Stonewall Kitchen

History

Starting in 1991, partners Jonathan King and Jim Stott combined their interests in horticulture and cooking to create recipes for oils, jams, chutneys and more. At the urging of a friend, they began their business by selling their homemade products at the local farmers’ market. Working from a small folding table and calling themselves Stonewall Kitchen, after the historic New England stone walls visible outside their kitchen window, the two ended up selling every product they brought with them.

Able to repeat their success at farmers’ markets and other local venues, Jonathan and Jim expanded their product line to include new kinds of vinegars, oils, pesto, jams and baked goods. At one event, a local business owner asked if they sold wholesale. Not knowing exactly what she meant, Jonathan and Jim ended up selling every jar before the market even opened. And with that, a new revenue stream emerged.

In 1993, demand for Stonewall Kitchen products was growing. National retailer Crate & Barrel approached Jonathan and Jim with an order for 2500 jars of their Orange Cranberry Marmalade. The order was filled but it took a month for the two of them to do it. Realizing they needed to increase production capacity, they purchased and renovated an eighteenth-century era barn in Kittery, Maine. Though adequate, when another larger property became available in nearby York, Maine, the two purchased it and opened a new center of operations.

As production became more structured and streamlined, Jonathan and Jim attended the Fancy Food Show in New York City – the largest specialty food and beverage marketplace that attracts 1,100 exhibitors and 36,000 buyers. The result was unprecedented for first time attendees—the Outstanding Preserve award for their Roasted Garlic Onion Jam. They also earned a second highest honor award, for Outstanding Product Line. By the time the show was over, Jonathan and Jim had 500 orders from retailers across the country.

By 1999, Stonewall Kitchen's momentum required a new and bigger facility. With support from the local community, Jonathan and Jim purchased an eight-acre parcel of town-owned land in York, ME and built a 46,000 square-foot headquarters. The building still serves as a manufacturing facility, distribution and fulfillment operation and the headquarters.

A casual breakfast and lunch bistro called the Stonewall Kitchen Cafe was added to this facility in 2003.

Another expansion took place in 2008 when a new 32-seat, theater-style, Cooking School was added to the York facility. This state-of-the-art classroom is designed for cooks of all skill levels. Restaurant chefs, cookbook authors and cooking professionals from across the nation come here to share their knowledge and demonstrate their talents. Class attendees observe, can ask questions and are then served a full course meal.

Products

Since their beginnings, Stonewall Kitchen has expanded beyond jams, which they are still primarily known for. Their product line now includes grille sauces, mustards, chutneys, pancake mixes and dessert sauces, as well as kitchen tools and place settings and home decor items.

In 2006, Stonewall Kitchen launched the Barefoot Contessa Pantry line in conjunction with Ina Garten, chef best known as the host of Barefoot Contessa on Food Network. This partnership ended in 2011.

Company Overview

Wholesale

Retail

Catalog, web, and corporate gift program divisions

Awards

Since 1995, Stonewall Kitchen has received 28 prestigious awards from the Specialty Food Association and has been awarded the coveted Outstanding Product Line Honors three times.

2012

2011

2009

2008

2007

2000s

2003

2002

SIAL: The Global Food Marketplace

Americas Mart - Atlanta Awards

Anuga, Germany Awards

Charitable Giving

Jonathan King and Jim Stott often credit their success to the support they received from their first farmers' market, the town of York, Maine and the surrounding seacoast business community.

The company's charitable giving generally focuses on serving the needs of local communities, children in crisis, cancer prevention, education and prevention of the AIDS virus, as well as environmental programs.

From 2004 to 2013, Stonewall Kitchen donated over one million dollars to charitable organizations. The company also donates over a hundred gift baskets for local fund raising annually.

Stonewall Kitchen commits its support to the work of a handful of partner nonprofits through financial grants. These partnerships include: Table of Plenty serving Berwick, York and Kittery, ME, Camp Sunshine in Sebago, ME, the Animal Welfare Society in Kennebunk, ME and the York Hospital Living Well Breast Care Center in York County, ME.

Present Day

The York headquarters expanded again in the spring of 2013 with the addition of 5,200-square-feet of office space. The new addition is used for the merchandising team to build and display samples and houses operations for Stonewall Kitchen's premier guest services, IT, marketing and other functions.

In October 2014, Stonewall Kitchen announced its partnership with Centre Partners, a leading investment firm with a successful track record in the food and consumer products industries to achieve company growth potential.