Kitchen - March 2020

LIVE

LOVE

COOK

FREE ISSUE 1

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Guy Singh-Watson talks Spring Greens

Scrumptious cakes and bakes GREAT GEAR AND GADGETS

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Fabulous Fish to Feast on SIMPLY STEIN

EXPERT KNOW HOW

HARTS GO HEALTHY

10/03/2020 16:09

A

very warm welcome to the first edition of Kitchen for 2020 from everyone at Harts of Stur.

Last year was a particularly memorable one for us. We celebrated our centenary and started work on an in-store upgrade and extension. In-store independent retailing is at the heart (no pun intended) of what we do and we are very proud to be investing in our physical shop floor for the future. Enhancements include tripling the size of our car park, the introduction of a tea and coffee shop, an increase in shop floor space, full working demonstration kitchen and creation of a seamless link between our main shop and garden shop. We are also doing our bit to assist with the climate emergency. With the cooperation of the Dorset Carbon Trust, we are taking major steps to lower our CO2 footprint. We now have a new energy-efficient air source heating system, have replaced all lights with LED and are installing a 50KW solar panel system, feeding electric back into the grid. Throughout our business we follow the three fundamental rules of Reduce, Reuse and Recycle.

This includes reusing outer cardboard boxes, trialling new eco packaging alternatives and recycling all waste plastic, cardboard, metal, glass and paper.

Every department at Harts has been busy planning recently. The warehouse teams have been streamlining our dispatch process while the customer service teams have been involved in intensive product training from brands like Sage, KitchenAid and Magimix. Our marketing and web teams have been working with the latest technology to personalise communications and enhance the experience of shopping online with us.

This includes a buy-now, pay-later option from PayPal. Our purchasing teams have been researching additions to our ranges, with a firm focus on sustainability while working hard with suppliers to continue providing outstanding value for money.

As we head into spring, with lighter evenings and the abundance of colour returning to gardens, parks, fields and hedgerows, we seek inspiration from the coast and also focus on healthy eating. In this issue you will find ideas for fish, including from celebrity chef Rick Stein, suggestions on wines to go with fish dishes and some handy tips on knife and prep skills.

Our kitchen icon of the issue is the award-winning Robert Welch. Every Robert Welch product is designed in the Old Silk Mill at Chipping Campden by the Robert Welch design team. The Mill, nestled in the English Cotswold Hills, is where founder Robert Welch began designing in one small room, back in 1955. Like Harts, the firm is proudly family owned and run.

We also have the privilege of introducing you to Stoven, a new range of cookware developed in association with Harts of Stur. The aim of this brand is to provide high-quality, feature-rich products at a competitive price.

All in all, there is lots going on, and we hope you enjoy a few improvements in this edition.

Graham Hart

Managing Director

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HARTS OF STUR

CONTENTS

In this issue P6 Spring sensations - view our latest ranges P13 Seasonal inspiration from Riverford P20 Sardines a la Stein P24 Make a MasterChef showstopper

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P26 Expert wine advice P28 Fresh fish to fillets - tips of the trade

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P30 East Meets West - classic tableware P33 Design icon Robert Welch P39 Great Bakes - pies, puddings and cakes P48 The NEW KitchenAid Blender

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P51 WIN a Bluicer!

P52 Get healthy with Harts P58 Range of the issue P60 Harts How To - make lemon curd and perfectly poached eggs P66 Harts love: Fantastic Mr Fox

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PRICES AND AVAILABILITY

All prices were correct at the time of printing but do check the website for the most up-todate prices. We endeavour to have everything in stock but give us a call to check before making a trip to the shop.

WE LOVE HARTS

We strongly believe that our family-run firm always strives to provide the very best customer service. So we’ll share testimonials from happy customers throughout the mag. These are genuine customer reviews from Yotpo, uk.trustpilot.com and feefo.com. These sites offer independent ratings and feedback from real customers – we can’t change what is said!

DESIGN: James English je@jamesenglishdesign.co.uk

PUBLISHER: Lindsay Moulin lindsay@foodlovermagazine.com EDITOR: Sara Niven features@foodlovermagazine.com

PRODUCT INSPIRATION: Clare Smith, Jon Dart and the Harts of Stur team DISTRIBUTION: Julie Cageao, Kimmy Middleton-Pfeiffer, Places To Go

Kitchen is published by FOODLOVER magazine for, and in conjuction, with Harts of Stur. | BridgeCom Media Ltd | Kingweston Road |Charlton Mackrell |Somerset |TA11 6AH 01458 224555 |www.foodlovermagazine.com Whilst every care has been taken in compiling Kitchen magazine and obtaining reliable sources, the opinions expressed in this magazine are not necessarily those of the editor.

Therefore the publisher cannot be held responsible for the arruracy of contributers’ content.

Content submitted for publication may also be used digitally by Harts of Stur and FOODLOVER magazine. Prices quoted are subject to currency fluctuations at the time of printing. Prices given in brackets are approximated, for current prices please refer to www.hartsofstur.com.

WWW.HARTSOFSTUR.COM

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Meet The Team

Here are just some of our friendly, knowledgeable team, ready to help when you get in touch with Harts or visit our shop. They are always happy to offer advice but when not busy at work, they enjoy some well-earned down time too, particularly in the warmer months…

Trevor Puckett - Sales Assistant

Hayley Miles - Sales Assistant

Teresa Quick - Sales Assistant

What puts a spring in your step?

The clocks moving forward and delicious spring lamb!

What puts a spring in your step?

Driving a Ferrari 458 Spider around Thruxton on a gorgeous spring day.

What puts a spring in your step?

Knowing summer is on the way!

Describe your ideal way to spend a bank holiday: A walk by the coast followed by fish and chips.

Describe your ideal way to spend a bank holiday: Walking along Weymouth beach with my black Labrador.

The best thing about lighter nights is…

Kicking back in the garden after a busy day and relaxing!

The best thing about lighter nights is...

Great company, delicious food cooked by my husband and a large glass of spiced rum!

The best thing about lighter nights is …

Enjoying an al fresco glass of crisp white Sauvignon Blanc and plate of olives.

Leona Stock - Customer Services

Jane Fowles - Accounts Assistant

What puts a spring in your step?

The sun - it puts everyone in a better mood!

What puts a spring in your step?

Completing a 10km run with friends and bringing home more medals!

Michael Williams - Garden Shop Manager What puts a spring in your step?

Seeing the spring bulbs in bloom.

Describe your ideal way to spend a bank holiday: DIY jobs at home, followed by a welldeserved pint.

Describe your ideal way to spend a bank holiday: A family picnic at Stourhead gardens or Moors Valley Country Park.

Describe your ideal way to spend a bank holiday: Exploring the grounds and gardens of a National Trust property.

The best thing about lighter nights is …

Sitting in the beer garden of my local, the Tippling Philosopher in Milborne Port.

The best thing about lighter nights is …

More daylight time for running training and eating outdoors.

The best thing about lighter nights is …

More time to enjoy the great outdoors and my garden.

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Describe your ideal way to spend a bank holiday: A visit to a National Trust garden followed by a scampi and chips pub lunch.

WWW.HARTSOFSTUR.COM

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HARTS

Inspiring new products to help you make great food and drink in your kitchen this spring

SEE+ SHOP

To see the full range of sizes and colours available visit www.hartsofstur.com

STAR OF THE SEASON

MIX IT UP

W

Get creative with Rosti’s award-winning Margrethe bowls in a rainbow of colours

e have a whole host of exciting new products this spring as the following pages show, including these fabulous bowls from Rosti. This acclaimed Danish company was founded in 1944 and to date, more than 25 million Rosti Margrethe bowls have been sold worldwide. Constructed from melamine, they make attractive serving bowls in addition to being practical for preparing food. Spacious and high enough to allow whipping and stirring, a pouring lip and handle are incorporated into the design, along with an anti-slip ring for stability. The bowls come in a range of sizes (lids are available separately) and are dishwasher safe and heat resistant, up to 70 degrees.

WWW.HARTSOFSTUR.COM

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STIR

SPRING SENSATIONS

HOP TO IT

These charming designs by Wrendale are perfect for gifts or just to treat yourself Wrendale Designs Hare Everyday Bag RRP: £35.00 Harts Price: £31.50

BEE ENCHANTED make the time to check out our full Wrendale range at www.hartsofstur.com

Wrendale Designs Bee Watch RRP: £50.00 Harts Price: £45.00

I

nspired by the countryside and outdoor life, Hannah Dale of award-winning Wrendale Designs, started off designing greetings cards and hasn’t looked back. Her designs featuring a range of country creatures from owls to bees now adorn a wide range of accessories and she has gone on to depict some more exotic ones too, in the form of giraffes and flamingos.

Wrendale Designs Hare Brush Bag Keep brushes, pens or pencils together in this zip-fastened bag with wipeable interior.

RRP: £10.00 Harts Price: £9.00

Wrendale Designs Hare Water Bottle This 500ml, BPA-free bottle will keep drinks hot or cold for up to 12 hours.

RRP: £22.00 Harts Price: £19.80 6

Wrendale Designs Hare Little Reminders Memo Block For quick notes and reminders, this 600-page pad will come in handy for those ‘hare-brained’ moments.

RRP: £12.00 Harts Price: £10.80

WWW.HARTSOFSTUR.COM

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STIR

SPRING SENSATIONS

Ulster Weavers Italian Paisley Gauntlet RRP: £10.00 Harts Price: £9.00

B

ased in Northern Ireland, home textiles company Ulster Weavers have prided themselves on high quality since being founded in 1880. With an array of 100% cottons in different designs and colours, these cheerful blue India and Italian Paisley designs will brighten your kitchen, while the practical PVC bags provide yet another of the newest reason to avoid plastic products to hit carriers!

Harts shelves

TAKE YOUR PICK

Dream Weavers Textiles come to life with Ulster Weaver’s quality range of homeware accessories

Ulster Weavers India Blue Apron RRP: £16.00 Harts Price: £14.40

Ulster Weavers Italian Paisley & India Blue Medium PVC Bag RRP: £15.00 Harts Price: £13.50

Ulster Weavers Italian Paisley Packable Bag RRP: £5.50 Harts Price: £4.96 WWW.HARTSOFSTUR.COM

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SPRING SENSATIONS

FIRST GLASS

Dartington is known for high-quality glasses and personalised gift ideas

N

orth Devon-based Dartington has been creating inspired crystal and glass designs since 1967. The Torrington factory, where Dartington lead crystal is made, is the UK’s only remaining crystal factory. Many of the original glass makers came to Devon from Sweden, so it’s hardly surprising that Dartington is known for clean and elegant designs. That doesn’t mean glassware can’t be fun and personalised to the user however, as the Aspect range proves. All products are dishwasher safe and come giftboxed or in a presentation tube.

Dartington Aspect Tumbler Seaside RRP: £14.00 Harts Price: £11.20

Dartington Aspect Tumbler Farm Scene RRP: £14.00 Harts Price: £11.20

Dartington Aspect Copa Horse RRP: £16.00 Harts Price: £12.80

Dartington Whisky Experience Tasting and Nosing Glass RRP: £10.00 Harts Price: £9.00

SEE+ SHOP

To see the full range of Dartington Aspect designs visit www.hartsofstur.com 8

WWW.HARTSOFSTUR.COM

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SPRING SENSATIONS

English Country Garden

F

amily-run T&G was established in 1975 and is still managed by one of the founders. This Bristol-based company is known for exclusive kitchenware and gift products and for the care and attention to detail that goes into design and manufacture. All their products have a classic, timeless appeal but are made to withstand the demands of modern living while their serving Add vintage style to your boards are crafted kitchen – view the full from high qualityT&G range at FSC-certified beech www.hartsofstur.com wood. Choose from a wide range of colours to suit your kitchen or opt for the gloriously pretty Cottage Garden Collection, inspired by traditional British blooms and importance of conserving native flowers and insects.

VINTAGE STYLE

T&G Cottage Garden Large Handled Beech Chopping Board crafted from high-quality, FSC-certified beech wood.

RRP: £20.00

Harts Price: £18.00

T&G Pride Of Place Plant Pot, Old Green (other colours available) RRP: £15.00 Harts Price: £11.26 T&G Cottage Garden Utensil/Bottle Pot RRP: £30.00 Harts Price: £27.00

T&G Cottage Garden Jug RRP: £35.00 Harts Price: £31.50 WWW.HARTSOFSTUR.COM

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STIR

HOME IS WHERE THE HART IS

IN THE ZONE Minimalist accessories make for maximum impact

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he Scandinavians are known for their clean lines when it comes to interiors and architecture and it’s no different when it comes to bathroom accessories. Award-winning designers Zone Denmark create innovative products with good looks and quality materials that would grace any top spa.

From basics, like bath towels to toothbrush mugs, to beautiful mirrors, their products are a celebration of the fact that even the most functional home essentials can have great style.

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DESIGN DETAILS Zone Denmark’s Nova bathroom series is the work of Danish designer Thomas Dudzinski and is aimed at providing a feeling of luxury, with softtouch surfaces and steel-look details.

