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Emma Britton Q&A

November 28, 2023 12:50 pm Leave a Comment

The team at ProWare first met Emma Britton at the Spirit of Christmas at London Olympia and were wowed by her beautiful and innovative designs. From glassware and mirrors to napkins and splashbacks, Emma’s collection has something for every home.

With individually crafted and bespoke creations, Emma’s products are sure to give any kitchen a beautiful finishing touch. Intrigued by how Emma got started, we sat down and asked her more about it…

1.Tell us more about yourself/brand?

I am a decorative glass designer, meaning I put pattern onto glass. I launched my business, Emma Britton Decorative Glass Designer, back in 2010, and came up with an idea of putting repeated pattern onto glass splashbacks that wasn’t available at the time. I had a background in textile design but had worked in the glass industry, so my niche came from the marriage of these two areas of expertise.

2. What makes your splashbacks so special?

They are original and very much designed to bring joy or to complete an interior space. I personally oversee every project from design, to making and fitting. Each home and customer is unique so I work with clients to realise what they would like and help to solve their design dilemmas. My glass splashbacks are pretty yet practical, designed to last, suitable to use behind all kinds of hobs and cookers. Customers can either choose from one of my collections or commission a bespoke design – we have different price points depending on your budget.

3. Talk about your signature design style…

My work has a strong British aesthetic, it’s bold, confident and often colourful with a hint of nostalgia, mostly floral, and always inspired by suburbia and the way we decorate our homes. I paint all my designs by hand. My pieces are always practical though, and designed with modern living and entertaining in mind. In my spare time I love to be a hostess and really enjoy decorating my Edwardian home.

4. You also design for glassware…tell us more

I’ve been designing patterns for glassware since 2015. I wanted to expand my offering and it felt like a natural synergy to the splashbacks as its still pattern on glass. During the pandemic we bought all our glassware decoration in-house, something I am incredibly proud of and now decorate everything in small batches in my Derbyshire studio. I launched new designs at this point; my pretty etched Silver Birch Collection with dainty, dappled leaves and it has really taken off. I think people like to use nice things everyday, it just elevates the everyday, from a nice glass of water to a pretty glass of wine on the sofa and with friends.

What is your favourite dish to cook at home?

I really like to make a vegetarian version using quorn mince of coochinando’s Pasta Al Forna. It takes about two hours to make, so I usually do it on a Saturday afternoon when I can relax and enjoy the cooking process. I make a huge dish, or two at a time, so I can freeze some portions and also enjoy it the next day when it tastes even better! https://coochinando.com/recipes/pasta-al-forno-oven-pasta-bake/

See more of Emma’s splashbacks and glassware at: www.emmabritton.net

ProWare’s Guide to Gifts Under £40

November 16, 2023 5:09 pm Leave a Comment

Present-buying on a budget can be challenging, which is why we’ve put together ProWare’s Guide to Gifts Under £40. Spoil the foodies in your life but don’t break the bank with these great ideas…

Shop gifts under £40

Set of 2 Tea Towels: £20.00

Copper Tri-ply Mini Frying Pan: £25.00

Copper Tri-ply Mini Pan: £28.00

Copper Tri-ply Mini Casserole: £34.00

Mini Cast Iron Casserole: £22.00 or for 2 £39.00

Salt Apron: £18.99

Alchemist Cocktail Book: £14.00 or

in a set with a Copper Tri-ply Mini Pan £39.00

Stainless Steel Multi-steamer: £22.00

Large Jute Tote Bag: £4

Silver plated mini ladle: £20.00

Stainless steel tri-ply 9cm mini pan: £24.00

Looking for larger sets and bundles? We have a more extensive gift guide here so between the two you’re sure to find the perfect gift for your foodie loved on!

Upcoming Foodie Events: Winter Edition

September 28, 2023 9:26 am Leave a Comment

Winter is a time of culinary delight. With Game Season, Bonfire Night, Thanskgiving and Christmas, winter is the perfect time to head to a foodie festival! That’s why we’re bringing you a list of upcoming foodie events: winter edition. We have stalls at Spirit of Christmas, Living North and BBC Good Food festivals and we can’t wait to meet as many new and existing customers as possible so read on for more details!

Upcoming foodie events: winter edition — Don’t miss the chance to buy our Stainless Steel Tri-Ply Roaster or non-stick frying pans (pictured above), perfect for winter dinners. As you can see, there’s much more on offer too!

