Welcome
Welcome to issue 25 of kitchen! As the seasons shift from the vibrant days of spring and summer (and what a summer it was) into the cosy embrace of autumn and winter, we’re excited to bring you a packed edition full of inspiration, innovation, and festive flair. Whether you’re refreshing your home for the colder months or gearing up for Christmas entertaining, this issue is brimming with ideas to warm up your kitchen and elevate your cooking.
We’re thrilled to introduce several exciting new ranges that blend style with functionality. Discover the timeless charm of Garden Trading and the illuminating elegance of BHS Lighting. We’re also proud to unveil our very own premium knife collection, A Cut Above Knives—designed for precision, durability, and everyday excellence. And with Christmas just around the corner, feast your eyes on stunning seasonal collections from Villeroy & Boch, Sophie Conran, Spode, and Wrendale Designs, perfect for gifting or adding a festive touch to your table.
On page 13, don’t miss our celebrity chef feature with James Golding, a familiar face from Sunday Brunch . With a career spanning iconic kitchens and a love for seasonal cooking, James’s culinary path is steeped in passion, provenance and purpose.
Turn to page 30 for our Kitchen Icon spotlight on Villeroy & Boch, a brand that has been crafting distinctive dining and lifestyle experiences since 1748. Their legacy of quality and design continues to shape homes around the world, and we delve into what makes them a true icon in the kitchenware space.
If you’re exploring alternatives to traditional non-stick cookware, we’ve got you covered on page 37. From the sleek resilience of stainless steel to the natural appeal of ceramic and the enduring strength of cast iron, we highlight the best options for every cooking style and preference.
As the nights draw in, there’s nothing better than hearty meals and warm drinks. On page 48 we’ve curated the best cookware, serveware, and appliances to help you make the most of chilly evenings—from slow-cooked stews to fragrant tagines.
Speaking of indulgence, if you love the look of Dualit’s 80th Anniversary Union Jack 4-slot toaster featured on our cover, flip to page 53 for your chance to win one— along with a Classic Kettle, Cocoatiser hot chocolate maker, and a hand mixer.
We hope you enjoy reading this festive and feature-filled edition. Wishing you a relaxed and enjoyable end to 2025!
Graham Hart Managing Director
DIRECTOR’S CUT
We love hearing about the kit our directors can’t live without. This time, Managing Director Graham Hart lets us in on the coffee machine that keeps him going through busy days.
“This is a brilliant machine that makes a cracking double espresso. It’s super easy to use, looks great on the counter, and really takes your home coffee game up a notch.”
JURA Z10 White Aluminium Coffee Machine
13 30 37 23 4 58
In this issue
RAVE REVIEWS
4 Harts Stir – inspiring new products this season
13 A Seasoned Journey –delicious recipes from celebrity chef James Golding
19 Seasonal Recipes – perfect recipes for autumn & winter
23 Home Is Where The Hart Is –the best in new homewares
30 Kitchen Icon – Villeroy & Boch
37 Buyer’s Guide – the best alternatives to non-stick
46 Raise a Toast – Celebrating Dualit’s 80th Anniversary
48 Made for Chilly Evenings – the best cookware, serveware and appliances for winter warmers
50 Range of the Issue – Cello
52 Happening at Harts – our latest news and views
53 WIN – a Dualit 80th Anniversary Bundle
54 Hungry Harts – more seasonal recipes
54 Squeeze the Day – juicers & reamers
62 Harts How To – fondue & entertaining
66 Harts Love – Herdy
On the cover: Dualit’s 80th Anniversary Union Jack Classic Toaster
With thanks to James Golding, Kilner, Le Creuset, Kuhn Rikon and Steve James 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.
STAR OF THE SEASON
Le Creuset Nuit
Set a table that speaks of elegance and intrigue with Le Creuset Nuit. Whether hosting an intimate dinner or a grand celebration, this deep, velvety blue creates the perfect backdrop for unforgettable moments. Like a night sky embracing a candlelit gathering, Nuit adds drama, warmth, and sophistication to every occasion. More than a colour, it transforms any evening into a statement worth remembering.
HARTS STIR
Inspiring new products for autumn & winter
Mikasa Sorrento
Mikasa Sorrento glassware brings refined artistry to festive entertaining. Each piece is crafted from lead-free crystal and features a sculptural ribbed design suspended in clear glass, creating a play of texture and light. Finished with a fine gold rim, the collection offers a subtle gleam that catches the eye without overpowering the setting — ideal for occasions where understated elegance speaks volumes.
MIKASA Sorrento
Ridged Crystal Set of 4 200ml
Champagne Flutes RRP £24.99 HARTS PRICE £22.49
MIKASA Sorrento
Ridged Crystal
Set of 4 510ml
Highball Glasses
RRP £21.99
HARTS PRICE £19.79
Costa Nova Pearl
The Costa Nova Pearl Collection channels the grandeur of 18thand 19th-century European ceramics through its gently rounded silhouettes and signature beaded edging. Reimagined for modern living, it strikes a graceful balance between heritage and contemporary style. Crafted in Portugal from durable, highquality stoneware, each piece is designed to withstand daily use while retaining its refined character — making it equally suited to casual meals and celebratory gatherings.
Platter
COSTA NOVA
Pearl White 30cm Rectangular
COSTA NOVA
Pearl White 250ml Teacup & Saucer
COSTA NOVA
Pearl Cream 17cm Soup/Cereal Bowl
COSTA NOVA
Pearl Lilly Green 370ml Mug
COSTA NOVA
Pearl White 28cm Medium Footed Plate
COSTA NOVA
Pearl Cream 24cm Soup/Pasta Plate
£14.50
PRICE £12.60
Que Rico was born from a passion for colour, ceramics, and the spirited essence of Spain. Founded in 2022 by Josephine, the brand captures the vibrancy of Spanish living in every handcrafted vase — each one a joyful expression of artistry, painted by hand in bold patterns and radiant hues. These pieces don’t just decorate a space; they tell stories of celebration, culture, and individuality. Whether placed as a striking centrepiece or a playful accent, each vase brings a burst of character to your home. With its lively motifs and unexpected colour combinations, Que Rico invites you to embrace a more expressive way of living — where everyday moments are infused with warmth, charm, and a touch of fiesta.
Que Rico Suck UK
Suck UK brings a playful edge to everyday living, reimagining familiar objects with bold design and unexpected wit. From quirky gifts to clever gadgets, each piece is designed to surprise, spark conversation, and inject personality into your space. Their collaboration with Asobu takes this creative spirit into hydration, offering drink bottles that combine vibrant aesthetics with practical performance. Made from high-quality, eco-conscious materials, these bottles keep drinks cool and fresh while standing out with eye-catching colour and design — a smart, stylish companion for life on the go.
QUE RICO Amor Del Color Green/White Camila Vase HARTS PRICE £65.00
QUE RICO Rio Retro Rosalia Vase HARTS PRICE £40.00
QUE RICO Artistic Minimalistic Esteban Vase
QUE RICO Amor Del Color Carolina Vase HARTS PRICE £18.00
See the full range of Suck UK Asobu Bestie Bottles online at hartsofstur.com
Alessi Espresso Coffee Makers
Brew authentic Italian espresso at home with Alessi’s iconic coffee makers, where sculptural design meets everyday practicality. The La Cupola, conceived by Aldo Rossi, is instantly recognisable for its polished aluminium dome — a study in simplicity and elegance, perfect for those drawn to minimalist aesthetics. By contrast, Michele De Lucchi’s Pulcina stands out with its bold, architectural curves and contemporary silhouette. Beyond their visual appeal, both models are engineered for exceptional performance, delivering rich, aromatic espresso with effortless precision.
Anton Studio Designs Vases
Anton Studio Designs presents two distinct vase collections that celebrate craftsmanship and character. The Lava range, inspired by molten flow, features hand-applied coloured chips for a bold, textured finish in rich blue, pink, and green. The Clear collection explores form and versatility, offering mouth-blown designs from sleek minimalism to sculptural silhouettes — each beautifully boxed and ready to complement any interior.
