamorgan Sausages and much more foodie fun are here to help celebrate the feast of the Patron Saint of Wales - here.








The Upper Crust - 
We challenge the Pie Purists' rules about 'proper pies' with tasty seafood, chicken and cottage pie recipes - here.







Brunch, Lunch & Pancakes - 
For some lovely, colourful, delicious ideas conjured up by our innovative kitchen team, just click - here.

If we couldn't make it AMAZING...
we wouldn't make it at all.

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150