Recipes

Oats are Highly Nutritious

We use the finest Oats 

History

Our Company

Home

Full of Healthy Vitamins and Fibre  

Health

Contact

How to Buy

We are a small family run business Specialising in Staffordshire Oatcakes Based on an old traditional recipe we have been baking Staffordshire Oatcakes for over 50 years  Our Oatcakes do not contain any artificial colourings or preservatives We supply throughout the UK to small local stores, restaurants, schools, colleges, Universities, Hospitals and Care Homes and to all the Major Supermarkets

Brief History of Staffordshire Oatcakes The Staffordshire oatcake is a regional delicacy which is little known outside North Staffordshire and pockets of Derbyshire, but has long been a favourite of the discerning inhabitants of these areas. As far back as 1776, James Boswell recorded his impression of this different kind of oatcake, when he accompanied Dr. Johnson on a visit to Lichfield. They stayed at the Three Crowns: "a good old fashioned" inn, which was "the very next house to that in which Johnson was born and brought up". It was there that Boswell first tasted ale made from oats, and also the Staffordshire oatcake,so different from his native Scottish variety, as he duly reported: "oatcakes not hard as in Scotland, but soft like a Yorkshire cake, were served with breakfast". Boswell went on to make a joking allusion to Johnson's entry on oats in the famous dictionary. (Johnson had defined oats as "a grain, which in England is generally given to horses, but in Scotland supports the people".) Boswell therefore noted that: "It was pleasant to me to find that `Oats; the food of horses; were so much used as the food of the people in Dr. Johnsons's own town."' Over a century and a half after Boswell's encounter with the Staffordshire oatcake, Philip Oakes was explaining to his schoolmates in Wolverhampton that oatcakes, one of his favourite foods, were "not biscuits . . . but soft oatmeal pancakes, delicious with butter and honey, delectable with bacon and eggs. " Elizabeth David, in her definitive book, English Bread and Yeast Cookery, devotes a chapter to "Yeast Leavened Pancakes and Oatcakes". As she explains: "In the past, one of the great points about leavened pancakes and all the tribe of griddle cakes was that they provided a means of using meals and flours such as barley, buckwheat, oatmeal, which were not suitable for bread proper". The recipes included in Elizabeth David's chapter come from a number of counties and regions of Britain, but the Staffordshire oatcake is the only one which is still alive and flourishing. Somehow, it made the transition from a home produced rural staple (cooked on a bakestone, with the fire underneath) to an urban product, commercially produced, and still regularly consumed in much of North Staffordshire. Over the years, oatcakes have decreased in thickness and diameter (from 12 inches to about 6 inches); but otherwise they have remained unchanged, the basic ingredients are still oatmeal, wheat flour, yeast or baking powder and water. 1. James Boswell, Life of Johnson, (entry for 23 March 1776). 2. Philip Oakes, From Middle England, p. 95, Penguin Books, 1983.  3. Elizabeth David, English Bread and Yeast Cookery, p. 407, Allen Lane, 1977. 

Recipes

History

How to Buy

Contact

Our Company

Our Company We are a small family run business Specialising in Staffordshire Oatcakes Based on an old traditional recipe we have been baking Staffordshire Oatcakes for over 50 years  Our Oatcakes do not contain any artificial colourings or preservatives We supply throughout the UK to small local stores, restaurants, schools, colleges, Universities, Hospitals and Care Homes and to all the Major Supermarkets

Our North Staffordshire Oatcakes can be purchased from the following stores in North Staffordshire and surrounding areas in alphabetical order: Asda supermarkets, B & M stores, Booker Wholesale, Booths supermarkets(Nationwide), Co-op stores, Home Bargains,  Martin McColls, Morrisons supermarkets( Midlands and North West),Neals Yard Dairys of London,  Olivers Whole Foods(Kew Gardens, London), One Stop stores, Sainsbury's supermarkets( throughout the UK),  Tesco's supermarkets(throughout the UK) Also many other privately owned stores  Many customers have enquired about mail order, we recommend a next day delivery service because Oatcakes have a very short shelf life,  however they do freeze very well and many people do this. The mail order prices are as follows… 5 packets of 6 Oatcakes incl: next day delivery = £11.50 10 packets of 6 Oatcakes incl: next day delivery = £21.30 30 packets of 6 Oatcakes incl: next day delivery =£39.00 If you require this service please send a cheque for the required amount to: North Staffs Oatcake Bakers Ltd Turner Crescent Loomer road Chesterton Newcastle under Lyme Staffs ST5 7JZ Delivery day are Tuesday to Friday only Please state which day you would like the Oatcakes delivered, and also any special delivery instructions for the courier service

