Enhance your outdoor dining experience
Welcome
Welcome to Edition 24 of Kitchen! After a long, dark, and dismal winter, spring has finally arrived. With longer days comes the hope of rising temperatures and the prospect of a long, hot summer (well, we can dream!). We truly enjoyed putting this edition together and hope you appreciate the final result.
As always, our purchasing team has been extremely busy sourcing exciting new brands and expanding our existing ranges. Notable additions to our catalogue of premium brands include Alessi and Victorinox Swiss Army Knives. We’ve also broadened our homewares offerings, featuring Showerdrape, which provides stylish and affordable solutions to transform your bathroom space.
Our celebrity chef for this edition is Lesley Waters, a familiar face on television. Lesley also runs the successful Lesley Waters Cook School, located just up the road from us in Shaftesbury. We are thrilled to supply her cookery school with some of our own-brand Stoven bakeware and cookware. Be sure to check out her summery recipes on page 13.
On page 30, you can read about the fascinating history of OXO in our kitchen icon feature. Founded in 1990 with a simple mission to make everyday tasks easier, the inspiration came from a deeply personal moment when Sam Farber, OXO’s founder, created the very first OXO peeler for his wife,
DIRECTOR’S
CUT
In this new feature, we explore the favourite piece of kitchen equipment belonging to one of the company’s directors. Kicking things off is purchasing director David Conduit.
Betsey, whose mild arthritis made using a traditional metal peeler a challenge.
If your kitchen or pantry is cluttered and in need of tidying up, don’t miss our buyer’s guide to the best kitchen storage on page 37. We have everything you need to create a clutterfree space—from bread bins and freezer storage to drawer and cupboard storage.
We hope the weather will be kind this year, allowing us to head outdoors to enjoy some al fresco dining. Our Summer Essentials feature on page 47 covers all the must-have items to enhance your dining experience.
We also have another fantastic competition for you! Turn to page 53 for your chance to win an incredible Sage Almond Nougat Suite valued at over £960.
Mary Berry, the doyenne of baking, may have just celebrated her 90th birthday, but it is certainly not slowing her down. She has just released two stunning new tableware ranges, which are the focus of our range of the issue on page 58.
If you’ve ever wanted to recreate those show-stopping Instagram charcuterie boards, The Real Cure (another wonderful local company) has put together some simple ideas for serving up a fabulous sharing platter for friends and family on page 62.
Graham Hart Managing Director
“A long time favourite in my kitchen. I love the weight, the feel of the handle, the balance, the sharpness and the fact that this knife does everything.”
I.O.SHEN 16.5cm Broad Blade Chinese Vegetable Knife
13 30 37 23 4 58
In this issue
RAVE REVIEWS
4 Harts Stir – inspiring new products this season
13 Still Waters – summer recipes from celebrity chef Lesley Waters
19 Seasonal Recipes – perfect recipes for spring & summer
23 Home Is Where The Hart Is –the best in new homewares
30 Kitchen Icon – the history of OXO
36 Happening at Harts – our latest news and views
37 Buyer’s Guide – the best kitchen storage
47 Summer Essentials – Musthave items to enhance your outdoor dining experience
50 On The Counter – Salad spinners, mandolines and food choppers
53 WIN – a Sage Almond Nougat Suite
54 Hungry Harts – more seasonal recipes
58 Range of the Issue – Mary Berry
62 Harts How To – create the perfect charcuterie board
66 Harts Love – Victorinox Swiss Army Knives
On the cover: Mary Berry At Home Cereal Bowl Blue
With thanks to Judge, Kuhn Rikon, Mason Cash and Stellar for their recipes.
We take great pride in our family-run firm and strive to provide the very best customer experience, from answering queries to products, prices, packaging and delivery. We’re delighted our feedback reflects this as the genuine reviews from verified customers shared throughout the magazine show – we have many more!
For customer information see page 67 or visit www.hartsofstur.com. To place orders FREEPHONE 0800 371355 within store opening hours. You can call us with queries on 01258 472420.
PRICES AND AVAILABILITY
Prices were correct at the time of printing but visit our website for latest information. We endeavour to have everything in stock but to avoid disappointment, call us before visiting. Please note that products shown in supplied recipe images are not necessarily items we stock.
HARTS STIR
Inspiring new products for spring & summer
Coconut Grove
Drawing inspiration from the chic, art deco atmosphere of South Beach Miami and the tranquil charm of Coconut Grove, the latest collection from Summerhouse by Navigate showcases a variety of vibrant pastel prints adorning a range of summer living essentials. The outer material of each piece in this collection is crafted from RPET recycled polyester, derived from PET bottles collected through waste recycling efforts, contributing to a more sustainable planet.
SUMMERHOUSE
Quilted Picnic
Sarah Kelleher Hydrangea
Introducing an exclusive collaboration between greeting card designer Sarah Kelleher and Summerhouse by Navigate, specialists in outdoor living and on-the-go dining. This partnership brings to life a beautiful, luxury botanical print collection featuring elegant lunch bags, stylish drink bottles, and must-have outdoor living essentials—perfect for gifting or personal indulgence.
SUMMERHOUSE
ALESSI Juicy Salif Lemon Squeezer The Alessi Juicy Salif Lemon Squeezer, designed by Philippe Starck, is as much a piece of modern art as it is a kitchen tool. With its futuristic design inspired by Starck’s napkin sketch during a seaside holiday in Italy.
The Cath Kidston Spring Birds pattern captures the charm of the season with delicate illustrations of birds perched among blossoming branches. This light and cheerful design brings a breath of fresh air to kitchen accessories, and home décor, adding a touch of nature-inspired beauty to your everyday life. With its soft pastel palette and intricate detailing, Spring Birds is perfect for welcoming warmer days and brightening up your living space. Celebrate the joy of spring with this timeless Cath Kidston print, designed to uplift and inspire with every glance.
KitchenAid
Cuisipro
KITCHENAID
Artisan Mixer 195 Butter HARTS PRICE £698.95
Three Years in the making, Butter Yellow is KitchenAid’s colour of the year for 2025.
Butter is a soft, energising yellow with a creamy, satin finish that spreads warm flavours and cherished memories to the table, creating a heartwarming atmosphere.
Butter is the seventh installment of the KitchenAid Colour of the Year Program. Since introducing the first stand mixer colours in 1955, KitchenAid has championed the power of colour to fuel creativity, and today the brand’s colour of the year taps global trends to capture the current moment and inspire makers around the world.
CUISIPRO
CUISIPRO
CUISIPRO
Heathcote & Ivory
Wax Lyrical
STILL WATERS
Born and raised in London, Lesley Waters became charmed by Dorset’s beauty and inspired by the exceptional quality of fresh local produce available right on her doorstep.
Lesley Waters is well known for her cookery books, and television appearances on Ready Steady Cook, Great Food Live, This Morning and The James Martin Saturday Show.
