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Chai Stop's award winning authentic frozen curries hand-made in
Minster, Kent are now available nationwide, thanks to the innovative
use of sheep's wool as an eco friendly insulating material. A recent
trial order successfully completed the 250-mile overnight trip to
Bath. The dishes arrived still completely frozen and the customer was
so delighted that she has set up a weekly "curry club" for
her friends.
Chai Stop's Indian and Thai curries have been available to in East
Kent direct from their own and local farm shops since 1999. The
company currently sells around 500 curries a week, with production
set to double having just won a prestigious Taste of Kent Award for
Best Kent Food Producer from Produced in Kent, allied to the
nationwide distribution.
The company is run Tina Cesbron and Isobel Moore, who share a
long-standing interest in holistic health from the ayurvedic
properties of herbs and spices and, sourcing as much local produce as
they can. All its meat is reared outdoors and the vegetables, lentils
& pulses are organic wherever possible. All dishes are what and
gluten free.
Indian customers are curious how "two English ladies" make
curry just like their own mothers. Testament to their skill is being
asked to cater for Indian celebrations. "The integrity of the
cooking comes from years of experience, trying and testing recipes
and listening to our customers," said Tina Cesbron, who displays
an honest love of cooking and a passion for naturally grown local produce.
Isobel's father was bought-up India, spending the first few years in
an orphanage. His mother meanwhile trained as a cook and went on to
become head cook at the boarding school he attended, just to be close
her son. Isobel has acquired a treasured hand-written book of recipes
from this time.
Tina was brought up in the family catering business and after
extensive travels to India, where she was trained by master in Indian
cookery, she came back inspired by the sheer colour, vibrancy and
variety of India that transcends into its food.
The curries are made in small batches of between 30 and 50 servings,
"Any larger than that and it's impossible to maintain the
authentic taste of real curry," said Tina. "Despite
following traditional family recipes which have been perfected over
the years, each batch has tasted throughout preparation and the
ingredients adjusted." With fresh and natural ingredients, the
taste of spices can vary according to the weather conditions in which
they were grown and harvested.
The business's origins go back over 20 years - ladling-out platefuls
of steaming homemade curries from a van, to hungry students at Kent
University. However, with small children and a van that kept breaking
down, the pair would have "thrown-in the towel" but for a
couple of mums at the school gate asking them to stock-up their
freezers with the curries.
The Chai Stop came into being in 1999 when Tina and Isobel went into
partnership, cooking at Isobel's house in Whitstable. Business went
from strength to strength, eventually outgrowing Isobel's kitchen. A
chance encounter led to Ebbsfleet Farm near Sandwich, where they were
able to design and install their own kitchen in the original dairy.
The recent addition of a new member of staff, who is being training
in the art of cooking curry, takes the team to six.
Invigorated by the Taste of Kent Award, Chai Stop is making its
frozen curries available nationwide. Its delivery company uses
sheep's wool as an insulating material. Which is good news for the
country's sheep warmers. International wool prices are at an historic
low and wholesale prices do not cover the cost of shearing. Some
farmers are resorting to burning wool in the field.
We plan to continue growing step-by-step, ensuring we retain the very
essence of the Chai Stop - which is genuine hand-made authentic
curries, cooked in small batches to ensure the finest quality.
Chai Stop offers a complete outside catering service for dinner
parties, business seminars, fund raising events, weddings, private
functions, and film locations The services includes menu design,
equipment, seating, table and tableware, waiting staff - even the
washing up.
Main dishes cost around £4.95 to £5.95, vegetable dishes
cost £3.60, dhals cost £3.40. |
