In the Netherlands and Flanders, “stamppot” or “stoemp” (stew), is a traditional dish that is still eaten a lot in the coldest months of the year. Kale, endive and hotchpotch are still the most popular, but demand is also rising for new and surprising combinations.
Stan van Asten started Stamppot2Go two years ago. The company makes and sells artisanal stews. Stamppot2Go also organizes stew buffets and group meals. “I always worked in the restaurant business and enjoy tasty, honest and healthy food. When an ice cream parlour came to me to bridge the winter period, I didn’t hesitate for one moment,” he says. The entrepreneur started making stews in the ice cream parlour, to sell them directly to consumers in the shop.
A well known Dutch stew of kale and potatoes.
Artisanal
All stews are made in the own kitchen daily. With his meals, Stan focuses on everyone who enjoys tasty, fresh and artisanal. “Stew is a traditional dish, and remains popular in the cold months of the year. Especially for people who are too busy to cook for themselves, stew is a fully fledged and healthier alternative to fast food, for instance,” he explains. “Our stews can’t be compared with the stews offered in supermarkets. The meals are made in an artisanal manner, without adding artificial flavourings. This definitely benefits the flavour. And our stews are gluten free.”
Pumpkin stew
Stews with kale, sauerkraut, endive and hotchpotch are bestsellers, and Stan doesn’t expect this to change. He does see more demand for other, unusual flavour combinations. “Catering in particular wants to present something special more often. A good example is our pumpkin stew, which is very popular at the moment. In principle we can make stews from all cabbage varieties, but beyond that nearly everything is possible that the customer demands.” The entrepreneur says he prefers to work with regional products bought directly from growers. Stamppot2Go is still looking for new clients.
Also in supermarkets
Ekra makes fresh salads and stews for wholesale and retail daily. From September until early April, the production of stews is in full swing. “We now have 26 different stews in our range. The best sellers are kale, sauerkraut and carrot stews. These account for around eighty percent of the total production,” says Pascal van Eeuwijk. The stews are prepared fresh daily in an artisanal manner. This means we work with fresh products without adding artificial flavourings. “We also steam everything, which means nutrients are maintained better. This creates a fuller taste,” he explains. That the Ekra stews are now also found in supermarkets, is a good development, he says. “It seems people are finally starting to see the added value of our stews.”
Challenging chefs with surprising recipes
Pascal is also found in the kitchen every day. He considers it very important to be close to the product. “You really need to work with the product constantly to improve it. It never stops,” he notes. “Over the years, we developed many new recipes, sometimes with the customer. Like our hazelnut and chestnut stew, or the spicy variety with Madame Jeanette peppers. Especially the hospitality clients who want to stand out, score with these special stews. We want to keep challenging chefs by continuing to come up with new and surprising recipes. There aren’t many companies that have so many different varieties at this scale. We’re seeing it’s starting to bear fruit now.” All Ekra stews are virtually free of allergens and contain no meat or fish.
More information:
Stamppot2Go
Stan van Asten