Staffordshires Food and Drink Scene.

Author: Katy

COVID-19: Local food banks need our help

This article is a little different from our usual content, but we feel that during these uncertain and difficult times it’s absolutely vital that we all pull together and help…

This article is a little different from our usual content, but we feel that during these uncertain and difficult times it’s absolutely vital that we all pull together and help each other as much as we possibly can.

If you haven’t seen it firsthand, you’ve probably seen media reports on the supermarket frenzies happening across the country as people panic-buy food and other goods. Unfortunately, not everybody has the luxury of being able to stockpile food. In fact, many are unable to purchase food full stop, because they simply cannot afford everyday essentials. Thousands of people locally rely on food banks and kind donations from members of the public to keep their heads above water.

Across Staffordshire, we have numerous food bank services which people rely on every day, and it’s important to keep those donations flowing. Below are the details of each food bank and specific supplies that are presently running low. If you can help in any way possible, get in touch with the relevant food bank.

Stone Community Hub
Food is donated by the Stone Community Hub via several donation boxes around town. These boxes are located in Morrisons, Barclays Bank, Co-op Food in Walton and St. Dominic’s RC Church. In addition, you are also welcome to drop off any donations directly to The Hub. For more information, please visit their website.

  • Tinned meat
  • UHT milk
  • Small jars of coffee
  • Jam
  • Potatoes
  • Custard
  • Rice pudding
  • Fruit
  • Biscuits

Newcastle-under-Lyme Borough Food Bank
Donations can be made at Tesco stores in Trent Vale and Kidsgrove, Sainsbury’s in Newcastle, Morrisons in Milehouse, and Co-op Food along Butt Lane. Donations can also be made at any of The Trussell Trust food bank centres across the county. For more information about how you can help, visit the Newcastle food bank website.

  • Long life juice
  • Soap
  • Shampoo
  • Deodorants – both ladies and gentlemen
  • Shaving foam/gel and razors
  • Washing powder/gel
  • Washing up liquid
  • Sugar
  • Sponge puddings

Lichfield Food Bank
Lichfield Food Bank have numerous drop off points located throughout Lichfield, Wall, Shenstone, Kings Bromley, Fradley and Alrewas which can be found here.

  • Long life milk
  • Long life fruit juice
  • Coffee
  • Tinned fruit
  • Tinned rice pudding
  • Tinned tomatoes
  • Tinned tuna
  • Dry packet rice
  • Tinned peas and carrots
  • Instant mash

Stoke-on-Trent Food Bank
Your donations can be made to the Blurton Methodist Church on Magdalen Road, Stoke-on-Trent, ST3 3HS from Monday to Thursday between 9:30 and 15:30.

  • Rice pudding
  • Small packs of tea bags (40)
  • Large packs tea bags (160)
  • Instant mash
  • Tinned fruit
  • UHT milk
  • Tinned steam pudding
  • Squash

Ashbourne Food Bank
Ashbourne have recently experienced an influx of new referrals as we all enter this period of uncertainty, so it is vitally important to help them out with any donations you can, no matter how big or small. Donations can be dropped off at Sainsbury’s, Boots, Ashbourne Library and both Co-op Food stores. For up to date information, visit Ashbourne Food Bank’s Facebook page.

  • Squash
  • Sandwich fillings (eg jam)
  • Hot dogs
  • Tinned meatballs
  • Dry pasta
  • Snacks
  • Breakfast bars
  • Tinned vegetables
  • Tinned meals (pie, curry, chilli)
  • Tinned fruit
  • Desserts
  • Coffee
  • Sugar
  • UHT milk

If you are struggling during this period of uncertainty, get in touch with the Alice Charity on 01782 627017 or visit

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Canalside declared Small Farm Shop of the Year

Canalside Farm Shop at Great Haywood has been named Small Farm Shop of the Year at a prestigious awards ceremony at the Nottingham Belfry. The national awards, which celebrate the…

Canalside Farm Shop at Great Haywood has been named Small Farm Shop of the Year at a prestigious awards ceremony at the Nottingham Belfry.