ALESSI Coffee Gift Set
ALESSI Pulcina 3 Cup Espresso Coffee Maker with Red Handle
Spode Christmas Tree
Spode’s Christmas Tree collection is one of the most cherished festive tableware designs. Featuring plates, mugs with candycane handles, glassware and more, each piece centres around the iconic tree adorned with colourful baubles and gifts beneath. Loved for its nostalgic charm, the collection brings a joyful, timeless touch to seasonal dining and gifting.
SPODE
SPODE CHRISTMAS TREE Polka
Wrendale Designs
Wrendale Designs brings a sprinkle of seasonal charm to every corner of your Christmas. From beautifully illustrated tableware and delightfully festive stockings to cosy socks and heartwarming gifts, each piece is brimming with character and cheer. Whether you’re decking the halls or filling stockings with thoughtful surprises, Wrendale’s enchanting designs — featuring the characterful watercolour artwork of artist Hannah Dale — make holiday preparations feel magical.
With practical planners to keep you organised and a treasure trove of stocking fillers to explore, Wrendale turns the hustle and bustle of Christmas into a joyful celebration of the little things.
SEE+SHOP
WRENDALE DESIGNS
Wonderland’ Christmas Fabric Set of 4 Napkins
£25.00
WRENDALE DESIGNS ‘A Pawsome Christmas’ Dog Christmas Crackers
£25.00
PRICE £22.50
PRICE £66.22
SOPHIE CONRAN
Mistletoe Set of 2 Mugs
RRP £33.50
PRICE £25.13
SOPHIE CONRAN
Mistletoe Set of 2 Napkins
RRP £13.00 HARTS PRICE £9.75
Sophie Conran Mistletoe
Celebrate the season in style with the Sophie Conran Mistletoe Collection – a beautifully curated range of festive tableware and décor that captures the warmth and tradition of a classic British Christmas. Designed by acclaimed British designer Sophie Conran, each piece features delicate mistletoe motifs, subtly embossed or hand-painted, blending timeless charm with contemporary refinement to evoke the magic of winter gatherings and heartfelt celebrations.
RRP £28.00
PRICE £33.00
£61.00
PRICE £45.75
PRICE £45.75
SOPHIE CONRAN Mistletoe Table Runner
PRICE £21.00
Mistletoe Set of 4 Pasta Bowls
SOPHIE CONRAN Mistletoe Round Platter
£44.00
Mistletoe Sauce Boat & Stand
SOPHIE CONRAN Mistletoe Heart Baking Dish
£50.00
SOPHIE CONRAN Mistletoe Oval Platter
James Golding
A Seasoned Journey from The Savoy to the South Coast
Before he was a household name on Sunday Brunch or a champion of sustainable British produce, James Golding was a young student with a fire for food and a place at The Savoy. Handpicked by legendary chef Anton Edelmann while still on the Specialised Chef course—run by the Royal Academy of Culinary Arts—James quickly proved his mettle. Within four years, he had mastered every section of the kitchen and built a solid foundation in classical French cuisine. But it was his move to Le Caprice under Mark Hix, and later to J Sheekeys, that began to shape his distinctive style: one that celebrates the richness of British seasonal ingredients with flair, integrity, and deep respect for tradition.
The Savoy Hotel first employed James Golding while he was still a student on the prestigious Specialised Chef course, run by the Royal Academy of Culinary Arts—an institution founded by culinary legends Albert Roux, Richard Shepherd, and others. James
earned his place as apprentice to Anton Edelmann thanks to his infectious enthusiasm for cooking and unwavering determination.
Within four years, James had completed all sections of the Savoy kitchen, gaining a firm grasp of classical French cuisine.
Around this time, Chris Corbin and Jeremy King—now of The Wolseley—were building their reputation for the sophisticated elegance of Caprice Holdings, which included Le Caprice, The Ivy, and J Sheekeys. In 1998, James was offered the role of Chef de Partie at Le Caprice, working under Mark Hix and later Elliot Ketley.
Over the next seven years, James’s passion for British seasonal produce began to flourish. He gradually swapped truffles, foie gras, and caviar for elvers, lamb’s kidneys, Dorset cockles, and snipe. In 2001, he moved to J Sheekeys at the invitation of Head Chef Tim Hughes. By the time he left in 2005, James had risen to Sous Chef, helped restore the restaurant’s reputation, and developed a talent for mentoring junior staff.
Leaving London behind, James took on the role of Head Chef at the sixth-floor fine dining restaurant at Soho House New York. Even in the city that never sleeps, he found time to spend two weeks each year supporting the exclusive members-only Oscar party hosted by Soho House Hollywood in Los Angeles. His time in America helped refine his modern British culinary style.
In 2006, James returned to the south coast of England as both a seasoned chef and a new father. His cooking began to draw inspiration from the region’s unique produce from forest and sea. He developed a strong sense of responsibility to promote and protect traditional British foods, seeking out small producers and local butchers who work sustainably and with passion. Provenance and seasonality became the cornerstones of his menus.
As Chef Director at THE PIG Hotels and a Fellow of the Royal Academy of Culinary Arts, James championed awareness of food origins and ethical sourcing. He also served as Chairman of the Academy’s Sustainability Committee, advocating for responsible practices across the industry.
James has worked with the Prept Foundation as Head of Food Education and continues to make regular television appearances on Channel 4’s Sunday Brunch. He is proud of his close relationships with local suppliers and producers, delivering his culinary vision with respect for the environment, flavour, and animal welfare.
He is passionate about training the next generation of chefs through his work at Plumpton College and the award-winning Specialised Chef Apprenticeship Programme, launched in partnership with Bournemouth & Poole College.
James’s work is deeply rooted in community—whether collaborating with local producers, supporting regional food festivals, or preserving culinary traditions. His cooking is as much about culture and
connection as it is about flavour, reflecting the landscapes and people that inspire him.
Today, James is Group Chef Director at Rockwater, overseeing food and kitchen operations across its sites in Hove, Branksome, and Sandbanks. He also hosts a monthly supper club called The Table, and maintains strong ties to his Italian heritage, regularly visiting his family’s property in Tuscany to collaborate with the local community and explore historic Italian dishes.
You can follow James’s culinary adventures on Instagram at @James_Golding_Chef. He’s also a proud maple syrup ambassador and hosts the podcast Always In Season, sponsored by Maple. His daughter Rio, aged 17, is following in his footsteps as an apprentice at the Michelinstarred Goring Hotel in London.
Mortadella with Goats Curd and Caper Berries
INGREDIENTS
10 x slices of good quality mortadella
250g x fresh goats curd or soft goats cheese
1 x bunch parsley
100g of caper berries
2 x lemon
Pea shoots
1x loaf of ciabatta bread
Olive oil
METHOD
1. Prepare the bread: Slice the bread into 1cm thick pieces, drizzle with olive oil, and fry in a pan until crisp and golden.
2. Make the cheese mixture: In a bowl, mix the goat cheese with lemon zest, a splash of lemon juice, freshly chopped parsley, and season with salt and pepper to taste.
3. Assemble:
Spread the goat cheese mixture generously over the toasted bread slices, then layer with slices of mortadella.
4. Garnish:
Finish with a sprinkle of lemon zest, fresh pea shoots, and a few caper berries for brightness and texture.
Bruschetta with Anchovies and Basil
INGREDIENTS
2 x small red onion, finely chopped
8 medium ripe plum tomatoes
2-3 garlic cloves, crushed
1 x bunch basil
30ml balsamic vinegar
60-80ml extra virgin olive oil
1 piece of focaccia bread
250g of good quality salted anchovies
METHOD
1. Prepare the bread: Slice your focaccia into evenly sized pieces and lightly fry them in olive oil until golden and crisp on the edges.
2. Make the topping: Dice ripe tomatoes and red onion into small pieces. Season with salt, pepper, a drizzle of olive oil, balsamic vinegar, and freshly torn basil leaves.