Originally a Londoner born & bred, Lesley was quickly charmed by the beauty of Dorset and inspired by the superb quality of the fresh local produce available right on her doorstep. She opened the immensely popular Lesley Waters Cook School at Abbots Hill which is now based in Shaftesbury where she lives with her husband. She likes to cook seasonal food whenever possible and her simple, modern style creates dishes that are easy to recreate with stunning results.
Lesley studied French Cuisine for three years at Ealing College, which included time as a chef at the Waldorf Hotel. During this training period, she won one gold, and two silver medals at Hotelympia and was awarded a scholarship to the Hotel Intercontinental, Dusseldorf. She joined Prue Leith’s Restaurant and was quickly promoted to senior chef. She then worked as a freelance corporate chef
and caterer for government officials before joining Leith’s School of Food and Wine as an instructor, rising to head tutor. Here she perfected her cookery demonstration and food photography skills. She has often represented British food at international cookery displays, taking as her theme ‘good food for health’s sake’.
Lesley is passionate about healthy eating and keeping fit and is a qualified fitness instructor.
She has worked in television since 1989 and her varied career has included writing and presenting. Most recently, in addition to regular appearances on This Morning, Lesley appeared on the Chefs: Put Your Menu Where Your Mouth Is for BBC1, Food Network’s The Big Eat, ITV’s You’re Back in the Room, and The James Martin Saturday Show
An accomplished writer, Lesley has written many cookery books, including collaborations with Sainsbury’s and Weight Watchers and is regularly in demand for her
food journalism. Her book titles include: New to Cooking, Fifteen Minute Feasts, Four Seasons Cookery, Classic Starters, Juice Up Your Energy Levels, Broader Than Beans, Cooler Than Chillies, Deliciously Dairy Free, Healthy Food, and A Year at Abbots Hill
Over the years Lesley has worked with a number of high-profile brands. She was an ambassador for Teflon and was the face of Lidl Supermarkets 2010-2012. She headlined The British Club Singapore’s Best of British Festival in 2017, and regularly appears at events around the UK such as Telegraph Travel Show, BBC Good Food Show and Be:Fit London, and she is Patron of cancer charity, Planet.
We are delighted to be supplying Lesley’s Cook School with some of our own-brand Stoven bakeware and cookware
Gin & Tonic Salmon
Serve with beetroot hash, rustic granary bread and black pepper butter.
Beetroot Hash
Serves 4
INGREDIENTS
425g raw beetroot, peeled.
1 large red onion peeled and very finely chopped.
Half a bunch of radishes sliced very thinly (added at the last moment)
5 tablespoons olive oil
3 tablespoons good quality balsamic vinegar
METHOD
Peel the beetroot and coarsely shred it through a food processor.
Toss everything together and season well with sea salt and black pepper.
Serves 4 as a starter
INGREDIENTS
200g smoked salmon
3-4 tablespoons dry gin
2 tablespoons chopped dill.
2 tablespoons extra virgin olive oil juice 1 lemon
1 piece lemon peel
1 shallot finely chopped freshly ground black pepper
METHOD
Lay the salmon over a large serving platter.
In a Kilner jar, shake together the gin, dill, olive oil, lemon juice, lemon peel, shallot and black pepper.
Spoon the mixture over the salmon and leave for 20 - 30 minutes.
Plate up and serve with a beetroot hash, crème fraiche seasoned with a hit of horseradish cream.
Gremolata Chicken
This quick and easy dish takes its inspiration from the classic Italian herb sauce. Perfect for a tasty alfresco meal served with a chorizo, tomato & sherry ragout and aioli.
Serves 4
INGREDIENTS
4 small free range chicken breasts, boneless
Seasoned flour
1 large egg, beaten
110g fresh white breadcrumbs
4 tablespoons flat leaf parsley roughly chopped
1 lemon, zest
Salt and freshly ground black pepper
For the salad
110g baby spinach, finely shredded
110g thawed petit pois
1 small bag of wild rocket
1 tablespoon extra-virgin olive oil, plus extra for serving
Juice of half a lemon
Freshly ground black pepper
The Kit List
2
METHOD
Preheat the oven to 180C.
Place chicken breasts between two pieces of cling film and using a rolling pin bat out each piece to 1cm thickness.
Mix together the breadcrumbs, parsley and lemon zest and season with black pepper. Place on a plate. Dip the chicken quickly in the seasoned flour followed by the egg and coat the chicken on each side with the crumb mixture.
Heat a large frying pan, add the rapeseed oil and butter. Add the chicken and cook for approximately 2-3 minutes on each side or until the breadcrumbs are really golden and the chicken is almost cooked. Place the chicken on a baking tray and finish cooking in the oven and keep warm while you make the ragout aioli (see recipes below).
Afterwards, place the spinach in a large bowl and toss through the peas, rocket, olive oil and lemon juice.
To serve, place a mound of spinach on each plate and top with the chicken. Drizzle over the olive oil and finish with freshly ground black pepper. Serve with the warm ragout and garlic aioli.
Aioli
Serves 4-6
INGREDIENTS
2 cloves black garlic, mashed
6 tablespoons mayonnaise
1 tablespoon extra-virgin olive oil
Lemon juice, to taste
Salt and pepper
METHOD
Simply, put all the ingredients in a bowl, season well and stir together.
Chorizo, Tomato & Sherry Ragout
Serves 4
INGREDIENTS
2 tablespoons olive oil
2/3 tablespoons medium sherry
200g chorizo sausage, skinned and diced very finely.
225g baby plum tomatoes, halved
1 tablespoon balsamic vinegar
Salt & freshly ground black pepper
METHOD
Heat a non-stick frying pan with a little oil. Add the chorizo sausage and fry over a medium heat for 2-3 minutes to render out fat.
Remove the sausage with a slotted spoon and set to one side. Add the tomatoes to the fat in the pan and toss over a high heat until very hot but still holding shape.
Add the sherry and return the sausage to the pan.
Add a splash of balsamic and simmer for 1 minute.
Serve at once with the gremolata chicken and aioli.
Black Lentil & Artichoke Antipasti Salad
This salad is wonderful served with roasted chicken or your favourite local sausages.
INGREDIENTS
225g black lentils, rinsed
½ jar pitted kalamata olives, halved
½ jar sundried tomatoes, drained, and chopped
1 x 280g jar char grilled artichokes, drained and halved
Large bunch (80g) flat leaf parsley, roughly chopped
1 unwaxed lemon - zest and juice
100ml extra virgin olive oil
Salt & freshly ground black pepper
The Kit List
METHOD
Place the lentils in a pan with twice the volume of water. Bring to the boil, and then simmer for 15-20 minutes. Drain and rinse under cold running water.
Place the drained lentils in a large bowl with the olives, tomatoes, artichokes, parsley and lemon zest. Mix together well.
