I met with the founders Chris and Ruth last week to hear how STOKE was born and their plans for this new concept. It was great to meet with two such passionate people who clearly have a love for good quality and organic produce. The idea behind STOKE came about whilst they were travelling around the world. They travelled to foodie heavens such as Spain, New Zealand and Australia where they stumbled across local artisans who were producing high quality, organic fare.
On returning to Singapore, Chris and Ruth discovered that they couldn’t buy this variety or quality of produce locally, leading them to take matters into their own hands. Their vision is to provide some of the rare flavours they have discovered on their travels with the BBQ lovers in Singapore.
Stoke BBQ parcels are made for 4, 8, 12 or more, and feature acorn-fed Spanish Pork Iberico, organic Australian lamb and beef, and award-winning 96% organic British pork sausages, as well as tasty appetisers like Iberico ham, giant stuffed olives, gourmet paté and Manchego cheese.
I think Chris and Ruth have really found a gap in the Singaporean food market for some truly organic and unique produce. What really excited me about STOKE is that they will not only provide you with delicious food you cannot find anywhere else in Singapore, but they will also educate you in the process. Having these close relationships with the artisans who create the produce will ensure that handmade, family run businesses will endure against the mass producers who often forsake quality for profit margins.