Don’t miss the chance to buy our Stainless Steel Tri-Ply Roaster or non-stick frying pans (pictured above), perfect for winter dinners. As you can see, there’s much more on offer too!

Spirit of London (30 October – 5 November)

Lighting up London’s Olympia is the Spirit of London Christmas fair. This is one of our favourite events of the year because it really gets you into the festive spirit. Spirit of Christmas have a great blog about ProWare up on their website here so go and have a read!

As well as visiting us at stall Q42 in the Grand Hall Ground, you can explore 700 ethical independent brands and designer-makers, curated in partnership with House & Garden, so there’s something for everyone.

Shop food and eat food in equal measure with award-winning artisans and producers nestled alongside Louis Roederer bars and a BRAND NEW José Pizarro at Spirit of Christmas Restaurant.

We will be selling all our ranges so come on down and treat yourself or a foodie loved one to the perfect christmas cookware gift!

Getting there: Olympia London is located at

Hammersmith Road
London
W14 8UX

Kensington (Olympia) has a dedicated rail station located directly beside the venue, and is also served by London Overground and National Rail services, and a limited service on the District line from Earl’s Court. If the trains don’t align then you can easily walk from nearby stations as it’s a 0.5 mile walk from West Kensington on the district line or a 0.5 mile walk from Baron’s Court on the Piccadilly Line.

Tickets: Day tickets from £22. Book here.

Living North: Yorkshire Christmas Fair (9 – 12 November)

Taking over York Racecourse is the Living North Yorkshire Christmas Fair at York Racecourse. We’re delighted to have a stand at the biggest seasonal event in the North and cannot wait to get into the festive spirit with new and existing customers so make sure you come and see us at stand EG3.

From local, artisan producers to homewares and fashion retailers, there’s something for everyone at this larger than life event! All four days of the event also promise fantastic chef demonstrations so whichever day you go, you’re in for a treat.

Getting there: York Racecourse is located at

York Racecourse
Racecourse Road, Knavesmire Road, York

Tickets:

Early Bird Discounted Tickets: £7
Concessions: £6

Booking fees apply. Book here.

Early bird discounted tickets are available until Midnight on 8 November. After this, tickets will be available to buy on the door at £9 each and concessions are also available.

ProWare's Chrismas Gift Guide — Christmas is a culinary feast! Make sure you’re equipped for it with ProWare!

Check out our minis here and see them at any of the festivals!

BBC Good Food Show (23 – 26 November)

Wrapping up our upcoming foodie events: winter edition is the BBC Good Food Show at the NEC in Birmingham. It promises to be a culinary cracker, with star guests already announced. These include The Hairy Bikers, Nadiya Hussein, Michel Roux, James Martin and Gennaro Contaldo so don’t miss them! Also make sure you hit the BBC Good Food Restaurant and star book signings alongside all your Christmas shopping stops.

Come and visit us at stand Q32 for all your Christmas culinary needs, or to chat all things pots and pans.

Getting there: The NEC’s address is

NEC Birmingham, B40 1NT

It is also connected to Birmingham International Station by a covered walkway so couldn’t be easier.

Tickets: General admission from £25. Book here.

And with that, Christmas stockings for the foodies in your life are sorted! If you’re looking for bigger gifts or gift bundles, then head over to our Christmas Gift Guide here and also keep an eye on our social media for any upcoming promotions or offers.

Gift Guide 2023

November 2, 2022 9:28 am Leave a Comment

Now we know everyone loves cookware, but what cookware makes the perfect gift? We’ve got something for everyone in our brand new gift guide. Whether it’s a gift for yourself or a loved one, we’ve got copper cookware, induction friendly cookware, copper base cookware, you name it!

For friends with induction hobs…

Your friend has a beautiful kitchen, decked out with great cookware. But they’ve just made the move from gas to induction and are looking for new cookware. That’s where you come in!

Our Stainless Steel Tri-Ply range is induction friendly and a Set of 3 Saucepans would make a great gift to get them started.

RRP: £148.00 (Set of 3)

Gifts for the newlyweds!

Getting married can mean combining households and household items. Sometimes it’s easier to start again from scratch or give your kitchen a fresh start. Sometimes newlyweds are moving into a new house and need the works. Whatever the situation, our cookware is the perfect present!