3. Add flavour: Stir in crushed garlic and mix gently to combine all the ingredients.
4. Assemble: Spoon the tomato mixture generously over the toasted focaccia.
5. Finish and garnish: Top with anchovy fillets and a few slices of fresh basil for a punch of flavour and colour.
Poached Salmon with Celeriac Rémoulade and Watercress Salad
Serves 4
INGREDIENTS
For the poached salmon:
4 salmon fillets (skinless, 150g each)
1 litre water or fish stock
1 glass dry white wine
1 lemon (sliced)
1 small onion (sliced)
1 bay leaf and tarragon
5 peppercorns
Salt
For the celeriac rémoulade:
1 small celeriac (about 500g), peeled and julienned
Juice of ½ lemon (to prevent browning)
4 tbsp mayonnaise
1 tbsp Dijon mustard
1 tsp baby capers
1 tsp white wine vinegar
Salt and freshly ground pepper
Fresh parsley, finely chopped
For the watercress salad:
2 handfuls fresh watercress, washed and trimmed
1 tbsp extra-virgin olive oil
1 tsp lemon juice or white wine vinegar
Salt and pepper to taste
The Kit List
OXO GOOD GRIPS
Julienne Prep Y-Peeler
BERRY AT HOME Nylon Fish Slice
METHOD
1. Prepare the Celeriac Rémoulade
• Peel and julienne the celeriac into thin matchsticks using a mandolin or sharp knife.
• Immediately toss with lemon juice to prevent discolouration.
• In a mixing bowl, whisk together mayonnaise, Dijon mustard, white wine vinegar, and capers (if using).
• Add the celeriac, season with salt and freshly ground black pepper, and mix well to coat.
• Cover and refrigerate for at least 30 minutes to allow the flavours to develop.
2. Poach the Salmon
• In a wide pan, combine water or fish stock with white wine, lemon slices, sliced onion, bay leaf, fresh tarragon, peppercorns, and a pinch of salt.
• Bring the liquid to a gentle simmer — avoid boiling.
• Carefully lower the salmon fillets into the poaching liquid.
• Simmer gently for 8–10 minutes, or until the salmon is opaque and flakes easily with a fork.
• Remove the fillets and let them rest on a plate. Serve warm or at room temperature.
3. Prepare the Watercress Salad
• Just before serving, lightly dress the watercress with extra virgin olive oil, lemon juice or white wine vinegar, salt, and pepper.
• Toss gently to coat.
4. Serve
• Place a generous spoonful of celeriac rémoulade in the centre of each plate.
• Top with a poached salmon fillet.
• Arrange a small pile of watercress salad alongside or over the salmon.
5. Optional
• Garnish with a lemon wedge or chopped herbs like chervil or dill.
STOVEN
MARY
Spicy Green Bean Relish
This lightly spiced relish is such a good way to preserve an abundance of homegrown beans - either French varieties or long green runners. It is great to tuck into and is particularly delicious with cold poultry, ham, cheese and is excellent with burgers, hot dogs and barbecue foods.
Prep Time: 30 minutes
Cooking Time: 35 minutes
INGREDIENTS
500g white or yellow onions
750g runner or other green beans
500ml Aspall cyder or white wine vinegar
4 fat cloves of garlic, peeled and finely sliced
1-2 tbsp medium curry powder
1 tsp turmeric powder
1 tbsp yellow mustard seeds
2 tbsp corn flour
1 tsp celery salt
3-4 tbsp tomato puree
250g golden granulated sugar
METHOD
Peel the onions, halve, quarter and slice thinly. Put the onions into a saucepan with the vinegar. Cover, and bring to simmering point for about 10-15 minutes until soft. A couple of minutes before the end of cooking add the garlic slices. Remove from the heat.
Meanwhile top and tail the beans and remove any stringy fibres from
The Kit List
the sides. Slice diagonally into approximately 1-1.5cm pieces.
Plunge the beans into a pan of salted boiling water and cook until just about tender — this will depend on the type and the age of the beans; young beans will take barely 5 minutes whilst older runner beans may take 15 minutes or so. Drain, reserving 250ml of the cooking water. Return the beans to the pan with the reserved water.
Add the onions, garlic and vinegar mix to beans.
Mix together the curry powder, turmeric, mustard seeds, cornflour, celery salt and the tomato puree with 50ml water to a thick paste.
Return the pan to a medium heat, add the sugar and keep stirring until it has dissolved before adding the spice paste. Bring to simmering point for 5 minutes or so to allow the cornflour to thicken the mixture and the spices to cook.
Spoon the chutney into sterilised jars filling to within 5mm of the brim and tapping them gently on the work surface as you fill to remove any pockets of air. Seal immediately. See below for finishing.
Store in a cool, dark dry cupboard and use within one year. Keep in the fridge once opened.
Porcini Braised Short Ribs with Garlic Herb Mushrooms
Savoury, umami porcini powder is the secret to these indulgent short ribs, a sophisticated entrée that is sure to impress but is easy to make ahead of time. Meaty short ribs are braised in red wine and stock until they are meltingly tender. Before serving, they are topped with a buttery mixture of garlic and sautéed mushrooms. Serve the ribs with mashed potatoes, polenta or even pillowy gnocchi to soak up every last bit of the porcini-infused sauce.
Serves 6-8
Prep Time: Under 1 hour
Cooking Time: Over 2 hours
INGREDIENTS
Short ribs:
1.4kg bone-in beef short ribs
Salt & freshly ground black pepper
2 tablespoons ground porcini
mushrooms
Plain flour
Olive oil
1 onion, diced
6 cloves garlic, peeled and sliced, divided
360ml dry red wine
240ml beef stock
1 tablespoon tomato paste
1 bouquet garni
Garlic herb mushrooms:
30g unsalted butter
225g button mushrooms, cut into quarters
225g shiitake mushroom caps, sliced
225g oyster mushrooms
15g parsley leaves, chopped
METHOD
• Preheat oven to 160C. Season the short ribs all over with salt, pepper and the porcini powder. Toss in enough flour to lightly coat the ribs, shaking off any excess.
• Add enough olive oil to coat the bottom of the pan. Heat an enamelled cast iron Shallow Casserole set over low to medium heat. Heat the oil until it shimmers but does not smoke. Add 3-4 of the short ribs to the pot and brown on all sides. Remove from the pan and set it aside on a plate. Add more oil to the pot if needed and repeat the browning process with the remaining short ribs.
• Reduce heat to medium-low. Add the onions and cook until starting to brown and caramelise, about 5 minutes. Add half of the garlic and cook just until fragrant, about 30 seconds. Add the wine and simmer until reduced by half, about 5 minutes.
• Add the stock, tomato paste, and bouquet garni to the pot, stirring to combine. Return the short ribs and any accumulated juices to the casserole, nestling them into the sauce. Cover with the lid and place in the preheated oven. Cook for about 2 to 2 1/2 hours until the meat is tender and starting to fall off the bone. Remove the lid for the final 30 minutes of cooking to allow the sauce to reduce slightly.
• Meanwhile, heat a frying pan over medium heat. Add the butter to the pan and let it melt. Add all the mushrooms and sauté until they are browned, stirring occasionally, for about 10 minutes. Season with salt, then add the remaining garlic and cook 1 minute longer. Add the parsley to the pan and toss to combine. Set mushrooms aside, covered, to keep warm.
• Remove the short ribs from the oven and season the sauce to taste with additional salt and pepper if desired. Serve the short ribs with the mushrooms and the pan sauce drizzled on top.
The Kit List
KUHN RIKON
Duromatic Butternut Squash Chilli
Serves 4
Ready in 25 minutes
INGREDIENTS
METHOD
1 butternut squash peeled and diced into 1 inch cubes
2 tins black beans drained and rinsed
1 large red onion thinly sliced
1 green chilli finely diced
KITCHENCRAFT 16cm Ceramic Bowl
KUHN RIKON
1 tin chopped tomatoes
1 tsp paprika
1 tsp cumin powder
5 garlic cloves crushed
1 cup water
2 tbsp oil
30g coriander
2 tsp tomato puree
Garnishes: Avocado
Lime wedges
Coriander
Rice or tortilla chips
Heat the oil in the Duromatic pressure cooker on a medium heat, saute the onions, garlic, chilli, paprika and cumin for 1 minute.
Add the drained black beans, the tin of chopped tomatoes and the tomato puree. Stir well and pour in the cup of water.
Continue to stir and cook for 2 minutes to get the heat back up, then add the diced squash. Mix well and close the lid.
Cook on Level 2 for 10 minutes, manual pressure release and open and serve straight away.