The Ume range brings in Japanese inspiration which boasts gentle curves and elegance – Ume is the Japanese word for a plum tree and a symbol of patience and strength.

WWW.HARTSOFSTUR.COM

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STIR

HOME IS WHERE THE HART IS

Zone Denmark Classic Towel, Blue Fog, 50cm x 100cm RRP: £10.95 Harts Price: £9.00

Zone Denmark Classic Bath Mat, Dusty Green RRP: £24.95 Harts Price: £22.50

Zone Denmark Ume Toilet Brush, Grey RRP: £59.95 Harts Price: £54.00

Zone Denmark Ume Soap Dish, White RRP: £14.95 Harts Price; £13.50

Zone Denmark Prime Bath Towel, White RRP: £24.95 Harts Price: £22.50 Zone Denmark Ume Toothbrush Mug, Soft Grey RRP: £17.95 Harts Price: £16.00

Zone Denmark Rectangular Table Mirror, Black RRP: £39.95 Harts Price: £36.00

QUALITY COTTON All Zone Denmark’s towels and bathmats are 100% Eco-Tex certified cotton and the mats have an anti-slip back.

Zone Denmark Table Mirror 18cm x 34cm, Black RRP: £109.95 Harts Price: £99.00

Zone Denmark Nova Soap Dispenser, Grey RRP: £24.95 Harts Price: £22.50 WWW.HARTSOFSTUR.COM

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WHAT’S NEW

BUILDING ON SUCCESS The main phase of our store redevelopment is well underway. At the time of writing, the groundworks have just been completed ready for the steel framework to be erected, allowing us to integrate a new garden shop into our existing store with a larger outdoor display area and permanent plant section. A cafe area will be located on the floor above, again linking to the existing store. When completed, the old garden shop will be knocked down to create additional customer parking for 30+ cars.

FRESH MILK TO GO No, we haven’t branched out into dairy farming but we do now have a milk vending machine located in our car park. The Dorset Dairy Company installed the machine just before Christmas (Dan and Alex from the company are pictured in front of it) and it has proved extremely popular.

Each morning it is filled with 200 litres of milk, fresh from the 4am milking. As well as tasting much nicer than supermarket milk, which is heavily processed and can be up to two weeks old before hitting the shelf, it is a great way to cut down on single-use plastic and support local farmers. If you live nearby, give it a go!

HAPPENING AT HARTS

The latest news and events from Harts of Stur A VINTAGE YEAR We were once again proud to sponsor the annual running of the New Year’s Day Vintage and Classic Vehicle Run. Celebrating its 25th anniversary, the event is organised by the Weymouth Vehicle Preservation Society and raised a record sum of £3,350. Pictured is Harts MD Graham Hart with members of the Weymouth Vehicle Preservation Society presenting the cheque to representatives of the Dorset & Somerset Air Ambulance.

BEST IN BUSINESS Two more awards have just been added to our trophy cabinet. The recent Housewares Innovation Awards saw the industry’s leading professionals gather at the National Conference Centre in Birmingham to recognise outstanding achievements within the trade. A finalist in several categories, we were delighted to win Best Family Business and be highly commended for Best Houseware Retail Buyer, Best In-Store 12

Keep in the Loop

Demonstrations and Best Retail Website. Our other award win came at the Spring Fair’s Good Retail Awards which celebrates retailers making a positive

impact on the industry.

The Bricks ‘n’ Clicks Award recognised our omnichannel campaign celebrating our 100th anniversary in 2019.

Sign up to our mailing list at www.hartsofstur.com and be first to receive news of special offers and new product ranges.

We also share regular updates, offers and competitions on social media, so make sure you follow us on Facebook, Twitter and Instagram.

WWW.HARTSOFSTUR.COM

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HARTS

Spring Greens Put a spring in your step with some seasonal inspiration.

Whip up simple sides and starters like roasted asparagus and broad bean bruschetta, enjoy a healthy main course topped with goat’s cheese or go traditional with roast lamb

GET INSPIRED Roasted Asparagus with Spring Onions and Goat’s Cheese - Page 14

WWW.HARTSOFSTUR.COM

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HARTS KITCHEN

SPRING GREENS

E

ach season brings its excitement and pleasures in the kitchen and after the scarcity of the late spring “hungry gap”, May heralds the start of what Riverford refer to as the veg new year.

There are a few seasonal stars that really shine at this time of year - here Riverford’s founder and farmer Guy Singh-Watson talks through two, with ideas on simple but delicious ways to serve them.

Roasted Asparagus with Spring Onions and Goat’s Cheese “For an organic farmer, asparagus is the ultimate challenge. For the cook however, it is a delight,” explains Guy. “Asparagus cooks quickly, and if very fresh can even be eaten raw. Just shave thinly with a veg peeler and dress with salt, lemon juice and good olive oil. If cooking, it can be blanched, roasted or grilled in a couple of minutes. Combined with a few other ingredients, it makes a speedy and delectable supper.

“We serve this dish as a starter in the Field Kitchen; it is simplicity itself and makes a perfect lunch with crusty bread and butter. We use a goat’s cheddar as it lends itself well to grating, crumbling or shaving, but a younger, fresher goat’s cheese will still hit the mark.”

SERVES 2 1 bunch of asparagus Olive oil 4–6 spring onions, depending on size 50g goat’s cheddar Half a lemon Salt & black pepper

1 Heat the oven to 210C/Gas 7. Snap the tough lower stalks from the asparagus then split any larger stems in half lengthways so they are all roughly the same size.

2 Toss the asparagus in a baking dish in just enough oil to coat. Season with salt and pepper and roast in the oven for 8–12 minutes (depending on thickness) until just tender.

3 Trim the spring onions; nip off the root, cut off the darker ends and peel away the first layer of skin. Slice very finely at an angle. Break up the slices with your fingertips.

4 As soon as you take the asparagus out of the oven, squeeze the lemon juice over it and toss the spring onions through. Pile on to a plate and crumble, grate or shave the cheese on top.

THE

LIST

Spring into action

Mason Cash Classic Collection 18cm Rectangular Roaster RRP: £6.50 Harts Price: £4.87

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Cole & Mason Inverta Flip Mills Gift set Harts Price: £21.95 RRP: £32.00

World Of Flavours Parmesan Cheese Grater Harts Price: £19.95 RRP: £22.99

WWW.HARTSOFSTUR.COM

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HARTS KITCHEN

SPRING GREENS

Crushed Broad Bean Bruschetta “The only beans truly happy in our damp, cool climate; so much so that the first sowings can be made in late October or November, though a February sowing often produces a better crop and only a week or two later,” explains Guy. “Their first flowers appear in April, releasing a gorgeous scent that draws in the few bees hardy enough to venture out. Enjoy young beans raw in salads, perhaps with a few pecorino shavings, or serve crushed on bruschetta.”

This makes a great sharing plate for a party or barbecue and the recipe can easily be scaled up to serve more. To get ahead, boil and mash the beans and keep in the fridge, toast the bread just before your guests arrive then mix the cheese, mint, chilli and oil with the beans prior to serving.

SERVES 4 AS A STARTER 600g young broad beans in their pods 1 lemon 4 tbsp olive oil, plus a little more for drizzling 2 tbsp grated Parmesan or vegetarian equivalent, plus more to serve 2 tbsp finely chopped mint leaves

THE

LIST

Pinch of dried chilli flakes Thin slices of sourdough or ciabatta 1 garlic clove

1 Boil the beans in salted water for three minutes until tender, double-pod, then mash roughly with a fork.

Microplane Gourmet Series Extra Coarse Grater Green RRP: £24.95 Harts Price: £19.94

2 Finely zest the lemon, then squeeze the juice of one half into the beans. Stir in the olive oil, lemon zest, Parmesan, mint and chilli. Season with salt and pepper to taste (you may want a little more lemon juice too).

3 Toast, grill or griddle the bread, then rub with a cut clove of garlic. Drizzle with some olive oil, then pile on the broad bean mixture and grate over a little more Parmesan to serve.

Le Creuset Meringue Stoneware Garlic Keeper Harts Price: £30.00

ABOUT GUY

Self-confessed veg nerd, Guy Singh-Watson has taken Riverford from one man and a wheelbarrow delivering homegrown organic veg to friends, to a national veg box scheme and household name. Founded in Devon, Riverford has three other sister farms, in Hampshire, Yorkshire and Peterborough. In 2018, the company became employee-owned when Guy handed over the reins of Riverford to its staff. www.riverford.co.uk/recipes

MasterClass Premium Quality Stainless Steel 250ml Oil Drizzler RRP: £19.49 Harts Price: £16.95

WWW.HARTSOFSTUR.COM

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HARTS KITCHEN

SPRING GREENS

SUPER SALAD Spring Green Quinoa and Veg Topped with Goat’s Cheese

This fresh and fabulous quinoa salad is topped with melted goat’s cheese but if you’re not a fan or just want to mix it up, you can replace with halloumi, fish or meat.

SERVES 2 100g peas 100g edamame beans 100g quinoa 1 red pepper

Squeeze of lemon juice Handful of fresh chives English goat’s cheese Pink Himalayan salt Handful of walnuts - optional

1 Preheat oven to 180C/Gas 4.

2 Place your quinoa in a big saucepan and cover with double the amount of hot water. Cook for 18-20 minutes on medium heat then strain.

3 Cut a red pepper into small pieces, roast on a baking tray for 20 minutes with a touch of olive oil.

4 Cut the courgettes into 1cm strips and griddle in a hot griddle pan for a minute or so on each side. Remove from pan and add pak choi chopped in half for a further few minutes.

5 Cook the peas and the edamame beans. Using a blender on a pulse setting (I used a KitchenAid), pulse

2 pak choi 1 courgette 2 tbsp extra virgin olive oil

with some chopped up fresh chives, leaving it a little chunky.

6 Add a touch of good quality extra virgin olive oil, a pinch of pink Himalayan salt and a squeeze of lemon juice and mix together with the cooked quinoa and the pea mixture.

7 Cut the goat’s cheese into circles and place on a baking tray lined with parchment paper. Pop in the oven for five minutes until melted in the middle.

8 Assemble by placing the quinoa and pea mix on the bottom of your plate. Add the roasted peppers, griddled courgette and pak choi. Top with melted goat’s cheese.

9 As an optional extra, using the KitchenAid Mini Chopper, chop a handful of nuts to top (in addition to walnuts, hazelnuts also work really well).

Louise Jones runs the award-winning Food for Thought Cookery School in Westbourne, Dorset. Focusing on educating, empowering and inspiring people to put their health and wellbeing first, her cooking classes are based on gluten-, dairy- and refined sugar-free dishes.

She also runs a healthy pudding club and healthy chocolate-making workshops! www.fftcookeryschool.co.uk

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FOXLEY PHOTOGRAPHY

ABOUT LOUISE

WWW.HARTSOFSTUR.COM

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HARTS KITCHEN

SPRING GREENS

THE

LIST TRIED AND TESTED

Louise used the Blue Velvet KitchenAid food processor for this recipe and says: “I can genuinely highly recommend it as I found it really easy to use, with great settings and simple to wash up. The KitchenAid Blue Velvet Mini Chopper also came in handy to chop up walnuts as an added extra for this recipe. Again, a great price and piece of kit, simple to use, easy to clean but best of all it’s really small so it’s easy to store away and doesn’t take up much room.”

KitchenAid Velvet Blue Mini Food Processor RRP: £69.00 Harts Price: £57.95

WE LOVE HARTS As always, Harts of Stur have come up trumps. Wendy Bakehouse & Co Non-Stick 34cm Oven Tray Harts Price: £10.00

KitchenAid Velvet Blue Diamond Blender RRP: £149.00 Harts Price: £124.94

Stellar Rocktanium 26cm Grill Pan RRP: £58.00 Harts Price: £29.00

GreenPan Venice Pro Hard Anodised Ceramic Non-Stick 18cm Saucepan with Lid RRP: £55.00 Harts Price: £49.50

WWW.HARTSOFSTUR.COM

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HARTS KITCHEN

SPRING GREENS

Lamb ON THE

There’s nothing like sitting down to traditional roast lamb with mint but if you fancy a change, it works just as well with fruitier flavours

Herby Lamb Roast You can’t go wrong with mint jelly and lamb but the addition of freshly chopped mint, parsley, thyme and rosemary makes all the difference in terms of flavour.

SERVES 6 Lean leg of lamb or crown roast joint Large handful of freshly chopped mint, parsley, thyme and rosemary 2 tbsp mint jelly Salt and freshly milled black pepper Selection of seasonal veggies such as asparagus, peas and spring onions 25g softened butter 1 tbsp freshly chopped mint

1 Preheat oven to 180-190C/Gas 4-5.

2 Weigh the joint and calculate cooking time. As a guide, the lamb will need 25 minutes per 450g/1lb plus an extra 25 minutes to cook medium.

3 Make several deep and wide slits in the joint between the bones, then season and stuff with herbs.

4 Place on to a rack in a roasting tin and open-roast in a preheated oven for the calculated cooking time.

10 minutes before the end of cooking remove the joint and brush with the mint jelly and return to the oven.

