- Cooking

RSPCA Assured BBQ Week

If you haven’t done it already it’s time to drag the old BBQ out from the shed, dust off your trusted tongues and see if you’re lucky enough to enjoy the unpredictable English weather. We are supporting RSPCA Assured BBQ Week which highlights the quality of British farm husbandry under their guidance.


British Farm Animal Husbandry


British farmers are rightly proud of the efforts they put into animal husbandry, giving the best living environment for the best produce that we subsequently enjoy on our barbecues.

We can’t be squeamish about this and pretend it doesn’t happen – it does.

With the help of the RSPCA Farms Assurance scheme, our beef, sheep, pigs and poultry are generally well cared for.

We have seen previously that organisations such as ‘Ladies in Beef’, work closely with others such as RSPCA and Red Tractor to show us the difference that being British makes.

Fire it Up


For those traditionalists taking pride it firing up the coals, rather than turning on the gas …

A tip:

Before you start cooking on your BBQ you should let the coals burn for at least 20 minutes.

When using a gas BBQ, it is probably best to let it burn for about 10 minutes before you start cooking to avoid giving your food that chemical taste.

Then, give it the Stokes taste!

We have some lovely recipes and cooking tips i n the article ‘Clever Little BBQs‘ – HERE.

More than Meat


It’s not just about the meat – really.

Sides and salads are essential components of a great family BBQ.

Mayonnaise pairs beautifully with just about every element of a rounded barbecue.

Our family of mayonnaise has grown into an amazing collection, with something for every palate and occasion.

It’s the eggs in Real Mayonnaise that makes it “real” and our mayonnaises are made with whole egg, have more egg than most others, and only use egg from British free-range Farm Assured hens.

Again, you’ll find more in ‘Clever Little BBQs‘ – HERE.


To make the Dijonnaise Sauce for these ‘rainbow salad jars’ (pictured), combine:

  1. 3 parts Stokes Garlic Mayonnaise – a smooth and gentle aioli-style mayonnaise.
  2. 1 part Stokes Dijon Mustard – fait comme il faut.
  3. A squeeze of lemon juice.
  4. And a shake of Sumac (if you haven’t tried it, it’s a bitter lemon spice looking a little like paprika – delish!)



Sharing our precious Planet

The Old Stables, Rendlesham, is a unique, inspirational environment, an artisanal idyll – perfect for creating exceptional sauces.

We care about our people and, unusually, the many animals seeking sanctuary here too.

The walled gardens behind the Old Stables is home to a growing menagerie of rescued animals. Pigs, sheep, peacocks, hens, geese; rheas & emus, cats & dogs; Bennett’s wallabies, cattle & goats – all happily sharing their peaceful new lives.

As part of Rick’s drive to carbon neutrality, as well as his love for trees, he has undertaken a large replanting project on the estate.

It’s a great place to make great sauces.

Read more about our Environment & Community thinkingHERE.