top of page


You may, or may not, be aware that we make all (almost) of our own sauces, relishes and pickles that grace our meat. When we first started out in the tent all those years ago, we did this prep in Charlie’s home kitchen….. back then, making a gallon of ‘special sauce’ (what we now call Stack Sauce) was quite a big deal, it meant a busy shift on the way.

Now we have the shop and a full events calendar, we have a dedicated chef to deal with all of our prep and stock control. This is Darren. Darren joined us about 4 months ago and he is the person we had been looking for who could consistently deliver and manage the prep to a high standard. He is a god send. He enables the operation to run smoothly and takes away any stress from running low on stock. He is always several steps ahead of the busy kitchen and events team and is an integral cog in the Meat:Stack machine.