5 Lightly steam a selection of seasonal spring vegetables. Mix together the butter with the freshly chopped mint. Once the vegetables are cooked, transfer to a hot serving dish and melt over the mint butter.

6 Serve the lamb with the minty spring vegetables and boiled new potatoes.

Image and recipe courtesy of AHDB from simplybeefandlamb.co.uk

THE

LIST

Stellar Non-Stick 40 x 28cm Roast & Rack RRP: £37.00 Harts Price: £14.95

Zyliss Silicone Basting Brush RRP: £7.99 Harts Price: £5.95

Jamie Oliver Mezzaluna And Board RRP: £34.99 Harts Price: £29.95

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HARTS KITCHEN

SPRING GREENS

Spring Rhubarb Shoulder of Lamb

4 30 minutes before the end of the cooking time, remove the roast from the oven, put the lamb on a plate and remove the rack from the tin.

Rhubarb, apples, honey and cinnamon make a winning combination teamed with lamb.

1.3kg lean rolled boneless lamb shoulder joint 2 tbsp runny honey

5 Add the rhubarb to the base of the tin and drizzle over the honey. Position the lamb on top of the rhubarb.

Brush the surface of the joint with the rhubarb and ginger conserve and return to the oven for the remainder of the cooking time.

6 Remove the joint and rhubarb from the oven, then cover loosely with foil and leave to rest for 15-20 minutes.

Meanwhile, make the light gravy. Spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little of the stock and stir again, scraping the base of the pan to release any rich lamb sediment.

225g fresh rhubarb, roughly chopped 4 tbsp rhubarb and ginger conserve 2 tsp ground cinnamon Salt and freshly milled black pepper FOR THE GRAVY 25g plain flour 600ml hot lamb stock 75ml sweet cider or apple juice

1 Preheat oven to 180-190C/Gas mark 4-5.

2 Place the joint on a chopping board and make several slits over the surface with a sharp knife. Season with salt, pepper and cinnamon on both sides and into the slits.

3 Transfer the joint to a metal rack in a large non-stick roasting tin and roast for the preferred cooking time, basting occasionally with meat juices.

7 Add the remaining stock, cider or apple juice and any meat juices from the lamb plate. Adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally. Strain before serving.

8 Serve the lamb with seasonal vegetables and gravy.

Our favourites are baby carrots and green beans!

Image and recipe courtesy of AHDB from simplybeefandlamb.co.uk

THE

LIST Jamie Oliver Acacia Carving Board RRP: £39.99 Harts Price: £19.99

English Tableware Company Bee Happy Honey Pot with Stick RRP: £10.99 Harts Price: £8.80

HARTS TEAM TIP

New potatoes are at their best this time of year – as well as boiled with butter, try roasting them with sprigs of rosemary and garlic.

Hayley

Stellar Stainless Steel Solid Spoon RRP: £20.00 Harts Price: £15.00

Ulster Weavers Dotty Sheep Double Oven Glove RRP: £13.00 Harts Price: £11.70

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HARTS KITCHEN

SOMETHING FISHY

Simply Stein The Stein name is synonymous with great seafood, expertly prepared but here, Rick Stein proves that fishy doesn’t have to mean fussy

C

elebrity chef, restaurateur, author and presenter, Rick Stein has been at the helm of his restaurant and hotel business for more than 40 years and is the recipient of an OBE and CBE (the latter in 2018 for services to the economy). With a multitude of cookery books to his name, he has been a TV regular since the mid-80s when he made an appearance on the late Keith Floyd’s show Floyd on Fish.

His own show, The Taste of the Sea followed a decade later.

A firm supporter of sustainable farming and fishing, Rick runs numerous acclaimed restaurants and a seafood cookery school in addition to a deli, patisserie and

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fishmongers. He now divides his time between Padstow and Australia where he opened a restaurant in 2009.

Family is at the heart of the Rick Stein Group, which was recently voted one of the top 100 UK companies to work for and all three of Rick’s sons are involved in the business.

Ed, the eldest, is an artist and sculptor and the creative lead on interior design in the business. Charlie is the company’s resident wine and beverage expert, regularly hosting masterclasses and wine dinners at the restaurants, while Jack is Stein’s Chef Director, overseeing all the menus as well as being a celebrity TV chef and author in his own right.

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Grilled Sardines with coarsely Chopped Green Herbs 1 tsp finely grated lemon zest Half tbsp finely chopped rosemary 1 tbsp finely chopped parsley 1 garlic clove, very finely chopped Half tbsp finely chopped pitted green olives Half tbsp chopped capers Half tsp sea salt flakes Quarter tsp freshly ground black pepper 8 sardines, cleaned and trimmed Extra virgin olive oil, for brushing and serving Lemon wedges, to serve

THE

1 Mix together the lemon zest, rosemary, parsley, garlic, olives, capers, salt and pepper. Set to one side. Preheat the grill to high.

2 Pierce each sardine from head to tail with a skewer. Lay them on a lightly oiled baking tray and sprinkle them with some extra virgin olive oil, salt and pepper. Grill for 2 minutes on each side.

3 Serve the skewered sardines scattered with the herb mixture, drizzled with a little extra oil and with the lemon wedges alongside.

4 It’s important to remember to soak bamboo skewers in cold water for at least half an hour before using so they don’t scorch.

As an alternative to sardines, you could also use small herrings or sprats.

LIST

KitchenCraft 100 Pack of 30cm Bamboo Skewers RRP: £2.79 Harts Price: £2.25

Stellar Sabatier 5” / 12cm Boning Knife RRP: £15.00 Harts Price: £11.24

Stellar Hard Anodised 36 x 26cm Baking Tray RRP: £26.00 Harts Price: £19.50

RICK STEIN, SANDBANKS

ABOVE Rick’s sons Jack and Charlie are heavily involved in the business, taking care of the food and wine side respectively.

RIGHT Head Chef, Ian Salmon

Rick Stein, Sandbanks opened at the end of 2015. With sweeping views across Poole Harbour, the location is perfectly suited for a fish and seafood restaurant which Rick would have quickly realised when he first saw it. Serving a varied menu, from smoked salmon and scrambled egg breakfasts to classic Rick dishes including Indonesian seafood curry, lobster thermidor and dover sole à la meunière, it is suitable for everything from breakfast to fine dining and hosts regular food and wine evenings.

Current Head Chef, Ian Salmon hails from Cornwall and joined at the start of 2020.

He has a long history with the Stein brand, including a position as Head Chef of Rick Stein, Barnes. His passion for food is such that, even in his downtime, Ian cites cooking as a hobby and at the restaurant he shares his fish expertise in the form of regular monthly masterclasses.

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HARTS KITCHEN

SOMETHING FISHY

IT’S A WRAP

Hot Pollack Slices in a Wrap with Bok Choi Fish doesn’t have to mean eating delicately – sometimes you just want to get stuck in.

“Since I wrote my last seafood book fourteen years ago, we’ve opened a couple of fish and chip restaurants and this seafood wrap is a great favourite,” explains Rick. “I particularly like the crunchy texture from the couscous.”

90g couscous 400g pollack fillet, cut into 1cm slices Salt 90ml vegetable oil 15g (3 cloves) garlic, grated

1 Put the couscous in a shallow bowl. Season the fish lightly with salt and turn over in the couscous, then gently fry in a shallow pan with the vegetable oil for 3 minutes. Remove the fish to a plate, add the garlic and ginger to the pan and fry with the residual couscous for 1–2 minutes.

2 To warm the tortillas, place on a hot, dry frying pan or under a hot grill for approximately 6 seconds on each side.

3 Place the fish in the centre of each of the wraps. Sprinkle with bok choi and beansprouts, then spoon over the garlic, ginger, couscous and oil from the pan. Cover with the spring onions and coriander, then drizzle over the Tabasco and soy sauce. Fold up the wraps and serve.

THE

Stellar Rocktanium 26cm Frying Pan RRP: £53.00 Harts Price: £26.50

World of Flavours Italian Three Bottle Glass Oil and Vinegar Set RRP: £18.99 Harts Price: £16.95

15g fresh ginger, grated 4 Mexican-style flour tortilla wraps, 20cm in diameter 60g bok choi or salad cabbage, thinly sliced 60g beansprouts 8 spring onions, sliced on the diagonal A small handful of coriander, roughly chopped Half tsp Tabasco or Sriracha sauce Half tsp soy sauce

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Recipes extracted from Fish and Shellfish by Rick Stein (BBC Books, hardback £25).

Photography by James Murphy.

LIST

School Of Wok Set of 3 Bamboo Fibre Mixing Bowls RRP: £27.00 Harts Price: £18.90

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HARTS KITCHEN

SOMETHING FISHY

Mackerel

SKIES It’s a fish that lends itself to strong flavours such as horseradish – here it works brilliantly teamed with fresh ginger and rhubarb preserve in this easy, seasonal dish

Grilled Mackerel with Rhubarb Sauce SERVES 6 6 fresh mackerel, weighing about 225g (8 oz) each, gutted and cleaned 1 lemon, cut into 12 half-slices 15g butter, melted Salt and freshly ground black pepper 1 tbsp chopped fresh parsley FOR THE SAUCE 9 tbsp rhubarb compote Zest and juice of 1.5 unwaxed lemons 3 tbsp white wine vinegar

2 Preheat the grill to a high heat. Pat the mackerel dry with kitchen paper. Make 2 or 3 deep slashes in the side of each fish and lightly season the cavities; add 2 half-slices of lemon to each fish.

3 Place the mackerel in a shallow roasting tin or an edged baking sheet. Brush both sides with melted butter and season lightly.

4 Reduce the grill to a medium heat and cook the fish placed 5 - 7.5cm from the heat source for 6-8 minutes, then turn over and grill the other side. Serve sprinkled with the chopped parsley and with the warm rhubarb sauce.

Recipe from Bonne Maman – The Seasonal Cookbook, Simon & Schuster, £14.99. Recipe development by Moyra Fraser.

1cm piece of fresh ginger, peeled and sliced Salt and ground white pepper

THE

1 Put all the sauce ingredients into a stainlesssteel saucepan and heat gently over a low heat for 3 – 5 minutes, until combined and reduced to a coating consistency. Remove from the heat, discard the ginger and allow to cool.

COOKS TIP

If cooking the mackerel on a barbeque, use a fish rack to make turning the fish easier. Omit the lemon and use slices of fresh orange.

LIST Global GS-89 13cm Cooks Knife RRP: £99.99 Harts Price: £59.95 World Of Flavours Stainless Steel Fish Turner/Asparagus Lifter RRP: £11.49 Harts Price: £9.95

Stellar 1000 20cm Deep Saucepan with Helper Handle RRP: £84.00 Harts Price: £63.00

Dexam Bamboo Digital Scales RRP: £22.00 Harts Price £17.60

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HARTS KITCHEN

SOMETHING FISHY

MasterChef’s

MULLET Red Mullet with Warm Sprouting Broccoli and Wild Garlic, with Pine Nuts & Raisin Dressing MasterChef finalist Angela Langford shares her impressive dinner party fish recipe.

“This is such a delicious dish, with a real wow factor and best of all, you can prepare most of this in advance - just leaving the steaming of veg and cooking the fish at the last minute before serving.”

SERVES TWO (but you can easily double or treble the recipe)

Olive oil

FOR THE DRESSING

Salt & pepper

300ml fish stock

FOR THE PURPLE SPROUTING & WILD GARLIC

50ml sweet white wine 30g pine nuts 20g golden raisins 1 shallot, thinly sliced Zest of half a lemon and a little orange Squeeze of lemon and orange juice (to taste) Extra virgin olive oil

FOR THE HERBED CRUMBS 1 thick slice of good, stale bread (my preference is for sour dough) Dessertspoon of chopped wild garlic (or 1 clove normal garlic if not available)

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Zest of half a lemon

10 stems of purple sprouting broccoli Handful of wild garlic leaves Lemon zest Salt & pepper

FOR THE FISH 2 red mullets, filleted and pin boned (you could also use gurnard, sea bass or mackerel) Olive oil Unsalted butter

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HARTS KITCHEN

SOMETHING FISHY FOR THE DRESSING…

COOKING THE VEG

1 In a heavy-based, dry frying pan, toast the pine nuts until golden. Gently fry off the shallots in oil and butter with a pinch of salt until caramelised. These can be made in advance and kept in an airtight container in the fridge.

1 In a double steamer, add the purple sprouting and kale spears to the bottom level steamer – season with salt, pepper and lemon zest. Steam for 3 - 5 minutes until starting to tenderise.

2 Gently heat the dessert wine then pour over the raisins, cover and leave to steep.

Once steeped, strain the raisins and keep the liquid for the dressing.

3 To make the dressing for the fish, reduce the fish stock by half until the flavour is really concentrated. Then add the dessert wine and reduce by half again. Add some lemon zest, a sprinkle of orange zest, a squeeze of lemon and season with salt and pepper. Keep warm or make in advance and warm through when ready to serve.

MAKING THE CRUMB 1 Blitz stale bread into crumbs. Chop some wild garlic and add to the mix.

Season with salt and pepper and coat in olive oil. Place on a baking sheet in a hot oven (200C/Gas 6) for about 5 minutes until golden and crispy. Remove from the oven and leave to one side to cool down. Keep in an airtight container if making in advance.