Our North Staffordshire Oatcakes can be purchased from the following stores in North Staffordshire and surrounding areas in alphabetical order: Asda supermarkets, B & M stores, Booker Wholesale, Booths supermarkets(Nationwide), Co-op stores, Home Bargains, Martin McColls, Morrisons supermarkets( Midlands and North West),Neals Yard Dairys of London, Olivers Whole Foods(Kew Gardens, London), One Stop stores, Sainsbury's supermarkets( throughout the UK), Tesco's supermarkets(throughout the UK)Also many other privately owned stores Many customers have enquired about mail order, we recommend a next day delivery service because Oatcakes have a very short shelf life, however they do freeze very well and many people do this.The mail order prices are as follows…5 packets of 6 Oatcakes incl: next day delivery = £11.50 10 packets of 6 Oatcakes incl: next day delivery = £21.3030 packets of 6 Oatcakes incl: next day delivery =£39If you require this service please send a cheque for therequired amount to:North Staffs Oatcake Bakers LtdTurner CrescentLoomer roadChestertonNewcastle under LymeStaffsST5 7JZDelivery day are Tuesday to Friday onlyPlease state which day you would like the Oatcakes delivered, and also any special delivery instructions for the courier service

Recipes Coming soon

Our North Staffordshire Oatcakes can be purchased from the following stores in North Staffordshire and surrounding areas in alphabetical order: Asda supermarkets, B & M stores, Booker Wholesale, Booths supermarkets(Nationwide), Co-op stores, Home Bargains, Martin McColls, Morrisons supermarkets( Midlands and North West),Neals Yard Dairys of London, Olivers Whole Foods(Kew Gardens, London), One Stop stores, Sainsbury's supermarkets( throughout the UK), Tesco's supermarkets(throughout the UK)Also many other privately owned stores Many customers have enquired about mail order, we recommend a next day delivery service because Oatcakes have a very short shelf life, however they do freeze very well and many people do this.The mail order prices are as follows… 5 packets of 6 Oatcakes incl: next day delivery = £11.5010 packets of 6 Oatcakes incl: next day delivery = £21.3030 packets of 6 Oatcakes incl: next day delivery =£39.00If you require this service please send a cheque for therequired amount to:North Staffs Oatcake Bakers LtdTurner CrescentLoomer roadChestertonNewcastle under LymeStaffsST5 7JZDelivery day are Tuesday to Friday onlyPlease state which day you would like the Oatcakes delivered, and alsoany special delivery instructions for the courier service

Health Oats are known to be a wonder food because of their high fibre content and healthy cholestrol lowering properties Oats also have antioxident compounds called avenanthramides and help protect LDL Cholestrol against free radical damage Oats contain Beta-Glucan which enhances the human immune response to bacterial infection, studies also found that beta-glucan helps to stabilize blood sugar levels Oats and other whole grains are a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion, which helps against Type 2 Diabetics Helpful links http://www.extracrispy.com/food/1102/staffordshire-oatcakes-are-the-perfect-food-england-doesnt-want-you-to-know-about

Health Oats are known to be a wonder food because of their high fibre content and healthy cholestrol lowering properties Oats also have antioxident compounds called avenanthramides and help protect LDL Cholestrol against free radical damage Oats contain Beta-Glucan which enhances the human immune response to bacterial infection, studies also found that beta-glucan helps to stabilize blood sugar levels Oats and other whole grains are a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion, which helps against Type 2 Diabetics Helpful links http://www.extracrispy.com/food/1102/staffordshire-oatcakes-are-the-perfect-food-england-doesnt-want-you-to-know-about

