Stoots

Eat shoots and leaves

Autumn pesto with sweet woodruff

Sweet woodruff, basil, garlic, hazelnuts, rapeseed oil, salt, pepper.  Blend.

Use fresh, bake or fry.

Charlotte potatoes and sweet woodruff pesto

Chalotte potatoes with sweet woodruff pesto

Sweet woodruff – health benefits

Used for preventing and treating lung, stomach, liver, gallbladder, urinary disorders, heart problems and other circulation problems (pause for breath…) other uses include treating anxiety and trouble sleeping (insomnia). Apply sweet woodruff directly to the affected areas for skin diseases, wounds, vein problems, hemorrhoids, and swelling…😳Read more… 

The Deliciously Edible Herb Wall

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We pick fresh herbs and flowers from the living wall in our back yard and we’re sharing oodles of imaginative ideas for sprinkling herbs and edible flowers into snacks, meals and drinks!

Join Ivar the boneless for a deliciously naughty brunch classic, topped with crispy fried sage.

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Buy direct from the Kitchen Door!

Going to try something new this week – you can now buy direct from the Stoots Kitchen Door on Wednesdays. If it goes well I’ll extend the days… if it goes really well I could Open All Hours! Job opportunity for a Granville…..?

Ivar the boneless banger. All the sizzle, all the texture, all the taste and 100% plantbased!

 

 

Stoots Kitchen is OPEN! ❤️🌱🥂

What a fabulous day Bank Holiday Monday was!

Stoots Kitchen was formally opened in glorious Yorkshire sunshine by The Lord Mayor of York, Councillor Janet Looker. The event was covered by Yorkmix and my huge thanks to everyone who came along, supported us and scoffed all of Granny Stoots’ Bakes!

The barrel of beer from Yorkshire Heart has been drained, debris has been cleared away and now it’s down to business 👍

Watch Ivar (the boneless) being made in Stoots Kitchen.

Stoots Kitchen: the grand unveiling

What do the Lord Mayor of York, vegan royalty and a pile of bangers have in common? They’ll all be at 9 Cherry Street on Bank Holiday Monday for the launch of Stoots Kitchen

Stoots HQ has been a hotbed of activity over the last few months.

If you have plans for the Bank Holiday, it’s not too late to change them, because it’s all been leading up to the official launch of Stoots Kitchen on Bank Holiday Monday – 26th August – at 9 Cherry Street, York. 

So what does the launch of Stoots mean for you? Why should you attend? Will there be alcohol? Read on and find out!

What is going on?

If you’ve not been paying attention to the word on the street in York recently, you may be forgiven for thinking all the main gossip is either about cricket or Sir David Attenborough’s campaign for the Askham peat bogs. In fact, the word on the street has been distilled down to quite literally one single word: Stoots.

Our launch event marks our explosion onto the national stage! Up to now only a select few locations have played host to our range of Bangers and Dippits Cheese. But it’s time to take our plant-based, gluten-free, flexitarian message to the next level!

To celebrate, we are throwing a party and hope you will join us! You can expect:

  • The Lord Mayor of York, Councillor Janet Looker, officially cutting the Stoots Kitchen ribbon;
  • A chance to try the full range of Stoots products with a glass of fizz in the lovely environs of our edible living wall;
  • Businesses, press and all-round plant-based enthusiasts gathering to discuss the scene in York and beyond;
  • Heated debate on everything from why a banger would be called Boris to what on earth is a sausage anyway????

Where is it happening?

9 Cherry Street, York, YO23 1AP. Click here for the Google Maps reference

When is the event?

The grand ribbon cutting is at 1pm, but please join us from 12 noon for a drink. Conveniently timed and located so you can get a glimpse of the Micklegate Run first.

How can I get in?

Because it is probably the smallest venue in York, spaces at the Stoots Kitchen launch are unfortunately limited. So register now to make sure you don’t miss out!

If you can’t make the event, don’t worry. We have lots more in the pipeline. And if you’re interested in placing an order/finding out more/having a chat you can contact us any time, or find Stoots stock at The Good Food Shop on Bishopthorpe Road.

Please remember to register on Eventbrite

We hope to see you there!

Plant based sausages: deceitful or just delicious?

Tom Lawrence – August 2019

Plant based sausages, beloved of vegans, vegetarians and flexitarians everywhere, have raised the ire of meat manufacturers – but is this fair? 

Beyond the more moderate meat eaters of this world, there exists a radical substratum who have raised their dietary habits to quasi-religious status. Their antichrist? The plant based banger.

It’s a familiar refrain from fervent flesh devourers: why use words like “burger” and “sausage” for plant-based products? And don’t get them started on meat-free meatballs, a blasphemy akin to farting on an altar.