2 Add the wild garlic to the top steamer and place on top of the vegetables and steam for a few more minutes until wilted. Keep warm while your fish is cooking.

TO COOK THE FISH

THE

Circulon Ultimum 12” Square Baking Tray RRP: £19.00 Harts Price: £15.20

1 As your veg is steaming, you can cook the fish. Heat a heavy based non-stick frying pan. Drizzle with a little olive oil. Make sure your fish skin is very dry, season both sides with salt and pepper.

2 Add the fish fillets to the pan skin side down and fry for a couple of minutes. Use your fingers (or a fish slice) and press down on the fish to prevent it from curling.

Remove from the heat, turn the fillets – the residual heat will cook the skinless side. Add a little butter and baste.

3 To plate up, mix the sprouting broccoli with the nuts, raisins, shallots and drizzle over the warm dressing and place the fish on top.

Scatter with the crumbs.

LIST

Judge 22cm 3 Piece Steamer RRP: £79.00 Harts Price: £37.94

Rosti Margrethe Mixing Bowl 3L Harts Price: £14.99

Scanpan CTX Non-Stick 32cm Frying Pan RRP: £149.00 Harts Price: £119.20

ABOUT ANGELA

MasterChef finalist Angela Langford appeared on the 2014 series of the programme, where she wowed judges and English food critic Charles Campion with her crab dish, in addition to many others. Besides coming up with great recipes and launching a pop up restaurant, Angela has now set up her own skincare range with a focus on natural ingredients to benefit skin. www.angelalangford.com

WE LOVE HARTS So helpful!

Susan KitchenAid Mini Food Processor Almond Cream RRP: £69.00 Harts Price: £57.95

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HARTS KITCHEN

INSTANT EXPERT

The Perfect For the right wine to accompany each fish dish, Dorset wine expert Mark Banham offers his advice

W

hichever stunning recipe you’ve decided to rustle up from the previous pages, once it’s ready, why not kick back and enjoy it with a glass of something to accompany it. Not just any old wine either, as these have been expertly selected to perfectly complement each dish. Mark Banham, of Dorchester-based Morrish & Banham, explains why they’re a match.

Grilled Sardines Pair with Picpoul de Pinet AC, Baron De Badassiere 2018, £9.99

Hot Pollack Slices in a wrap Pair with Torrontes Riesling, Amalaya 2018, £12.99 The Torrontes grape variety from Argentina is a great partner to white fish in a spicy sauce. This example from Amalaya comes from Calchaqui in the far and high North of Argentina. Its soft, lychee palate will absorb the heat of the sauce while the fresh lime notes will promote the bok choi and coriander.

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This dish is inspired by the flavours of Mediterranean France....almost Sardines Nicoise! It would be super with a classic Picpoul de Pinet from the Languedoc, France. The citrus acidity of this wine would cut the oily richness and the subtle fennel notes will complement the green herbs and capers.

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HARTS KITCHEN

INSTANT EXPERT

ABOUT MARK

Mackerel with Rhubarb Sauce Pair with Morts Block Riesling, Kilikanoon 2016, £17.99 Again, with oily fish the best option is a wine of high acidity to cut through it. There are many options around the wine world but on this occasion I’d recommend a first-class Riesling from the Clare Valley of South Australia. With tart lemon and lime fruit and zingy acidity, it will complement the dish beautifully.

Mark founded Morrish & Banham Wine Merchant & Tasting Rooms with his wife, Caroline in 2015. He first joined the wine trade in the 1990s as a Junior Buyer and studied at the Wine & Spirit Education Trust (WSET) in London, passing all his exams by the age of 21. In 2014, Mark became a WSET Certified Educator and now teaches in the beautiful surroundings of the Furleigh Estate in Bridport. morrishandbanham.com

Red Mullet and Garlic Pair with Cette Nuit Vermentino, £7.99 For this classic dish of Provence, opt for a similarly classic wine pairing.

Vermentino or Rolle as it is locally known, is a wonderful white grape variety that thrives along the South Coast of France, Corsica and certain parts of Italy. It has a character of citrus, with notes of gentle fennel and aniseed and is delicious with classic fish cookery.

THE

LIST Riedel Veritas Riesling/ Zinfandel Wine Glass Twin Pack RRP: £55.00 Harts Price: £42.95

Vacu Vin Wine Server Crystal Black Set Of 2 RRP: £4.99 Harts Price: £3.95

IS WHITE RIGHT?

“Although white wine is commonly viewed as working with fish and red with meat, don’t feel you have to stick to that,” advises Mark. “Experiment with a red wine high on fruity flavours, low in tannins and light in body such as a Valpolicella from Italy or a Beaujolais from France.

At home, we often serve a light, new world Pinot Noir with fishy dishes such as the Sherwood Estate Pinot Noir from New Zealand.” (£14.99).

Vacu Vin Double Hinged Waiter’s Corkscrew Black Harts Price: £7.96

RRP: £8.99

BarCraft Acrylic Double Walled Wine Cooler RRP: £11.49

Harts Price: £9.95

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HARTS KITCHEN

INSTANT EXPERT

Handy hints on buying, preparing and cooking fish from those in the know

B hints.

ridport-based Samways are a family run seafood provider. Established in 1961, what they don’t know about fish probably isn’t worth knowing.

Katie Smith of Samways provides some handy

Knowing fish is fresh

The flesh should spring back to shape after being lightly pressed and, as odd as it may sound, not smell fishy.

When buying fish whole, look for pink gills and bright, bulging eyes.

Frying fish

Often when cooking a piece of fish in a pan, it flakes and falls apart. A simple solution is to beat an egg and use it to lightly coat the fish before frying. Also avoid moving the fish around the pan too much.

Keep it crispy

When fish is too wet, the skin won’t easily crisp up, and your added flavourings may not absorb. To avoid this, before seasoning, try lightly dabbing the piece of fish with kitchen roll (just be sure to not to leave any on the fish!)

Even relatively confident cooks sometimes feel nervous when it comes to filleting a whole fish. However, once mastered, it is an invaluable skill - as professional chef Phil Kent of The Old Inn in Holton points out.

Most fish you buy today comes gutted and cleaned.

To fillet, ensure you have a properly sharp knife. To begin, scale the fish by gently running your knife along the skin, going against the scales.

Once all the scales have been removed, clean your knife ready for filleting. If the fish has come with the head, go under the gills on either side of the head and snap at the neck.

Separate the head from the fish with your knife and place to one side. Following the line along the underside of the fish, fillet against the bone, letting the knife do the work. Then

‘‘

trace the knife along the spine, feeling the bone with the knife.

Use a light touch, so as not to damage the flesh.

Running the knife towards you, gently remove the first fillet. Turn the fish over and repeat the process on the other side to remove the second fillet.

The carcasses can be retained to make a stock or sauce to accompany your fish.

You now need to pin bone your fillets. When you locate each pin bone, press the flesh of the fish next to it gently so the bone pokes up just above it. Then use a pair of needlenosed pliers or tweezers to pull the bones out in the direction of the head of the fish. Work down the fish, using your fingers to feel for any you may have missed. Finally, score evenly across the skin of each fillet. Et voila, two boneless fillets ready for cooking and hopefully all fingers still intact!

‘‘

KNIFE KNOW-HOW

Cooking from frozen

Patience is key - allow the fish to defrost gradually in the fridge over a 24-hour period. This optimises flavour and texture. Avoid using the microwave. Often it will only partially defrost the fish before starting to cook it.

Handy herbs

A great piece of fish often doesn’t need fancy sauces but fresh herbs go a long way to enhancing flavour.

Our favourites are rosemary with seabass, basil with monkfish, oregano with halibut and thyme with cod. Dill goes well with salmon and most other fish besides.

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HARTS KITCHEN

INSTANT EXPERT

THE

LIST

I.O. SHEN KNIVES

For many years, knife manufacturers have been trying to achieve the ultimate cutting edge which is rated using a Rockwell hardness scale - the highest being Rockwell 62 degrees (this is like the boiling point of water).

However, this has been impossible to produce commercially without using a Damascus method, which is very expensive. I.O.Shen have overcome this by sandwiching two softer outer layers (Rockwell 10 degrees) of steel with Rockwell 62 degrees to produce the ultimate cutting edge.

I.O.Shen call this Triplex Steel Technology.

All the knives in the I.O.Shen range have blades that are not only amazingly sharp but will also retain their edge for a phenomenal amount of time.

They have also been hand sharpened to a 15 degree angle and the unique Tai Tang handle design is an essential factor in achieving balance and stability.

“Most chefs will talk about their knife with the same fondness someone may use to discuss their children,” adds Phil.

“In any kitchen, you will need a minimum of three basic knives to get you started. The Chef’s knife, or Cook’s knife as it can be called, has an 8-10 inch blade.

This is the most important knife in the kitchen and can be tasked with everything from chopping vegetables, dicing herbs, slicing steak and

carving the Sunday chicken.

“The paring knife is the little sister of the equation, doing the smaller more delicate jobs, such as paring and peeling fruits.

“Finally, the serrated knife, the strange uncle of the knife family. This knife will be the least used, however, no other knife can do the same job of slicing doorstop chunks or levelling off special occasion cakes without damaging your lovely loaf or tasty cake in the process.”

ABOUT PHIL

Phil Kent is one of the talented team at The Old Inn in Holton, near Wincanton, which scooped no less than three awards in the Blackmore Vale’s Taste Awards. These included winning the Best Pub category, sponsored by Harts of Stur.

Phil starting his career as a commis chef in Bath and before joining The Old Inn, was head chef at two other restaurants. He is passionate about food being well presented and full of flavour and aims to use local produce in his dishes whenever possible. oldinnholton.co.uk

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I.O.Shen 105mm Pointed Paring Knife Harts Price: £76.95

I.O.Shen 270mm Extra Long Bread Knife Harts Price: £79.95

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ON THE TABLE

EAST MEETS WEST Enjoy the enduring appeal of this blue and white classic

T

he design may be more than two centuries old but Churchill’s romantic Blue Willow tableware is just as elegant and popular today. Thomas Minton first designed this depiction of a romantic fable of ancient Chinese culture back in 1790. The tableware has been in constant manufacture ever since and is currently enjoying a resurgence due to the trend for mixing classic with contemporary.

This striking blue and chinoiserie pattern will enhance any dining occasion and combines delicacy with durability. Some of the pieces, such as the 220ml mugs are bone china while many are earthenware – all are microwave and dishwasher safe and made in Stoke-On-Trent, home of the Potteries.

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ON THE TABLE Churchill China Blue Willow Georgian Tea Cup 200ml RRP: £4.50 Harts Price: £3.37

Churchill China Blue Willow 20 Piece Dinner Set RRP: £114.00 Harts Price: £68.40

Churchill China Blue Willow 31cm Oval Dish RRP: £19.00 Harts Price: £14.26

Churchill China Blue Willow Georgian Tea Saucer 14cm RRP: £4.50 Harts Price: £3.37

Churchill China Blue Willow Georgian Teapot 1200ml RRP: £26.00 Harts Price: £19.50

Churchill China Blue Willow Georgian Milk Jug 850ml RRP: £21.00 Harts price: £15.76

Churchill China Blue Willow Plate 17cm RRP: £5.50 Harts Price: £4.13

Churchill China Blue Willow Cake Stand 3 Tier RRP: £41.00 Harts Price: £30.76

Churchill China Blue Willow 20-Piece Cutlery Set Gift Box RRP: £51.00 Harts Price: £38.26

Churchill China Blue Willow Salad Plate 20cm Set Of 6 RRP: £39.00 Harts Price: £23.40

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ON THE TABLE

An inspiring design

Churchill China Blue Willow Georgian Covered Sugar Bowl 160ml RRP: £12.00

Harts Price: £9.00

The Blue Willow pattern is so famous that, over time, it is credited as having inspired an opera, a children’s book and a detective novel in addition to being featured in many films. It has also often been showcased in Westerns, where it is used to depict 19th-century elegant dining.

Churchill China Blue Willow 12-Piece Dinner set RRP: £86.00 Harts Price: £51.60

Churchill China Blue Willow Georgian Cream Jug 230ml RRP: £11.00 Harts Price: £8.26

Churchill China Blue Willow Salad Bowl 24cm RRP: £13.00 Harts Price: £9.76

Churchill China Blue Willow Dinner Plate 26cm RRP: £8.50 Harts Price: £6.37

Churchill China Blue Willow Georgian Gravy Boat 340ml RRP: £19.00 Harts Price: £14.26

Churchill China Blue Willow 28.5cm Medium Pasta Dish RRP: £13.00 Harts Price: £9.76

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Churchill China Blue Willow Oatmeal Bowl 15.5cm Set Of 6 Harts Price: £19.80 RRP: £33.00

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KITCHEN ICON

ROBERT WELCH

g n i t s a AL y c a g e L

Robert Welch’s flair for design produced some truly iconic pieces and this family-run firm has stayed true to his values and aesthetics.

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KITCHEN ICON

ROBERT WELCH

A FamilyAffair

ABOVE Rupert and Alice now head up the business but stay true to their father’s values.

