on Facebook & Twitter & Instagram
Meet Rick & Roo...
Rick (right) is our Founder, MD and 'Ketchup Maestro' - the reason we have Stokes on the table at home. By day, he leads an amazingly loyal team creating some of the finest sauces, condiments and preserves that true taste aficionados are lucky enough to enjoy.
Roo (left) is probably the luckiest Bennett's Wallaby there could be, brought into the world by his rescued mother, who so sadly passed away. So Roo needed round-the-clock hand-rearing care from Rick, living in his office, feeding on special milk imported from Australia. With such love from Rick and his family, Roo is now a very healthy, happy Joey.
Rick (nocturnally) is as passionate about rescuing un-loved animals as he is about producing much-loved Ketchup, as you'll see HERE.
Now that's what I call a tasty spread - British Cheese & Charcuterie with any number and combination of Stokes Chutneys & Relishes - Fig Relish, Sticky Pickle, Chilli Jam, Red Onion Marmalade, Spiced Apricot Chutney (a joy in a Tagine as you'll see - HERE).
Christmas think I.
Hi Stewart and thank you tweeting. Aren't taste buds amazing? They never let us down in their ability to adapt and learn. We hope your discovering the wonder that's our 'gownup' Bloody Mary Ketchup isn't a replacement for our 'grownup' Brown Sauce, but an addition to.
Let those taste buds enjoy the Stokes variety - they deserve it.
More foodie thoughts for the week:
Fabulous with Fish -
this Fish Friday collection shares some great tips for the fish averse and more still for truly tasty fish suppers - here.
Gorgeous with Guinness -
Guinness as a marinade, Guinness as an ingredient and Guinness in a Chocolate Chilli Cake ... it's all - here.
Joyous with Jam -
'What's in YOUR Jam' - discover the ins and outs of jam that fall somewhere between 'why' ... and 'wow' - here.
If good food makes you happy
...adding Stokes will make you smile ;)
FOOD MADE BETTER
www.stokessauces.co.uk
...adding Stokes will make you smile ;)
FOOD MADE BETTER
www.stokessauces.co.uk
01394 462150
No comments:
Post a Comment