Your Local Butcher
Meet Alan from Country Farm Meats ‘The Sausage Shop‘ near Bury St Edmunds.
This is one of the many independent butchers and retailers that use our products in their house recipes, and sell Stokes goodies to their customers.
You’d be forgiven for thinking this is a dated photo, but it’s only the traditional methods that are set in time. Alan is as busy today (seen here) as he has ever been.
Patron Saint of Pork Pies
Who doesn’t adore British Pork Pies, which have three key components:
- A traditionally made, coarsely chopped and simply seasoned pork,
- With the stalwart of hand-raised crispy pastry and,
- Filled deliciously with a fine jelly made from bone stock.
The Patron Saint of Pork Pies – our Beer Chutney. A uniquely rich chutney made with locally sourced beer, root vegetables, dates, apples, and a selection of warming spices.
'Magic' in their hands
As mentioned earlier, many independent butchers and retailers use our products as part of the refined ingredients in their house recipes. They also sell Stokes goodies to their customers.
You’ll find this in Butchers, Delicatessens, Farm Shops and good Independent Retailers.
Here, Trendalls butchers in Oundle, Peterborough, make some of the best pork pies around, using great quality meat, with rich creamy Stilton and Stokes Sticky Pickle on top.
They taste as amazing as they look.
And Alan, pictured above, at ‘The Sausage Shop’ uses Stokes Apple Cider & Brandy Chutney (available in 2kg catering tubs only) to make a sweeter sausage to tickle the tastebuds.
You will find our collection of Relishes and Chutneys waiting for your order – HERE.
Butchers' Meats : Best of British
Choosing British food means enjoying the diverse and delicious food that our varied countryside and seasonal climate produces. It is a way of rejoicing in the food that is grown on our doorsteps, tasting a part of Britain’s heritage, supporting farmers who maintain our beautiful countryside.
Farming practices in Britain are some of the best in the world particularly when it comes to environmental and sustainability issues with our farmers playing an important role in this by encouraging wildlife and natural habitats.
Sheep farming itself goes further in protecting rare plant and wildlife species due to the extensive use of grazing involved.
Our Resident Chef, Andy, prepared this succulent leg of lamb with a delicious collection of vegetables.
He also created the Salsa Verde accompanying it and shares the delicious recipe with you HERE.
Farm Shop Traybake
Visit your nearest Farm Shop; buy a selection of root vegetables, amazing sausages, and a jar of Stokes Cider & Horseradish Mustard.
Roast the veg on a tray at 180c, with a drizzle of oil for 20 minutes; add the sausages with mustard coating for 30 minutes more.
The fiery little yellow and black mustard seeds pop deliciously, ahead of its gentle horseradish finish.
You will find our Cider & Horseradish Mustard amongst Stokes other Traditional Sauces – HERE.
Local pork in the sausages, cured for the bacon and free-range eggs – fried, scrambled or poached.
- Grownup Brown Sauce, rich with dates and Persian spices;
- Tomato Ketchup, thick and fruity with 200g of tomatoes in each 100g of Ketchup;
- or Bloody Mary Ketchup for that perky morning-after nourishment?