In a jug, mix together the lemon juice and olive oil and season well. Drizzle over the salad and toss well. Serve at room temperature.
DEXAM Sintra Mango Wood Spotted Salad Bowl Stone
DEXAM Sintra Mango Wood Spotted Salad Servers Stone
KUHN RIKON Allround
Saucepan with Glass
Summer Bakewell Tart
This tart is delicious served with summer berry fruits and thick Dorset cream. As an extra treat add a dollop of local strawberry jam.
Serves 8-10
INGREDIENTS
For the pastry
250g plain flour
85g rice flour
210g butter, diced & chilled
55g caster sugar
1 orange, zest only
1 large egg, beaten
For the frangipane
100g butter
100g caster sugar
1 egg & 1 egg yolk, beaten together
100g ground almonds
2 tablespoons flour
85g flaked almonds
Icing sugar for sprinkling
METHOD
Preheat the oven to 200C/400F/Gas Mark 6. Line a large baking tray with non-stick baking parchment.
Place the flours in a bowl and using your fingertips, rub in the butter (or briefly whizz together in a food processor). Stir in the sugar and orange zest. Stir in the eggs and enough cold water to bring together to form a dough.
On a lightly floured surface, roll out the pastry very thinly into a rectangle approx. 36cm x 24cm. Transfer to the lined baking tray.
For the frangipane, in a bowl beat together the butter and sugar until light and fluffy. Add the eggs a little at a time, beating well between each addition. Add the flour and fold in the ground almonds.
Using a flat bladed knife, carefully spread the frangipane in a thin, even layer to cover the pastry base leaving a 1cm border around the edges. Sprinkle over the flaked almonds and lightly push them into the frangipane.
Bake in the oven for 20-25 minutes until the pastry and frangipane is golden and cooked. Best served warm sprinkled with icing sugar and with thick Greek yoghurt or thick Dorset cream.
ZEAL Melamine 23cm Mixing Bowl Duck Egg Blue HARTS PRICE £21.50 STOVEN Non-Stick
Duromatic Greek Lamb
Transport yourself back to sun-drenched Greek holidays with this succulent, herb-infused lamb recipe. Perfectly roasted with Mediterranean flavours, it’s a taste of Greece at home!
Serves 4 Takes 45 minutes
INGREDIENTS
1kg lamb shoulder - rolled & tied
2 lemons
2 tbsp runny honey
1 jar mint sauce
4 garlic cloves
Handful rosemary stalks
1 pomegranate (seeds only)
METHOD
Unroll the lamb shoulder and keep the string to re-tie it, brush the inside with the honey, sprinkle with sliced or crushed garlic. Season with salt and pepper, liberally lay some lemon slices and sprigs of rosemary on the joint, and drip a few teaspoons of the mint sauce as well. Roll the lamb shoulder back up and tie with the string to secure the joint.
Heat the Duromatic pan on a medium high heat, pour in 1/2 cup of water, add some more rosemary and lemon slices to the water, place the Duromatic trivet into the pan, and place your joint onto the trivet, close the lid and bring to pressure Level 2 for 20 minutes.
Reduce pressure naturally (turn off the heat and walk away!) to ensure the meat gets the rest period and extra tenderness, place the joint into a roasting pan for 10 minutes to brown.
Et voila - You can let it rest a little longer under some tin foil, then slice and lay onto a large dish, where you can garnish it with more lemon slices, more mint sauce and the pomegranate seeds.
The Kit List
KUHN RIKON
Serve warm or cold with a scoop of vanilla ice cream
Summer Peach & Plum Galette
This rustic dish is perfect for relaxed outdoor dining. Crisp, buttery, and flaky pastry encases sweet summer fruits. Thyme adds fragrance, elevating the peaches and plums. Make in advance for a summer soiree and serve with a satisfying scoop of vanilla ice cream.
Prep Time: 30 minutes
Chilling Time: 2-3 hours
Cooking Time: 50 minutes
INGREDIENTS
For the pastry:
200g plain flour, plus extra for dusting
1 tbsp caster sugar
150g unsalted butter
2-4 tbsp ice cold water
For the filling:
50g unsalted butter, softened
50g caster sugar
1 small egg
100g ground almonds
1 tsp vanilla paste
For the fruit filling:
4 fresh ripe but firm peaches, stones removed and sliced (around 450g stoned and sliced fruit in total)
4 ripe but firm plums, stones removed and sliced
1-2 tbsp caster sugar (depending on how ripe the fruit is)
1 tsp cornflour
Small bunch of fresh scented thyme, leaves picked
1 egg white, beaten
1 tbsp demerara sugar
Handful of flaked almonds
PASTRY
Before making the pastry, wrap the butter in cling film or foil and freeze for about half an hour.
To make the pastry, place the flour and sugar in a large bowl and mix together.
Remove the butter block from the freezer and dip whole into the flour and sugar mixture to coat lightly. Using a coarse grater, grate the block of butter into the mixture. Dip the block of butter from time to time to prevent it sticking. Use a small knife to distribute the grated butter through the mixture.
Add the ice-cold water a tbsp at a time. Stir with a knife, until the pastry begins to clump together. You may not need all the water. Use your hands to bring the mixture into a ball. Take care not to overwork the pastry. The trick is to keep your hands and utensils as cold as possible.
Tip the pastry onto a lightly floured work surface and press lightly. Wrap in clingfilm and refrigerate for an hour before using.
Make the filling by beating together the butter, sugar, egg, ground almonds and vanilla paste until smooth and well mixed. Set aside.
ASSEMBLING THE GALETTE
Heat the oven to 200C/Fan 180C/Gas 6.
Place the fruit in a large bowl and mix with the sugar and cornflour. Set aside while you roll the pastry.
Dust the worksurface with flour and roll the pastry into a large 30cm diameter circle. Give the pastry a turn every couple of rolls so that it retains its shape. Don’t worry if the edges are a little ragged.
Carefully lift the pastry circle onto a large, oiled hard anodised baking tray.
Spread the frangipane mixture over the pastry leaving a 5cm border around the edges. Pile the fruit on top of the frangipane, once again leaving a border.
Carefully fold the pastry partly over the fruit filling pressing lightly. Be careful not to tear the edge of the pastry. If it does just patch with pastry scraps and pinch to seal. Chill for at least an hour.
Brush the edges of the galette with beaten egg white, sprinkle with demerara sugar and flaked almonds. Finally scatter the thyme leaves over the fruit.
Bake for 40-50 minutes until the pastry is golden brown and crisp. Leave to cool for a few minutes before you lift carefully onto a serving plate.
Key Lime Pie
This zesty treat is the perfect dessert for summer, made with a delicious cream filling and a buttery biscuit base.
Prep Time: 30 minutes
Cooking Time: 25 minutes
INGREDIENTS
300g oat-based biscuits
150g melted butter
397g condensed milk
3 egg yolks
4 limes, zest finely grated and juiced
300ml double cream
1 tbsp icing sugar
The Kit List
JUDGE Kitchen Icing Bag Set
METHOD
Heat the oven to 160C/fan 140C/gas 3.