Thanks to the likes of Quorn and Linda McCartney, vegan sausages have become a supermarket staple. Consider, though, the sight of a ham-faced Piers Morgan spitting out a vegan sausage roll on live television earlier this year. Their popularity has made meat-free bangers a flashpoint for tension.

Here at Stoots we are a kitchen of peace. Most meat eaters bear very little resemblance to Piers Morgan, in the same way most vegans bear very little resemblance to iguanas. With 14% of the UK population now flexitarian, we believe in high quality plant based alternatives for all! Using the power of the sausage, we hope to end inter-dietary conflict and look to the future. Big meat processors and pressure groups are our enemy, not the common or garden full English enthusiast!

While the conflict rumbles on, however, the short-term priority of plant-based producers everywhere must be to counteract the overweening meat industry. What are the latest battle lines?

Advantage vegans?

August 2019 saw a group of pro-banger barons and lorne-loving lords weigh in on the side of the vegans. In response to impending EU regulation on the issue, a House of Lords committee found no evidence that consumers were being misled by meat-free products. “Further,” says the report, “witnesses were unanimous in the view that current naming conventions around vegetarian burgers and sausages in particular are clear and easy to understand.”

The findings are unlikely to deter the Piers Morgans of this world. It’s not hard to imagine the angry protests tumbling from his greasy lips: they might not be deceptive, but they sure are disgusting! Just because they’re not tricking anyone, doesn’t mean they’re real sausages!!!

We hear you, Piers, God knows we hear you, and as you skirt closer and closer to cholesterol-based calamity with every passing year no one blames you for being so cross. But we think a banger is a banger – whatever the filling. Here are three reasons why.

Sausage Etymology

The history of the word “sausage”, like the product itself, is a long and mingled one.

The term is thought to derive from the old Norman “saussiche,” a word tracing its roots back to the Latin “salsus” meaning “salted.” So the word itself has nothing to do with meat – its history suggests the seasoning, rather than the ingredients themselves, raises a mish-mash of materials to banger status.

And anyway, who are the meat lobbyists to decide what ingredients constitute a sausage! The butchery section of most supermarkets hosts all manner of bizarre bangers based on recipes where meat content plays second fiddle to fillers (more on this below). About time they got off their high horses (if they’ve not already stuffed their sausages with them).

Sausage History

Modern-meat based sausages trace their roots back to several centuries BC. While vegetarian sausages are a more recent invention, there’s no doubt they’ve earned their place in the history books.

Consider the Glamorgan sausage, a cheesy Welsh treasure dating back to the twelfth century. Its medieval origins make it older than the oldest family business in the country (a butcher, by coincidence), the country itself, kilts, and time.

Where will meat zealotry end? Would they rename a national dish in pursuit of purity? WOULD THEY?

Sausages of all kinds – meaty and non-meaty – have coexisted peacefully for centuries. Butchers and plant-based companies should be working together to make the world a better place, not fighting against each other!

Sausage Recipe

Our gripe isn’t with high street butchers and small-scale delicatessens; sitting at the heart of local economies and dedicated to high quality produce, they’re everything Stoots aspires to be.

But even the best bangers contain a range of ingredients – rusk, cereals, spices and other seasonings are just as important in creating the end product as the meat itself. Yet for meat lobbyists, the pork, beef and/or lamb element overawes all others – how convenient!

Additionally, the higher up the meat industry you get, the more dubious the “meat” becomes. If beef haemoglobin powder and disodium diphosphate are your thing then fair enough – but don’t go around claiming it makes for a more convincing sausage than a Boris or a Red Helga!

Conclusion

In our view, if it’s got the name, the history and the recipe, it’s a sausage! Whether it’s 100% pork or completely meat free, if it goes well with mash and looks nice on a barbecue it then let it be.

Let’s all just get along, and agree if there’s one group deserving of the name it’s the silly sausages (or, as they would no doubt prefer to be known, the silly constituted flesh and organ tubes) trying to drive a wedge between producers of delectable bangers.

Stoots Bangers and Dippit Cheese are available now in The Good Food Shop at 20 Bishopthorpe Road, York.

This is a proper Banger!

Well, I bought my first stuffer just 6 weeks ago and launched Stoots Bangers and Dippits yesterday at The Good Food Shop on Bishy Road!! (‘You’re gonna need a bigger stuffer…..’)

Read all about it in Yorkmix – let’s get The Banger rolling!

 

The Stoots Collection

Stoots Bangers and Dippits, coming soon to Bishy Road, York!
(Great British High Street Award Winner 2015)

Hello :)

I’ve beavered away in the kitchen for several weeks, spent a small fortune on raw material, burnt out 2 blenders, bought (and become) a sausage-stuffer, force-fed friends, dragged neighbours in off the street and made a good start on the website, so this is me, setting out my virtual stall to display my edible wares!

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