About us
Food rooted in tradition, made for today's kitchens
recipes that feel like home
Still room
noun. A room for distilling, or for the preparation of special foods and drinks.
Why we took the name
A still room was a space in castles and great houses: part science lab, part apothecary, part estate kitchen. It was where the household's most careful cooking happened, where recipes were kept, tested and passed down.
We took our name from it because that is how we work. Patient methods, proper ingredients, and recipes worth keeping.
Our story
A simple belief
The Still Kitchen was founded on a simple belief: the foods people return to time and again deserve to be made with care, patience and respect for tradition. Rooted in time-honoured recipes and trusted methods, we create the foundations of great hospitality: familiar foods that bring comfort and evoke memories.
As hospitality continues to evolve, the expectation remains the same: great food, served consistently. Whether served in a restaurant, sold from a farm shop or shared around the table at home, every product is made with the same commitment to tradition, quality ingredients and provenance.
Dependable and consistent, our food gives hospitality businesses, retailers and food lovers the confidence to focus on what matters most: bringing people together around great food.
Meet our founder
Louise Jones
Founder
Louise trained at the Birmingham College of Food and spent years as a Sainsbury's buyer. There she launched over 500 products, including the UK's first 21-day aged supermarket beef, and led Taste the Difference development. Her handmade pies, pastries and stocks have been stocked in Selfridges and Waitrose. Today they're served in premium pubs and hotels, and at the Tower of London, Hampton Court Palace, Kensington Palace and Kew Gardens.
"Food is just amazing. I love making it, eating it, writing about it and talking about it! My guiding principles have always stayed the same: quality food, made with real skill and understanding, from ingredients with provenance, using time-honoured methods."
— Louise, Founder
How we make our food
The way a chef would, just at scale
We make the foundations
Pies, puddings, pastries, stocks, sauces, braised fillings and savoury bakes. The comforting staples found on menus, counters and shelves across hospitality, events and retail.
We make them properly
Proper recipes, real butter, proper stocks and slow cooking. No unnecessary additives, and ingredients with clear, traceable provenance.
We prioritise consistency
Kitchen-ready food that performs every service. An extension of the brigade, or an extra pair of hands at home.
What we value
Grounded, trusted and quietly proud
Authentic
Recipes rooted in traditional methods and made with real ingredients. Nothing rushed or overcomplicated.
Comforting
Familiar, satisfying, timeless dishes that work at home, in a pub or over the counter.
Dependable
Quality that doesn't fluctuate, so you can focus your time and energy where it matters most.
Craft
Thoughtful preparation, balance of flavour and pride in the finished dish, whatever the scale.
We handle the long, slow work so chefs can focus on the creative side of the menu.
Work with us
Supplying a kitchen, counter or shop?
Open a trade account to see prices, download spec sheets and send your orders online.