Place the oat biscuits in a zip lock bag and bash with a rolling pin until they form fine crumbs.
Mix the melted butter with the biscuit crumbs in a large mixing bowl. Press the biscuit mixture into the base and up the sides of a baking tin. Bake in the oven for 10 minutes. Once done, remove and leave to cool completely.
Whisk the egg yolks in a large mixing bowl. Add the condensed milk and whisk again for another few minutes. Add the finely grated zest and juice of 4 limes and mix until fully combined.
Pour the filling into the baking tin with the baked biscuit base and put back in the oven for 15 minutes. Once cooked, chill for at least 3 hours or overnight.
To decorate, softly whip together the double cream and 1 tbsp icing sugar. Pipe the cream onto the top of the pie and finish with some left-over lime zest.
MASON CASH In The Forest S30 Green Mixing Bowl 21cm
HUG RUG
Eco-Washable 75cm x 220cm
Hug Rug
Made from recycled materials, these eco-friendly rugs are designed to trap dirt, dust, and moisture, keeping your floors cleaner for longer. Being machinewashable makes them easy to maintain, providing convenience without compromising on quality.
HUG RUG
Eco-Washable 75cm x 220cm
HUG RUG
Eco-Washable 75cm x 220cm Vintage Imperial Grey HARTS PRICE £195.00
HUG RUG
Eco-Washable 75cm x 220cm Royal Heritage
HARTS PRICE £195.00
HUG RUG
Eco-Washable 75cm x 220cm English Garden HARTS PRICE £195.00
AND SO TO BED
Duvet sets available as single, double, king size and super king sizes
Refresh your bedroom with the latest in cosy, stylish bedding. From ultra-soft fabrics to chic, modern designs, our newest ranges are designed for ultimate comfort and effortless elegance. Whether you’re looking to add a touch of luxury or a pop of personality, these fresh picks will transform your space—and your sleep.
CATHERINE LANSFIELD
Seersucker Super King Duvet Set Sage
RRP £51.00
HARTS PRICE £35.70
CATHERINE LANSFIELD
Countryside Floral Double Duvet Set Pink
CATHERINE LANSFIELD
Luxury Hotel Pillows 2 Pillow Pack White
RRP £44.00
HARTS PRICE £22.00
CATHERINE LANSFIELD
Sorrel Leaf Double Duvet Set Green
£32.00
PRICE £22.40
LAND & SHORE Rathlin Check Duvet Cover King Size RRP £120.00
selection of bedding available online at https://www.harts ofstur.com/living/ home/bedding.html
LAND & SHORE
Walton & Co
Timeless yet effortlessly stylish, gingham and jute bring a rustic charm to any space. With gingham’s classic checkered pattern and jute’s natural, textured appeal, these enduring textiles strike the perfect balance between tradition and versatility. Their down-to-earth aesthetic adds warmth and character, making a lasting impression in both classic and contemporary settings.
WALTON
WALTON & CO
Jute Stripe
WALTON & CO
Olive Jute Stripe 30x180cm Runner
WALTON &
WALTON & CO
Gingham Plaster Pink
Ruffle Square Poly Fill
WALTON & CO
Gingham Blue
Double Oven Glove
WALTON & CO
Gingham Pale Olive
Apron
WALTON & CO
Chunky Leaf Mat
Showerdrape
Showerdrape offer stylish, practical, and affordable solutions to transform your bathroom space. With a focus on quality and design, Showerdrape delivers everything from sleek shower caddies and elegant mirrors to durable bath mats and storage essentials. Perfect for modern and traditional bathrooms alike, their products combine functionality with timeless style to enhance any décor. SHOWERDRAPE
Prototype development process of the first OXO peeler in 1990
Born from Love
In 1990, OXO was founded with a simple mission: to make everyday tasks easier. The inspiration came from a deeply personal moment when Sam Farber, OXO’s founder, created the very first OXO peeler for his wife, Betsey, whose mild arthritis made using a traditional metal peeler a challenge. Determined to help, Sam designed a tool that would be easier for her to use – one that combined comfort, function, and style. The result was the iconic OXO handle, featuring a nonslip grip, a sleek design, and a sharp stainless steel blade.
Over three decades later, OXO continues to lead the way in crafting innovative products that enhance daily life. From cooking and baking to cleaning, organising, and entertaining, OXO tools are thoughtfully designed to fit comfortably in your hand and seamlessly integrate into your routine, improving everyday experiences with every use.
Transforming everyday tasks
OXO’s design philosophy is rooted in a commitment to making everyday tasks easier and more enjoyable. Their team of product engineers is constantly seeking fresh ways to innovate, often drawing inspiration from unexpected places. For example, before the original OXO Salad Spinner was introduced in 1998, salad spinners were often tough to use and made it hard to dry greens. OXO’s product engineers spent time researching, and took inspiration from a children’s spinning wheel, reinforcing the philosophy that inspiration can be found anywhere.
After many months of problem solving, they coupled a user-friendly pump design with a non-slip base for easy one-handed operation. Many product design awards, and over 20 years later, the Salad Spinner is one of OXO’s most-loved products.
The story of OXO’s Iconics
OXO’s commitment to quality and innovation has led to the creation of many kitchen favourites. The original Swivel Peeler made meal prep easier, while the Angled Measuring Jug, launched in 2001, changed how we measure liquids. With its unique angled surface, you can check measurements from above, no need to bend or lift!
Today, OXO continues to evolve with alternative material solutions in mind. The latest Tritan Renew Angled
Sam and Betsey pictured in their kitchen where OXO was created.
Measuring Jugs and Glass Measuring Cups provide alternatives to traditional plastic. The Glass Measuring Cups are made from durable glass that can go straight from fridge or freezer to oven or microwave. They won’t warp, stain, or absorb odours, and feature a comfortable, non-slip silicone handle. The 500ml Cup even includes a secure lid with two pouring options – ideal for storing and pouring liquids mess-free.
The Tritan Renew Angled Measuring Jugs are made from 50% recycled single-use plastic. With their signature angled surface and ergonomically designed handles, they help make baking, cooking, and even cocktail mixing more effortless.
POP launched in 2007, expanding the possibilities of home organisation. Airtight, space-efficient and stackable, OXO’s award-winning storage solution is ideal for dried food and all manner of household ingredients. With a modular design that enables each container to be stacked together and signature push-button airtight seal, the collection is made to keep everyday staples like flour, sugar, coffee, cereal, oats, grains, pasta and spices fresh and close at hand. With curved corners for smooth dispensing, handy fill lines and durable construction, OXO’s POP Containers help you take tidying to the next level. Use them anywhere you need for organisation – the possibilities are endless.
