Welcome to 3 new size frying pans to compliment our already stunning tri-ply range.
Wine Pairing: Provencal Summer Recipes
Wine Pairing – The recipes we brought to you by Mark Dodson for our summer feature have been so gratefully received we thought we would contact a wine expert Amathus Drinks to recommend three wines for each of the courses.
Verdemanda Olive Oil & Pistachio Cake with Green Olive Ice Cream, Strawberries & Toasted Kasha By Josh Angus
We are so pleased to be sharing this delightfully fragrant Verdemanda Olive Oil and Pistachio Cake recipe with you by Josh Angus. We’re sure you will love it just as much as we do!
West Indies Curried Mutton by Brad Carter
Michelin-starred chef Brad Carter is a one off and so is his debut book. Staff showcases a different creative side & concept to the restaurant; the same sustainable values with added flavours from around the world.
Polenta Chips with Baby Artichokes and Sauce Vierge By Mark Dodson
We are delighted to share this wonderful starter recipe with you by Mark Dodson. If you’re looking for something different these crispy Polenta chips are the new taste sensation.
Chocolate Torte by Great British Chef Shaun Hill
We are delighted to share this recipe by Great British Chef Shaun Hill for this delicious Chocolate Torte. With layers of light cake and rich ganache topping a chocolaty biscuit base, this has to be one of the finest examples of chocolate cake in existence!
Sweet Potato and Kale Rosti with Baked Eggs by Emma Porter
This nutritious one-pan Rosti is packed with flavour and texture, perfect to share with friends or family.
Cod with Chilli and Fennel Seed Dressing, Gnocchi and Broccoli by Luke Holder
This recipe is perfect for any occasion and with Easter on it’s way what better dish to wow your guests.
Braised Veal Shank with Polenta by Luke Holder
We are sure that you will love this inspired recipe by Luke Holder. It’s perfect for this seasons festivities, something for all your family to enjoy.
Wild Garlic and Morel Risotto by Luke Holder
Risotto is said to be a great way to slow down and unwind and we are sure you will love this recipe by Luke Holder.