Anta Catalogue

ANTA

Small Carpet Rug Caithness with Melrose binding Pure Wool Stain-resistant finish 1.7 x 1.2m Custom made Carpet Rugs Carpet rugs can be made to measure, up to a maximum 415cm wide and can be bound in a choice of colours.

Bindings: Boath (beige) Lairg (light brown) Selkirk (charcoal) Melrose (light blue) Carbisdale (blue) Edinburgh (ochre) Dornoch (red) Ardgay (green) Langholm (dark brown) ANTA have made flat woven carpet rugs in the Highlands for almost 30 years.

They are woven from British wool with a stain resistant finish, backed with a nonslip wool felt and bound with a choice of wool bindings.

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Cubes Ben Vorlich (from far left) Ben Macdui Ben Challum Ben Wyvis (right) Pure Wool 45 x 45 x 40cm

Lowland Tweed Cubes Beautiful and simple, these multi- purpose pieces from our furniture collection embody our philosophy that utility and style need never be separated.

The ideal size for a footstool and stable enough to set a mug on, this statement piece brings subtle colour to the room.

To see all of our designs visit anta.co.uk/made-in-scotland/cubes

Throw Alan Johnston Lambswool & Cotton 205 x 155cm Lambswool & Cotton Throw Our throws are woven from 100% natural materials here in Scotland. The choice of palette reflect the natural hues of the Scottish landscape.

Emulsion and Oil Paint A limited collection of warm colours selected to match the ANTA fabrics and designed to work well in Scottish architecture.

In the Highlands long summers days directly contrast the low dramatic winter sun. It important to paint a room in a colour suited to its purpose as well as to observe the changing seasons.

Paint Bone Matt Emulsion & Eggshell 2.5 litre 5 litre Paint ANTA Green Matt Emulsion & Eggshell 2.5 litre 5 litre Paint Dove Matt Emulsion & Eggshell 2.5 litre 5 litre

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Candles Filled with a slow burning wax infused with essential oils, our stoneware candle collection offers a range of scents, lavender, rose geranium and the Christmas favourite, orange and cinnamon.

Candles are available in all of our ceramic patterns in five sizes: Candle Pot 175ml Candle Beaker - illustrated 250ml Small Candle Bowl 275ml Large Candle Bowl 1 litre Castle Candle Bowl 3.5 litre

Give me Keep me

To see all of our designs visit anta.co.uk/made-in-scotland/stoneware

Fabric Walling & Upholstery Ben Wyvis Pure Wool 155cm wide Small Lamp Anderson Stoneware Lampshade Canary Pure Linen Throw Cadboll Pure Merino Lambswool 205 x 155cm Cushion Canary Pure Linen 45 x 45cm Cushion Cadboll Pure Merino Lambswool 45 x 45cm Paint ANTA White Matt Emulsion & Eggshell 2.5 litre & 5 litre Paint Ancient Blue Matt Emulsion & Eggshell 2.5 litre & 5 litre Paint Harvest Yellow Matt Emulsion & Eggshell 2.5 litre & 5 litre

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Stools Essential in any living room.

An ANTA upholstered stool with its solid oak legs allows extra occasional seating which is firm enough to set a tray on and use as a coffee table.

Upholstered in our Highland Tweed, made from British yarn which is extremely hard wearing, an ANTA stool should last a lifetime. Stools can be upholstered in all of our fabric patterns and are available in four sizes: Footstool 55 x 55 x 40cm Bench 37 x 110 x 43cm Small Stool 55 x 110 x 40cm Large Stool - illustrated 110 x 110 x 40cm

Large Tweed Stool Uist Pure Wool 110 x 110 x 40cm

To see all of our designs visit anta.co.uk/made-in-scotland/furniture

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Fabric Walling & Upholstery Uist Pure Wool 160cm wide Cube Uist Pure Wool 45 x 45 x 40cm Throw Torridon Pure Merino Lambswool 205 x 155cm Cushion Torridon Pure Merino Lambswool 45 x 45cm Cushion Ben Lui Pure Wool 55 x 55cm Paint Lime Yellow Matt Emulsion & Eggshell 2.5 litre & 5 litre Paint Tile Red Matt Emulsion & Eggshell 2.5 litre & 5 litre Paint ANTA Orange Matt Emulsion & Eggshell 2.5 litre & 5 litre