The national awards, which celebrate the best of the farm retail industry, are organised by the Farm Retail Association (FRA). The ceremony took place on 3 March.

This family-run Staffordshire business has been growing produce for over 35 years, with owner Chris Barton at the helm.

“To say that we are absolutely thrilled and delighted to win this award is an understatement,” said Chris. “When you consider the standard and number of farm shops across the UK, it really is an honour just to have been shortlisted. We cannot thank our staff and customers enough for their continued loyalty and support over the last 35 years. Our farm shop has grown and changed a lot in that time, and it is only with the continued support of our customers, that we have been able to achieve what we have.”

Canalside has been transformed in the last 8 years, as Sauce found when we spoke to the family for our autumn/winter 2018 issue. This has included building a brand new café and complete renovation of the farm shop, with the introduction of an on-site butchery, bakery and delicatessen. Since then, both have gone from strength to strength, creating 40 new jobs and selling more than 100,000 punnets of strawberries, 20,000 home-made sausage rolls and over 110,000 cups of coffee.

“The Farm’s aim has always been to source high quality, local food and drink, from farms and producers within a 30 mile radius, whilst continuing to produce our own fruit, vegetables and bedding plants, here on the Farm,” Chris added. “The expansion of our farm shop has also enabled us to make even more of our own produce here on the Farm and the introduction of our butchery has made a big difference. Our team of qualified butchers now make all of our meat products here on the premises, supplying both our farm shop and café, meaning our customers know exactly where their food is coming from.”

The Farm Retail Awards are the only awards to be judged by fellow farm retailers and celebrate the best farm shops, farm cafés and restaurants, farmers’ markets and trade suppliers in the country. Canalside were finalists in the Farm Café/Restaurant of the Year category as well as Small Farm Shop of the Year. If you would like to pay them a visit, Canalside Farm Shop and Café are open every day from 9:00 until 17:00.

Canalside Farm Shop and Café
Mill Lane, Great Haywood, Stafford, ST18 0RQ 

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To Infinitii, and beyond British-Indian food

On 11 February, a new restaurant and gin bar opened its doors in the picturesque Staffordshire village of Abbots Bromley. Sauce were invited along to sample the modern Indian cuisine…

On 11 February, a new restaurant and gin bar opened its doors in the picturesque Staffordshire village of Abbots Bromley. Sauce were invited along to sample the modern Indian cuisine and fabulous paired gin cocktails at The Infinitii.

The former Royal Ruchi has been transformed by owner Mustafa Chowdhury and his team into a contemporary restaurant, with teal walls set off by burnished gold metalwork and comfortable furnishings.

With menus that embrace both veganism and the health conscious (the kitchen uses olive oil for cooking and steers clear of deep frying, so poppadoms are out), Infinitii is also committed to reducing its environmental impact by sourcing organic, local ingredients and producing net zero plastic waste.

General manager Jacobo Gonzalez Jaspe and award-winning chef Mamrej Khan are at the helm. In a career already spanning 25 years, Khan has worked in restaurants across the world including the 5 star Taj Hotel in Chennai, The Rose Garden in the Maldives and the Deluxe Palace Hotel in Bahrain. Since coming to the UK, he’s been head chef at the Lasan group in Birmingham and The Mint Room in the southwest, as well as being a mentor to celebrity chef Aktar Islam, of Michelin-starred Opheem.

On arrival we’re presented with some of the cocktails that have been created in partnership with nearby Nelson’s Gin – a Basil Smash made with their London dry, lemon and basil, and a peppercorn and chilli-infused cocktail with Nelson’s Timur gin.

For starters, we’re served the smoky lamb tikka – cinnamon smoked lamb fillet cooked to melt-in-the-mouth perfection in the tandoor, which is available as a starter or main course. The dish is covered with a glass cloche so you can experience those smokey aromas at the table as it’s revealed.

And there’s a modern take on classic Mumbai street food in the form of bhel puri. A mind-blowing combination of textures and tastes, bhel puri pairs tangy tamarind paste with crispy puffed rice and lightly spiced potatoes. This is a dish that would easily be overlooked on the menu, but we highly recommended giving it a try.