A real wedding showstopper is our Copper Tri-Ply Set of 3 or Set of 6. They stand out in any kitchen and are as fantastic at cooking as they are at looking good.

RRP: £248.00 (Set 3)
RRP: £498.00 (Set 6)

Cookbook gift bundles for your experimental friends

Salt, black apron and blue book entitled 'How to cook meat properly'

We all have a friend who is rarely out of the kitchen, always keen to host a dinner party. They’ve tried out more recipes on you than we’ve ever seen on Masterchef, in fact they’ve applied to be a contestant three times.

For the adventurous chefs among us we have some great cookbook gifts!

How to Cook Meat Properly

Michelin starred chef Paul Foster’s latest cookbook Salt: How to Cook Meat Properly is a fantastic buy for any meat-lovers with plenty of winter warmers, summer sizzlers, and autumn game recipes.

You can buy Paul’s book on its own, or as part of a gift bundle! These bundles make great birthday or Christmas gifts as they include an embroidered apron from Paul’s Michelin starred restaurant Salt and a best-selling pan of your choice.

RRP: £40.00 (book only);
RRP: from £97.00 (cookbook, apron, best-selling pan)

Eat with Beder by UK Charity Beder

This wonderful cookbook by UK Charity Beder makes for a fantastic present, perfect for anyone looking for inspiration in the kitchen and delicious recipes.

Alongside their delicious recipes are a series of impactful quotes about mental health from the recipe creators and collaborators. Browsing the book, it is clear that mental health struggles affect everyone, and that talking about it not only helps reduce the stigma around it but helps us realise we are all in this together.

We are also offering a cookbook and sauté pan gift bundle. Our sauté pans are so versatile, perfect for searing veg, reducing a sauce, or finishing something off in the oven. Together, they make a great gift bundle!

RRP: £24.99 (book only)
RRP: From £80.00 (gift bundle)

RRP: From £80.00 (gift bundle)

You can take a look at our full selection of sauté pans here!

Mini pan sets (for friends who love to host!)

A firm favourite with Michelin starred chefs, these mini pans and ladles are really versatile.

They’re perfect for cooking and serving: cooking jus, sauces, delicate veg, and serving soups, sides, and individual portions. They’re showstoppers in professional kitchens so why shouldn’t they be showstoppers in yours, or your loved one’s?

RRP: £32.00 (save over 10% compared to buying individually)

Mini Pan and The Alchemist Cocktail Book Gift Set

In collaboration with The Alchemist we have put together a gift set including The Alchemist Cocktail book and our Copper Tri-Ply Mini Pan which is featured in this book.

RRP: £36.00

A roast joint in a stainless steel tri-ply roasting pan, taken from the back of the bird. It is sat atop vegetables and fresh herbs

From friends who love to host, to friends who love to roast!

If Sunday roasts are a long-held tradition, then our Stainless Steel Tri-Ply Roasting Pan is a perfect gift! One fantastic feature is that it’s not only oven-safe up to 260°C but it also works fantastically on top of the hob. Being Stainless Steel Tri-Ply, it’s also induction friendly. It really is the staple of any Sunday Roast.

Some of our top chef friends can’t get enough of it!

RRP: £64.00

Tea towels: spice up the cleaning routine!

Cleaning can be a chore, but not if you’re gifted these beautiful linen set of two tea towels. Linen is stronger and more absorbent than cotton, meaning it easily withstands abrasive drying and its drying performance will improve with use. The tea towels come in beautiful colours too! Go on… treat yourself!

RRP: £20.00

So, there really is something for everyone in our gift guide!
What are you waiting for? Getting shopping now!

Don’t forget to keep an eye on our social media for any offers.

Hay Smoked Roe Deer, Red Fruits, Vegetables and Leaves by Paul Welburn

September 26, 2022 12:42 pm Comments Off

In honour of British Food Fortnight, we asked Michelin starred chef Paul Welburn, who will soon be opening up his brand new venture The Swan Inn Islip, what his favourite ‘British’ dish is and why.

Paul brought us this game-licous recipe for Hay-Smoked Roe Deer, Red Fruits, Vegetables and Leaves. The smoked roe deer and red fruits have us dreaming of cosy autumnal nights, not to mention using hay to smoke the deer! It really is the epitome of modern British cooking. Paul says:

“this dish is perfect for a several reasons , its flavours come bang into season as we enter autumn here , it elevates great British ingredients such as red cabbage , blackberries and Beetroots and utilising the end of summer Hay crops.