BELOW Robert’s children stand proudly alongside a picture of their father and his designs dating back more than half a century.

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T

here’s nothing like keeping it in the family to give a company an added sense of pride in its heritage and Robert Welch Designs has many reasons to be proud.

Once quoted as saying that he designed “not just for this year, or next year” but in the hope his objects would become heirlooms, Robert’s vision has been carried into the 21st century by his children. After graduating from the

Royal College of Art in 1955, he quickly established a design studio and silversmithing workshop.

“His passion was to create highly functional, affordable designs with a timeless beauty, and he did so for many of the leading manufacturers of the day,” explains Robert’s daughter, Alice, who joined the company in the mid-1990s, with her brother Rupert.

“Robert Welch Associates became involved in creating all kinds of work; from the cutlery, tableware and serving pieces for the SS Oriana, the largest ocean liner in the world at the time, to bespoke editions for celebrations like the 900th anniversary of the founding of the White Tower, part of the Tower of London.”

Success meant an expansion of Robert’s business premises in The Old Silk Mill, Chipping Campden (the company occupies that same building today) in addition to the opening of a nearby studio shop in 1969. By this point, he had won at least 10 design awards. A decade later he was awarded an MBE. Alice and Rupert began working with their father a few years before he passed away at the age of 70 in 2000. Now joint MDs, they continue his ambition of producing their own products directly.

The company exports to more than 70 countries across the globe, supplying the likes of The Burj Al

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KITCHEN ICON

ROBERT WELCH

ABOVE Alice and Rupert outside the Chipping Campden shop which opened in 1969.

ABOVE Robert Welch receiving a Design Council Award in 1958 for his Old Hall Campden toast rack. The award was presented by H.R.H. The Duke of Edinburgh.

LEFT Flawless design and attention to detail are part of the Robert Welch ethic and apply to everything the firm produce.

Arab, Ritz-Carlton, Atlantis (The Palm, Dubai) and Bellagio.

“We’ve developed some great partnerships with hotels, restaurants, airlines and retailers around the world, and daily visitors to our shop proudly remind us of how Robert Welch products have been at the heart of their homes for years,” adds Alice.

When asked what the core principles of the business are, Alice cites her father’s passion for creating beautiful, functional, timeless pieces and explains that bringing each new product to market starts with a highly intensive process of research before the creative stage, followed by a lengthy testing period.

“I suppose it’s that attention to detail and the constant refinement that means that by the time we’re ready to release a product into the world, it’s as good as it possibly can be. People appreciate that deceptive simplicity which makes something a modern classic, I think.

To be able to run the company with dad’s design legacy always in mind is a real privilege.

We are also lucky to be custodians of his extensive archive which we look after with great care. One day we hope it might inspire a new generation of designers.”

LEFT The Old Silk Mill in Chipping Campden – home of Robert Welch Designs since the company was first founded in 1955.

DESIGNING THROUGH THE DECADES Hobart candlesticks An iconic design made in cast iron which was originally created by Robert Welch in the 1960s and is now part of his commemorative Legacy Collection.

Oriana jugs Part of a range of tableware, designed for the P&O cruise liner SS Oriana, and launched in 1960. Robert described it as “one of the most important design commissions I have ever undertaken”.

Lumitron lights Made from acrylic and anodised aluminium, the design of the range began in 1966. The lights provide diffused but efficient lighting, with an appearance slightly evocative of Victorian oil lamps.

WWW.HARTSOFSTUR.COM

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KITCHEN ICON

ROBERT WELCH

Perfect Setting

WE LOVE HARTS

Add elegance to your table with cutlery that will last a lifetime

As good as it gets. Harts sent my cutlery in perfect condition, packed in eco-friendly packaging and delivery was very quick.

It will be my go-to place from now on. Excellent service! Val

R

obert Welch’s cutlery graces the tables of some of the very best hotels and restaurants in the world and it’s easy to see why. From the sleek profile of the Bourton range to the delicate profile and gradually tapering handles of Arden, all combine usability with great aesthetics and simple elegance. Made from the finest 18/10 stainless steel and available in 24, 42, 56 and 84-piece sets, all come with a minimum 25-year guarantee.

Robert Welch Kingham Bright 56 Piece Set Harts Price: £195.00 Robert Welch Norton Bright 24 Piece Set Harts Price: £125.00

Robert Welch Arden Bright 42 Piece Cutlery Set Harts Price: £220.00

Robert Welch Stanton Bright Child’s 3 Piece Set Harts Price: £19.00

Robert Welch Malvern Bright 84 Piece Set Harts Price: £275.00

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KITCHEN ICON

ROBERT WELCH

Blade winners Cutting edge

Invest in knives that look great and make easy work of food preparation

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eveloped with professional chefs for maximum comfort, efficiency and performance, Robert Welch’s Signature kitchen knives are fully forged from German stainless steel with a hand-applied 15° Japanese-style edge for superior sharpness. All Robert Welch Signature kitchen knives are gift-boxed, dishwasher-safe and come with a lifetime guarantee.

Robert Welch Signature 6 Piece Knife Block Set Harts Price: £187.94

Robert Welch Signature Q Knife Block 5 Piece Set Harts Price: £198.95

Robert Welch Signature 3 Piece Kitchen Set Harts Price: £79.94

Robert Welch Signature Carving Set Harts Price: £91.96

Robert Welch Signature Cook’s/Chef’s Knife 25cm Harts Price: £63.95

Robert Welch Signature Santoku Knife 14cm Harts Price: £45.95

Robert Welch Signature 12cm Serrated Utility Knife Harts Price: £37.94

Knives are not for sale to persons under the age of 18 – all knives and bladed products require online age verification and age verification delivery.

For full details visit www.hartsofstur.com/ blog/ordering-a-kitchenknife-using-online-ageverification.

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KITCHEN ICON

ROBERT WELCH

Robert Welch Burford Tumbler, Harts Price: £20

Bathing Beauties

Robert Welch Burford Toilet Brush & Holder Harts Price: £60

Upgrade your bathroom with quality accessories made to last

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obert Welch’s Oblique and Burford bathroom accessories have a timeless, opulent feel and mirrored, polished finish that will work in any bathroom setting. Manufactured from the highest quality, 18/10 stainless steel, all their fittings and accessories come with a 25-year guarantee.

Robert Welch Burford Soap Dish Harts Price: £20

Robert Welch Oblique Pedestal Mirror Harts Price: £72

Robert Welch Burford Extending Mirror Harts Price: £150.00 38

Robert Welch Oblique Toothbrush Holder Harts Price: £26

Robert Welch Oblique Robe Hook Double Harts Price: £29

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PH

From puddings to pies, tarts to traybakes, we have all the gear to get you baking

O

TO

:L

IS A

LI N

D ER

GIVE IT A TWIST Make a marbled showstopper

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Great Bakes PUDDING CLUB

Bread and butter pudding with a difference

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AFTERNOON DELIGHT

Stacked up shortbread

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TEMPTING TARTS

A fruity favourite

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THE KIT

BUYER’S GUIDE

LET THEM EAT CAKE Marble Ring Cake with Double Chocolate Drip For a party showstopper, bake this marbled cake in a large Bundt tin and serve drizzled with melted white and milk chocolate.

FOR THE CAKE 350g unsalted butter 350g golden caster sugar 7–8 medium eggs, beaten (weigh the eggs – they should weigh the same as the butter and sugar - 350g) 4 tsp vanilla bean paste 315g self-raising flour 120ml milk 35g cocoa powder FOR THE DECORATION 200g milk chocolate, melted 200g white chocolate, melted

1 Preheat the oven to 190C/Gas 5 and grease and flour a 25cm Bundt tin.

2 Cream the butter and sugar together in a large bowl until pale and fluffy.

3 Add the beaten eggs slowly until fully incorporated.

4 Divide the mixture between 2 bowls.

Stir the vanilla bean paste into one of the bowls and then fold in 175g of the flour – add milk as necessary to achieve a dropping consistency.

5 To the other bowl, add the remaining flour and the cocoa, sifted together. Add milk as necessary to achieve a dropping consistency.

6 Transfer the batters to separate large piping bags and snip off the ends with scissors (or use tablespoons to fill the tin).

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PHOTO: LISA LINDER

TO MAKE THE MARBLE CAKE

7 Deposit both the vanilla and chocolate cake batter into the tin until just over half full. Swirl with a skewer to achieve a marbling effect.

8 Bake for 45–50 minutes or until risen and golden and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin on a wire rack. Turn out and place on a cake plate.

TO DECORATE 1 Drizzle first with the melted white chocolate and then with the melted milk chocolate.

2 The cake is best eaten on the day it is made, but can be stored in an airtight container at room temperature and eaten within 2 days.

Recipe taken from Everyday Bakes to Showstopper Cakes by Mich Turner, £20, Frances Lincoln.

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THE KIT

BUYER’S GUIDE

THE

LIST

From cupcakes to special celebration cakes, we have everything you need to create them

Sweetly Does It 16cm Cake Tester RRP: £1.49 Harts Price: £1.25

Nordic Ware 10 cup Heritage Bundt Pan Gold RRP: £50.00 Harts Price: £40.00

Dexam Bakers Pride Non-Stick 12 Cup Mince Pie / Mini Muffin Pan Harts Price: £6.00 RRP: £8.00

MasterClass Smart Space Stacking Seven Piece Non-Stick Bakeware Set This space-saving solution takes up just 30.5cm x 33cm x 11cm in your cupboard or drawer and comes supplied with a 20-year guarantee.

RRP: £59.99 Harts Price: £49.95 Master Class Non-Stick Loose Base Sandwich Pan Round 15cm (6”) Harts Price: £7.99

Circulon Ultimum 12 Cup Muffin Tin RRP: £20.00 Harts Price: £16.00 Delia Online Complete Baking Set With 10 items for every kind of cake imaginable, whether you’re baking sponges, swiss rolls or muffins, this British manufactured set has the lot.

RRP: £250.00 Harts Price: £187.50

Sweetly Does It Stainless Steel Cake Lifter RRP: £13.99 Harts Price: £11.95

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THE KIT

BUYER’S GUIDE

PUDDING CLUB 4 x hot cross buns, halved 50g salted butter Zest and juice of 1 small orange 250ml whole milk 300ml double cream 3 large free-range eggs 3 tbsp caster sugar

Hot Cross Bun Bread and Butter Pudding Hot cross buns make an ideal substitute for sliced bread in this delicious familyfavourite pudding. The zesty orange flavours in this recipe, from TV chef James Strawbridge, pair perfectly with Cornish clotted cream.

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1 tbsp orange liqueur such as Grand Marnier or Cointreau (optional) 75g dried mixed fruit Half tsp cinnamon 2 tbsp golden caster sugar Cornish clotted cream (to serve)

These can be left to soak while you make the custard.

3 Put the milk and cream into a pan over a low heat, until hot but not boiling.

Whisk the eggs with the caster sugar in a jug and then slowly pour the milk mixture over the eggs, stirring until smooth. Add the orange liqueur, if using.

4 Arrange the bun halves in layers in the buttered dish, overlapping slightly, and sprinkle over the dried fruit in between each layer, until the fruit and buns are all used up.

1 Preheat oven to 180C/Gas 4 and lightly grease a wide ovenproof dish with a little butter. Pour the orange juice into another wide, shallow dish and add the zest.

5 Pour the custard over the pudding and sprinkle with the golden caster sugar and cinnamon. Bake for 25-30 minutes until the custard is set and the pudding is golden brown.

2 Butter each half hot cross bun on both sides before soaking each one thoroughly in the juice and zest mixture.

6 Serve straight away, with clotted cream or custard.

Recipe commissioned by Trewithen Dairy

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THE KIT

BUYER’S GUIDE

THE

LIST

There’s nothing quite like a traditional British pudding or pie - especially one you’ve made yourself Mason Cash In The Forest, Pie Dish 26cm This Mason Cash In The Forest Pie Dish is made from chip resistant stoneware. Microwave, dishwasher and freezer safe, it is perfect for deep-filled, family pies.

RRP: £13.00 Harts Price: £9.76

Mason Cash In The Forest 16cm Stone Pudding Basin With a protruding rim that allows a lid to be tied and maintained throughout the steaming process, this is microwave, dishwasher and oven-safe.

RRP: £8.50 Harts Price £6.80

HARTS TEAM TIP

When steaming puddings, the bowl shouldn’t touch the pan. To ensure it doesn’t, scrunch a sheet of foil into the bottom of your pan and rest your pudding on top.

Jane

KitchenCraft Anodised Mini Pudding Moulds 7.5cm, Set of Four RRP: £13.99 Harts Price: £11.95

KitchenCraft Pudding basin and Lid 3 Pints (1.7 Litres) RRP: £4.99 Harts Price: £3.95

Sophie Conran Round Pie Dish RRP: £33.50 Harts Price: £25.13

KitchenCraft Master Class Crusty Bake Pie Pan/Tart Tin Harts Price: £7.99

Master Class Non-Stick Pudding Steamer 2 Litres Harts Price: £18.99

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THE KIT

BUYER’S GUIDE

BAKE THE BISCUIT Strawberry Shortcake Floral Stacks These buttery vanilla shortcake biscuits look as good as they taste. They can be flavoured with orange, lemon, rose or lavender, filled and stacked with fresh Chantilly cream and berries and even decorated with edible flowers if you want!