Next, chef has prepared South Indian inspired Malabar sea bass – a panfried fillet cooked in coconut milk, tempered with mustard seeds and curry leaves and served with spiced sauté spinach. The creaminess of the coconut complements the sea bass, as does the fragrant saffron rice that’s paired with both main courses by the chef.

infinitii food

For the editor, its duck Lucknowi, an Awadhi speciality of seared Barbary dusk breast in a caramelised onion, tomato, yoghurt and cashew nut sauce. We also tuck into a side of daal makhani, made with the black lentils so common in Indian cuisine. These are rarely used elsewhere than India because they are difficult to prepare and cook compared to other varieties. There’s also traditional clay oven baked naan, shot through with smoky Applewood cheese.

We’re also treated to a sample of each of the desserts on offer: from a light chocolate and cinnamon mousse decorated with a beautiful painted chocolate leaf, to traditional carrot halwa, a sweet pudding served with sour apple and strawberry coulis. The gulab jamun, India’s answer to the doughnut, is also served with sour apple and a mango coulis to cut through the sticky sweetness.

The Infinitii is putting an unpretentious and modern twist on authentic Indian food, showcasing regional techniques and placing the tandoor at the heart of the kitchen. We certainly enjoyed our trip beyond the boundaries of ‘British-Indian food’, and we look forward to seeing what they do next.

The Infinitii
Bagot Street, Abbots Bromley, WS15 3DB

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A steak lover’s paradise

A time-honoured menu staple of restaurants and pubs across the land, steak comes in many guises despite – or perhaps because – the methods of cooking it are so straightforward….

A time-honoured menu staple of restaurants and pubs across the land, steak comes in many guises despite – or perhaps because – the methods of cooking it are so straightforward.

Unless you’ve done your research, it can be tricky to know which cuts to buy and what to pair them with when you want to cook beef steak at home. Luckily, we’ve tapped into the knowledge of chef and restaurant owner Rich James from Smoke & Rye, so that you can buy and prepare three of the most flavoursome cuts with confidence.

First of all, how do you recognise a good steak when you’re out shopping? Rich’s first tip is to get to know your local butcher.

“Your butcher should be able to recommend you a good steak. He or she should know their stuff about where the animal has come from, how it’s been bred, how long it’s been fed grain, how it’s been looked after. From the lines of the beasts themselves to how they’ve been treated in the abattoir, provenance is really important. And marbling is key – you don’t want it to be plain and boring.”

Thicker steaks are easier to work with as well. Fine-grained fillet tends to be finished in the oven because of its shape, allowing the heat to be distributed evenly.

“It will take a bit more time, but you get more opportunity to cook it how you like it. We don’t deal with anything below 10oz here, apart from fillet because it’s a smaller cut. For sirloins and ribeyes you need to have a thick cut because you need to be able to caramelise the edge, but keep the right cooking temperature in the middle. If it’s too thin, you won’t be able to get it rare or medium; it will be at least medium-rare by the time it’s on the plate.”

Starting with Rich’s personal favourite, the t-bone is a cut from the sirloin but includes a section of tenderloin, also known as fillet.

“You’ve got two very different cuts of meat on there, really,” Rich explains. “One has a lot of marbling – sirloin is a lot more fatty than fillet, which is a lot leaner – but it gives you the chance to have texture and flavour in the same piece of meat. It’s the best of both worlds.”

It makes the cooking process a bit of a challenge, because it can stay a little rare around the bone. Fillet tends to be better cooked rare or medium-rare.

“You’ve got to be careful that the fillet isn’t overcooked, but it’s not a big deal – it’s all in the resting. Caramelise it, let it rest, have a feel, and if it’s underdone bang it back on the grill for a few minutes. The other thing about the t-bone is that you want to over-season the fillet. There’s less flavour in it so you want to add more seasoning to that side than the sirloin side.

“It’s my favourite cut because you also get that bit of marrow from the bone, which is really good for you. I would cook off some bone marrow and run it through clarified butter, just to add some richness. You don’t want to add creamy, heavy, thick sauces, because you’ll lose the flavour of the meat.”