Serve warm sprinkled with extra coriander, sliced avocado and lime wedges. Tastes great on its own, but you could also serve it over rice, or with a side of tortilla chips.
Bugatti
BUGATTI Vela
Evolution Leather Finish Blender Newspaper HARTS
The Vela Evolution Newspaper blender combines highperformance blending with bold design. Featuring a cone-shaped jug that slots easily into place, it offers four speeds, an ICE-crushing function, and Pulse mode for precision control.
Its standout feature?
A handcrafted Unica by Sirena cover with Headline leather textures and newspaper-inspired motifs—turning a kitchen essential into a striking design piece.
BUGATTI Jackie Leather Finish Kettle Grey
BUGATTI B Bottle Twin 350ml Thermal Water Bottle Yellow Gold Lux HARTS PRICE
Allegra Cutlery
Elevate your dining experience with Allegra, Bugatti’s vibrant collection of colour cutlery that blends Italian design flair with everyday functionality. With its sleek, modern lines and captivating aesthetic, Allegra is more than just cutlery—it’s a statement of style and personality, backed by a lifetime guarantee.
Available in 10 bold and on-trend shades, each piece is a celebration of individuality. Whether you’re drawn to the elegance of blue, the energy of red, or the freshness of green, Allegra invites you to curate your table like a canvas—where every colour tells a story and every setting becomes a masterpiece.
Designed to inspire creativity and transform mealtimes into moments of artful expression, Allegra is offered in 16-piece and 24-piece sets, as well as individual pieces for those who love to mix, match, and make it their own.
BUGATTI
arden Trading offers timeless style for every home. With 30 years of experience and a distinctive presence, the brand has cultivated a reputation for premium-quality products that combine beauty with durability. Each thoughtfully curated collection blends natural materials and neutral tones, ensuring every detail enhances the character and comfort of your living space.
Once a beloved name on the British high street, BHS has re-emerged with a fresh focus and a dazzling new direction— lighting. BHS Lighting is illuminating homes with a curated collection that blends timeless elegance with modern flair. From statement chandeliers to minimalist pendants and cosy table lamps, the brand offers something for every style and space.
BHS Mira Semi Flush Chrome Ceiling Light with Natural Shades HARTS PRICE £89.95
BHS Metro Satin Brass and Champagne Clear Glass Sphere Table Lamp
HARTS PRICE £89.95
BHS Aubrey Frosted Glass Brass Ceiling Pendant HARTS PRICE £139.95
BHS Brookby Satin Brass Palm Pendant HARTS PRICE £119.95
BHS Benson Satin Black Curved Floor Lamp HARTS PRICE £89.95
BHS Velvet Burnt Orange Table Lamp HARTS PRICE £27.95
BHS Freya Teardrop Set of 2 Ceramic Cream Table Lamps HARTS PRICE £34.95
BHS Rahya Ribbed Glass Green Table Lamp
BHS Paisley Flush Antique Brass Chandelier
BHS Lincoln Satin Brass Tripod Floor Lamp
PRICE £159.95
BHS Carmella Satin Chrome Cluster Ceiling Pendant with Smoked & Frosted Shades
PRICE £139.95
BHS Violet 40cm Blue Mixed Fabric Easyfit Shade HARTS PRICE £49.95
A CUT ABOVE KNIVES
A Cut Above Knives brings together precision craftsmanship and culinary elegance for the modern kitchen. Available in Precision , Professional , and Elite ranges, each set or individual blade combines razor-sharp stainless steel with balanced handling to ensure everyday durability and cooking confidence. Supported by a 10-year manufacturer’s guarantee, these knives offer lasting performance and peace of mind. The exclusive collaboration with Harts Of Stur and Taylor’s Eye Witness , ensures that A Cut Above Knives reflects a legacy of quality, innovation, and customer trust. More than just tools, these blades are designed to inspire creativity in the kitchen and stand the test of time.
Elite Knives
Crafted for Culinary Excellence
Engineered for performance and built to last, the A Cut Above Professional Collection features 5Cr15 stainless steel blades with added elements for strength and wear resistance. With a 52–56 HRC hardness, they sharpen easily and hold their edge well.
Each knife is crafted with full-tang construction for balance and control, and finished with twin-riveted ABS resin handles for professional comfort.
Dishwasher safe (though hand washing is recommended), and backed by a 10-year guarantee, these knives are available as a 5-piece block set or individually—perfect for building your own collection.
The A Cut Above Elite range is crafted for cooks who want dependable performance and modern design in their kitchen. Forged from 3CR13 stainless steel with full-tang construction, each knife offers sharpness, strength, and balance.
Ergonomic ABS resin handles ensure comfort and control, making the Elite range the perfect choice for everyday slicing, chopping, and carving.
Whether you choose the complete 5 Piece Knife Block Set or build your collection with individual knives, the Elite range delivers precision and durability you can trust.
Professional Knives Performance You Can Trust Precision
Minimalist design meets everyday performance in the A Cut Above Precision Knife Block Set. Crafted from seamless, one-piece 3CR13 stainless steel, each knife features hollow handles for a lightweight, hygienic, and stylish finish—ideal for modern kitchens.
This 5-piece block set delivers sharpness, balance, and control for effortless slicing, chopping, and carving. The knives are dishwasher safe (though hand washing is recommended) and the set is backed by a 10-year manufacturer’s guarantee, offering lasting confidence with every cut.
Elegance That Endures
Villeroy & Boch - A Legacy of Design, Innovation and Craftsmanship
Since its founding in 1748, Villeroy & Boch has shaped European tableware culture like no other brand.
Founded by François Boch and Nicolas Villeroy, Villeroy & Boch pioneered premium ceramics manufacturing, developing both innovative production processes and leading designs that have delighted consumers for centuries. Headquartered in the small village of Mettlach in Germany, close to the French and Luxembourg borders, the company continues to be driven by a deep understanding of consumer needs, technological and design expertise, and a passion for exceptional décor.
One of its first iconic designs is Vieux Luxembourg where timeless elegance and historic tradition blend in perfect harmony until the very day.
With its delicate cobalt blue floral tendrils, Vieux Luxembourg has been enchanting people since 1770. The design is still produced today in a slightly modified form. Vieux Luxembourg thus stands at the beginning of a long tradition of floral decorations that Villeroy & Boch has developed over time. With its new Fleur collection, the company presents a completely new interpretation of classic floral decorations.
The company´s passion for great design is deeply rooted also in the artistic heritage of the founding families. Eugen von Boch and his sister Anna von Boch were talented painters and belonged to a group of Impressionists that also included Toulouse Lautrec and Vincent van Gogh. Eugen von Boch also nurtured the talent of his employees with a company-owned painting school. In addition to entrepreneurial thinking and innovative spirit, it is the love of art and design that still defines the company today.
In 1971, Helen von Boch developed ‘Die Kugel’ (The Sphere), a dinner set in the shape of a ball. Decades later, Villeroy & Boch´s inhouse creative team took the inspiration to create “La Boule”, a dinner set for two that comes in many artistic designs such as the iconic Memphis Design. This design and trend competency is underpinned by a long-standing
commitment to quality. Generations of manufacturing expertise are reflected in every product the company brings to market. Manufactured in Germany, each Villeroy & Boch product undergoes minute quality control before it leaves the factory.
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Generations of manufacturing expertise are reflected in every product the company brings to market.
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Innovation remains central to the company’s philosophy. Supported by engineers and in collaboration with renowned designers and trend experts, Villeroy & Boch creates innovative dinnerware collections such as Manufacture Rock (pictured above), a coloured-through premium porcelain inspired by slate, that lends the tableware a lifelike, textured surface with a subtle glaze.
iF Design Award winning collection Afina (pictured below) is another superb example of Villeroy & Boch´s craftsmanship. Designed by renowned German designer Christian Haas, the understated design combines a minimalist coupe shape with delicate relief details and a floating appearance.
Complemented by glassware and cutlery, inspiring gift ideas for any occasion, and stylish home décor, Villeroy & Boch invites people around the world to enjoy moments of connection with family and friends and inspires a feeling of home.
