It’s a Feastable

To celebrate Stokes 20th Anniversary, we’ll be touring all over the country for an unforgettable experience.

The Great British Food Festival is more than a celebration of food – it is a celebration of life and everything that makes life feel so … good.

From ‘Man v. Chilli’ – beat the chilli heat competition – how many Scovilles can you handle?

To celebrity and guest Chef cooking demonstrations:To live music:

To amazing food tastings:…all this and more, at 11 stunning locations across the country, one of which may be near you (see below).Click the link below to find out more, book your tickets, and SAVE 20% at participating events. 

Click the link below to find out more, book your tickets, and SAVE 20% at participating events.

Aspall’s Premier Cru Cyder is the perfect partner for pork – and stunning on its ownsome too. Your Treat of the Week.

Add zesty life to a pork casserole, using two, possibly three bottles of sparkling joy … Rapeseed oil. Sliced onion, celery, carrot and fennel, with fennel seeds and cumin. Seer cubed pork shoulder. Add two good spoons of Stokes Cider & Horseradish Mustard. Stir in a good dusting of plain flour, then a bottle of Aspall PC Cyder.

The other two bottles? Chef’s motivation of course!Aspall Premier Cru Cyder 6.8% abv

Full dry with a sophisticated and elegant floral aroma that captures the essence of an orchard.

The first cyder produced by Barry and Henry Chevallier Guild when they joined the business – seven years in creation – and still their favourite drink.

Premier Cru is a sophisticated, sparkling cyder with a light floral aroma and a long, dry finish. Crafted at the original Cyder House, Suffolk.

Please Drink Responsibly.

From Delhi to Dorset, the Deli is a delightful collection of foods from across the world. Charcuteries, Pies & Pastries. Olives, Peppers & Chillis. Bhajis, Samosas & Pakoras. It’s too good simply to walk past – so take a closer look.

Charcuterie, a French term (pronounced shar-KOO-tuh-ree) for cured meats, is a way of preparing meat to be eaten cold or warm.

You will find the recipe for the pictured Salami, Mozzarella & Chilli Jam Bruschetta – HERE.

While the practice of curing meats dates back to ancient times as a method of preservation before refrigeration, today charcuterie has become a culinary artform in its own right.There are many types of charcuteries, such as air-dried, salt-cured and fermented. These processes can take anywhere from a few weeks for pancetta to up to six months for cured pork tenderloin (lomo).There are also types of soft charcuterie, like pâté and terrines, made from seasoned forcemeats. Pies, sausage rolls, bhajis and more.

Britain is home to a growing number of artisanal producers creating charcuterie, including Continental-inspired classics and original home-grown creations.

No choking, we’re only joking.

Q: Why doesn’t McDonald’s serve escargot? A: It’s not fast food!

My neighbour knocked on my door, “I just made synonym buns!” … “Ooooh, just like grammar use to make?” said I.

Q: Why couldn’t the sesame seed leave the casino? A: He was on a roll!

Greg Wallace: ‘Ah mate that’s the sort of thing I would dip my head in.’

and…

‘It’s gonna take more than a clever cook to get that right. It’s gonna take a magician.’