Ribeye steak is, as the name suggests, from the rib section of the beast. Some people are a bit put off by that fact that the ribeye still has the bone in, but it’s a purposeful decision in Rich’s kitchen because it adds so much to the dish.

“The marrow is where all that fantastic umami flavour is,” he says. “Again, caramelisation is key. It’s a bit thicker so there’s a bit more fat in it. To render that down you need a nice hot grill or pan, ideally. Don’t use butter to begin with because it will just burn. You need to be able to get in there with a bit of oil, caramelise it on both sides, rest it in butter and then finish it off in a pan with butter if you like at the end.”

With the ribeye, Rich recommends serving alongside a fresh, acidic garnish that will cut through the fattiness of the steak.

“It’s a big, bold steak – it’s not going to take well to the addition of heavy, fatty cream or anything like that, but the light, spicy, herby and vinegary flavour of the chimichurri works really well.”

The fillet is the leanest and most tender cut, making it great for raw preparations like tartare and carpaccio. As it’s the least fatty, it’s worth paying for the best raised and aged steak you can afford to get the best flavour. Rich prefers his fillet served medium-rare.

“I would pan-fry it to start with in some foaming butter to get it rare, add some blue cheese on the top, put it in the oven for about 5 minutes to get it almost to medium-rare, and then let it rest. Then I’d deglaze the pan with some brandy and some bone marrow gravy to get a really heavy, rich, flavoursome sauce.

“You want those rich flavours with fillet because it’s so lean. You still have flavour in fillet, but nowhere near the same level as in the other two cuts we’ve talked about. You’ve got to add, add, add when it comes to fillet, so plenty of butter, plenty of seasoning and plenty of other umami flavours to make it rich. The texture of it is amazing, though. I serve a little crouton at the bottom to soak up all the juices, a bit like an old Tournedos Rossini.”

Smoke & Rye’s menu is inspired by Rich’s travels and experiences with American food. So how do British steaks compare to those you’ll find over in the States?

“They use a lot of Kobe beef, which we don’t have so much access to here,” he says. “They get a lot of Japanese breeds imported. The Americans are well known for their steaks, but they work with their beasts in a slightly different way to us – they feed them and look after them differently, and of course they’ve got the climate so the animals are much bigger. American steaks and American wagyu are some of the best steaks in the world, and some of the most expensive.”

Another point of difference is the (voluntary) USDA beef grading system, which is based on the maturity of the meat and level of marbling, so that customers can be assured of the quality of the meat they’re buying.

“The system is really useful because it provides a clear, organised way of grading meat,” adds Rich. “At the top end is prime, followed by choice and select. Here, there’s no reliable way to tell whether a product is prime or select – it’s hit and miss, especially in supermarkets. It would be good if we could introduce that kind of system.”

Now that we’re moving towards the colder months of the year, Smoke & Rye’s style of food and cooking is really coming into its own. When it comes to the steaks on the menu, there’ll be a move towards heavier, creamy sauces and red wine or barbecue gravies, often incorporating the delicious juices from the smoker.

“We don’t tend to make things overcomplicated for no reason. Our customers come for amazing quality ingredients and simple but decent cooking. Whether you’re grilling or panfrying your steak, it’s always a high temperature and resting properly that are key. You want that Maillard reaction going on to get as much caramelisation on the steak as possible – it adds texture and it adds flavour.”

Smoke & Rye
19 Stafford Street, Stone, Staffordshire, ST15 8QW

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All the world’s a pub

Theatre reviews might not be obvious subject matter for Sauce, but food and drink and culture are inextricably linked, perhaps nowhere more so – at least in an English context…

Theatre reviews might not be obvious subject matter for Sauce, but food and drink and culture are inextricably linked, perhaps nowhere more so – at least in an English context – than in the pub. So when we were invited to see Two at the New Vic Theatre in Newcastle we jumped at the chance.