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Earasaid Red & Blue Saltire Lambswool and Silk 175 x 80cm Throw (right) Torridon Pure Merino Lambswool 205 x 155cm

To see all of our designs visit anta.co.uk/made-in-scotland/fashion-classics

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Large Carpet Rug Dunvegan with Dornoch binding Pure Wool Stain-resistant finish 2.4 x 1.7m

Dunvegan Highland Tweed Pure Wool 160cm wide The Dunvegan Highland tweed is a smaller pattern in the same colour and is suitable for fabric walling upholstery and curtains.

To see all of our designs visit anta.co.uk/made-in-scotland/carpetrugs Urquhart Log Bag

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Cooked Lobsters on a Large Dish Anderson Stoneware

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Coat Torridon Pure Wool Lowland Tweed The ANTA colour palette is taken from our surroundings.

Familiar things, natural colours and unusual combinations of colour. Light and the changing seasons play a big part.

Annie Stewart, Textile designer.

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Fabric Walling & Upholstery Ballone Pure Wool 160cm wide

Throw Torridon Pure Merino Lambswool 205 x 155cm Cushion Partridge Pure Linen 45 x 45cm Cushion Ballone Pure Wool 55 x 55cm

Small Lamp Cream Stoneware Lampshade Partridge Pure Linen

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Mingulay Highland Tweed Pure Wool 160cm wide The Mingulay Highland tweed is a smaller pattern in the same colour and is suitable for fabric walling upholstery and curtains.

To see all of our designs visit anta.co.uk/made-in-scotland/decoration 25

Large Carpet Rug Mingulay Carpet with Lairg binding Pure Wool Stain-resistant finish 2.4 x 1.7m 26

Throw Inverness Pure Merino Lambswool 205 x 155cm

Paint Olive Green Matt Emulsion & Eggshell 2.5 litre & 5 litre Paint Green White Matt Emulsion & Eggshell 2.5 litre & 5 litre Paint Newhailes Green Matt Emulsion & Eggshell 2.5 litre & 5 litre 26

Coat Duncan Macgillivary Pure Wool Lowland Tweed ANTA Lowland Tweed is a high quality cloth, which is soft and yet hard wearing. It is designed for tailoring and we use it for our coats and skirts.

It is suitable too for fabric walling upholstery and curtains.

To see all of our designs visit anta.co.uk/made-in-scotland/fashion-classics

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Throw Duncan Macgillivray Lambswool & Cotton 205 x 155cm

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Large Carpet Rug Urquhart Carpet with Selkirk binding Pure Wool Stain-resistant finish 2.4 x 1.7m

Urquhart Highland Tweed Pure Wool 160cm wide The Urquhart Highland tweed is a smaller pattern in the same colour and is suitable for fabric walling upholstery and curtains.

Large Scarf Ochre and Grey Saltire Lambswool and Silk 175 x 40cm

Knitwear Round Neck Jumper Dark Brown Louis, Pure Lambswool Lambswool Jumpers Specially treated and therefore we recommend they be machine washed and dried in a tumble dryer.

The 'Boyfriend' or mens slim cut classic jumper comes in a V neck and a round neck. There is a choice of four colours, in six sizes.

Louis (dark brown) - illustrated Robin (dark green) Steven (lovat green) Saunders (magenta) ANTA Jumpers are also available in pure Cashmere.

ANTA Black (Dark Aubergine) Muted Blue (Light Blue Lovat) Both qualities are made in the Scottish Borders.

NB. Do not machine wash or tumble dry cashmere. Wash all your cashmere by hand using shampoo and finish with conditioner. Dry it flat.