Brief History of Staffordshire Oatcakes The Staffordshire oatcake is a regional delicacy which is little known outside North Staffordshire and pockets of Derbyshire, but has long been a favourite of the discerning inhabitants of these areas. As far back as 1776, James Boswell recorded his impression of this different kind of oatcake, when he accompanied Dr. Johnson on a visit to Lichfield. They stayed at the Three Crowns: "a good old fashioned" inn, which was "the very next house to that in which Johnson was born and brought up". It was there that Boswell first tasted ale made from oats, and also the Staffordshire oatcake,so different from his native Scottish variety, as he duly reported: "oatcakes not hard as in Scotland, but soft like a Yorkshire cake, were served with breakfast". Boswell went on to make a joking allusion to Johnson's entry on oats in the famous dictionary. (Johnson had defined oats as "a grain, which in England is generally given to horses, but in Scotland supports the people".) Boswell therefore noted that: "It was pleasant to me to find that `Oats; the food of horses; were so much used as the food of the people in Dr. Johnsons's own town."' Over a century and a half after Boswell's encounter with the Staffordshire oatcake, Philip Oakes was explaining to his schoolmates in Wolverhampton that oatcakes, one of his favourite foods, were "not biscuits . . . but soft oatmeal pancakes, delicious with butter and honey, delectable with bacon and eggs. " Elizabeth David, in her definitive book, English Bread and Yeast Cookery, devotes a chapter to "Yeast Leavened Pancakes and Oatcakes". As she explains: "In the past, one of the great points about leavened pancakes and all the tribe of griddle cakes was that they provided a means of using meals and flours such as barley, buckwheat, oatmeal, which were not suitable for bread proper". The recipes included in Elizabeth David's chapter come from a number of counties and regions of Britain, but the Staffordshire oatcake is the only one which is still alive and flourishing. Somehow, it made the transition from a home produced rural staple (cooked on a bakestone, with the fire underneath) to an urban product, commercially produced, and still regularly consumed in much of North Staffordshire. Over the years, oatcakes have decreased in thickness and diameter (from 12 inches to about 6 inches); but otherwise they have remained unchanged, the basic ingredients are still oatmeal, wheat flour, yeast or baking powder and water. 1. James Boswell, Life of Johnson, (entry for 23 March 1776). 2. Philip Oakes, From Middle England, p. 95, Penguin Books, 1983.  3. Elizabeth David, English Bread and Yeast Cookery, p. 407, Allen Lane, 1977. 

Brief History of Staffordshire Oatcakes The Staffordshire oatcake is a regional delicacy which is little known outside North Staffordshire and pockets of Derbyshire, but has long been a favourite of the discerning inhabitants of these areas. As far back as 1776, James Boswell recorded his impression of this different kind of oatcake, when he accompanied Dr. Johnson on a visit to Lichfield. They stayed at the Three Crowns: "a good old fashioned" inn, which was "the very next house to that in which Johnson was born and brought up". It was there that Boswell first tasted ale made from oats, and also the Staffordshire oatcake,so different from his native Scottish variety, as he duly reported: "oatcakes not hard as in Scotland, but soft like a Yorkshire cake, were served with breakfast". Boswell went on to make a joking allusion to Johnson's entry on oats in the famous dictionary. (Johnson had defined oats as "a grain, which in England is generally given to horses, but in Scotland supports the people".) Boswell therefore noted that: "It was pleasant to me to find that `Oats; the food of horses; were so much used as the food of the people in Dr. Johnsons's own town."' Over a century and a half after Boswell's encounter with the Staffordshire oatcake, Philip Oakes was explaining to his schoolmates in Wolverhampton that oatcakes, one of his favourite foods, were "not biscuits . . . but soft oatmeal pancakes, delicious with butter and honey, delectable with bacon and eggs. " Elizabeth David, in her definitive book, English Bread and Yeast Cookery, devotes a chapter to "Yeast Leavened Pancakes and Oatcakes". As she explains: "In the past, one of the great points about leavened pancakes and all the tribe of griddle cakes was that they provided a means of using meals and flours such as barley, buckwheat, oatmeal, which were not suitable for bread proper". The recipes included in Elizabeth David's chapter come from a number of counties and regions of Britain, but the Staffordshire oatcake is the only one which is still alive and flourishing. Somehow, it made the transition from a home produced rural staple (cooked on a bakestone, with the fire underneath) to an urban product, commercially produced, and still regularly consumed in much of North Staffordshire. Over the years, oatcakes have decreased in thickness and diameter (from 12 inches to about 6 inches); but otherwise they have remained unchanged, the basic ingredients are still oatmeal, wheat flour, yeast or baking powder and water. 1. James Boswell, Life of Johnson, (entry for 23 March 1776).2. Philip Oakes, From Middle England, p. 95, Penguin Books, 1983. 3. Elizabeth David, English Bread and Yeast Cookery, p. 407, Allen Lane, 1977. 