In terms of hospitality, the theatre is welcoming and homely. Downstairs you’ll find a gin and bottle lounge, open since August 2019, which offers a relaxed environment to gather pre-show. Every gin and beer is sourced from within a 30 mile radius, from the hyperlocal Weal Ales, Titanic and Staffordshire Gin to Papermill Gin and Thornbridge beers from slightly further afield.

The restaurant at the New Vic has played host to themed evenings including a Bavarian night, wine and cheese night and Latin American night. Their recent French night featuring accordion music from Sophia Hatfield went down especially well.

This summer, with the auditorium undergoing a major refurbishment project, the team are keen to let people know that the bar and restaurant are very much open for business with plenty of events in the pipeline. Keep your eyes peeled for more on that in the coming months.

In review: Two

Written by Jim Cartwright, Two is a dark comic drama set in a northern town. For her directorial debut at her home theatre, director Ruth Carney decided that a typical Potteries pub would be a natural setting for the intimate and poignant production.

The audience are drawn into the action from the moment they enter, as the Landlord serves pre-performance tasters of beer from the working bar. Set up with the help of Burslem’s Titanic Brewery, the cast are able to pull (and knock back) real pints of Steerage from the central island.

Designer Lis Evans was inspired by the nearby Hop Inn, The Victoria, The Greyhound, The Marquis of Granby and the Staff of Life in Stoke. Mock Minton tiles, heavily patterned carpet and tired wooden chairs complete the transformation to traditional local boozer.

All the dramas of life are played out in the microcosm of the pub, where the Landlord and Landlady are constantly at each others’ throats whilst warmly welcoming patrons of all ages and circumstances. Originally scripted in 1989, there are times when the play feels slightly dated as well as times when it is difficult to watch, but the language is poetic and the dissection of human relationships is as relevant as ever.

Two actors – Samantha Robinson and Jimmy Fairhurst – play all 14 characters in Two. Their mastery of pace as they dart between costumes and accents, charting the emotional highs and lows of each storyline, is truly impressive. We’re spectators to arguments, affairs, loving friendships and abusive relationships as they veer from comic karaoke to chronic loneliness, and finally to the tragedy that has split the couple’s marriage apart.

The dark joke at the heart of the play is that, while the pub is where punters come to relieve their worries and cares, the Landlady and Landlord at the literal centre of it have lost their ability to talk to each other. The destructiveness of this lack of communication feels important to talk about at a time when the suicide rate in the UK is on the rise and mental health in hospitality is under the spotlight.

Two opened at the New Vic Theatre on Friday 31 January and runs until Saturday 22 February. Tickets are on sale now, priced from £15.50, from the Box Office and can be booked online or by calling 01782 717962.

New Vic Theatre
Etruria Road, Newcastle-under-Lyme, ST5 0JG

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Get your tickets for the launch of Chocao

An award winning chocolatier, an award winning gin distiller and an award winning food marketer walk into a pub… It might sound like the start of a joke, but in…

An award winning chocolatier, an award winning gin distiller and an award winning food marketer walk into a pub… It might sound like the start of a joke, but in fact it was the start of Chocao.

A cacao gin liqueur designed to be enjoyed neat as an after dinner drink, Chocao is the result of a creative collaboration between three independent Staffordshire businesses: Staffordshire Gin founders Jason Davies and Claire Gibbs, award-winning chocolatier James Walter of Seed Chocolate, and food and drink marketing specialist Daren Bach from Provoke.

To celebrate the launch, there will be tasting events this February at Ten Green Bottles in Newcastle-under-Lyme and Stone. Ticket holders will have the chance to meet the distillers and to sample Chocao, along with gin-soaked cacao nibs and delicious Seed Chocolate. Afterwards, there will be specially crafted Chocao cocktails on offer as created by Ten Green Bottles’ in-house mixologist, Ben.

The gin-based liqueur is infused with ultra-premium, single origin Peruvian cacao beans, which are more commonly used to make chocolate. The cacao beans are bought via direct trade from an agricultural collective in northern Peru. Every batch is directly traceable to the community where it was grown, thus ensuring there is no child slavery in the production process.The drink is also suitable for vegans.