UTENSILS, TOOLS & GADGETS
Grilling Precision Turner
RRP £15.00 HARTS PRICE £14.26 OXO Pasta Scoop
OXO
Nylon Potato Masher
Made from nylon, this masher is heat-resistant up to 200°C and safe for use with non-stick cookware. It is also dishwasher safe.
RRP £9.00
HARTS PRICE £7.66
RRP £12.00
HARTS PRICE £10.20 OXO Potato Ricer
RRP £32.50 HARTS PRICE £27.62
Mini Angled Measuring Cup
500ml Glass Measuring Cup with Lid
PRICE £18.70
“
Store with Style
OXO has a stylish range of food storage solutions, ideal for keeping ingredients fresh and reducing waste, while making life more organised. With meal prep and home organisation becoming more important than ever, these smart solutions help save time and money while preparing meals.
Produce Savers
These clever containers are designed to keep fruit, vegetables, and herbs fresh with built-in ventilation that regulates humidity and promotes airflow. Ideal for meal planning and preparation, you can reduce food waste and ensure ingredients are always ready when needed. The removable baskets double as colanders for effortless washing, while the handy pivoting lid ensures quick and easy access to your fresh ingredients. The Long and Medium Bins also include an adjustable divider to keep your produce neatly organised, while the comfortable handles make it easy to transfer them from the fridge to the counter when prepping meals.
Twist & Stack Containers
These sleek, stackable containers are made from durable Tritan plastic and feature a twist-lock lid with a silicone gasket for a 100% leakproof seal. The interchangeable lids fit all container sizes (350ml, 550ml, and 900ml), so you’ll never have to hunt for the right match again. The soft-touch grip ensures easy opening, while the clear design lets you see exactly what’s inside. Stainresistant and safe for the dishwasher, microwave, and freezer, these containers offer a stylish, spacesaving solution for keeping food fresh at home or on the go. Ideal for meal prepping, they help keep ingredients organised, making weekday cooking effortless.
POP Containers
Airtight, space-efficient and stackable, these clever containers are ideal for dried food and all manner of household ingredients. With a modular design that enables each container to be stacked together and signature push-button airtight seal, the collection is made to keep everyday staples like flour, sugar, coffee, cereal, oats, grains, pasta and spices fresh and close at hand. POP containers aren’t just for kitchens: use them any place you want more organisation.
Silicone Reusable Bags
Made from durable, food-safe silicone, these bags offer the convenience of disposable storage but can be used time and time again. Available in six sizes, both flat and stand-up styles, they’re dishwasher, freezer, and microwave safe—making them a truly versatile storage solution. Perfect for portioning meals, marinating meats, saving leftovers, and keeping fruit and vegetables fresh, these bags are just as handy for taking lunch and snacks on the go.
HAPPENING AT HARTS
Our latest news and views
Christmas Jumper Day
National Baking Week
Employees shared their creations, tried new recipes and raised money for one of our designated charities of the year.
World Mental Health Day
The importance of prioritising mental health in the workplace was highlighted during World Mental Health Day. The Rainy Day Trust provided all staff with informative booklets on how to support mental health at work.
Talk Money Week
This annual campaign is an opportunity for everyone across the UK, to encourage open conversations about personal finances, money management and financial well-being. With the current cost-of-living pressures, it’s more important than ever.
We invited Bryan Clover FRSA, from the Rainy Day Trust, to Harts Of Stur. He met everyone across the business, to discuss the financial help they offer and about their Energy Bill Saving Programme. Opening the doors for conversations regarding finances.
In difficult times, simply knowing there is assistance out there and who to contact is vital in moving forward. Talking about money may seem difficult to start with, but with the right channel, it can feel less anxious, improve wellbeing and get great results.
Bryan Clover (left) sharing a joke with members of the warehouse team
Our team proudly donned their most colourful and festive jumpers for Christmas Jumper Day! It was a fun way to spread holiday cheer while raising money for Save the Children UK.
Members of the marketing and eCommerce teams receiving their booklets
THE KIT
Kitchen Storage
Maximise space, minimise mess—kitchen organisation made simple!
Awell-organised kitchen is the key to effortless cooking, and the right storage solutions can make all the difference. A place for everything and everything in its place is the secret to a clutter-free space, whether you’re dealing with a cramped pantry, overflowing drawers, or chaotic countertops. From coffee, tea and sugar canisters to bread bins and tins for knick-knacks, smart storage ideas can help you maximise every inch while keeping essentials within easy reach. Say goodbye to clutter and hello to a kitchen that works as beautifully as it looks!
RAVE REVIEW
“ After weeks of searching, I found these from Harts of Stur. The canisters are simply the best - beautiful, light and they look amazing. Perfection. ” Agnieszka S
APOLLO
Kilner jars are excellent not only for preserving but also for storing dry ingredients like rice and pasta, ensuring your cupboards or pantry stay organised.
Ann H
TEA, COFFEE & SUGAR CANISTERS
Tea, coffee, and sugar canisters are more than just storage—they’re a staple of every well-organised kitchen. Whether sleek and modern or rustic and charming, the right set keeps essentials fresh while adding style to your countertop.
CAKE TINS & BISCUIT TINS
Whether you’re storing homemade treats or your favourite store-bought biscuits, the right tin will keep them fresh. There are many styles to choose from, ranging from pretty florals to sleek and modern designs.
FRIDGE & FREEZER STORAGE
Efficient fridge and freezer storage can make a world of difference in how fresh your food stays and how smoothly your kitchen operates. From organising shelves to maximising space, understanding the art of proper storage not only preserves your groceries longer but also simplifies meal preparation.
Kilner New Fresh Storage Containers
This range from Kilner is a one-stop storage solution. It’s simple clip top design ensures your food stays fresher for longer. Made from durable, heatresistant borosilicate glass, the range is freezer, oven and microwave safe. This collection is not only a sustainable alternative to plastic but does not stain, absorb odours or harbour flavours and is easy to clean.
Prices start from £6.30
ZWILLING FRESH &
What is vacuum sealing?
Within the context of the kitchen, cooking or food storage, the term refers to sucking the air out of various containers. In the Zwilling Fresh & Save range, these containers are either vacuum storage containers or lunch boxes made from plastic or borosilicate glass, or reusable vacuum seal bags.
How vacuum sealing works
The cordless Zwilling Fresh & Save Vacuum Pump is compact and sits comfortably in your hand. You simply dock the vacuum pump onto the vents on the vacuum containers, lunch boxes or vacuum bags and push the button. And within just a few seconds you have it: freshness at the push of a button!
The advantages of vacuum sealing
1. Storage in a vacuum significantly slows down the natural process of decay.
2. Storing food in a vacuum therefore lengthens its shelf life enormously.
3. And that helps you reduce food waste.
4. Freezer burn is the result of moisture loss during freezing. With vacuum sealing, this doesn’t happen.
5. Vacuum sealing is the perfect accompaniment to marinating and is essential when sous-vide cooking – it means that nutrients, aromas and flavours are retained.
