Description
Over fifty years ago in Stanley Common, Derbyshire. George Stafford first started developing his black pudding
recipe. Ten years later the perfected puddings went on sale, and since then have earned numerous accolades
counting several renowned chefs including Delia Smith and Antony Worrall Thompson as fans.
Continuing a British tradition, the black pudding is a versatile ingredient that can be used in everything from the
ultimate cooked breakfast at home, to the centrepiece in a dish prepared in a Michelin star restaurant. The George
Stafford black pudding is made to the highest standards and its distinctive flavour is a result of his dedication;
painstakingly perfecting his secret recipe over the course of a decade, it has now been produced for more than
half a century.
Winner of countless awards, including five gold medals at the world renowned international black pudding
championships, or Festival du Boudin, hosted annually in Mortagne-Au-Perche in Normandy France, the George
Stafford black pudding has scooped several gongs at home as well as abroad, including honours from one of the
oldest agricultural shows in Britain; the Bakewell Show in Derbyshire.
The George Stafford black puddings featured in Henrietta Green’s Food Lovers’ Guide to Britain published in 1993,
and also the pudds are purchased by a number of celebrity chefs from across the UK. Rick Stein is one of the
George Stafford pudds most committed customers. Delia Smith also joined the long list of well-known and long
established black pudding devotees when she sourced the famous pudd to be served at her beloved Norwich City
Football Club.
George Stafford black puddings can also be found on the menus of some of the best restaurants in the country,
including those owned by celebrity chef Anthony Worrall Thompson; favoured by him for their “excellent” quality
and “sublime” flavour.
A Long Tradition of Black Pudding Production
Black pudding is one of the oldest forms of traditional sausage still eaten here in Britain and in its conventional
form was made by combining pigs blood and cereal along with other vegetable products. Records show that
black pudding dates back thousands of years; according to the Oxford Food Encyclopaedia, it has been made
throughout the centuries and is even mentioned in Homer’s epic poem The Odyssey, composed in ancient Greece
towards the end of the 8th century BC.
To achieve the unmistakable taste of a George Stafford black pudding, we use ingredients that best reflect the
original recipe, to recreate the award-winning and distinctive flavour you will only find from our George Stafford Black Puddings.