Jason and Claire distil each batch of cacao gin at Staffordshire Gin HQ in Silverdale. Their popular Black Violet gin recently won bronze at the World Gin Awards.

The cacao beans are sourced and prepared by James Walter of Seed Chocolate, who has received recognition for his bean-to-bar chocolate from The Academy of Chocolate, The International Chocolate Awards and The Guild of Fine Foods’ Great Taste Awards.

Daren Bach, a food and drink marketing specialist, founder of Provoke Marketing & Design and editor of Sauce magazine, is responsible for the branding, packaging and website design as well as marketing activity for Chocao.

Tickets for the launch events are priced at £5 per person.
Book here for Ten Green Bottles Stone on Thursday 6 February.
Book here for Ten Green Bottles Newcastle-under-Lyme on Thursday 13 February.

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Staffordshire shop named winners in ‘Drink Rioja’ campaign

Indie wine shop Wolseley Wine Loft, which lies between Rugeley and Stafford at Wolseley Bridge, has been named Off-Trade Winners of Wines from Rioja’s ‘Drink Rioja’ campaign. The Loft, as…

Indie wine shop Wolseley Wine Loft, which lies between Rugeley and Stafford at Wolseley Bridge, has been named Off-Trade Winners of Wines from Rioja’s ‘Drink Rioja’ campaign.

The Loft, as it’s affectionately known to regulars, beat stiff competition from independent wine shops across the country in a competition run by Wines from Rioja – the UK marketing arm of The Rioja Regulatory Council or Consejo Regulador de Rioja DOCa.

Shops the length and breadth of the country were challenged to celebrate all things Rioja during the month of October. Wolseley Wine Loft impressed the judges through their sheer enthusiasm for all things Rioja and efforts to spread the word among their customers.

Events run as part of the campaign included a wine tasting and talk from Ruben Quintana of Bodegas Manzanos, with the audience treated to tapas dishes which paired beautifully with the wines. The loft’s Dave Eglington gave a Talk & Tasting session at the 2019 Stone Food & Drink Festival on the topic of ‘A flight through Rioja’; introducing the audience to the huge diversity of wine styles produced in the region – including white and rosé.

The shop’s diverse range of Rioja wines – including organic and vegan wines as well as lesser-known grape varieties like a 100% Graciano grape Rioja – also impressed, with special offers available on Rioja wines sold throughout October 2019.

In addition to being named the winner of the competition, The Loft was invited to attend a ‘Rioja Recognises’ awards evening at the superb Eneko Basque Restaurant in London’s Covent Garden, hosted by Master of Wine Tim Atkin, in recognition its work with Rioja in 2019.

Wolseley Wine Loft
Upper Floor, Willey Barn, Stafford, ST17 0XS

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All the Tryanuary inspiration you need

As your enthusiasm for New Year’s resolutions, post-Christmas diets and Dryanuary slowly begin to fizzle away, it could be time for a new approach to get you through January. We’re…

As your enthusiasm for New Year’s resolutions, post-Christmas diets and Dryanuary slowly begin to fizzle away, it could be time for a new approach to get you through January. We’re not saying cutting back on your alcohol intake is a bad idea, but why not try something new and a bit special if you can, rather than (pardon the pun) going completely cold turkey?

Tryanuary is the perfect time to explore unusual flavours and discover your new favourite tipple. We’ve been chatting to the beer and wine experts of Staffordshire – our trusty independent bottle shop owners – to find out their not-to-be-missed favourites for you to try this January…

Torrside Cascadian Dark AleTorrside Brewery – Late to the Party Cascadian Dark Ale (Black IPA), 5.5%
“In the spirit of Tryanuary, I recommend trying this Cascadian Dark Ale (Black IPA) from Torrside Brewery. This oxymoronic style combines the malt-driven colour and dark, roasty flavours of darker beers, with the aromas and flavours expected in an IPA – in this case, citrus and piney notes from the New Zealand Southern Cross hops. #BIPAComeback.”

