to dream, to create, to enjoy
kestrel furniture the kitchen brochure
kestrel furniture handmade kitchens ... to dream
Kestrel Furniture have enjoyed welcoming the regionâ€™s more discerning kitchen customers for the last twentyfive years to enjoy beautiful, handmade kitchens and furniture, delivered with an excellent attention to detail, with superb client service. Customers choose Kestrel because our designers know exactly how to translate what you are looking for into stunning plans which make the best use of your space. Others recognise that the standard of Kestrel craftmanship is unrivalled. Many appreciate the fact that every kitchen is unique and handmade with care and fine traditions in our Norfolk workshops. But most of all, they are reassured in the knowledge that everything is undertaken by one team, a team with a strong reputation for reliability and service, from our first design to your first dinner. Come and see for yourself at our Norfolk showroom! We look forward to meeting you, inspiring you, and developing your own ideas.
Richard Hughes Successful celebrity chef Richard Hughes believes in using only the best local ingredients and suppliers. Richard was so impressed, and said â€œhaving worked as a chef for over 30 years, I can see that Kestrel offer their customers only the very best. At the Lavender House restaurant and cookery school, our aim is to produce delicious and fabulous looking dishes every time, providing diners with an exceptional dining experience. Kestrel Kitchens are handcrafted, beautifully designed and more importantly, they produce wonderful results. I am proud to be associated with, and truly endorse themâ€?. You will find some special recipes in our brochure to enjoy with the compliments of Richard.
who are we? independent craftsmen ... to create
Kestrel is an independent Norfolk-based company. The two directors, the kitchen advisors & designers, and craftsman are all one team, and are uncompromising about design, installation and customer service. Be it classical, traditional or contemporary, your kitchen will have exacting workmanship. Many of the craftsmen are time-served cabinet makers. We understand that your kitchen is the heart of your home from cooking to family life, and it is important that your kitchen is comfortable. With expertise and specialist knowledge in handmade kitchens and furniture for the last 25 years the Kestrel service covers every aspect. We design. We build. We install. Kestrel will undertake the necessary site surveys and carry out preparation or building work which may be needed before installation can take place. Should you wish, we can ensure that your kitchen is fitted with some of the finest appliances, as we are approved by AGA, Britannia, Bosch, and Franke. Kestrel Furniture adopts a very strict “Responsible Purchasing Policy”, ensuring that all timbers used are from legal origin and sustainable sources. Our customers are assured that all of the timbers we use are from well managed forests ensuring ethical trading. See what our customers are saying about us on page 11 of this brochure. Kestrel are the region’s founder member of the KBSA (The Kitchen Bathroom Bedroom Specialists Association). This membership provides security of deposit and a quality guarantee to its customers. And once your kitchen is installed, our experts are available for any further assistance and advice.
Recipe one Spiced Pumpkin and Coconut Soup Serves six Ingredients 50g butter 1 large onion, chopped 750g Pumpkin (prepared weight) 1 tin coconut milk ½ teaspoon curry spices 700ml vegetable stock (I recommend the Marigold Vegetable Bouillon) 2 dessert spoons natural yoghurt Handful of lovage leaves (optional) Method 1. Sweat the onions and the curry spice in the butter until the onions are soft without colouring them 2. Add the peeled, chopped pumpkin 3. Add the vegetable stock and the coconut milk 4. Bring to the boil, and simmer until the potato is cooked 5. Place in a food processor and puree until smooth 6. Pass through a strainer 7. Finish the soup with the yoghurt and, if you have them, a handful of finely chopped lovage leaves
attention to detail
Recipe two Wild Mushroom Risotto
Visit our workshop and showroom in the delightful surroundings of Horsham St Faith to see our craftsmen at work. The full contact details can be found on the back cover of this brochure.
Serves two Ingredients 1 red onion 1 leek 1 clove garlic, crushed 50g butter 2 dessert spoons extra virgin olive oil 125g Arborio rice 500ml vegetable stock (Iâ€™d recommend the Marigold Swiss bouillon powder) 250g wild mushrooms 25g toasted, crushed hazelnuts 25g pumpkin seeds Bunch fresh sage, roughly chopped Â˝ glass dry, white wine 50ml double cream 50g freshly grated Parmesan Salt and freshly ground black pepper. Few toasted pumpkin seeds to garnish. Method 1. Finely chop the red onion and sliced the washed leek. 2. Put the stock on to boil. 3. Clean the mushrooms. 4. Heat the butter and olive oil in a large, thick-bottomed pan. 5. Add the onion, leek and garlic. Cook until the onion has softened. 6. Add the rice to the pan, stir this round in the hot oil and cook for about three minutes, stirring frequently. 7. Ladle the boiling stock, one ladle at a time, into the rice. Ensure that the stock has been fully absorbed before adding any more. Stir continuously. 8. When all the stock has been absorbed, stir in the mushrooms, Parmesan, chopped sage and toasted hazelnuts. 9. Add the white wine and cream and season well. 10. Ladle into a serving bowl and toss on a few toasted pumpkin seeds.
Your dreams, our designs workmanship ... to enjoy
Our kitchens are designed to bring your kitchen to life, using both traditional methods and the latest technology. Choose your flooring, materials and worktops - granite, marble, wood, concrete and LG Hi-Macs - from our extensive range. Survive all aspects of family life from football boots to fruitcake.