Selected Oats

Our North Staffordshire Oatcakes can be purchased from the following stores in North Staffordshire and surrounding areas in alphabetical order: Asda supermarkets, B & M stores, Booker Wholesale, Booths supermarkets(Nationwide), Co-op stores, Home Bargains, Martin McColls, Morrisons supermarkets( Midlands and North West),Neals Yard Dairys of London, Olivers Whole Foods(Kew Gardens, London), One Stop stores,Sainsbury's supermarkets( throughout the UK),Tesco's supermarkets(throughout the UK) Also many other privately owned stores Many customers have enquired about mail order, we recommend a next day delivery service because Oatcakes have a very short shelf life, however they do freeze very well and many people do this. The mail order prices are as follows… 5 packets of 6 Oatcakes incl next day delivery = £11.50 10 packets of 6 Oatcakes incl: next day delivery = £21.30  30 packets of 6 Oatcakes incl: next day delivery =£39 If you require this service please send a cheque for the required amount to:  North Staffs Oatcake Bakers Ltd  Turner Crescent Loomer road Newcastle under Lyme Staffs ST5 7JZ Delivery days are Tuesday to Friday only  Please state which day you would like the Oatcakes delivered

Brief History of Staffordshire Oatcakes The Staffordshire oatcake is a regional delicacy which is little known outside North Staffordshire and pockets of Derbyshire, but has long been a favourite of the discerning inhabitants of these areas. As far back as 1776, James Boswell recorded his impression of this different kind of oatcake, when he accompanied Dr. Johnson on a visit to Lichfield. They stayed at the Three Crowns: "a good old fashioned" inn, which was "the very next house to that in which Johnson was born and brought up". It was there that Boswell first tasted ale made from oats, and also the Staffordshire oatcake,so different from his native Scottish variety, as he duly reported: "oatcakes not hard as in Scotland, but soft like a Yorkshire cake, were served with breakfast". Boswell went on to make a joking allusion to Johnson's entry on oats in the famous dictionary. (Johnson had defined oats as "a grain, which in England is generally given to horses, but in Scotland supports the people".) Boswell therefore noted that: "It was pleasant to me to find that `Oats; the food of horses; were so much used as the food of the people in Dr. Johnsons's own town."' Over a century and a half after Boswell's encounter with the Staffordshire oatcake, Philip Oakes was explaining to his schoolmates in Wolverhampton that oatcakes, one of his favourite foods, were "not biscuits . . . but soft oatmeal pancakes, delicious with butter and honey, delectable with bacon and eggs. " Elizabeth David, in her definitive book, English Bread and Yeast Cookery, devotes a chapter to "Yeast Leavened Pancakes and Oatcakes". As she explains: "In the past, one of the great points about leavened pancakes and all the tribe of griddle cakes was that they provided a means of using meals and flours such as barley, buckwheat, oatmeal, which were not suitable for bread proper". The recipes included in Elizabeth David's chapter come from a number of counties and regions of Britain, but the Staffordshire oatcake is the only one which is still alive and flourishing. Somehow, it made the transition from a home produced rural staple (cooked on a bakestone, with the fire underneath) to an urban product, commercially produced, and still regularly consumed in much of North Staffordshire. Over the years, oatcakes have decreased in thickness and diameter (from 12 inches to about 6 inches); but otherwise they have remained unchanged, the basic ingredients are still oatmeal, wheat flour, yeast or baking powder and water. 1. James Boswell, Life of Johnson, (entry for 23 March 1776).2. Philip Oakes, From Middle England, p. 95, Penguin Books, 1983. 3. Elizabeth David, English Bread and Yeast Cookery, p. 407, Allen Lane, 1977.