MAKES 12-15 STACKS FOR THE SHORTCAKE 200g unsalted butter 200g golden caster sugar 1 medium egg, beaten 400g plain flour, plus extra for dusting 1 tsp vanilla bean paste 1 tsp baking powder Grated zest of 2 lemons and 1 orange 2 tsp crushed lavender or 1 tsp rose water (optional) FOR THE DECORATION 1 litre double cream 200g caster sugar

1 Cream the butter and sugar together in a large bowl and then add the beaten egg to combine.

2 Gently fold in the flour, vanilla, baking powder and zest, lavender or rose water, if using, and mix until a dough forms. Wrap the dough in cling film and chill for 30 minutes.

3 Preheat the oven to 200C/Gas 6 and line a baking sheet with non-stick baking paper. Lightly flour a work surface and roll the dough to a thickness of 5mm.

4 Stamp out 6cm fluted rounds and place on the prepared baking sheet, spaced well apart, then bake for 10–12 minutes or until pale golden. Transfer to a wire rack to cool.

TO ASSEMBLE THE STACKS 5 When you are ready to fill the stacks, whisk the cream with the sugar and vanilla bean paste until softly whipped and holding its shape. Fit a large piping bag with a plain nozzle and spoon in the cream.

6 Place half the rounds in position and pipe beautiful large pearls of cream around the outer edges of the shortcake.

Repeat on the inner edge or centre and then spoon or drizzle a little strawberry preserve between the cream, keeping it contained on the inside.

7 Place a lid of shortcake carefully on top of each cream-topped round and repeat with another covering of piped cream pearls.

8 Decorate with sliced strawberries, raspberries and fresh, edible flowers if wanted (be sure they are edible!). The undecorated shortcake can be kept in an airtight container for up to 7 days. Filled and decorated, they are best eaten on the day.

1 tbsp vanilla bean paste 300g strawberry preserve Sliced strawberries Fresh edible flowers (optional)

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THE KIT

BUYER’S GUIDE

THE

LIST

Brownies to shortbread, ginger snaps to flapjacks, home made biscuits are simple to make and always go down a treat

Baker & Salt 37cm Baking Tray Harts Price: £17.00

HARTS TEAM TIP

Circulon Bakeware Square Baking Tray RRP: £15.00 Harts Price: £12.00

Mason Cash In The Forest Flour Shaker RRP: £8.50 Harts Price: £6.80

Refrigerator biscuit dough is great to make and store a foil roll of in your fridge. When friends call round, you can slice off a few rounds at a time to bake for freshly baked biscuits with your coffee.

Dexam Great British Biscuit Cutter Set of 4 Harts Price: £10.40 RRP: £13.00

Teresa

James Martin Bakers Dozen Bakeware Baking Tray RRP: £11.00 Harts Price: £8.25

Le Creuset Bakeware 27cm Baking Tray This tray is perfect for meals or ideal for tray bakes such as flapjacks or shortbread, as well as scones, biscuits and cookies. The wide rim on the outside of the tin, featuring heat-resistant silicone inserts for added grip, makes lifting a full tin easier and safer and it is covered by a lifetime guarantee.

Harts Price: £15.00

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THE KIT

BUYER’S GUIDE

Tart it up From quick quiches to terrific tarts, a pastry case is the perfect base

French Apple Flan SERVES 4-6 A shallow 9 -10� sweet pastry case (this can be made with gluten-free flour like Oast to Host) 1.5 kg apples; (choose red apples for half the required amount to slice as they make a more dramatic effect on top, the other 750g can be any kind of apple, cooking apples ensure the tart is not too sweet) 50g caster sugar 4 tbsp apricot jam Juice of half a lemon

1 Cut half the apples into small chunks with a tbs of water and 1 tbs caster sugar. Cook gently until soft and mash until smooth. Allow to cool.

2 Pour the puree into the base of the tart case and slice the other apples thinly (you may like to leave the peel on for colour). Arrange an overlapping layer of apples on top and sprinkle with sugar.

3 Bake in an oven 190C/Gas 5 for 35- 40 minutes.

4 After removing from the oven, heat up the jam and lemon juice together and use a pastry brush to paint over the apple slices.

5 Can be eaten hot or cold with cream, custard or ice cream.

Recipe courtesy of Oast to Host

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THE KIT

BUYER’S GUIDE

THE

LIST

Summer quiches to berry tarts, everything works well with pastry

HARTS TEAM TIP

To avoid soggy bottoms, after blind baking your pastry, use a beaten egg yolk to glaze inside. Pop back in the oven for a few minutes prior to adding your filling.

Leona

Judge 20cm Revolving Centre Rolling Pin RRP: £12.00 Harts Price: £9.00

Le Creuset Bakeware 6 Cup Tart Tray Ideal for individual quiches, tarts and flans, Le Creuset Toughened Non-Stick Bakeware bakes evenly with a non-stick coating to ensure effortless turning out. The wide rim on the outside of the tin, featuring heat-resistant silicone inserts for added grip, makes lifting easier and safer. Covered by a lifetime guarantee.

Harts Price: £31.00

KitchenCraft Round Loose Base Fluted Tart Tin 10cm x 2cm (4” x .75”) RRP: £2.29 Harts Price: £1.95

Master Class Non-Stick Fluted Loose Base Quiche Tin Round 25cm (10”) Harts Price: £12.49

KitchenCraft Large 25cm Wooden Pastry and Basting Brush RRP: £2.49 Harts Price: £2.25

WE LOVE HARTS 1st class service again, fast delivery, great packaging and extremely pleased with my purchase.

When I rang for help in locating part of the product the phone was answered in a couple of rings and my query answered immediately. Susan

KitchenCraft Set of Six 10cm Loose Base Tart Tins Harts Price: £5.95 RRP: £6.79

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THE KIT

ON THE COUNTER

KitchenAid K400 blender Harts Price: £279.00

The Perfect Blend W

Combine good looks with great performance

ith a stylishly curved and robust design matched by powerful performance, the Artisan K400 is the latest addition to KitchenAid’s impressive family of blenders. Like its Artisan siblings, the K400 is made from die-cast metal for strength, stability and durability.

Utilising an expertly crafted 3-part blending system that works in perfect harmony, the KitchenAid Artisan K400 Blender will power through the toughest of ingredients,

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whether you are making nut butters, soup, smoothies or baby food. Controlling the K400 Artisan Blender is super easy using the large central die-cast metal knob to control the 5 variable speeds, pulse and 3 preset recipe programs. When you’ve finished, you can use the handy self-cleaning cycle to clean the blender ready for your next culinary adventure. Built for everyday use, this blender will quickly become an essential part of your healthy lifestyle.

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THE KIT

ON THE COUNTER

ADDITIONAL ACCESSORIES A RAINBOW RANGE With many different colours to choose from, this blender will proudly take centre stage in your kitchen and comes supplied with a five-year KitchenAid guarantee.

You can buy a wide range of optional accessories for your KitchenAid K400 Blender - seven are available in total. All are dishwasher safe, BPA-Free and include: A Small Batch Jar (200ml), perfect for storing dressings, dips and sauces in the fridge.

features include A Small Batch Jar Expansion Pack, containing two 200ml Small Batch Jars and one blade assembly to fit the blender base allowing you to blend and store in the same container.

Vented Solid-Seal Lid with removable Measuring Cap Made from silicone for easy removal and cleaning (it’s dishwasher safe too), the vented seal securely fits on the glass jar to minimise spills. The BPA-free cap can be used for measuring (up to 60ml) and adding ingredients whilst blending.

Asymmetric Stainless-Steel Blade Made from 3mm-thick hardened, sharpened stainless steel. Blending from different angles ensures a powerful performance.

1.4L Graded & Ribbed Glass Jar This single-walled jar includes gradient measurements and is designed to optimise performance. The square shape and inner ribs increase power within the jar, whilst bevelled upper corners provide easy pouring. Dishwasher safe.

Three Pre-Recipe Programs In addition to five-speed settings and a pulse function, the variable dial includes three pre-recipe programs for perfect results. Choose from Ice Crush, Icy Drink and Smoothie to remove any guesswork and ensure the optimal speed and time needed for the best results.

A 500ml Dual Purpose Personal Jar with easydrink lid, perfect for smoothies on the go.

This 1 litre Citrus Press will turn the K400 Blender into a juicing machine, automatically juicing citrus fruit such as oranges, limes and grapefruit.

SEE+ SHOP Visit us in-store or online at www.hartsofstur.com to see all the different colours we stock and the full range of accessories available.

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THE KIT

KITCHEN ESSENTIALS

WE LOVE HARTS Excellent customer service and quality products at very competitive prices.

Heather

Simple Solutions Protect surfaces and make cleaning super easy with Bake-O-Glide’s innovative range

H

ere at Harts, we are all for cooking up a storm in the kitchen but know few people enjoy clearing up the aftermath. Mess and splashes are inevitable, as are scrapes and scratches to surfaces while you’re working and Bake-O-Glide provide a great range of options for reducing both.

This Bake-O-Glide Hob Protector is suitable for induction hobs and heat resistant up to an impressive 250C. Coated in non-stick and heatresistant silicone, it not only protects your hob from scuffs and marks but also keeps pans in place, ensuring continuous connection between hob and cookware. Available in three sizes - large, standard and halfsize - it can also be trimmed to fit with scissors. Use it during cooking or to provide hob protection even when you’re not, it is easy to clean by hand and can be stored rolled or flat when dry.

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Check out the full Bake-O-Glide range at www.hartsofstur.com

Bake-O-Glide Induction Hob Protector Large - 78cm x 52cm RRP: £34.99

Harts Price: £32.99

Standard - 59cm x 52cm RRP: £26.95

Harts Price: £24.95

Half-size - 59cm x 29.5cm RRP: £13.95

Harts Price: £12.95

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THE KIT

COMPETITION

Win a Bluicer The Sage Bluicer combines the best of a blender and juicer and here’s your chance to win one

WIN

This fantastic prize is worth £369.95

W

ith summer just around the corner, fresh juices, smoothies, salad dressings and more are a just a whizz away with the new Sage 3X Bluicer Pro. This innovative appliance is the ultimate, highperformance combined blender and juicer.

With a space-saving design, there’s no need to choose between the two and it boasts other benefits besides.

The Sage 3X Bluicer Pro features one base that doesn’t need changing, whatever you’re making. From natural nut butters, creamy dips, healthy desserts, even cocktails, the Bluicer effortlessly produces it. The extra wide chute means most fruit and veg can go in whole, cutting down prep time, while an auto clean function pulses soapy water, making cleaning super easy.

Not to be confused with blenders with “juicing” attachments, the Bluicer’s fits directly on to the motor base. High-speed spinning blades powered by a 1350W motor work to separate the juice from the pulp. It has ten speeds and four auto programmes, covering everything from ice crushing to frozen cocktails. The Bluicer’s functions can also be combined. You could juice fruit or veg then blend into a smoothie with other blender-friendly ingredients, like nuts for example.

AT A GLANCE • High-performance 3-in-1 machine • 1.5 litre blender jug • Interchangeable jug and juicer to blend, juice and “bluice” • One-touch buttons for smoothies, ice, cocktails • 10 speed controls and LCD display with a powerful 1350W motor

TERMS & CONDITIONS No multiple entries. Entrants must be 18 or over. Use of a false name or address will result in disqualification. Entries made online using methods generated by a script, macro or the use of automated devices will be void. Prizes are subject to availability and the prize suppliers’ terms and conditions. No responsibility can be accepted for entries lost, damaged or delayed in the post, or due to computer error in transit. The prizes are as stated, are not transferable to another individual and no cash or other alternatives will be offered. Please see www.hartsofstur.com/promotional-terms-conditions for full terms and conditions.

• The Sage Vac Q Pump is an optional extra, available separately, which removes air from the jug before blending, providing smoother textures, bolder colours and richer flavours.

HOW TO ENTER To enter, visit www.hartsofstur.com/competition Closing date June 30, 2020. UK residents and over-18s only.

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THE KIT

HEALTHY HARTS

BITE-SIZED BLISS

These sweet treats are nice but not naughty

LIGHTEN UP

Whether you’re watching what you eat with the summer in mind or just trying to eat more healthily in general, these nutritious recipes will put a spring in your step

Orange, Cacao and Fig Nourish Balls Energy balls can sometimes be dry and disappointing but these little citrus-tinged morsels are moist, rich and delicious. The creation of Shaftesbury-based healthy cakes maker, Jasmin Giles, they make for a great sweet treat to impress your friends or a just as a healthy, sweet snack at any time of day. They are also vegan-friendly and gluten, dairy and refined sugar-free.