Recipe three Marinated Cured Salmon Serves four Ingredients 300g piece of fresh salmon, free of skin and bone 4 tablespoons sea salt 300g raw beetroot 4 tablespoons sugar 1 lemon, zest and juice 2 tablespoons vodka 2 tablespoons chopped, fresh dill, chives, chervil, basil and flat-leaf parsley Method 1. Ensure the fresh salmon is free of skin and bone. 2. Mix the salt, sugar, lemon zest and herbs. 3. Mix the lemon juice with the vodka. 4. Pour the vodka and lemon over the fish and turn it in the liquid. 5. Press the salt/herb mix over the fish. 6. Wrap the salmon in clingfilm then place a tray over it to weigh it down. 7. Chill for at least 24 hours. 8. After 24 hours, unwrap the fish. 9. Rinse off the salt under cold, running water. 10. Pat dry, rewrap and chill until ready to carve and serve. Serve with creamed horseradish mixed with crĂ¨me fraiche, pickles or spring onions.
read what we’ve done When spending a substantial sum of money you have a right to expect certain standards which encompass planning and outcomes, reliability, common courtesey and value for money. Kestrel have met our every hope and expectation and we would have no hesitation in recommending their workmanship and business practices. Mrs Hamlin - Norwich
We have been very impressed at the way Kestrel has undertaken the remodelling of our kitchen, main bedroom and bathroom. The standard of workmanship could not have been ‘higher’. Every person from Kestrel has done their particular job superbly, with a cheerful, happy and cooperative attitude. Mr & Mrs Hill - Holt
I would like to congratulate all the staff at Kestrel for their professional and helpful approach during the fitting of our new kitchen. From the initial design until completion, this work was carried out by staff and craftsmen of the highest calibre who were extremely courteous, friendly and helpful in all aspects of the project. Mr & Mrs Robson - Norwich
To the staff of Kestrel Kitchens who have improved my life. With the impressive drawings and craftsmen who made the units and the friendly efficient people who installed everything. I now love my kitchen! Mrs Thurtle - Norwich
I was impressed by the relaxed fashion by everyone that carried out their work. It can be a stressful time for the customer as they know they are ‘in the hands’ of professionals who know more than they do. This fact as well as all the upheaval can cause stress. I was amazed to find I did not feel stressed - for which I am also very grateful. Please pass on our many thanks for the combined efforts of all the ‘Kestrel People’.
M Annesley - Shipdham
Recipe four Chocolate Tart Ingredients - For the pastry 120g icing sugar 150g butter 1 whole egg 1 egg yolk 200g plain flour 50g cocoa powder Method 1. Place the flour, cocoa and icing sugar into a bowl. 2. Add the butter and rub this in. 3. Mix in the eggs until a soft dough has formed. 4. Cover the mixture and leave it to rest in the fridge for at least 20 minutes. 5. Once rested, roll out and line the tart tin. For the filling 300ml cream 120ml milk 300g dark chocolate 3 eggs Method 1. Place the cream and milk into a pan and bring them to the boil. 2. Add the dark chocolate and mix until blended. 3. Allow to cool slightly then whisk in one egg at a time. 4. Pour the mixture into lined tart tins and bake at 200C for 15 minutes (the filling should be just set when cooked).
Recipe five Terrine of Pheasant with Ale and Dried Fruits Makes 16 slices in a 3lb terrine mould First, pre-heat the oven to 170째C/Gas Mark 3 Ingredients 1kg minced belly pork 125g rindless, sliced streaky bacon 1 finely chopped medium onion 6 large pheasant breasts Parsley, thyme and juniper berries, crushed 250g ready to eat apricots and prunes 50g shelled pistachios 100g walnuts 3 garlic cloves 200ml ale 2 teaspoons salt Black pepper Method 1. Place the minced pork into a mixing bowl, add all the other ingredients except the bacon, pheasant breasts, apricots and prunes, and mix well. 2. Line the loaf tin or Le Creuset terrine with the streaky bacon, letting it overlap the dish at the top. 3. Place enough of the pork mixture in the dish to cover the base of the tin. 4. Layer the pork mince with the pheasant breasts 5. Add the apricots and prunes in a line lengthways down the terrine. 6. Add the remaining pork and pheasant breasts 7. Fold over the overlapping bacon. 8. Place the terrine in deep roasting tin. 9. Place the tin in hot water so that it reaches halfway up the sides. 10. Put the tin in the pre-heated oven for 90 minutes. 11. Remove the dish from the oven, press it down in the tin/terrine, and allow it to chill in the fridge overnight. 12. Turn out, slice and serve at room temperature.
information see how we do it To see samples of our kitchens, or for an informal appointment about your requirements, please visit our workshop and showroom: Kestrel Furniture (Norwich) Ltd Abbey Farm Commercial Park Horsham St Faith Norwich NR10 3JU
Tel: 01603 891300 email: firstname.lastname@example.org or online at www.kestrelfurniture.com
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Recipe Six Warm Bramley Apple Cake This cake will be quite moist which is why we call it a pudding cake. When it is left to stand, the fruit will release more juice, and so it keeps very well, if you can resist it! Ingredients 250g muscovado sugar 250g butter 1 dessertspoon mixed spice 4 eggs 250g wholemeal flour 2 teaspoons baking powder 400g chopped apples and pears (peeled and cored) Method 1. Cream together the butter, spice and sugar. 2. Sift together the baking powder and the flour. 3. Alternately add the beaten egg and the flour and baking powder to the butter, spice and sugar mixture. 4. Fold in the fruit. 5. Line a 20cm spring loaded cake tin with buttered, greaseproof paper. 6. Place the mixture in the tin. 7. Bake for 60 minutes at 180째C/ Gas Mark 4.
Kestrel Furniture (Norwich) Ltd Abbey Farm Commercial Park Horsham St Faith Norwich NR10 3JU
Tel: 01603 891300 email: email@example.com
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