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Christmas might look different this year, but there’s no reason for it not to taste as good as ever – better even! Treat yourself to a cupboard full of ‘delicious’ and give the turkey a real treat; spoil your sausages rotten; turn the smoked salmon into instant Gravadlax. Spoon, squeeze, dollop, smile.
Welcome to our new Gift Selection Packs offering the ultimate ‘Gift of Taste’. If the people you love are crazy for sensational ketchup; mad for thrilling marmalade; joy to the pleasures of seriously fruity jam; and wow to cheerful chutneys with their cheese – say: Happy Christmas – but say it deliciously …
The sparkle has gone but the air is still full of fireworks. Rendlesham Hall (the home of great taste) is a firework-free zone to protect the large menagerie of animals rescued to the safety and freedom of their new home here. No fizz, bang, crackle … just smiles and good family food:
Let’s turn adversity on its head this year. There will be fewer spooks and no trick or treats but we can still enjoy some tasty ‘party’ treats. Try organising a ZOOM party with family and friends. Share these foodie ideas and pass the dips ‘virtually’ while judging the best and scariest costumes on line.
Each window in this extra special Advent Calendar has something new to excite your taste buds every single day. The whole family will enjoy our most loved ketchups, sauces, condiments, chutneys, relishes and preserves. Say hello ‘daily’ to the taste of Stokes.
There are 5 recognised basic tastes: sweet, sour, salty, bitter and umami. Andy, our resident chef, uses his taste buds to great effect, creating recipes and foodie tips to help us fully enjoy the sauces we love – not just on the side of the plate, but in the cooking process too – like these:
Beer and a pizza is one of the most iconic food combos and a real treat at home on Autumnal evenings. Not delivered though and life’s too short for dough making – so, buy a basic Margherita and dress it up deliciously. So simple, so tasty, so have a go yourself.
Happy hens mean happy eggs – little self-wrapped bundles of versatility, packed full of protein, vitamins and minerals. Poached, scrambled, boiled, fried or baked, they tick all the boxes for good, simple food. The fresher they are, the easier they crack into the bowl to be whisked with another and another …
Part 2: Enjoy reading what the judges have to say about our exciting and ongoing quest for quality. These are the second 5 of 10 accolades we were so proud to be awarded. The expert tasting panel of judges had some truly warming words and clearly love GREAT TASTE.
It would have been UK Sausage Week next week if it wasn’t for COVID. But, life goes on and is a much better place with a plate of British sausages to hand. Yum. Let’s celebrate the Great British Banger together this week and enjoy some very tasty variations on the sausage theme.
For no reason other than promoting balance in our weekly diet, we try to have at least two days a week without meat. One will include fish and the other, totally plant based. To help enthusiasts, Stokes ‘shop’ usefully makes it clear which products are Vegetarian and Dairy Free. So, let’s Eat, without the Meat.
The annual Great Taste Awards have been held. Expert judges have keenly tasted, and the accolades awarded. We are delighted to say we’ve won 10 and proudly share 5 with you today. Please, enjoy reading what the judges have to say about our exciting and ongoing quest for GREAT TASTE.
In this second week of ‘British Food Fortnight’ we look at the importance of good food and its part in maintaining our wellbeing. Beyond basic sustenance, food is fun to create, taste, share and enjoy. Join us and reflect on the joy of eating – together. Eat well, stay safe, stay well.
The rainbow has become synonymous with our huge gratitude to the NHS and front-line workers. ‘Eat a Rainbow’. It’s the advice we’re given for a healthy mind and balanced wellbeing. Different coloured fresh fruits, vegetables, lean meats and fish all help. Let’s take a look at that ‘yummy’ rainbow here.
By using more and finer ingredients made to really very special recipes we know that every drizzle, dollop, spoon, spread and squeeze of Stokes will be nothing short of AMAZING. Whether you pop it on the side of your plate or stir it into a gravy or casserole, the taste sensations are pure joy …
Let’s enjoy a celebration of the produce and producers that make British Food GREAT. Enjoy the diverse and delicious food that our varied countryside and seasonal climate produces. Reared, grown and fished on our doorsteps – what could be better …
Staggered homecomings after school mean staggered pit stop refuelling for hungry tums. The after-school sandwich can be healthy, tasty, fun and hearty. If variety is the spice of life, then this little collection of tum-fillers is spicy indeed. Enjoy.
It’s time to don the shoulder pads, flash the gold chain and comb back the mullet as we check out the Top 10. Not Graceland, this is Tasteland and a look at the most popular sauces it produces. Cue the music ‘Pot Pickers’ …
For the second week of Scottish Food Fortnight we acknowledge the world’s admiration of all things Scottish. From humble Stovies and Cullen Skink to wonderful fresh Salmon, Grouse and Game. Free roaming Aberdeen Angus beef is prized by connoisseurs as the finest to grace any plate …
The beetroot is a thing of beauty. So readily available throughout the year, cooked and shrink-wrapped ready to eat and at the peak of their season right now. A bit fiddly to cook raw, perhaps, but so worth the effort. These tips and tastes will help unwrap the earthy goodness of beetroot.