Phil at Otter’s Tears
24 Queen Street, Burslem, Stoke-on-Trent, ST6 3EG

A Growers Touch – Durif, 14%
“Your favourite wine must’ve been new to you at some point, but there’s a whole world of wines to try, so let’s get adventurous! How about trying a Durif? A great mix of blackberry, blueberry and mulberry, this wine is rich and powerful – perfect for drinking with a slow cooked lamb or beef pie.”

Dave at Wolseley Wine Loft
Upper Floor, Willey Barn, Stafford, ST17 0XS

Big Drop x Fyne Ales Jam Session raspberry gose

Big Drop Brewing Co. x Fyne Ales – Jam Session Raspberry Gose, 0.5%
“Here at Candid, we’re really enjoying this alcohol-free raspberry sour beer from Big Drop Brewing Co. in collaboration with Fyne Ales. It’s super refreshing, with a nicely balanced earthy tartness, and a mouthfeel that masks its 0.5% ABV. The perfect drop for both Dry January and Tryanuary!”

Mark at Candid Beer
Units 4 & 5, Woodings Yard, Bailey Street, Stafford, ST17 4BG

Saucony Creek – The Bronco Double Dry Hopped NEIPA, 7.8%
“A strong double lactose IPA, The Bronco is brewed by Saucony Creek, based in Kutztown, Pennsylvania – a brewery founded by former X-Games competitor Matt Lindenmuth. Rolled oats and heaps of lactose give this strong IPA a luxuriously smooth mouthfeel and creamy sweetness that balances the Mosaic hops.”

Chris and Robin at Brews of the World
159 Station Street, Burton-on-Trent, DE14 1BN

Midnight Frost Vidal Icewine bottle

Pillitteri Estates Winery – Midnight Frost Vidal Icewine, 11%
“Try this delicious ice wine from one of Canada’s top producers. The grapes are harvested at -8 degrees Celsius, leaving a tiny amount of amazingly sweet juice. Mouthcoating lychee, pineapple and peach are underscored by brilliant freshness. A must-try dessert wine for 2020. Cheers!”

Kieran at Three Pillars
6 High Street, Eccleshall, Staffordshire, ST21 6BZ

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Celebrating Burns Night around Staffordshire

Burns Night is on the horizon, and that means it’s time to dig out the tartan and raise a wee dram to the iconic Scottish poet that was Robert Burns….

Burns Night is on the horizon, and that means it’s time to dig out the tartan and raise a wee dram to the iconic Scottish poet that was Robert Burns.

As The Bard of Ayrshire’s 261st birthday fast approaches, we’ve scouted out the best places to get your fix of haggis, neeps and tatties – as well as plenty more dishes inspired by traditional Scottish fare – across Staffordshire this January. Slàinte Mhath!

Little Seeds, Stone
Thursday 23 January, 18:00-20:30

Little Seeds are offering a delectable five course tasting menu to honour the legendary Bard. Expect dishes such as warming cock-a-leekie broth with Scottish soda bread and whisky cured salmon, pickled cucumber & lemon creme fraiche to get you in the Scottish spirit. And we couldn’t forget the star of the show: the ‘Great chieftain o’ the puddin-race’ (also known as haggis) will also be on the menu!

Priced at £35 per person, £10pp deposit required. Add drinks pairing for £25pp. Booking essential.

Denstone Hall Farm Shop & Cafe, Denstone
Saturday 25 January, 18:30 onwards

You’re in for a real treat at Denstone Hall Farm Shop & Cafe on Burns Night. With four starters, four mains and four desserts on the menu, you’re spoilt for choice when it comes to selecting your perfect Burns Supper. We’re especially excited for the starter of Gamekeeper’s bon bons, carrot & cardamom purée and pink peppercorn cream sauce, and of course, haggis, neeps and tatties with whisky cream sauce.

Must book in advance.

Darwin’s Restaurant at The George Hotel, Lichfield
Saturday 25 January, 19:00-23:00

Burns Night is coming to Lichfield! Visit Darwin’s Restaurant at the George Hotel and enjoy a traditional Scottish four course dinner with a tot of whiskey. Expect dishes such as cullen skink to start, Scottish salmon, chateaux neeps & tatties with creamed leeks for the main, and to end the evening, Scottish oat biscuit apple crumble and custard.

