• Welcome to Scoopaway

    February 3rd, 2018


    At Scoopaway we are doing our upmost to continue trading and to maintain our shelf stock whilst keeping our staff and customers safe.

    We have implemented strict new hygiene routines and are only allowing 2 – 3 customers in store at any one time.

    With this in mind if you would like to place an order to be collected please feel free to call us on 0117 987 2199 to do so. Unfortunately we are unable to take requests for deliveries at this time.

    We would like to take this opportunity to thank all of our customers for their continued support and words of encouragement at this difficult time and to our amazing staff who have been working very hard.

    Scoopaway offers a wide variety foods, household and health care products to support a healthy lifestyle.  Many of our products are available in “scoop” form so you can purchase as little or as much as you like.

    Shopfront at 113 Gloucester Road

    Here are a few more photos from inside the shop:

    Plenty of options for a quick, healthy snack just near the fridge and freezer

    Our massive tea selection is always growing!

    We have over 300 “scoop” items to choose from: Spices, pulses, grains, cereals, sugars, rices, dried fruit, and even local freshly roasted coffee!

    More cooking supplies, jams, spreads, cereals and honey galore!

    Plenty of speciality items from tamarind to gluten free bread mixes!

  • Featured Product: The Scoop on Chia Seeds

    August 28th, 2017


    Chia Seeds are native to Central and Southern Mexico and Guatemala. They are considered a superfood because they are exceptionally high in antioxidants, fiber, protein, and omega-3s.

    According to the Sun & Seed Chai seed company, chia seeds have been a staple of Aztec and Mayan diet since pre-Columbian times.  Just 2 tablespoons could sustain an Aztec warrior for 24 hours.

    They can be used in baking, sprinkled over salads or cereals, or added to smoothies.  Recommended daily intake is 15 grams.  We suggest soaking them in a glass with Almond Breeze almond milk or Koko coconut milk for about 15 minutes.  Add a tsp of Biona coconut sugar, give it a stir and top with frozen fruit for a delicious and nutritious pudding.

    Sources: www.webmd.com, sunandseed.net

  • More about organic

    August 28th, 2017


    Why buy organic?

    An exciting study from Newcastle University was published in 2014 in the British Journal of Nutrition has revealed some compelling reasons to consider choosing organic:

    For Health:  The Newcastle study observed that organic foods contain higher levels of antioxidants and (poly)phenolics which have been linked to helping the body fight against cancers, diabetes and heart disease.  The study found that switching to organic crops can lead to up to 70% increase in antioxidants without increasing calorie consumption!

    No Nasties: Organic foods contain lower levels of harmful pesticides, nitrogen and toxic heavy metal such as cadmium.  Conventional farming is riddled with as much as four times the amount of pesticide residues which adversely effect not only food and soil, but also local wildlife.

    Other reasons to go organic:

    It’s GMO free: There is not significant evidence to conclude that genetically modified organism are save, but there has been disturbing animal feeding trials that suggest the toxic impact of such products would be harmful to health.

    Organic animals enjoy high standards of animal welfare: Organic animals are free range and are raised without antibiotics.


    source: www.soilassociation.org




  • Spices galore!!

    August 28th, 2017

    scoopaway-spicesAt Scoopaway you can find an abundance of herbs and spices to create delicious home made meals.  Since you don’t pay for the jar, many people find that it’s considerably better value to fill their spice cabinet with our selection.  All of our seasonings are free of Genetically Modified Organisms (and so is everything else in the shop!).

  • Save Plastic!!- Bring Your Own Containers

    May 27th, 2017

    website pic


    We encourage our customers to reduce their carbon footprint by bringing their own jars, containers, tubs or bags to fill with any of our “scoop” items.  Just bring your container up to the till to have it weighed first so you don’t end up paying for the weight of the container and then fill as little or as much as you need!

  • Oaty apple breakfast bake with no added sugar

    June 13th, 2016


    100g raisins

    180g apple puree

    300ml milk

    350g whole oats

    1 teaspoon baking powder

    1 teaspoon vanilla extract

    1 teaspoon cinnamon

    1 apple cored but unpeeled grated

    3 medium eggs, beaten

    50g melted unsalted butter


    Grease a shallow dish.

    Put all the ingredients in a bowl and mix well.