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Small Carpet Rug Urquhart with Edinburgh binding Pure Wool Stain-resistant finish 1.7 x 1.2m

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Anderson

Fabric Walling & Upholstery Cadboll Highland Tweed Pure Wool 160cm wide Fitted Carpet Helmsdale Pure Wool Stain-resistant finish Cube Cadboll Highland Tweed Pure Wool 45 x 45 x 40cm

Paint Walls ANTA Bone Matt Emulsion 2.5 litre & 5 litre Paint Doors Ancient Blue Eggshell 2.5 litre & 5 litre Paint Architraves & Skirtings Khaki Eggshell 2.5 litre & 5 litre 38

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, Upholstery Sandra Macintosh Pure Linen 140cm wide Cushion Ben Wyvis Pure Wool 45 x 45cm Cushion Ben Macdui Pure Wool 45 x 45cm Cushion Ben Lui Lowland Tweed Pure Wool 55 x 55cm Paint Walls ANTA Yellow Matt Emulsion 2.5 litre & 5 litre Table Side table Solid Oak 40 x 40 x 60cm

Curtain Making Curtains Ben Lui Pure Wool 155cm wide Made to Measure Curtains We can make curtains to fit your windows.

Simply give us the dimensions.

First put up a pole or rail. If possible this should be at least 20cm above the window opening and extend 20cm either side.

It should also be placed at least 20cm below the ceiling, if the ceiling height allows.

Decide where you would like the curtains to start and finish. For example, in the case illustrated opposite we decided that when the curtains were fully closed we would like the curtain fabric to completely cover the end wall and the window. Therefore we took the measurement from floor to ceiling to establish the finished LENGTH. To work out the required WIDTH, we need to know the total length of the pole or rail.

Once we have these two measurements we can work out how much cloth you will need and can give you an estimate for your curtains.

For further advice phone 01862 832477

To see all of our designs visit anta.co.uk/made-in-scotland/decoration

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Paint Transform a space using colour, simply by choosing a suitable and sometimes unusual colour.

A good colour can make the difference between an ordinary and exciting interior. The ANTA paint range is a small and carefully edited collection.

There are twenty beautiful and useful colours, which makes the decision much easier.

We chose ANTA Loch for this small en suite bathroom. We put matt emulsion on the walls and oil based eggshell on the cupboards.

Paint Khaki Matt Emulsion & Eggshell 2.5 litre & 5 litre Paint Blue White Matt Emulsion & Eggshell 2.5 litre & 5 litre Paint Loch Matt Emulsion & Eggshell 2.5 litre & 5 litre 42

Large Carpet Rug Moniak with Ardgay binding Pure Wool Stain-resistant finish 2.4 x 1.7m

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A Saltire is a heraldic symbol in the form of a diagonal cross. It appears on the Scottish flag. We have made it our own by weaving it into our new lightweight scarves and earasaids.

The earasaid, essentially a large shawl is the feminine version of the kilt. Worn as a scarf during the day and more formally as a wrap in the evening. This versatile modern accessory updates a favourite dress.

Earasaid (left) Pale Green Saltire Lambswool and Silk 175 x 80cm Earasaid (right) Red Saltire Lambswool and Silk 175 x 80cm

Tweed Cubes Ben Vorlich (from far left) Urquhart Ben Challum

Carpet Cube Cawdor Pure Wool 45 x 45 x 40cm

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Large Carpet Rug Cawdor with Ardgay binding Pure Wool Stain-resistant finish 2.4 x 1.7m

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Small Tweed Stool Cawdor Pure Wool 55 x 110 x 40cm

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Carpet Runner Cawdor with Ardgay binding Pure Wool Stain-resistant finish 70 x 240cm

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Tie Dagger Gordon Lowland Wool Tweed V Neck Jumper Steven Pure Lambswool

Large Scarf Purple Saltire Lambswool and Silk 175 x 40cm Coat Torridon Lowland Wool Tweed

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Picnics 'Transform even such simple activities as a picnic. How hideous and inflexible those fluorescent cool boxes appear after ANTA's utility bags in tweeds flecked with colours of the hill. They can be filled to bursting with frying pans and bottles, carried on shoulders across the dunes and then stuffed with swimming towels and jerseys to make big comfortable cushions.