6. Provides space-saving storage in almost every kitchen cupboard, refrigerator or freezer.
good bread bin keeps loaves fresh for longer, while a butter dish ensures your spread stays perfectly soft and ready to use. From classic designs to contemporary styles, we have a great selection to choose from.
APOLLO
APOLLO
DRAWERS & CUPBOARDS
n organised kitchen starts with smart cupboard and drawer storage. From expanding utensil organisers to knife drawer units, the right solutions can transform cluttered spaces into neatly arranged, easy-to-use areas.
Wham Studio Collection
Blending style with functionality, the Studio range offers versatile, space-saving storage solutions for every space. Available in a range of sizes and colours, these baskets feature integrated handles and make storage easy and convenient.
There’s something special about enjoying a meal outdoors—the fresh air, the natural scenery, and the relaxed atmosphere all enhance the dining experience. Whether it’s a casual picnic in the park, a garden barbecue with friends, or a sophisticated rooftop dinner overlooking the city lights, eating outside brings a sense of adventure and joy to any meal.
SUMMERHOUSE BY NAVIGATE COCONUT GROVE
Ombre Set of 4 Stacking Wine Tumblers
RRP £14.99
HARTS PRICE £13.49
DEXAM SINTRA
Glazed Terracotta
Wine Cooler Stone
RRP £16.00
HARTS PRICE £14.40
DEXAM SINTRA
Recycled Cotton Spotted Bread Basket Ochre
RRP £8.00
HARTS PRICE £7.20
CATH KIDSTON STRAWBERRY
Set of 4 Melamine Dinner Plates
RRP £22.00
HARTS PRICE £19.80
SPIEGELAU
Lifestyle 1L Carafe
RRP £50.00
HARTS PRICE £39.95
CATH KIDSTON STRAWBERRY
Set of 4 Melamine Tumblers
RRP £14.00
HARTS PRICE £12.60
CATH KIDSTON STRAWBERRY
Melamine
Chip & Dip
Serving Platter
RRP £12.00
HARTS PRICE £10.80
Available in two sizes and a range of summery pastel shades
THREE RIVERS
2 Person Picnic Basket with Contents
RRP £84.99
HARTS PRICE £76.49
POLARBOX
Classic Marine-Mustard 20L Cool Box
RRP £39.99
HARTS PRICE £34.99
CATH KIDSTON CHERRY
Picnic Wine Glass
RRP £7.00
HARTS PRICE £6.30
EPICUREAN
Set
RRP £20.00
HARTS PRICE £18.00
Sunflower Pattern Food Cover
RRP £10.95 HARTS PRICE £8.75
Judge Pure Leaf
Handmade in India from fallen Areca palm leaves, the Judge Pure Leaf collection is all fully compostable and a great sustainable alternative to use for barbecues and picnics this summer. The range includes bowls, serving trays, plates, divided plates and side plates
CATH KIDSTON CHERRY
of 4 Melamine Cereal Bowls
SLICE, DICE AND EVERYTHING NICE
Sometimes, the best kitchen tools are the simplest ones. Salad spinners, mandolines, and food choppers may not have flashy buttons or require electricity, but they pack a powerful punch when it comes to meal prep. These hand-powered gadgets help you wash, slice, and chop with ease, saving time and effort while keeping your ingredients fresh and perfectly prepped.
“ This is a very sturdy and well built item. You get what you pay for and I would certainly recommend this mandoline over any of the others. ”
David C
“
JUDGE
HOW TO ENTER
For your chance to win this amazing Sage prize, visit www.hartsofstur.com/competition and follow the simple instructions. Closing date September 30th 2025. Over-18s and UK residents only. For full Ts&Cs, visit www.hartsofstur.com/ promotional-terms-conditions
Win this incredible
Sage Almond Nougat Suite
This incredible prize from Sage, valued at over £960, includes the Barista Express Impress Coffee Machine, the Soft Top Luxe Kettle and the matching Luxe Toast Select all finished in stunning Almond Nougat.
Caponata
This Sicilian-inspired vegetable dish captures summer in a pan. Aubergines, tomatoes, peppers, garlic and onions are stewed slowly in plenty of olive oil. The addition of salty capers and olives balances the sweet vegetables while seasonal summer herbs add freshness. This dish is simply delicious served with grilled crusty bread as a light lunch.
Serves 4
Prep Time: 20 minutes
Cooking Time: 40 minutes
INGREDIENTS
3 aubergines, cut into large chunks
4 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, peeled and crushed
3 ripe beef tomatoes cut in chunks (or 6 medium sized tomatoes)
1tbsp tomato puree (optional)
1 red pepper, de-seeded and cut into chunks
1 tbsp capers, rinsed and drained
Handful of black olives
1-2 tsp sugar
2 tbsp red wine vinegar
Sea salt
Handful of chopped fresh herbs
e.g. basil, oregano, flat leaf parsley
1 tbsp pine nuts, toasted
METHOD
Heat 2 tbsp of oil in a large non-stick frying pan, add the aubergine and season with a good pinch of salt. Toss the aubergine around in the oil and cook on a high heat for about 5-8 minutes until golden brown. You may need to do this in two batches.
Add the remaining oil, onion and garlic and continue cooking on a low to medium heat, stirring frequently until the onions are soft.
Add the tomatoes, tomato puree, peppers, capers and olives and cook on a low heat for 25 minutes until the vegetables are soft.
Add the sugar and vinegar and cook for a further 5 minutes until the sauce thickens.
Season with salt and stir gently.
Sprinkle with herbs and pine nuts and drizzle with extra virgin olive oil.
Serve warm with crusty bread or as a side dish with grilled meat or fish.
The Kit List
Crispy Gnocchi with Tomatoes,
Mozzarella & Basil
Serves 4
Time: 25-30 minutes
INGREDIENTS
2 packets of fresh potato gnocchi
2 mozzarella balls, cut or torn into 2cm pieces
4 garlic cloves, thinly sliced
¼ tsp red pepper or chilli flakes
¼ tsp garlic powder
Sea salt and black pepper
300g cherry tomatoes, cut in half
Leaves of 1 large bunch of fresh basil, thinly sliced or torn, plus more for serving
2 tbsp extra virgin olive oil
The Kit List
Want to try something different on the barbecue? Flavoured with sweet tomatoes, fragrant basil and gooey mozzarella, this side dish is a real crowd pleaser. Make it in a cast iron gratin dish or skillet for deliciously crispy results.
METHOD
Heat up your barbecue nice and hot!
Place a large gratin dish or skillet onto the grill, add the olive oil and heat for a few minutes.
Add the garlic, red pepper flakes, garlic powder, a pinch of salt and a few grinds of pepper. Cook for 1-2 minutes.