    Put in the dish, cover and leave overnight in the fridge.

    In the morning heat the oven to 160º c fan oven / 180º c / gas mark 5 for 30 minutes.

    Serve with a little milk poured over and chopped fruit.

  • Superduper Superfoods

    June 13th, 2016


    (listed for 1 to be scaled up as needed)

    250 ml yogurt or dairy-free alternative

    1diced banana

    1 tsp chia seeds

    1 tsp goji berries (fresh or dried, it’s up to you!)

    1 tbsp raisins












    Fill a bowl half way with the soya alternative to yogurt.

    Ladle in the diced banana.

    Top off with the chia seeds, goji berries and raisins.

  • Breakfast granola

    June 13th, 2016

    INGREDIENTS (listed for 4 to be scaled up as needed)

    For the granola:

    100g organic bran

    150g organic jumbo porridge oats

    25g sesame seeds

    100g walnuts

    1tbsp sunflower oil

    5tbsp maple syrup

    100g ready-to-eat mixed fruit, such as Medjool dates and cherries


    To serve:

    6tbsp fresh blueberries

    1 pear, cored and chopped

    1 apple, cored and chopped

    2 kiwis, peeled and chopped

    1 tub of low-fat organic Greek yogurt



     Preheat the oven to 180C, Gas mark 4

    Mix together the bran, oats, sesame seeds and walnuts in a non-stick roasting tin

    Drizzle over the oil and maple syrup, tossing until evenly coated

    Bake for 15-20 minutes, stirring halfway through, until crisp and crunchy. Remove from the oven and allow to cool

    Stir the ready-to-eat fruit into the cooled granola and store in an airtight container until required. This will keep very happily for a couple of weeks

    To serve, put a couple of heaped tablespoons of the granola into the bottom of four bowls then mix in the fresh fruit and top with the yogurt mixture5

  • Cinnamon Spiced Yogurt Pancakes with Mixed Berry Compote

    June 13th, 2016

    4INGREDIENTS ( serves 2 but to be scaled up as needed)

    2 organic eggs, separated

    450g (1lb) organic vanilla yogurt

    Few drops of vanilla extract

    100g (4oz) self-raising organic wholemeal flour

    100g (4oz) organic plain flour

    2tsp baking powder

    1tsp ground cinnamon

    1tbsp organic caster sugar

    Olive oil for greasing


    Mixed Berry Compote

    1 pot of organic fruit compote

    250g (8½oz) mixed organic berries – fresh or frozen.


    To make the compote simply place the berries and compote in a small pan and gently simmer for 5-10 minutes until the berries soften.  This can be served hot or cold with the pancakes.

    To make the pancakes, mix together the egg yolks, yogurt and vanilla extract in a small bowl.

    Sift the flours, baking powder, cinnamon and sugar into a bowl.  Mix in the yogurt mixture to form a batter.

    Beat the egg whites until stiff.  Fold into the batter gently.

    Heat a little oil in a frying pan and add spoonfuls of the batter.  Cook in batches for 2-3 minutes on each side until golden brown. Serve warm with the compote


    QUICK TIP: Prepare the batter the night before but don’t whisk up the egg whites until the morning.  You can also prepare the compote in advance and warm up as you are cooking the pancakes.


    Variations:  Blueberry pancakes – add a few fresh blueberries to the pancake mixture with the egg whites.

  • Berry Crunch Layer

    June 13th, 2016


    (Amounts listed for 3 – 4 to be scaled up as needed)

    Nut and Seed Topping:

    30g (1oz) desiccated coconut

    3 tbsp almonds

    3 tbsp hazelnuts

    3 tbsp pumpkin seeds

    1 tbsp ground flaxseed

    Berry and yogurt layer:

    200g (7oz) organic fresh blueberries or mixed berries

    200g (7oz) organic fat free Blueberry yogurt


    Lightly toast the desiccated coconut and nuts until golden brown. Cool slightly then place in a food processor or blender with the pumpkin seeds. Pulse on and off to coarsely chop. Do not over process. Stir in the flaxseed.

    Swirl the berries through the yogurt.

    Spoon the yogurt mixture into three or four glasses and top with the nut and seed mixture.

    Serve immediately.


    Storage: The nut and seed topping will keep in an airtight container for up to 2-3 days. Best assembled and eaten immediately.