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MAKES 12 (40G PORTIONS) WET

cocoa which can be found in health food shops)

125g dried dates

TOPPING

50g dried figs

10g pumpkin seeds

40g cashew nut butter

10g flaked coconut

Juice & zest of 1 orange

Quarter tsp turmeric powder

Half tsp sea salt

12g chia seeds

1 Heat the oven to 200C/Gas 6.

Weigh out all your dry ingredients, placing your nuts and seeds on a separate baking tray then toast until golden for about 5-8 minutes before allowing to cool. Be careful not to burn them, otherwise this will leave a bitter taste.

15g cacao powder (this is unroasted

2 Place the dates and figs in a

1 tsp cinnamon (optional) DRY 40g cashew nuts 70g sunflower seeds 25g whole almonds 15g cacao nibs (optional)

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THE KIT

HEALTHY HARTS butter, juice, zest, cinnamon and sea salt. Process until completely smooth, occasionally scraping down the sides before spooning out the mixture and adding to the dry ingredients.

5 Thoroughly combine with a spatula and allow the mixture to sit in the fridge for between 1-4 hours (or overnight). This allows the mixture to thicken and become less sticky, making it easier to form into balls.

mixing bowl and cover with freshly boiled water. This will help soften the fruit, making it easier to blend into a paste.

3 Using a clean chopping board, zest the orange and place in a small bowl.

Then cut the orange in half, using a sharp knife and squeeze to remove the juice (approximately 35g), adding this to the zest.

FOR THE TOPPING 1 In the food processor, add the pumpkin seeds and toasted coconut flakes, and process until coarsely chopped, finally adding the turmeric powder (go easy as too much will be overpowering), and process until fully combined and a wonderful golden colour. This is what you will be rolling your balls in, so until then, pour on to a clean, dry baking tray.

2 Once your nuts and seeds are toasted, use your food processor to process the nuts to a chunky texture (like jumbo oats) and the seeds to a finer texture, (similar to couscous) before placing in a large mixing bowl.

3 Finally, process the cacao nibs (if using), until finely chopped, adding this and the chia seeds to the rest of the dry ingredients. Sift in the cacao powder, and mix to combine.

4 Drain the dried fruit in a sieve, discarding the water, and place in the food processor with the cashew nut

THE

6 Once the mixture has had time to thicken, you can begin to make balls of your desired size, but we recommend 40g is just the right amount. Roll in the topping mixture, and place on a lined baking tray.

7 These can be eaten straight away, kept in the fridge for up to 4 days, or open freeze and once frozen, transfer into a sealed container and store for up to 2 months – the balls take just 10 mins to defrost.

LIST

Mason Cash Colour Mix S12 Bright Green Mixing Bowl 29cm RRP: £32.00 Harts Price: £22.40

KitchenAid 2.1L Almond Cream Food Processor RRP: £179.00 Harts Price: £145.00

MasterClass Electronic Dual Dry and Liquid Scales with Brass Finish Bowl RRP: £39.99 Harts Price: £32.95

Microplane 3 in 1 Twist and Zest RRP: £14.95 Harts Price £11.95

Typhoon Monochrome Small Chopping Board 28.5cm RRP: £8.00 Harts Price: £6.00

ABOUT JASMIN

Jasmin set up her company Green + Grainy in Shaftesbury, Dorset, two years ago. She produces gluten, dairy, wheat and refined sugar-free cakes that provide a sweet fix but have nutritional value with plant-based ingredients.

Her vegan-friendly cakes are supplied to cafes and coffee shops and all her products are sold in biodegradable and recyclable packaging. www.greenandgrainy.co.uk WWW.HARTSOFSTUR.COM

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THE KIT

HEALTHY HARTS

BOWLED OVER No matter what the season, there’s nothing like a bowl of homemade soup served with freshly baked bread

Roasted Root Vegetable Soup and Easy Seeded Soda Bread Loaf It’s great to know better weather is on the way but spring can have its share of chillier days when we fancy something warming. This soup, with an accompanying soda bread, is the creation of Michelle Evans-Fecci from the 2019 series of The Great British Bake Off. Served together, they are substantial enough to be enjoyed as a meal, in addition to a starter. You can lower the fat and calorie content of this recipe by using reduced-fat coconut milk and opting for half-fat creme fraiche.

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SERVES 8

OPTIONAL FOR DECORATION

FOR THE SOUP

Crème fraîche

1 red onion quartered 2 parsnips roughly chopped

Rosemary Chilli flakes

2 carrots roughly chopped

Edible flowers

2 butternut squash (cut in half, seeds removed)

Pumpkin seeds

4 garlic cloves 2 sweet potatoes roughly chopped 2 rosemary sprigs 2 tbsp maple syrup Little olive oil Salt and pepper 1tsp ground nutmeg Pinch dried chilli flakes 200ml coconut milk 750ml vegetable stock

Chopped pecans

EASY SEEDED SODA BREAD 500g bread flour 1tsp bicarbonate of soda 1tsp salt 400ml buttermilk 1tbsp pumpkin seeds 1tbsp poppy seeds 1tbsp linseeds 1tbsp sunflower seeds

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THE KIT

HEALTHY HARTS

TO MAKE THE SOUP 1 Put all vegetables in a roasting tin with a little olive oil, rosemary, and maple syrup. Roast on 200C for 30 minutes until the veg is beginning to char. Use the time to make the recipe for bread described below.

2 Once ready, scoop the butternut squash pulp from the skin, and squeeze the garlic out of skins. Add all the vegetables into a blender like the Sage Super Q, with a little salt and pepper, chilli flakes and nutmeg. Add vegetable stock and coconut milk and the press the “soup” button on the machine to easily blend together.

TO MAKE THE BREAD

THE

LIST

KitchenCraft Home Made Round Bread Baking Cloche RRP: £34.99 Harts Price: £28.95

Cole & Mason Wallis Nutmeg Mill RRP: £25.99 Harts Price: £12.95

1 While the vegetables are roasting, put the flour, bicarb, salt and buttermilk into a large bowl, and use a spoon to mix it until it comes together. Add all the seeds, then roughly bring together with your hands.

Denby Halo Oil Bottle Harts Price: £30.00

2 Place all the mixture on to a baking sheet, and shape into a rough ball and flatten it slightly.

Dust with a little flour, then use a sharp knife to cut almost all the way through in a cross pattern on top.

3 Bake for 30 mins on 220C/ Gas 7.

4 When the bread is ready, pour warm soup into a bowl, and decorate the top with optional toppings and a dollop of crème fraîche.

Microplane Chilli Mill & Spicebar Birds Eye Chillies RRP: £34.95 Harts Price: £29.95

ABOUT MICHELLE EVANS-FECCI

Michelle appeared on the 2019 Great British Bake Off when she was announced star baker of cake week. A self-taught home baker, she lives in the seaside town of Tenby in Wales with her husband, teenage son and their little whippet Rosie. After falling in love with baking as a young girl, she now bakes almost every other day and says she loves experimenting with seasonal local produce and edible flowers from her garden.

Instagram: Bakesbymichelle

Sage The Super Q Blender RRP: £599.99 Harts Price: £479.95

MICHELLE USED THE SAGE SUPER Q BLENDER TO MAKE HER SOUP AND COMMENTS:

“This is a sturdy appliance which feels very solid. The auto-clean setting is brilliant, and cleans in no time at all. It’s very versatile, from soups, smoothies, dips and nut butters, there is so much this machine can do! The soup function is brilliant as it turns room temperature vegetables into hot ready to eat soup in minutes.”

WWW.HARTSOFSTUR.COM

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THE KIT

HEALTHY HARTS

SMOOTH OPERATOR

Dorset-based nutritionist Barbara Cox provides simple ideas for a healthy smoothie and fruity sorbet

Sorbet to Suit We’re heading into ice cream season and there’s nothing better than enjoying a cone out on the seafront. But at home, making your own sorbet is fun and easy and means you can include plenty of fruit too, creating a super healthy springtime dessert.

110ml water 5 tbsp coconut nectar sugar 500g of chosen fruit base ADD A FLAVOUR: Single flavours: (choose 500g of fruit to add to mix) Mango, watermelon, apple, orange, pear, lemon, peach, apricot, papaya, fig, cherry, grape, strawberry, blackberry, raspberry, pineapple, melon, kiwi, blueberry, Sharon fruit, dragon fruit GET ADVENTUROUS: Rhubarb and ginger, pineapple and chilli, nectarine, pomegranate and mint, orange and cocoa, Matcha green tea and lemon, decaf coffee and vanilla bean

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1 In a pan, heat the water and melt the coconut nectar sugar, then cool.

2 In a food processor blend 500g of chosen fruit or fruit combo – be creative!

3 Combine the water and blended fruit, then transfer to a shallow freezerproof container.

4 Use a fork to break up the ice crystals every 30 minutes.

5 Cover and freeze for several hours until set.

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THE KIT

HEALTHY HARTS HEALTHY HARTS’ TIPS

Health boosting juice smoothie This easy-to-whizz-up, dairy-free juice “smoothie” is high in Vitamin A, C, calcium, magnesium, potassium and iron for nutrition on the go.

• Avoid a “beige” plate of food – aim for a rainbow diet with brightly coloured fruit and veg for optimum nutrition.

• You’ve heard it before, but drink plenty of water. Aim to drink around two litres a day, carrying a water bottle around with you at all times and taking regular sips.

• Cut down on sugar and avoid foods containing additives where possible. Some do stop the growth of bacteria but many are just used for cosmetic reasons, like changing the colour or natural taste of the food. Healthy, tasty food doesn’t need them and neither do you!

• Similarly, limit your intake of saturated fats and oils, particularly from processed and fast foods.

• Watch your salt intake. It isn’t just about going easy on the salt cellar or grinder but also watching out for high levels of salt in processed foods.

THE

LIST

1 carrot (unpeeled, topped and tailed) 1 red apple (Gala or Cox), 1 beetroot (skinned and washed but leave the roots and tops on)

1 Combine together in a blender, chill if wanted or pour straight into a glass and serve.

WE LOVE HARTS After much searching we found the Magimix 5200XL Premium Red BlenderMix Food Processor (with FREE Gifts) at a very reasonable price and with the expensive Spiraliser option included - WOW - what is not to like.

We cannot recommend more highly both the Magimix and moreover the excellent and helpful service from Elizabeth at Harts.

John

ABOUT BARBARA

Barbara Cox is a Dorset-based nutritionist and the author of two books, the Rainbow Recipes Cookbook and an ebook, Eat To Be Fit, which was published last year.

She became passionate about the importance of eating healthily while living in Japan, a country renowned for having low levels of obesity, cancer and heart disease. On her return to the UK, Barbara founded Nutrichef, a company that produces and delivers healthy meals to customers’ homes.

She sold the company in 2015 and now focuses on a range of nutrition and wellbeing-related work and consultancies. www.barbaracox.me

Pyrex Cook & Freeze 0.6L Round Dish with Lid RRP: £7.99 Harts Price: £5.99 Magimix Compact 3200XL White BlenderMix Food Processor RRP: £239.99 Harts Price: £215.95

Sabatier Professional Rose Gold Ice Cream Scoop RRP: £11.00 Harts Price: £5.50

Dexam Faringdon 35cm Beech Spoon Harts Price: £1.00

Scanpan Maitre D’ Copper 16cm Mini Saute Pan RRP: £59.00 Harts Price £41.30

WWW.HARTSOFSTUR.COM

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THE KIT

RANGE OF THE ISSUE

A Five Star Set

I

For quality and value, Stoven Hard Anodised Pro is the answer

f your kitchen cupboards hold an assortment of mismatched pans that have seen better days, you may have put off replacing them because of the investment involved.

However, you don’t have to spend a fortune to get some fantastic cookware as our five-piece Stoven Cookware set proves.

Made in collaboration with Harts Of Stur and utilising all the benefits of our vast expertise and years of cookware knowledge, this set is completely exclusive to us. The end result is versatile enough to handle everyday cooking tasks yet sturdy enough to warrant a lifetime guarantee. All at a price point we believe represents great value.

The hard anodised range features handles made from polished stainless steel, secured with rivets for a secure grip while the base of each pan is suitable for any type of hob, including induction. The pans are suitable for browning and use in the oven up to temperatures of 260C while the glass lids are suitable for temperatures up to 180C. With non-stick interiors to ensure easy cleaning after use, the pans are also suitable for dishwasher cleaning, although hand-washing is recommended to prolong the life of the cookware. The Stoven set will meet all your cooking needs and comes with a lifetime guarantee.

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Stoven Hard Anodised 5 Piece Cookware Set The set includes all the essentials, including a 16cm milk pan, 16, 18 and 20cm saucepans with glass lids and the addition of a 26cm frying pan.

RRP: £225.00

Harts Price: £99.95

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THE KIT

RANGE OF THE ISSUE

ABOVE: The pans are made to last with details that include stainless steel, rivet-secured handles for a secure grip and bases designed for versatility which can be used on any type of hob, including induction hobs.

Non-stick interiors ensure easy cleaning, whatever you’re heating or cooking while the anodised construction is harder than steel, with good heat displacement.

ABOVE: Glass lids for the saucepans make it easy to see when food is ready and are ovenproof up to temperatures of 180C.

SEE+ SHOP

Get great value across all your cookware needs – visit us in store or at www.hartsofstur.com ABOVE: The Stoven set is the perfect starter set for a new home or smart replacement for old, worn out pans.