The new Fleur collection adds colour to everyday life – its uplifting shades and designs create a positive and vibrant atmosphere that sets the scene for special moments around the table. Fleur combines classic elegance with a modern fresh feel and perfectly captures the beauty of nature in abstract, graphic floral patterns. The colour palette is ideal for creating individual looks on the table –from playful to modern, depending on your taste and mood. Enjoy beautiful floral effects on your table with Fleur!
Fleur provides inspiration for creative table arrangements that impress every time. The collection’s modern floral décor in the sunny colours of soleil, bleu, cassis and vert are an invitation to create a new and very personal bouquet every day. The lovingly designed items provide endless opportunities to express your personality in your home with charming touches that make every moment special.
FLEUR
Create your own bouquet
VILLEROY & BOCH Couleur 3.4L Salad Bowl
VILLEROY & BOCH
VILLEROY & BOCH
Soleil Pasta Bowl HARTS PRICE £23.90
VILLEROY & BOCH Cassis Cereal Bowl HARTS PRICE £19.90
VILLEROY & BOCH
Bleu Coffee Cup HARTS PRICE £17.90
VILLEROY & BOCH
Bleu Coffee Cup Saucer
HARTS PRICE £15.00
or 15 years, Villeroy & Boch’s Toys Delight collection has been thrilling Christmas fans of all ages. Inspired by nostalgic toys from Germany’s Ore Mountains and much-loved Christmas traditions, the collection transports
Unwrap the magic of Christmas with this enchanting Advent calendar! In each of the 24 beautifully designed boxes, you’ll discover a festive surprise from the beloved Toys Delight collection—including 10 exclusive collector’s items and 14 cherished favourites. The sturdy, elegant packaging features nostalgic motifs and classic Christmas colours, creating a joyful holiday atmosphere. Perfect for gifting or treating yourself, this calendar is a treasure trove of festive cheer and collectible delights.
VILLEROY & BOCH Toys Delight Set of 3 Dip Bowls with Tray
VILLEROY & BOCH Christmas Toys Collectors Advent Calendar HARTS PRICE £349.95
VILLEROY & BOCH Toys Delight Set of 2 Red Wine Glasses
£27.90
VILLEROY & BOCH Toys Delight Round Serving Bowl
Celebrate the season with this limited-edition ornament, expertly crafted from premium porcelain and finished with elegant gold detailing. Featuring the year delicately stamped, it’s a timeless keepsake and a thoughtful gift for collectors and festive enthusiasts alike.
THE KIT
Say Goodbye to Non-Stick
The best alternatives to non-stick
No non-stick? No problem
In recent years, more home cooks have begun to rethink their reliance on traditional non-stick cookware. While the convenience of easy cleanup and low-fat cooking is undeniable, concerns about the longevity and potential health risks of non-stick coatings, especially those made with PTFE (commonly known as Teflon), have prompted a shift toward more sustainable and durable options.
The primary concern lies in the degradation of non-stick coatings over time, which can release harmful fumes if overheated and may flake into food. But for many, the bigger issue is that non-stick pans simply don’t last. Scratches and loss of coating integrity often mean replacing them every few years. In contrast, alternative materials offer not only peace of mind but also decades, sometimes generations, of reliable performance.
Let’s explore the top contenders in the world of non-stick alternatives, each with its own unique benefits and ideal uses.
Stainless Steel
Uncoated stainless steel is the darling of professional kitchens and for good reason. It’s tough, versatile, and perfect for techniques that build deep flavour, like searing and deglazing. While it may have a learning curve, mastering stainless steel is a badge of culinary
honour. Its ability to withstand high temperatures and its resistance to rust and corrosion make it a long-term investment for any kitchen. With no coatings to worry about, stainless steel pans are safe, reliable, and ideal for creating restaurant-quality meals at home.
Best for...
Ideal for searing meats, sautéing vegetables, and making pan sauces. Its non-reactive surface is perfect for acidic ingredients like tomatoes and wine. Also great for boiling pasta and simmering soups. A staple for cooks who value control and durability.
Top Tip
Heat the pan first, then add oil. This helps create a natural barrier that reduces sticking.
Ceramic Non-Stick
Ceramic-coated pans offer a non-stick experience without synthetic chemicals. They’re perfect for gentle cooking and come in a variety of stylish designs that brighten up any kitchen. Ceramic cookware is made from natural materials and is free from PTFE and PFOA, making it a safer option for healthconscious cooks. While not suitable for high-heat cooking, ceramic pans excel at preparing delicate foods like eggs and pancakes with minimal oil.
Best for...
Ceramic cookware is best for low to medium heat cooking, where delicate handling is needed. It’s great for cooking eggs, fish, and pancakes with minimal oil. Its naturally non-stick surface makes it easy to clean.
Top Tip
To preserve the ceramic coating, cook on medium heat and opt for non-metal utensils.
“Top Tip
Thanks to the excellent heat conductivity of hard anodised aluminium, placing frozen items on a tray made from this material can significantly speed up the defrosting process.
Hard Anodised
When it comes to bakeware that combines durability, performance, and style, hard anodised aluminium is a standout choice. Created through an electrochemical process that hardens the surface of aluminium, hard anodised bakeware offers a naturally non-stick, scratch-resistant finish without relying on chemical coatings. This makes it a popular alternative for those seeking longevity and reliability in their kitchen tools.
Unlike traditional non-stick options, hard anodised bakeware can withstand higher oven temperatures and is less prone to warping over time. Its dark surface also promotes even heat distribution, helping baked goods achieve a beautifully golden finish. Whether you’re roasting vegetables or baking a batch of brownies, this material delivers consistent results with minimal fuss.
HARTS
Best for...
Ideal for everyday baking, roasting, and high-temperature cooking. It’s especially good for items that benefit from crisp edges, like roast potatoes or traybakes.
STELLAR Hard Anodised Expert 20cm Deep Cake Tin RRP £22.00 HARTS PRICE £8.80
MERMAID BY SAMUEL GROVES Hard Anodised Companion Set Trio HARTS PRICE £70.00
STELLAR Hard Anodised Expert 36x25cm Handled Roasting Tray RRP £58.00
PRICE £23.20
MERMAID BY SAMUEL GROVES Hard Anodised 14” Baking Sheet HARTS PRICE £40.00
Cast Iron
Cast iron cookware is made from molten iron poured into moulds, creating thick, heavy pans that are prized for their exceptional heat retention and even cooking. Unlike enamelled versions, traditional cast iron has no protective coating and requires seasoning—a process of building up layers of oil through heating to create a natural non-stick surface. This seasoned layer also helps protect the pan from rust and improves its cooking performance over time.
Cast iron is ideal for high-heat cooking methods like searing, frying, and baking. It excels at creating a crisp crust on meats, retaining heat for deep frying, and transitioning seamlessly from stovetop to oven. It’s also perfect for dishes that benefit from steady, radiant heat. With proper care, cast iron cookware can last for generations, making it a favourite among traditionalists and modern cooks
RAVE REVIEW
Cast iron is perfect for high-heat searing, pan-roasting, and oven baking. Cast Iron’s excellent heat retention makes it ideal for frying, grilling, and slow-cooked dishes like stews and chilli. It also transitions seamlessly from stovetop to oven.
“ Top Tip
Don’t fear the seasoning process - it’s what makes cast iron magical.
“ Works perfectly on my induction hob across 2 burners. Very easy to clean, fantastic non-stick surface and heats quickly. Thrilled with it. ”
Enamelled Cast Iron
Enamelled cast iron cookware is made by coating traditional cast iron with a layer of vitreous enamel—a smooth, durable glaze that prevents rusting and eliminates the need for seasoning. This enamel layer also makes the cookware non-reactive, so it’s safe to use with acidic ingredients like tomatoes, wine, and citrus. The result is a versatile piece of cookware that retains heat exceptionally well and distributes it evenly, making it ideal for slow cooking, braising, roasting, and baking.
Thanks to its excellent heat retention, enamelled cast iron is perfect for dishes that benefit from steady, low-to-medium heat over time—think stews, casseroles, and soups. It’s also great for oven-to-table serving, as the enamel comes in a variety of colours and finishes that look beautiful on the table. While it’s heavier than other cookware types, its durability and ability to maintain consistent temperatures make it a favourite among both home cooks and professionals.