Priced at £35 per person. Menu options are required at the time of booking.

No. 26 Bar & Dining at Aston Marina, Stone
Saturday 25 January, 17:00-21:00

No. 26 at Aston Marina are also honouring ol’ Rabbie Burns, serving a mouthwatering three course meal of all our Scottish favourites. To start, Oak smoked Scottish salmon fillet with cucumber jelly, crayfish & capers, followed by Haggis-stuffed chicken breast, oxtail croquette, neeps & tatties and rich Balmoral sauce. And what’s Burns Night without a whiskey-soaked raspberry and Scottish oat cranachan to finish?

Three courses: £25. Three courses with whiskies: £35.

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Where to eat out this Veganuary

Now that we’ve said farewell to mounds of turkey and pigs-in-blankets and the cheese boards have been put away, lots of us are trying to forge habits for 2020 that…

Now that we’ve said farewell to mounds of turkey and pigs-in-blankets and the cheese boards have been put away, lots of us are trying to forge habits for 2020 that will be kinder on the environment and our bodies…

Yes, Veganuary is back, and we’ve been scouring Stoke-on-Trent and Staffordshire for the most delicious vegan meals to give you the kind of meat-free indulgence you need this January. Hopefully you’ll agree this is proof that vegan food isn’t all about bland salads and nut roast.

There’s a different spot to try for each week in January to keep you motivated – tag #staffordshiresauce on social media to let us know how you get on!

Week 1: The Roebuck, Leek

Now the warm fuzzy feeling of Christmas has disappeared, we’ve been left with a cold January chill. Enjoy some heat with the Spicy Bean Burger at The Roebuck in Leek. Served in a Live Love Loaf bun, the spicy bean burger comes with iceberg lettuce, tomato & red onion and is served with skin on fries and relish. Who knew vegan food could be so flavoursome, eh?

Week 2: An Apple a Day, Stone

If you’re looking for a clean, light lunch, head over to An Apple a Day on Stone High Street. Everything on the menu has vegan alternatives and a selection of breads so you can personalise your perfect sandwich. Our favourite is We’ve Got the Beet!, which features beetroot, carrot, hummus and avocado. And if you want to give your body a little extra lovin’ after all those Christmas choccies, try one of their delicious homemade juices. We’re obsessed with the Russet Reboot – a blend of beetroot, red cabbage, carrot, lime and apple.

Week 3: The Slamwich Club, Hanley

If you’re a fan of pork and are missing the pigs-in-blankets already, you’ll love The Slamwich Club’s Not-So-Porkie-Pig Slamwich. Enjoy BBQ jackfruit, vegan cheese, potato and onion rosti, vegan sausage and rawslaw between two pieces of locally sourced artisan bread. Plus, you can get 3 for 2 on sides! We adore the Rings of Fire (crispy peri-peri battered onion rings), Polenta-ee of Fries (herby polenta bites with truffle mayo) and Caulipower (tempura cauliflower bites served with jalapeño mayo – pictured). Free onion rings, you say?! Yes please.

Week 4: UVC, Lichfield

If you’re looking for a great restaurant which serves only vegan food look no further than Lichfield’s Ultimate Vegan Cafe. We love the Nofish cakes, made with smoked tofu, potatoes and seaweed, carefully wrapped in breadcrumbs and served with salad. If you’re particularly hungry, we would recommend the Ultimate Moving Mountain Burger, served with chips, slaw, salad and topped with onion rings… it’s a beast! Plus they’re offering 10% off all main dishes during January.

Week 5: The Orange Tree, Newcastle-under-Lyme

Craving a curry to get you through thee longest month of the year? Say no more. Head to The Orange Tree and enjoy sweet potato fritters with katsu curry sauce, baby gem & radish salad and steamed coconut rice. The oriental flavours will have you dreaming about warmer days and will definitely have you cruising through the final week of Veganuary.

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