Game is such a great ingredient and we have some of the best in this country , this dish showcases deer but many others can be used instead be it Mallard, wood pigeon or Hare, the use of blackberries can be added after the Elderberry season ends, preserving them when at there best allows for use through the winter.”

Written by Eliza

Two cuts of venison pan frying in butter in a ProWare non-stick frying pan

Ingredients

SMOKED ROE DEER

1 roe deer loin, cut into 4
2 handfuls of hay, dried
2 sprigs of thyme
1 bay leaf
50g of butter
olive oil

RED CABBAGE GEL AND POWDER

1 red cabbage, juiced to yield 500g juice (pulp reserved for the red cabbage powder)
6g of gellan gum
50ml of red wine vinegar
50ml of apple juice
1/2 tsp mixed spice

SAUCE

8 shallots, sliced
8 black peppercorns, crushed
5 juniper berries, crushed
2 sprigs of thyme
1 bay leaf
50ml of red wine vinegar
250ml of port
500ml of red wine
1.5l brown chicken stock
1 tsp oil

SALSIFY

2 sticks of salsify root
100ml of port
125ml of red wine
100ml of chicken stock
thyme
salt
pepper

BABY BEETROOTS

500g of baby beetroot
sea salt

PICKLED BEETROOTS

500g of Cheltenham beetroot
100ml of white wine
100ml of port
100ml of raspberry vinegar
100g of brown sugar
2 sprigs of thyme
3 bay leaves

MACERATED BLACKBERRIES

1 punnet of blackberries
100ml of water
100g of sugar
25ml of port
1 sprig of thyme

Equipment

Copper Tri-ply 24cm Non-Stick Frying Pan
Knife
Chopping board
Wooden spoon
Sieve
Tongs

Cooking Method

For the red cabbage gel:

To make the red cabbage gel, bring all of the ingredients to the boil in a medium-sized saucepan and allow to set on a tray in the fridge.
Once set, blend the jelly into a liquid gel, season and set aside until ready to plate

To hay-smoke the deer:

Trim the deer loin of any sinew. Place 2 handfuls of dried hay in a deep tray and light with a match. Once burnt out, place the loin on top, cover with cling film and leave in the fridge for minimum of 2 hours
Preheat the water bath to 57°C
Remove the deer from the fridge and roll the loin in the burnt hay powder. Roll tightly in cling film and cook in the water bath for 20 minutes. Once cooked, remove from the water bath and remove the cling film

For the sauce:

To make the sauce, caramelise the shallots in the oil in a medium-sized saucepan. When golden, add the pepper, juniper and herbs, then deglaze with the vinegar. Reduce until the pan is almost dry, then add the port and reduce by a third
Add the wine, reduce by half, then add the chicken stock and simmer for 20 minutes. Remove from the heat, cover with cling film and leave to infuse for a further 20 minutes
After this time, pass through a fine sieve into a clean saucepan. Return to the heat and reduce until a sauce consistency is achieved. Season to taste and set aside

For the vegetables and berries:

Preheat the oven to 180°C/gas mark 4
Wash and trim the baby beetroot then season and wrap in a single layer of foil. Bake for 30–45 minutes until tender. Leave to cool slightly and peel
For the macerated blackberries, bring the water, sugar, port and thyme to the boil in a saucepan and pour over the blackberries. Reserve
For the pickled beetroot, peel the beetroot and slice to a thickness of 2mm. Bring the pickling ingredients to the boil, then remove from the heat and chill. Pour the liquid over the beetroot and place in the fridge to pickle
Now prepare the salsify. Add the port, red wine and chicken stock to a saucepan and place over a medium heat with a pinch of thyme. Peel the salsify and poach in the liquid until tender. Remove the salsify and reduce the liquor by half to create the glaze. When ready to serve, pour the glaze over the salsify

To finish:

Just before serving, heat a frying pan over a high heat with the butter and a dash of oil. Once hot, sear the loin on all sides until caramelised
Finish the sauce with the a dash of liquor from the blackberries just before serving and heat
To plate, slice the deer and give 3 slices per plate. Arrange the beetroot, salsify and pickled beetroot around the deer. Pipe dots of the cabbage gel and arrange pickled blackberries around the plate. Sprinkle the cabbage powder over the top and garnish with the beetroot leaves and puffed brown rice. Serve the warmed sauce on the side