Best for...
Perfect for slow-cooked dishes, braises, and oven baking like bread or casseroles. Great for roasting meats and soups. The enamel coating allows for easy cleaning and safe use with acidic foods. Also great for oven-to-table serving.
Top Tip
Allow the pan or casserole to heat up slowly, using low to medium heat settings.
DENBY Natural Canvas Cast Iron
DENBY Halo Cast Iron 26cm Round Casserole
Glass
Glass bakeware, including trusted brands like Pyrex, is made from tempered glass designed to handle both high oven temperatures and cold storage. Its clear surface lets you monitor baking progress without opening the oven, and its non-porous nature resists stains and odours. Glass retains heat well, making it ideal for even cooking and keeping food warm after baking.
One of its key advantages is versatility— you can cook, serve, and store all in the same dish. Many pieces are freezersafe and can go straight from freezer to oven, provided you avoid sudden temperature changes. However, glass bakeware is not suitable for use on the hob, as direct flame or stovetop heat can cause it to crack. It’s best used for ovenbaked dishes like lasagna, casseroles, and desserts, and is a great choice for meal prep and leftovers.
Best for...
Glass is ideal for oven baking, roasting, and reheating. Great for casseroles, lasagnas, and desserts like crumbles or puddings. Its transparency makes it easy to monitor cooking progress, and it’s nonreactive, so it’s safe for acidic foods.
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Top Tip
Use glass for layered dishes like lasagnayou’ll see when it’s perfectly golden.
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Stoneware
Stoneware bakeware is crafted from dense, fired clay that’s known for its excellent heat retention and even baking performance. It’s often glazed for a smooth, non-porous finish that resists staining and makes cleanup easier. Stoneware heats gradually and holds warmth well, making it ideal for baking dishes that benefit from gentle, consistent heat—such as bread, pies, gratins, and roasted vegetables.
One of the key advantages of stoneware is its ability to go from oven to table, thanks to its attractive, rustic appearance. Many pieces are also freezer-safe, allowing you to prepare meals in advance and store them until needed. However, stoneware should not be used on the hob, as direct heat can cause it to crack or break. It’s best suited for oven-based cooking and baking, where its thermal properties really shine.
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Top Tip
Avoid sudden temperature changes - let it cool naturally before washing.
for oven baking and slow roasting, making it perfect for bread, pies, casseroles, and vegetables. Its excellent heat retention keeps food warm for serving. While not suitable for stovetop use, it excels in oven-to-table presentation.
DENBY Halo Large Rectangular Oven Dish
£65.00
EMILE HENRY
Belle Ile Oven Bowl 14cm HARTS PRICE £19.95
EMILE HENRY
MASON CASH
Made for Chilly Evenings
Cookware, serveware and appliances that make every winter meal easy
When the temperature drops, nothing beats the comfort of hearty, home-cooked meals. From slow-simmered stews to bubbling casseroles and fragrant tagines, winter is the season for food that warms you from the inside out. To help you create (and serve) these cosy dishes with ease, we’ve rounded up our favourite winter warmers — from classic casserole dishes and soup bowls to slow cookers and soup makers that do the hard work for you.
EMILE HENRY
Hello Cello
Cello is a trusted British brand known for its thoughtfully designed kitchen appliances that combine style, convenience, and dependable performance. Whether you’re brewing your morning tea with a sleek kettle, crisping toast in a contemporary toaster, or preparing healthier meals with a versatile air fryer, every Cello product blends modern aesthetics with everyday practicality.
Crafted for today’s busy households, Cello appliances feature intuitive controls, attractive finishes, and robust build quality—making cooking simpler and more enjoyable. Affordable yet durable, Cello offers smart solutions for those who value quality, functionality, and design in their home.
Quick & Easy Family Meals
From midweek favourites to full roast dinners, this fuss-free air fryer makes feeding the family simple. With intuitive controls and rapid cooking times, it’s the perfect kitchen companion for busy households.
Healthier Cooking Made Simple
Enjoy crispy, golden results with up to 30% faster cooking, thanks to 360° rapid hot air circulation. Using as little as one tablespoon of oil, you can create healthier versions of your favourite dishes without compromising on taste or texture.
Dual Zone Versatility
Cook multiple dishes at once with dual cooking zones and layered capacity. Whether you’re air frying one item or preparing four different foods simultaneously, this flexible design helps you save time and streamline mealtimes.
Toast Timer Precision
Say goodbye to guesswork. The illuminated digital countdown timer lets you know exactly when your toast will be ready, so you can enjoy perfectly timed results every morning. Plus, the easy-clean removable crumb tray keeps your worktop tidy and your toaster looking fresh.
Your Toast, Your Way
Whether you like it lightly golden or deeply toasted, multiple browning levels give you full control. With customisable settings at your fingertips, you can enjoy toast just the way you like it—every single time.
Smart Multi-Function Toasting
From thick artisan slices to delicate bagels, the automatic, selfadjusting slots adapt to your bread of choice. At the touch of a button, you’ll get even, consistent browning—no matter the size or shape.
CELLO
HAPPENING AT HARTS
Our latest news and views
Mixing Magic with Val
Val Stones, the beloved “cake whisperer” stole the hearts of viewers during her unforgettable stint on The Great British Bake Off in 2016, and again when she brought festive cheer to the Christmas special a few years later.
Now, Val is back and she’s bringing her signature warmth and baking wisdom to Harts of Stur! Nestled in Somerset near the Dorset border, Val first discovered her love for baking with a KitchenAid Mixer from our store many moons ago. This month, she returned to upgrade her trusty companion with a stunning Candy Apple KitchenAid Artisan Stand Mixer.
And there’s more! Val will be joining us for our Breakfast with Santa event on Monday 22nd December. The event promises a special choice of breakfast, a gift from Santa and the chance to decorate gingerbread men with Val. Places must be booked through the Harts Coffee Loft prior to the event and paid for on the day. Call 01258 472420 or keep an eye on our social media channels for more details nearer the time.
Coffee, Conversation, and VIP Moments at Sage Coffee Evening
In May we brewed up something special at Harts—our very first ticketed Sage VIP Coffee Evening! Over 20 coffee lovers joined us for a night dedicated to the art of home coffee making.
Guests were greeted with complimentary drinks and tasty nibbles before diving into a fascinating journey through the world of coffee—exploring its rich history, vibrant culture, and delicious flavours. Attendees then got hands-on with the latest Sage coffee machines, picked up expert tips, and learned how to craft the perfect cup at home. To top it all off, everyone left with a curated goody bag—just a little something to remember their VIP experience.
Upcoming Events
We have a packed schedule of events lined up between now and Christmas
Thursday 30th October Lesley Waters Cooking Demo
Saturday 29th November
Late Night Opening
Monday 22nd December
Breakfast with Santa
Saturdays 6th, 13th & 20th December
In-store Demo Days
We’re now open seven days a week!
Drop in for a relaxed shopping experience and treat yourself at the Coffee Loft—the perfect way to end your week.
Monday to Friday 8am-5.30pm
Saturday 8am-4.30pm
Sunday 10am-4pm
Digital Marketing & Ecommerce Manager Clare Smith (left) helping Val choose her new KitchenAid Artisan mixer.
A Dualit 80th Anniversary Bundle
To celebrate their 80th anniversary, Dualit are offering you the chance to win this incredible prize, valued at over £560.
HOW TO ENTER
For your chance to win this amazing Dualit prize, visit www.hartsofstur.com/competition and follow the simple instructions. Closing date March 31st 2026. Over-18s and UK residents only. For full terms and conditions, visit www.hartsofstur.com/promotional-terms-conditions
BUNDLE INCLUDES
• Dualit Classic AWS 80th Anniversary Union Jack 4 Slot Toaster
• Dualit Classic Kettle Polished Stainless Steel
• Dualit Cocoatiser Hot Chocolate Maker Chrome
• Dualit Chrome Hand Mixer
Earl Grey & Ginger Poached Pears with Bath Blue Cheese & Walnut Crumb
Serves 4
INGREDIENTS
Earl grey & ginger poached pears:
4 Comice or Conference pears
2 tea bags of Dorset Tea earl grey
1 cinnamon stick
100ml rice wine vinegar
7 thin slices of fresh ginger
20 peppercorns
1 tbsp honey
Walnut crumb:
55g walnuts blitzed in a food processor to a fine crumb
60g plain flour
1 egg yolk
35g Dorset Dairy Co unsalted butter
A good pinch of black pepper
To serve:
200g Bath blue cheese
A handful of rocket
1 tsp Fussels rapeseed oil
STEVE JAMES is a multiaward-winning personal chef serving Somerset and Dorset. A self-taught talent, Steve honed his culinary skills as a student at the Lesley Waters Cookery School, where he is now one of the main teachers.