Add the tomatoes with 4 tablespoons of water and cook, shaking the dish occasionally, until the tomatoes have softened and the liquid has slightly thickened - about 3-4 minutes.
Add the gnocchi and basil, stir to coat with the ingredients in the pan.
Top with the mozzarella and continue to cook, stirring and flipping the gnocchi until the cheese is melted and browned in spotsabout 10 minutes.
Serve with more fresh basil and red pepper flakes.
Duromatic Jambalaya
This classic Louisiana comfort food combines West African, French, and Spanish influences. The term ‘Jambalaya’ translates to ‘all mixed up’ or ‘jumbled.’
The Kit List
KUHN RIKON Duromatic Inox
20cm/3.5L Pressure Cooker with Long Handle
Serves 4
Time: 25 minutes
INGREDIENTS
2 chicken breasts diced
200g chorizo sliced
200g frozen prawns
2 peppers - red and yellow
2 tbsp Cajun spice mix
1 tsp paprika
4 garlic cloves
1 tsp oil
2 cups rice
3 cups stock
2 tbsp Worcestershire sauce
6 fresh tomatoes diced Lemon and parsley to garnish
METHOD
Place the Duromatic pan on a medium heat, saute the Chorizo in the oil for 2 minutes. Add the chicken and saute until brown.
Add the sliced peppers, the crushed garlic cloves, the Cajun mix and the paprika. Stir to coat.
Add the diced tomatoes and Worcestershire sauce, stir again.
Add the rice and stir, along with the frozen prawns, finally pour in the stock and close the lid.
Bring to pressure level 2 for 10 minutes.
Use the manual release method and open the lid, taste and season if needed.
Serve with parsley and lemon wedges.
Shereen’s Ras el Hanout Roasted Carrots & Chickpeas
These roasted carrots and chickpeas drizzled with a delicious tahini dressing are packed full of flavour and can be served with couscous for the perfect Algerian inspired meal.
Prep Time: 10 minutes
Cooking Time: 30 minutes
INGREDIENTS
For the vegetables:
Handful of carrots (peeled and cut into wedges)
400g chickpeas, drained
150g kale
2 tbsp ras el hanout
Drizzle of olive oil
Salt & pepper
For the tahini dressing:
4 tbsp tahini
1 tsp Dijon mustard
Squeeze of half a lemon
50ml almond milk (or more if you want it runnier)
Salt and pepper
METHOD
Preheat the oven to 180C/fan 160C/gas 4, add the carrots and chickpeas to a roasting tray with the ras el hanout, olive oil, salt and pepper and mix through. Roast in the oven for around 20-30 minutes until the carrots are soft. Add the kale to the tray for the last 5 minutes, until crispy.
Add the tahini, Dijon mustard, lemon juice, almond milk to a bowl and mix until a dressing is formed. Add more almond milk if you want it runnier, season with salt and pepper.
Take the vegetables out the oven, serve as a side dish or with cous cous and drizzle over the tahini dressing and enjoy.
The
Kit List
EMILE HENRY Clay Ultime
MASON CASH In The Forest S24 Ochre Mixing Bowl 24cm
MARY BERRY Signature
THERE’S SOMETHING ABOUT
MARY
Step into the world of timeless elegance with Mary Berry’s latest tableware collections. Whether you prefer the soft blue, green and grey hues of the At Home collection or opt for the calming elegance of Signature Botanical, each piece reflects Mary’s dedication to quality & functionality.
MARY
MARY BERRY At Home Small Jug Blue
MARY
MARY BERRY At Home Mug Green
MARY BERRY At Home Cereal Bowl Grey
MARY BERRY At Home Pasta Bowl Green
MARY
MARY BERRY
Signature Botanical Pitcher Jug
MARY BERRY
Signature Botanical Small Serving Bowl
MARY
MARY BERRY Signature Botanical Rectangular Platters
MARY BERRY Signature Botanical Oval Platter
MARY
HOW TO CREATE THE PERFECT
CHARCUTERIE BOARD
WITH THE REAL CURE
Ever wondered how to create those showstopping instagram charcuterie boards? The Real Cure has put together some simple ways to serve up a fabulous sharing platter for friends and family. They’re the ultimate ‘no cook’ starter and ideal for casual evenings in, al fresco lunches or last minute wine and nibbles.
Here are our tips to build a cheese and charcuterie sharing board and showcase the flavour of the salami, air dried hams and cheeses to their full potential with an irresistible selection of accompaniments. Choose
from a selection of individual packs of your choice, or for totally fuss free entertaining, The Real Cure’s Charcuterie Sharing Platter (£14/200g) serves approx. 4 people and contains a sliced selection of 3 cured meats.
British charcuterie, cheese and antipasti sharing board serving suggestions
• The Real Cure’s Fennel & White Pepper Salami / 55g sliced pack
• The Real Cure’s Hartgrove Coppa / 55g sliced pack
• The Real Cure’s Wild Venison Chorizo / 110g stick
• The Real Cure’s Black Truffle Salami / 55g sliced pack
• The Real Cure’s Wild Venison Beersticks
• British cheese (try Whitelake for great goats cheese, Wyke for cheddar and Dorset Blue Vinny)
• Pickled walnuts
• Fresh figs
• Olives
• Mixed nuts
• Dried apricots
• Honey
• Crackers
• Bread sticks
• Cornichons
About The Real Cure
Based at Hartgrove Farm near Shaftesbury in Dorset, The Real Cure uses traditional curing, smoking, fermenting and air drying techniques to create an award-winning range of salamis, chorizo, air dried ham and nduja. Popular products include Dorset Nduja, a spicy spreadable salami, Wild Venison Beer Sticks, Sloe & Garlic Venison Salami and the newest addition; Black Truffle Salami. Their charcuterie is made using high welfare British meat including free range pork, wild venison and grass fed beef and locally sourced ingredients like Dorset Blue Vinny and Purbeck Cider. What’s more, their beautiful packaging is fully recyclable! Pioneers of the British charcuterie movements, James
and Lucy Smart started the business in 2014, developing part of a disused cattle barn at James’ parents farm in Hartgrove. Since its small beginnings in 2014, the business has grown to employ 10 team members and their acclaimed products are stocked nationally in farmshops, delis, pubs and restaurants as well as online. The range now includes over 15 different cured meats, many of which have won Great Taste Awards and the business has recently been voted Fine Food Digest’s Best Charcuterie Brand 2025.
Products, recipes, hampers and gifts can be found on their website www.therealcure.co.uk
Instagram @thereal_cure
Choosing your board
Choose your board - there are some great Acacia and Olive Wood boards out there but if you don’t have anything to hand you can just as easily use a baking tray lined with baking paper.
Prep your meat & cheese
Always allow cheese and charcuterie to come to room temperature before serving. If you’re prepping in advance, make sure you cover the slices before putting them in fridge to keep them fresh. Play around with the thickness or slices - choose from smaller individual salamis to large diameter pre sliced salamis. Adding air dried hams like Hartgrove Coppa and Bresaola adds variety and can be wrapped around breadsticks or pickles.
