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[Food] Condiments



daveinprague

New member
Oct 1, 2009
12,572
Prague, Czech Republic

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SouthCoastOwl

New member
May 23, 2013
1,719
Vaux Sur Seine
Que? Was is das? I see that Peter Stringfellow is a fan, so it must be, errr, [insert appropriate adjective].

The list of stockists includes most major supermarkets, but on further investigation, it transpires that it's only branches in South Yorkshire (for some) or solely Sheffield (for others) that actually sell it.

It's possible to buy it online, direct from the manufacturer, but only if you print out an order form and send it with a cheque in snail mail. How very quaint. I honestly have no idea whether I even possess a chequebook anymore.

Where on earth do you get yours from? I want to try it, but they seem intent on making it as hard as they can for anyone to buy their product - reminds me of John Harvey-Johns attempting to bring Morgan into the 19th Century.

Virtually impossible to purchase south of Matlock I'm afraid, although I did get reports that it could be purchased in a specialist food shop in Bristol but I can't confirm or deny. I've never managed to find any in Brighton.

I get mine on forays back to the steel city, cleaned out the news Sainsbury's just north of Hillsborough during the summer when I nipped into town for the new away kit. Alternately friends know my desperation and always bring me a bottle or ten when visiting either here in France or back in Sussex (I'm back every fortnight).

Since moving to France I've given up my season ticket at The Amex but if you really want a bottle I could get you one via my Uncle Mike who's still a STH, let me know and I could arrange for him to take a bottle along to a game.
 


Easy 10

Brain dead MUG SHEEP
Jul 5, 2003
62,419
Location Location
They put cranberries with sirloin here (along with whipped cream!) Barbaric :moo:

Thats a joke. What on earth is the point of having a steak smothered in all that cack ? It might as well be congealed chicken nuggets under there, nobody could tell the difference.

If a chef served that to me, I'd spit on his back.
 


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