Specialising in supper clubs and private dining experiences at his Somerset farmhouse, Steve also works as a recipe developer, with his creations regularly featured in magazines, online publications, and radio shows. In addition, he collaborates with local photographers as a food stylist.
This recipe is perfect served at the start of a meal or instead of a cheeseboard.
METHOD
In a pan put the tea bags, cinnamon stick, rice wine vinegar, ginger, peppercorns and honey. Peel the pears but leave the stalks on if they have them. Put the pears in the saucepan and add enough water to just cover them. If they float you will need to turn them every so often so they cook evenly. Bring the liquid to the boil and then turn down to a simmer, cover the pan with a cartouche made from baking parchment and let simmer for about 15 minutes until the pears are just cooked, you should be able to put a blunt knife into the centre. Then remove from the heat and leave to cool in the poaching liquid.
Preheat the oven to 180C. Add all the ingredients for the walnut crumb to a food processor and blitz until crumbly. Spread out onto a baking tray lined with baking parchment and place in the oven up for 15 minutes, checking every 5 minutes and giving it a good mix, breaking up any larger pieces as it bakes. Bake until it is golden and crisp. Remove from the oven and cool.
To serve place a good amount of the walnut crumb on your serving dish, place a pear on top of the crumb, add a large piece of Bath blue cheese and garnish with rocket leaves lightly dressed in the rapeseed oil.
The Kit List
Photo by Richard Budd
Savoury Thai Crab & Salmon Éclair
Serves 8
INGREDIENTS
Choux pastry:
85g unsalted butter
225ml water
Pinch of salt
100g plain flour
3 medium eggs beaten
Crab mayonnaise:
3 pots of potted crab from Brown and Forrest
3 tbsp Fussels mayonnaise
1 tsp sriracha
Lime zest and juice to taste
Wasabi cream:
2 tsp wasabi mustard from The Wasabi Company
200ml double cream
Dressing:
2 tsp caster sugar
1 red chilli deseeded and finely chopped
2 limes zest and juice
1 tbsp sesame oil
2tbsp dark soy sauce
To serve:
200g smoked salmon from Brown and Forrest
Handful of chives
1 avocado cut into small pieces
Cornish sea salad from The Cornish Seaweed Company
The Kit List
METHOD
First make the choux pastry. Preheat the oven to 180C. In a saucepan melt the butter and the water together. Tip in the flour and salt and beat until the mixture is lump free and leaves the sides of the pan. Tip into a bowl and leave to cool for around 10 minutes. Once it has cooled put into the bowl of a stand mixer with the paddle attachment fitted. Start adding the egg slowly, you may not need all of it, after beating each addition lift the mixer attachment, you want to see the choux pastry reluctantly drop off the paddle. Get a baking tray and line it with baking parchment. On the back of the parchment draw 8 lines about 12cm long, making sure there is plenty of space between each line. Put the choux pastry into a piping bag and cut the end off with scissors about 1.5cm wide. Pipe the choux pastry using the lines as a guide, going slowly with the piping bag, you want the lines about 2cm wide. Place them in the oven for 40 minutes then turn the oven off and leave the door ajar until cold.
To make the crab mayonnaise place the potted crab into a bowl with the mayonnaise and sriracha. Mix and then add the lime zest and juice to taste.
To make the wasabi cream whip the double cream till soft peaks the add the mustard and whip again till stiff peaks form.
To make the dressing, mix everything together and stir till the sugar dissolves, taste and adjust with more lime juice or soy sauce to suit your taste.
To assemble cut the éclairs in half and fill with the crab mayonnaise and place the lid back on top, put the wasabi cream in a piping bag and pipe 3 large circles on top of the éclair. Roll some of the salmon and place between each of the wasabi creams, decorate with the avocado, chives, seaweed flakes and drizzle over the dressing just before serving.
KITCHENAID Artisan Mixer
Photo by Richard Budd
Banoffee & Cashew Millionaires Pavlova
Serves 10
INGREDIENTS
Pavlova:
6 large egg whites
350g caster sugar
2 tsp lemon juice
2 tsp cornflour
Filling:
300ml double cream
Vanilla
1tbsp icing sugar
4 shortbread fingers lightly crushed
1 tin caramel/dulce de leche
3 large bananas, sliced
75g toasted cashew nuts
75g dark chocolate chopped into large chunks
Edible gold leaf (optional)
METHOD
For the Pavlova. Line a baking sheet with a piece of baking parchment. Heat the oven to 130C fan. Add the egg white to the bowl of a stand mixer fitted with a whisk attachment. Whisk until it starts to become bright white and frothy then gradually add the sugar in 1 tbsp at a time. Keep whisking until you can no longer feel any grains of sugar, this will take a couple of minutes
Add the lemon juice and cornflour whisking until fully combined.
Pour the meringue out on the prepared baking parchment and make a long Pavlova about 25cm long by 15cm wide. Create a dip in the centre.
Place in the oven for 15 minutes then turn the oven down to 100C fan for one hour. Turn the oven off and leave to cool overnight.
The next day remove from the parchment and place on your serving board. Whisk the double cream, icing sugar and vanilla together until stiff peaks form and then fold through the shortbread pieces. In the base of the Pavlova add a layer of caramel about 1cm thick. Top with the shortbread cream and then sprinkle over the top with banana, cashews and chocolate. Finish with some edible gold if you wish.
The Kit List
Photo by Richard Budd
Pumpkin Butter
Don’t know what to do with the leftover flesh of a pumpkin? Simply chop and bake your pumpkin chunks until softened, then blend to make a smooth pumpkin purée. Now you’re ready to try this delicious pumpkin butter recipe.
INGREDIENTS
430g pumpkin puree
65g brown sugar
2-3 tbsp maple syrup
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground ginger
1/8 tsp ground cloves
pinch of salt
250g softened unsalted butter
METHOD
Add the pumpkin purée, maple syrup, brown sugar and spices to a pan on medium heat.
Cook the mixture until thickened, this should take about 10-15 minutes. Take the pan off the heat and set it aside to cool.
The Kit List
the pumpkin mixture together until smooth.
Store the butter in a Kilner Wide
Mouth Preserve Jar or Clip Top Jar and put in the fridge. Enjoy on french toast, pancakes or on a bread roll with soup.
With a Kilner Butter Churner or a hand whisker, beat the softened butter with
KITCHENAID
KILNER
Easy Pesto Filo Pizza
A great recipe to make with children
Serves 4
Ready in 35 minutes
INGREDIENTS
1 packet puff pastry
3 tbsp tomato puree
1 sliced ball of mozzarella
3 tbsp pesto
Any vegetables you have in the fridge! Black olives, pimento peppers and some fresh basil at the end to garnish have been used here
The Kit List
METHOD
Preheat the oven to 200C (fan 180C) and remove the puff pastry from the fridge. Let it sit at room temperature for 10 minutes to make it easier to handle.
Roll out the puff pastry and gently press it into your chosen baking dish or tray, ensuring it covers the base evenly.
Spread the tomato puree evenly over the pastry using the back of a spoon, leaving a small border around the edges.
Add dollops of pesto across the surface, then lightly swirl it into the tomato puree for a marbled effect (optional).
Scatter the mozzarella evenly over the base, followed by your selection of prepared vegetables.
Bake in the oven for 20–25 minutes, or until the pastry is golden and crisp, and the cheese is bubbling.
Serve hot, optionally garnished with fresh basil or a drizzle of olive oil.
SQUEEZE THE DAY
The art of the squeeze Manual Juicers & Reamers
Whether you’re brightening a salad with a splash of lemon or crafting the perfect citrusy cocktail, a reliable manual juicer or reamer is a must-have in any kitchen. These timeless tools offer simplicity, control, and a tactile connection to your ingredients that electric gadgets just can’t match.