No more plastic beakers when you can warm your hands on a stoneware mug filled with tea brewed on a driftwood fire; they can be thrown in with the sausages and beers and never seem to break.

Carpet a dune hollow with ANTA throws, and when the wind picks up, you can shake out the sand and use them to muffle heads and shoulders, or to wrap round shivering children as they emerge from the sea.'

Mary Miers, Architectural writer, Highland enthusiast and family friend.

Throw Yvonne Mackay Lambswool & Cotton 205 x 155cm

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Cooking Outside Often food tastes better when cooked and eaten outside. Picnics are certainly the best and simplest way to entertain friends and family of all ages. They also can be the most fun. The art to successful entertaining is to start with a spectacular setting.

Live Lobsters and Crabs Shellfish is best cooked as soon as it is taken from the water. In Scotland the best place to get it is direct from the fishermen.

Simply boil sea water, drop in the shellfish and bring back up to the boil.

Remove from the heat and allow to cool in the water.

Break the shells, take out the meat and eat it with freshly squeezed lemon juice dipped in homemade mayonnaise.

Lobsters like some ceramic glazes are a completely different colour before firing.

To watch the colour of lobsters change from dark blue to red, once they are cooked, never ceases to amaze.

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Large Scarf Orange and Blue Saltire Lambswool and Silk 175 x 40cm V Neck Jumper Robin Pure Lambswool Earsaid Red Saltire Lambswool and Silk 175 x 80cm

Small Bowl Blackridge ovenproof Stoneware 275ml

Mayonnaise 8 egg yolks 4 tsp mustard 4tsp white wine vinegar squeeze lemon pinch of salt pepper approx. 1.2 litre (2 pints) rapeseed oil Using a balloon whisk beat the egg yolks, mustard, salt and pepper together. Very gradually add the oil a drip at a time whisking well between each addition. Once you have added about half the oil the mayonnaise should be thick and may look lumpy. Add the vinegar and beat well. Add the rest of the oil in a thin stream, beating all the time. Once the mayonnaise has reached the desired consistency season adding further salt, pepper and lemon juice to taste. You can of course use a hand mixer of food processer – you still need to add the oil gradually to prevent it curdling.

Cooks tip: if the mayonnaise does curdle, simply whisk a further egg yolk in a clean bowl and gradually beat in drops of the curdled mixture followed by any remaining oil.

To serve divide between several small blackridge bowls.

Large Dish Rachel Reid ovenproof Stoneware 30cm

Mussels 1.5kg / 3½lbs mussels knob of butter 150ml / ¼pt dry white wine 2 finely leeks – finely sliced 3 cloves garlic – finely chopped 2 sprigs of thyme small bunch parsley – finely chopped Wash the mussels in plenty of cold water; scrape away any barnacles with a small sharp knife. Gently pull away the beards. Wash again. Discard any mussels that are open and do not close when tapped sharply. Drain well.

In a large pan, soften the leeks and garlic in a little butter, add the thyme leaves and wine and bring to the boil.

Add the mussels and cover with a lid.

Cook for 2-3 minutes or until the mussels open. Discard any mussels that do not open, garnish with parsley.

Cook this in the kitchen or outside over the fire.

Serve immediately on a Rachel Reid large dish.

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Bean Salad 500g dried cannelli beans *(2 x 400g/14oz tins) 1 large onion 3-4 celery stalks 2cm / 1 inch ginger 1-2 chillies 2 garlic cloves 1 nutmeg 1 bay leaf salt and pepper olive oil Soak beans overnight as pack instructions.

Preheat oven to 170C / 150C fan / gas 3 Finely chop onion and gently fry in a little olive oil, add finely sliced celery and diced ginger, chilli and garlic and continue cooking until soft. Add the finely grated nutmeg (about ½ – 1 nutmeg), bay leaf and season.