Bowls & ramekins
Use small bowls or ramekins to hold jams, chutneys and honey or even spicy, spreadable Dorset Nduja.
Assembly
Start with the larger items first. Play around with sizes and thickness of slices of the salami. For blue cheese and medium goats cheese, crumbling an edge of the cheese looks great, or try slicing firm white cheese into triangles for pieces which are easy to pick up. Fill gaps with crunchy walnuts, sweet fig quarters and thin slices of apple for acidity.
Breads & crackers
Mix up your cheese and charcuterie board with a variety of crackers, crispbread, sliced pitta and mini breadsticks which can be used to wrap Hartgrove Coppa or Bresaola around.
Nduja Cabbage with Whipped Feta & Hot Honey
Such a winning combination using on trend Dorset Nduja and hispi cabbage. Nduja isn’t just a great spreadable salami, it is awesome to cook with too. Turning something humble like a cabbage into something beyond delicious.
Serves 2
INGREDIENTS
1 hispi cabbage
200g butter
100g Dorset Nduja
1 lemon
2 tbsp honey
1 tbsp hot sauce
200g Feta
2 tbsp Greek yoghurt
Handful parsley
Handful chives
1 tbsp olive oil
METHOD
For the nduja butter, soften the butter, add to a food processor along with the zest from the lemon and half the lemon juice. Blitz.
For the hot honey, add honey and hot sauce to a pan and heat until simmering then remove from the heat to cool.
Slice the cabbage in half and fry face down in the olive oil until browned. Turn over and spread with 3 teaspoons of the nduja butter roast in the oven for 15 minutes at 180C or until cooked through.
Return to the hob and add the rest of the nduja butter, basting until sticky and caramelised.
For the whipped feta, add the feta, yoghurt and parsley to a food processor and blitz until smooth.
Plate up, drizzle with the hot honey and top with finely chopped chives.
View the complete Victorinox Swiss Army Knife collection online at hartsofstur.com
Victorinox Swiss Army Knives
Victorinox Swiss Army Knives are the ultimate symbol of precision, quality, and innovation. Founded in 1884 in Switzerland by Karl Elsener, Victorinox began as a small cutlery workshop before revolutionising the industry with the creation of the original Swiss Army Knife in 1897. Designed for versatility and durability, these multi-functional tools have become essential companions for adventurers, professionals, and everyday users alike. Each knife is crafted with meticulous attention to detail, using highgrade stainless steel to ensure exceptional performance and longevity.
Today, Victorinox continues to uphold its legacy of Swiss craftsmanship, offering a diverse range of Swiss Army and pocket knives to suit every need. Whether for outdoor exploration, DIY tasks, or everyday practicality, these iconic tools feature precisionengineered blades, screwdrivers, scissors, and more – all compactly designed for convenience. Combining heritage with innovation, Victorinox Swiss Army Knives remain a trusted choice for those who value reliability, functionality, and timeless design.
VICTORINOX Swiss Army Knife Picknicker Red HARTS PRICE £44.95
VICTORINOX Swiss Army Knife Waiter HARTS PRICE £17.95
VICTORINOX Swiss Army Knife Camper HARTS PRICE £34.95
ALL ABOUT US
Whether you buy online or from our shop, we pride ourselves on excellent levels of service
Buying online at www.hartsofstur.com
Orders can also be placed via our FREEPHONE order line 0800 371355, Monday to Friday 8am to 5.30pm and Saturday 8am to 5.30pm
SAFE AND SECURE Our entire website is fully secure, ensuring your personal information is always kept safe. You can tell this from the padlock showing in the URL bar of your browser.
PAYMENT OPTIONS We accept all major credit cards (including American Express through PayPal). You can also checkout with PayPal, Apple Pay or Google Pay.
VISIT OUR SHOP
Our country department store is located in the North Dorset market town of Sturminster Newton.
Station Road, Sturminster Newton, Dorset DT10 1BD Tel: 01258 472420 Email: sales@hartsofstur.com
OPENING TIMES
Monday to Friday 8am to 5.30pm. Saturday 8am to 4.30pm. Closed Sundays and Bank Holidays.
Award Wins
Here are our latest achievements
HOUSEWARES AWARDS 2024
Winner Online Retailer of the Year.
EXCELLENCE IN HOUSEWARES AWARDS 2023
Winner Independent Cookshop of the Year
DIRECT COMMERCE AWARDS
Winner Best Homes & Interiors Website
FAST, FREE DELIVERY Orders placed before midday are usually picked, packed and despatched on the same day with free, nextworking-day delivery to UK mainland addresses on all orders over £50. Alternative delivery options available.
RECYCLABLE PACKAGING To reduce our environmental impact we reuse cardboard boxes, where able to do so. We also use Hexcel paper bubble wrap - the industry-leading sustainable alternative to bubble wrap.
ON-SITE WAREHOUSE Except for a few items shipped directly from the manufacturer, all products are despatched from our on-site warehouse, meaning we can maintain our quality control levels to the highest standards.
AWARD-WINNING CUSTOMER SERVICE We are extremely proud of our award-winning customer service, with staff who go above and beyond for our customers.
EASY RETURNS We have an easy, no-quibble returns policy. Give us a call or send an email and our friendly team will assist.
COMPETITIVE PRICES & PRICE MATCH We endeavour to ensure our prices are competitive and fair. In the unlikely event that you find a price cheaper elsewhere, if we can match it, we will.
KNIVES ARE NOT FOR SALE TO PERSONS UNDER THE AGE OF 18 All knives and bladed products require online age verification and age verification delivery.
THE HISTORY OF HARTS A family business for over 100 years
1919 Harts of Stur is founded by blacksmith Walter Hart.
1941 Walter’s son, Bill, joins the family business, followed in 1945 by his other son, Eddie.
1950s With farrier work in decline, Harts starts retailing agricultural ironmongery.
1970 Harts of Stur becomes a major manufacturer of farming equipment.
1979 Eddie’s son, Philip, joins the business and the transformation from agricultural suppliers to country department store begins.
1994 Harts takes its first steps into mail order.
1995 The company’s first transactional website is launched.
2003 Continued growth leads to bigger retail premises.
2006 Philip is joined by sons Johnathan and Graham.
2010 A 60,000 square foot, purpose-built despatch centre is constructed, followed by a new suite of offices.
2017 First edition of Kitchen magazine is published.
2018 Latest incarnation of the company website is launched.
2019 Harts of Stur celebrates its 100th anniversary. After 40 years in the business, Philip relinquishes his custodianship of the business. Graham takes on the role of MD with Johnathan becoming commercial director.
2021 An ambitious redevelopment of the store and garden department is completed, and Harts Coffee Loft opens.
