Since moving onto Newcastle-under-Lyme High Street in March new restaurant S T O C K, led by chef Cris Cohen of Feasted, has been quick to make its presence known within the town.

As well as offering food with local nods including elevated Staffordshire lobby and the sticky beef, fermented chilli and cheddar oatcake, S T O C K is already actively engaged in the Newcastle-under-Lyme community.

The small but passionate team of seven staff is actively participating in local events including taking their food onto the street for events, hosting workshops for young people as well as engaging with local community groups.

S T O C K’s recent partnership with Newcastle-under-Lyme Borough Council and Newcastle-under-Lyme BID to adopt and maintain a herb garden at the gateway of the town will form part of the town’s portfolio for the Heart of England in Bloom submission.

Working alongside volunteers from NSCG Colleges Group the team has transformed a neglected space into a community garden, with chefs from S T O C K planning to use the produce to include locally sourced ingredients into their menu.

S T O C K has been nominated in the High Street Impact category of the Staffordshire University Business Awards in recognition of its work in Newcastle-under-Lyme.

Founder and chef Cris Cohen said: “I’m lost for words. It’s great to be recognised by other people for what we’re doing and to be recognised so strongly after only being there for a matter of months will encourage us to push even harder.”

S T O C K officially opened on March 1 after two successful pop-ups in the town. Cris has a wider team of 16 employees working across parent company Feasted.