Drain the beans and rinse well – add to the onion mix adding about 500ml / scant pint water and bring to simmering point then pour into ANTA salad bowl, the beans should be covered by about 2cm / 1 inch of water. Place an ANTA plate on the bowl and bake in oven for about 1 – 1½ hours.

Salad Bowl Anderson ovenproof Stoneware 3.5 litre

*If using canned beans, rinse well and add to cooked onion mix, add about 500ml / scant pint water and bring to the boil and simmer for about 5 minutes.

Allow to cool, check seasoning, transfer to another Anderson Salad Bowl and serve.

This substantial salad is suitable as a main course for vegetarians.

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Baked Potatoes The best potatoes to use for baking are, Dunbar Rover Desiree King Edwards Lady Balfour Maris Piper Duke of York Rooster Allow one potato per person.

Score each potato.

To bake potatoes outside wrap them first with two layers of tin foil. Bury them in the hot the ashes. Leave them and go fishing, swimming or for a walk as they must bake in for 1½-2 hours. Otherwise cook in a hot oven for at least an hour.

Add butter or garlic mayonnaise, a pinch of sea salt and serve on a Ruaridh Waugh Pasta Plate.

Pasta dish Ruaridh Waugh ovenproof Stoneware 24cm

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Stella's Tagine 1kg / 2½lbs lamb or beef, cubed into 2cm / 1 inch pieces 2 large onions – sliced 3 cloves garlic – crushed 1 tsp cayenne pepper 2 tsp ground black pepper 1½ tsp paprika ½ tsp ground ginger 1 tbs turmeric 2 tsp ground cinnamon 1 tsp sumac or cumin 2 400g tin of tomatoes 1 inch fresh ginger – diced 2 tbs honey 90g / 3oz dried apricots – halved 60g / 2oz stoned dates, halved 60g / 2oz sultanas or raisins 90g / 3oz flaked almonds 600ml / 1pt lamb/beef/vegetable stock salt and pepper olive oil handful of coriander – torn 1 small tub plain yoghurt parsley to garnish spring onions to garnish

Mix dried spices together, cube the meat and place the meat into an ANTA salad bowl and half the spice mixture and rub into the meat – its best to use your hands so the meat is evenly coated, leave in the fridge overnight (or for at least 2 hours).

Preheat the oven 160C / 140C fan / gas 2 Brown the meat in batches in olive oil and put aside, soften the sliced onion, garlic and fresh ginger adding further olive oil if necessary. Then stir in the remaining spices and stir for a couple of minutes. Add the meat back to the pan and stir well, add the stock and tins of tomatoes (note you may only need 1 tin, the liquid should cover the meat).

Bring to the boil and simmer for about 10 minutes. Add the honey, apricots, dates, raisins/sultanas and almonds.

Transfer to an ANTA salad bowl and cover with a salad plate and simmer for about 2½ – 3 hrs until the meat is very tender.

Pasta dish Ruaridh Waugh ovenproof Stoneware 24cm

Swirl the yoghurt into the meat and scatter over the coriander.

Serve on a Ruaridh Waugh pasta dish with couscous or flat bread.

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Pavlova Having made the mayonnaise, now you have an excuse to make this fabulous pudding using the egg whites that are left over.

Reduce the heat of the oven to 150C / gas 2 and cook for 1 hour. Turn the oven off and leave the door slightly open, allow to cool in the oven.

8 egg whites 250g / 10oz caster sugar 150g / 6oz icing sugar 1 tbs white wine vinegar pinch of salt 1 tbs cornflour

300ml / ½ pt double cream mix of fruits such as mango, pineapple, passion fruit, strawberries, raspberries, melon

Preheat oven 180C / gas 4 (preferably do not use a fan oven)

Whip the cream, pile into the centre of the Pavlova and top with the mixed fruit.

Lightly grease a Ruaridh Waugh serving plate.

In a large, dry bowl, beat the egg whites using an electric beater on high speed until it forms soft peaks. Gradually add the sugar about a tablespoon at a time and beat continuously until mixture is firm and glossy and sugar has dissolved. Beat in the vinegar and salt. Sift the cornflour and gently fold in.

