OUR STORY
scul*ler*y
the kitchen behind your kitchen
In Victorian times, the scullery was a small room behind or near the main kitchen. It was primarily used for the completion of the dirty work of the kitchen, cleaning and storing dishes. The modern scullery, however, is a workhorse. It is part pantry, part prep kitchen and part storage. In short, it is the kitchen behind the kitchen.
The Scullery started in a small kitchen in West Asheville, NC, after years of cooking and canning products from our urban garden. We wanted foods without so much sugar and unnecessary ingredients, hot sauces that added to the flavors of meals and not just so hot that you can’t taste anything but the heat, and most of all, we wanted good, simple ingredients.
Here at the Scullery, we love to create. We are people that love nature, growing food and tending the land. We love cooking and eating delicious food that makes us feel good. Most of all, we love to share.
We want to support you, to be that kitchen behind your kitchen and hopefully, make life a little easier and definitely more enjoyable. Life is for living!
With So Much Love, The Scullery Family xoxo
HER STORY
Her Story
I come from a long line of good eaters. We decided vacations on the food. We would talk about what our next meal was going to be while eating the current one. Big time time foodies from way back, before foodie was even a thing. My father being diagnosed with Type II Diabetes later in life, soon followed by my sister discovering that she had developed multiple food sensitivities, along with my own desire for healthful living, was taken as a personal challenge. We were not a family that was going to go without good food. I mean, not only was I raised in a food obsessed family, I worked in high end restaurants for 20 years. I know good food. So, I took to my kitchen, dissecting recipes to see what was really needed and what was just, extra. I was surprised at a lot of the results. With all of that said, the main goal has always been flavor, first and foremost, amazing food that just so happens to be good for you as well. Simple ingredients and complex, thoughtful flavors, based on the classics.
In the early 2000s we started a garden, small at first, but each year it just grew. It is so cool to eat or drink something that you have nourished from a seed. We ended up with so much food. Not wanting to waste any of it, I started canning, fermenting, bottling, you name it.
For years, friends & family have asked for me to share these goodies with the public. I am so excited to share these with you, along with all of the other future creations I have bubbling away in the cauldron!
With So Much Love, Natalie xoxo