When selecting a manual juicer or reamer, consider:
Frequency of use: Occasional juicers may prefer a simple reamer, while frequent users might benefit from a press or dome-style juicer.
Type of citrus: Larger fruits like grapefruits may require a sturdier press.
Storage space: Reamers are ultra-compact, while presses and dome juicers take up a bit more room.
Aesthetic: Many manual tools come in beautiful finishes— wood, ceramic, or vintage enamel—that add charm to your kitchen.
Manual juicers and reamers are proof that sometimes the simplest tools are the most effective. Whether you’re a seasoned chef or a weekend cook, these timeless kitchen companions will help you squeeze every drop of flavour from your ingredients—no plug required.
Let’s explore the world of manual juicing and help you find the perfect tool for your needs.
Juicing Tips for Maximum Flavour
• Roll citrus fruits on the counter before cutting to release more juice.
• Use room-temperature fruit for better yield.
• Strain juice through a fine mesh sieve if you prefer it pulp-free.
The Citrus Reamer A Classic
in Every
Kitchen
The handheld citrus reamer is a beautifully simple tool. With its pointed tip and ridged surface, it’s designed to extract juice from lemons, limes, and oranges with minimal fuss. Ideal for small quantities, reamers are perfect for salad dressings, marinades, and drinks.
Why You’ll Love It:
• Compact and easy to store
• No setup or cleanup hassle
• Great for quick, small tasks
Tip: Choose a reamer made from hardwood or stainless steel for durability and ease of cleaning.
Manual Citrus Presses
More Juice, Less Effort
For those who juice more frequently or in larger quantities, a manual citrus press offers more leverage and efficiency. These tools typically feature a hinged design that allows you to press halved citrus fruits with minimal effort, extracting more juice while filtering out seeds and pulp.
Benefits:
• Higher juice yield with less strain
• Built-in strainer for a smoother pour
• Sturdy and long-lasting
Best Use: Ideal for juicing multiple lemons or oranges for recipes, baking, or batch cocktails.
Dome-Style Juicers
The Everyday Workhorse
Dome-style juicers, often made of ceramic, glass, or plastic, feature a ridged cone atop a bowl that collects the juice. Simply press and twist your fruit over the dome, and the juice flows into the base.
Advantages:
• Easy to use and clean
• Built-in reservoir for measuring juice
• Great for everyday kitchen use
Pro Tip: Look for models with measurement markings and a spout for easy pouring.
DEXAM Porto Terracotta Ribbed Juicer Stone
Fondue & Entertaining
A delicious way to bring people together
Entertaining guests at home can be both a joy and a challenge. You want to create a memorable experience, but you also want to enjoy yourself without spending the entire evening in the kitchen. That’s where fondue comes in, a timeless interactive dining experience that turns a simple meal into a social event. Whether you’re hosting a cosy winter gathering or a summer feast, a fondue offers a unique way to connect with friends and family over delicious, shared food.
Fondue originated in Switzerland as a way to use up hardened cheese and stale
bread during the colder months. Today, it’s evolved into a versatile and festive meal that can be adapted to suit any taste or occasion. The beauty of fondue lies in its simplicity: a communal pot of melted goodness, be it cheese, chocolate, or oil paired with a variety of dippable delights. It’s warm, indulgent, and encourages conversation and laughter.
Fondue is more than just food, it’s an experience. Guests gather around the pot, take turns dipping, and share stories while savouring each bite. It slows down the pace of the meal, making it ideal for long, relaxed evenings.
MASTERCLASS
Types of Fondue
There are three main types of fondue, each offering a different flavour profile and experience:
Cheese Fondue: The classic version, made with melted Swiss cheeses like Gruyère and Emmental, often combined with white wine and garlic. Serve with cubes of crusty bread, steamed vegetables, fruit, and cured meats.
Oil or Broth Fondue (Fondue Bourguignonne): Guests cook bitesized pieces of meat or seafood in hot oil or broth. Offer a variety of dipping sauces like béarnaise, aioli, mustard, or chimichurri for added flavour.
Chocolate Fondue: A sweet ending to any meal. Melted chocolate (dark, milk, or white) is served with fruits, marshmallows, cake bites, and cookies. You can add liqueurs like Grand Marnier or Amaretto for a grown-up twist.
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Burgundy Fondue Set
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CHASSEUR Cast Iron
Matt Black Fondue Set RRP £110.00
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Setting the Scene
Creating the right atmosphere is key to a successful fondue night. Here are some tips to make your gathering feel special:
Table Setup: Place the fondue pot in the centre of the table so everyone can reach it. Use fondue forks or skewers, and provide small plates for each guest. Keep napkins handy, fondue can get a little messy!
Ambience: Dim the lights, light some candles, and play soft background
music. Fondue is intimate and cosy, so lean into that vibe.
Decor: Choose a theme like alpine chalet, rustic farmhouse, or modern chic and decorate accordingly. Wooden boards, linen napkins, and seasonal flowers can elevate the experience.
Safety First: If you’re using a traditional fondue pot with an open flame, make sure it’s stable and placed on a heat-resistant surface. Keep children and pets away from the pot.
Planning the Menu
A fondue party doesn’t require a complicated menu, but thoughtful planning goes a long way. Here’s how to build a balanced and satisfying meal:
Appetisers: Start with light bites like olives, nuts, or a simple salad. This gives guests something to nibble on while the fondue heats up.
Main Course: Choose one or two types of fondue. Cheese fondue pairs well with wine and is great for vegetarians. Oil or broth fondue is ideal for meat lovers. Offer a mix of proteins like beef, chicken, shrimp and vegetarian options like tofu or mushrooms.
Sides & Dips: Provide a variety of dipping items and sauces. Think roasted potatoes, pickles, grilled vegetables, grapes and artisan breads.
Dessert: End with chocolate fondue and a selection of fruits, pastries, and sweets. You can also serve coffee or a digestif to round off the evening.
Drinks to Pair
Pairing drinks with fondue enhances the flavours and adds sophistication to your gathering:
Cheese Fondue: Dry white wines like Sauvignon Blanc or Pinot Grigio work well. You can also serve light beer or hot tea to aid digestion.
Meat Fondue: Red wines like Merlot or Cabernet Sauvignon complement the richness of the meat. Sparkling water with lemon is a refreshing nonalcoholic option.
Chocolate Fondue: Dessert wines, port, or coffee liqueurs are perfect. For a non-alcoholic treat, try chai tea or hot chocolate.
Tips for Hosting
Here are some practical tips to ensure your fondue night goes smoothly:
Prep Ahead: Chop all ingredients, prepare sauces, and set the table before guests arrive. This allows you to relax and enjoy the evening.
Keep It Simple: Don’t overcomplicate the menu. Fondue is filling, and guests will appreciate quality over quantity.
Interactive Fun: Encourage guests to try different combinations and share their favourites. You can even make it a game, who can create the best dip or combo?
Dietary Needs: Ask about allergies or dietary restrictions in advance. Fondue is flexible, so you can easily accommodate gluten-free, vegetarian, or dairy-free diets.
Clean-Up: Soak the fondue pot immediately after use to make cleaning easier. Have containers ready for leftovers, guests might want to take some home!
Fondue for All Seasons
While fondue is often associated with winter, it can be enjoyed year-round. In summer, try a light broth fondue with seafood and fresh vegetables. In autumn, add pumpkin spice to your chocolate fondue. Spring calls for fresh herbs and floral notes in your cheese blend.
Many hosts find that fondue becomes a beloved tradition. It’s perfect for birthdays, anniversaries, or casual gettogethers. You can even host a fonduethemed potluck, where each guest brings a different dipper or sauce.
Fondue fosters connection. It slows down the meal, encourages sharing, and creates lasting memories. In a world that often feels rushed, fondue reminds us to savour the moment and the food.
DEXAM Pyrogel Fondue Gel Fuel Pack of 3
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CHASSEUR Set of 6 Fondue Forks
TALA Giant Lacquered Hevea Presentation/Display Paddle Board
CHASSEUR
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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.