Using a spatula, spread mixture over the centre of the plate making the sides straight and higher than the centre.

Possibly the best thing about ANTA stoneware is that you can cook this pudding and serve it on the same plate. This way there is less chance of breaking the meringue.

Serving plate Ruaridh Waugh ovenproof Stoneware 30cm

Sweet Canapés

Pastry 500g / 1lb plain flour 200g / 8oz butter About 3 tbs cold water Mince pies 200g / 7oz mincemeat

Apricot tartlets 9 -12 apricots marzipan

Preheat oven to 200C / 180C fan / gas 6

Halve the apricots and remove stone.

Rub the butter into the flour until it resembled bread crumbs. Gradually add water and bring together with your hands adding more water if the dough feels dry. Divide into two balls, wrap in cling film and allow to chill in the fridge.

Roll out remaining pastry balls - cut out circles with a the same biscuit cutter. Place the disc in the muffin tin. Half fill each with marzipan and top with a halved apricot. Chill for about 15 minutes.

Roll out one of the pastry balls on a lightly floured surface to thickness of £1 coin.

Cut out circles with a plain 5.5cm / 2¼ inch biscuit cutter and an equal amount of stars with a 4cm / 1¾ inch cutter.

Place the disc in the muffin tin being careful not to tear the pastry.

Fill each about two thirds full of mincemeat - place a pastry star over each mincemeat cup.

Chill for about 15 minutes.

Preheat oven to 200C / 180C fan / gas 6 Sprinkle the apricots with caster sugar. Place the trays of mince pies and apricot tartlets on preheated baking sheets and bake for about 15-20 minutes until the pastry stars on the mince pies are golden brown and the apricots are soft.

Serve warm lightly dusted with icing sugar.

Cook’s note: depending on the size of muffin tray you should make 18-24 of each canapé.

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Birthday Cake Children of all ages love to help bake cakes and licking out the bowls of course!

Orange 110g / 4oz butter 110g / 4oz caster sugar 2 eggs 110g / 4oz self-raising flour 1 orange – zest only Chocolate 110g / 4oz butter 110g / 4oz caster sugar 2 eggs 75g / 3oz self-raising flour 35g / 1oz cocoa powder

Orange butter icing 150g unsalted butter, softened 150g icing sugar, sifted 1 tbs freshly squeezed orange juice Sift the icing sugar into a bowl, add the softened butter and gradually add the orange juice beating well – be careful it does not curdle.

Chocolate butter icing 110g / 4oz butter 220g / 8oz icing sugar 55g / 2oz milk or dark chocolate

Preheat oven 180C / 160C fan / gas 4 Grease and line the base x 2 18cm / 7inch cake tins

Melt the chocolate in a bowl over barely simmering water.

Leave to cool but make sure the chocolate does not solidify.

Cream butter and caster sugar until light, gradually beat in eggs and orange zest then fold in flour. Divide between the two tins, smooth out and bake for about 18 – 20 minutes until golden brown and when touched lightly with your finger the cake should spring back.

Allow to cool in the tin for a few minutes before moving to a wire rack.

Cream the butter with half the sieved icing sugar and mix. Add the rest of the sugar with the chocolate and stir well. If the icing is runny, put it in the fridge to set. If it is too thick add a little milk to loosen.

Repeat for the chocolate cake omitting the vanilla and adding cocoa with the flour.

Serve on a Cream Thistle Serving Plate. Bring out the mugs and bowls the children have had since they were little.

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Photographed by Simon Wheeler Styled by Yvonne Mackay Assisted by Heather Robertson Food Preparation Sally Gerahty Modelled by Camille Bernard MollyMae Whawell Stella Stewart Charles Worsley Neil Gordon at Fiag Lodge Sutherland by kind permission of Charles and Miranda Worsley

Showroom 119 George Street Edinburgh Scotland EH2 4JN sales@anta.co.uk

www.anta.co.uk

Workshop Fearn, Tain Ross-shire Scotland IV20 IXW + 44 (0)1862 832477

made in Scotland