WWW.HARTSOFSTUR.COM

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HARTS HOW TO When life gives you lemons, make lemon curd

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HARTS HOW TO

Nan’s Lemon Curd Award-winning From Dorset With Love are known for their great jams, chutneys and pickles. Here founders Karl and Chrissy Regler explain how to make delicious homemade lemon curd and share their own family recipe.

“This is one I got from one of my nan’s old cook books and is what we base our own curds on,” explains Chrissy. “We are big lemon curd fans in our house and our two boys absolutely love it on pancakes with loads of squirty cream. It’s also fab to use as a pavlova filling!”

MAKES 2-3 SMALL (8OZ) JARS. QUANTITIES CAN BE DOUBLED IF REQUIRED

ABOUT FROM DORSET WITH LOVE

Chrissy and Karl started their company in 2010 when Chrissy was on maternity leave. Within a year their range had won Gold Taste awards and Chrissy left her job to focus on their business full time, in addition to being a mum to Koen, 12, and Jenson, 10. As the company grew, they expanded from their home kitchen to a converted stable near Milton Abbas and in 2018 moved to a unit in Blandford Forum. www.fromdorsetwithlove.co.uk

THE

LIST Microplane Premium Classic Series Zester / Grater Yellow

Zest and juice of 4 lemons 200g/7oz caster sugar 100g/3.5oz unsalted butter, cut into cubes

RRP: £19.95

3 free-range eggs and 1 extra yolk

1 Put sugar, butter and lemon zest and juice into a heatproof bowl. Sit the bowl over a pan of gently simmering water. Make sure the water is not touching the bowl as this will make the mixture too hot. Stir every now and again until the butter has melted.

2 Lightly whisk the eggs and egg yolk and stir into the lemon/butter mixture. Whisk until all of the ingredients are well combined. Stir constantly until the mixture is creamy and thick enough to coat the back of a spoon, much like the consistency of custard. This should take about 8-10 mins, any longer and you risk scrambling the egg from the heat and you’ll end up with a lumpy curd. If you have a thermometer do not take the mixture above 80C. 3 Remove the bowl from the heat and set aside to cool, stirring occasionally as it cools.

Once cooled, spoon into cooled, pre-sterilised jars and pop the lid on.

Harts Price: £15.95

Mason Cash Colour Mix S24 Bright Yellow Mixing Bowl 24cm RRP: £26.00 Harts Price: £18.20

Dexam Supreme 20cm, 3.5L Stainless Steel Saucepan RRP: £80.00

Harts Price: £52.00

Judge Digital Thermometer RRP: £18.00

Harts Price: £13.50

4 This is best kept in the fridge until ready to use and should keep for up to 3 weeks, although it never lasts that long in our house!

HARTS TEAM TIP

To sterilise jars, put through a hot wash in the dishwasher or on a baking tray in oven for 10-15 minutes at 160C/Gas 3.

Trevor

Ulster Weavers Beekeeper Double Oven Glove RRP: £13.00

Harts Price: £11.70

Home Made, Made With Love Set Of 6 Jars RRP: £14.94

Harts Price: £11.95

WWW.HARTSOFSTUR.COM

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HARTS HOW TO

PHOTO: PATRICIA NIVEN

It’s one of those things that sounds so simple but takes a little know-how to get just right

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HARTS HOW TO

Making poached eggs sounds simple but can be quite daunting; many people are genuinely nervous about attempting them. But really, it’s not so scary. A lot is down to the freshness and quality of the eggs.

Use the freshest eggs you can, as old eggs won’t hold together while poaching, and preferably use organic eggs. Vinegar is also essential to get a good poached egg – don’t attempt to make them without it as your poached eggs will be flat and sad, and you won’t get that awesome teardrop shape. And don’t be fooled into fiercely boiling the water – a gentle simmer is key so the bubbling doesn’t break up the eggs.

SERVES 4 Takes 10 minutes

1 Bring a large, deep pan of water to a gentle simmer and add the white wine vinegar. Don’t have the water boiling too fiercely. Crack 4 eggs into 4 separate small bowls, each deep enough to hold each egg.

PHOTO: WWW.DORSETFOODANDDRINKPHOTOGRAPHER.CO.UK

Classic Poached Eggs

EGGSTRA HELP It’s great to know how to do things the traditional way, but if you need a little help, or are in a hurry, these are foolproof!

2 Stir the water gently to create a whirlpool.

Carefully add the eggs from the small bowls one at a time, spacing them out around the pan. After a few seconds the white should start to set around the yolk of the egg and create a teardrop shape. Cook the eggs for 3.5 minutes, then remove from the pan with a slotted spoon. Drain on kitchen paper, then trim off any untidy excess white before serving.

MAKING POACHED EGGS IN ADVANCE 1 If you are poaching the eggs for a dish to be made later, have a deep plastic container with iced water at the ready. Follow the instructions above, but cook the eggs for just 2.5 minutes. Remove them from the pan and place into the container of iced water to shockcool them – this will keep the yolks nice and runny for when you are ready to use them.

Eddingtons Poach Perfect Silicone Poachers Set Of Two RRP: £4.95 Harts Price: £3.95

Eddingtons Set Of 2 Microwave Egg Poachers RRP: £4.95 Harts Price: £3.95

Fusionbrands Poachpod Egg Poacher (Pack Of Two) RRP: £5.99 Harts Price: £5.39 Judge Vista NEW 20cm Egg Poacher 4 Cup RRP: £60.00

2 To reheat the pre-poached eggs, place them in a pan of simmering water for 2 minutes, then remove with a slotted spoon, drain on kitchen paper and serve.

From: Brunch the Sunday Way by Alan Turner & Terence Williamson, £14.99 Frances Lincoln

Harts Price: £45.00

KitchenCraft Large Single Non-Stick Egg Poacher Cup RRP: £3.99

Harts Price: £2.95

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THE HISTORY OF HARTS

THE

HISTORY OF HARTS

A

Our family business for more than 100 years

t the age of 17 Walter Hart, an apprentice blacksmith, joined the Royal Field Artillery as a farrier. In 1919 he was demobilised from the army and established his own blacksmith business in Sturminster Newton, just a brief canter away from where we are today.

BELOW: An early picture of Walter Hart, the founder of Harts of Stur. The original anvil and shoeing tools are on display in-store.

As Walter’s reputation and the business grew, one of his sons, Bill, joined the family business in 1941 and helped his father shoe horses, mend cart wheels and carry out other general repair work. In 1945 Walter’s second son, Eddie, finished his National Service in the RAF and joined the burgeoning family firm.

In 1949 the business outgrew the small workshop, and new premises were constructed on the fringes of a marshy area of town called Butts Pond. We still call this home to this day. Two wonderful blacksmith shops and forges, costing the princely sum of £800, were erected. Sadly, neither are still standing, but you can still see on display, in our store, one of the original anvils and shoeing tools used by Walter all those years ago.

Around the time of the new forges, a decision was made to branch out. As Eddie was never that fond of horses, he started retailing agricultural ironmongery, and manufacturing basic farm implements.

By 1973, with farrier work in decline, the manufacturing side of the business had taken off and a brand new factory was built to support this success. Harts was well regarded through the UK farming community, most famous perhaps for its yard scrapers and feed trailers, and exhibited at all the major county shows.

Eddie had created a major manufacturing business, and chose to refuse offers from leading national companies to buy him out.

He saw the greater value, like today’s generation, in seeing the family business continue.

Eddie’s son Philip joined the business in 1979 and set about transforming the retail shop from an agricultural supplier into a modern, country department store. The local hardware shop had burnt down and closed, and this was the launch pad for the retail arm of the business. The old forge buildings were demolished, and a purpose-built shop and offices were erected.

With the business growing, the store was extended in 1984 and again in 1991.

Philip always had his eye on the next big thing and, with that in mind, Harts took its first tentative steps into mail order in the early nineties. Some early success gave us the encouragement we needed, and our first trading website was launched in 1995 - one of the first operational and trading sites anywhere in the country (we had a feature written about us in the Daily Telegraph at the time).

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ABOVE: A Harts and Sons truck loaded up and ready for another delivery.

WWW.HARTSOFSTUR.COM

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THE HISTORY OF HARTS

BELOW: Harts exhibited at all the major country and agricultural shows in the UK. This shows their stand at the Royal Bath and West Show sometime during the 1970s.

Continued growth saw yet another expansion of the retail premises in Sturminster Newton in 2003. The online side of the business had proved successful but was being driven forward without a proper direction for a while until Philip’s two sons left university, and joined the family firm in 2006. Johnathan and Graham were able to bring a much greater understanding of the modern, technological world and provided the next generational drive to push forward rapidly with our online presence. The right staff and ingredients were in place, and with hard work and perseverance, as well as quick lessons learned, the internet business has grown very rapidly, becoming a well-respected, national award-winning enterprise.

Our 60,000 square foot despatch centre was completed in 2010 and a new suite of sales offices shortly after in 2013, both purpose-built to give our mail order customers the same level of service and efficiency that our store customers have enjoyed for so many years.

BELOW: Slightly closer to home, this picture was taken at the Shaftesbury and Gillingham Show, again, sometime in the 1970s.

LEFT: Kitchen is not Harts first foray into publishing. This 1992 brochure advertised the range of farm equipment they manufactured.

ABOVE: A screenshot of our first website in 1995.

Since then we have continued to grow as a business to become a leading independent retailer, recognised with a number of local and national awards. The store now encompasses many more departments, including Garden, Tools, Electrics, Camping, DIY, Giftwares, Housewares, Storage, Clothing, Bathroom and of course Kitchen, and is a wonderfully relaxing environment to shop and work in.

Our online presence has increased significantly too and a new, innovative and modern website was launched in 2018.

In 2019 we celebrated our 100th anniversary with a series of in-store events and promotions themed around family and food. After 40 years in the business Philip decided it was also a fitting time to relinquish his custodianship of the business. Philip’s son, Graham, has taken on the role of MD with his other son, Johnathan, becoming finance director.

Work also started on the ambitious multi-million pound redevelopment of our store and garden shop.

ABOVE: Our purpose-built despatch centre under construction in 2010.

WWW.HARTSOFSTUR.COM

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HARTS LOVE

FANTASTIC MR FOX Liven up your table with Scion Living’s colourful range

Scion Living Mr Fox Set of 4 Espresso Cups Harts Price: £30

W

ith Spike the hedgehog, Pedro penguin and the fantastic Mr Fox, to name just a few, Scandi-inspired Scion’s quirky collection of animal characters will put a smile on your face, even on the earliest of mornings.

What started as a designer’s doodle of Mr Fox quickly took off for Scion, resulting in new designs which this upbeat British brand has expanded to incorporate everything from tableware to textiles. With Harts of Stur stocking a large range across the different designs, you can go the full hog with matching accessories, mix and match the zesty colours or just choose to inject a little animal magic into your kitchen and dining room.

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Scion Living Mr Fox Mugs Harts Price: from £10

SEE+ SHOP

Scion Living Spike Green Mugs

Visit us in store or online at www.hartsofstur.com to see our full range of Scion Living products.

Harts Price: from £10

WWW.HARTSOFSTUR.COM

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CUSTOMER INFORMATION

ABOUT HARTS Whether you buy online or from our shop, we pride ourselves on excellent levels of service.

Award-Winning Customer Service We are extremely proud of our award-winning customer service, with staff who go above and beyond for our customers. The high number of extremely positive reviews we have as a business are a testament to this and our customers continue to rate us incredibly highly for our service.

Easy Returns We have an easy, no-quibble returns policy. We are more than happy to help in the event of any issues with products; either items that are damaged or faulty, or are simply unwanted. Give us a call or send an email and our friendly team will be on hand to assist.

Competitive Prices & Price Match Independent Family Business We are an independent, fourth-generation family business that has been trading for more than 100 years. Our heritage as a family business is important to us and we constantly strive to improve.

Buying online at www.hartsofstur.com

We endeavour to ensure that our prices are competitive and fair. In the event that you find a price cheaper elsewhere, we operate a price match where, if we can match it, we will.

Orders can also be placed via our FREEPHONE order line 0800 371355 Mon to Fri 8am to 5.30pm and Saturday 8am to 4.30pm.

Safe and Secure When you buy online, you want to know that you’re buying from a trusted seller. Our entire website is fully secure, ensuring that your personal information is kept safe when you buy from us. You can tell this from the padlock showing in the URL bar of your browser.

Payment Options We work hard to make shopping with us as easy as possible. That’s why we have multiple options for payment. We accept all major credit cards (including American Express through PayPal). You can also checkout with PayPal, or with Apple Pay.

Free, Fast Delivery We endeavour to pick, pack and despatch all orders placed before midday on the same day. We offer free, next-working-day delivery to UK mainland addresses on all orders over £50. A number of alternative delivery options are also available, full details of which can be found on the delivery information page on our website.

Eco-Friendly Packaging We try to reduce our environmental impact wherever possible. We reuse cardboard boxes where we are able to do so, and our packing filler is an eco-friendly, biodegradable “green-fill”. This can be reused, composted, or dissolved down the sink - how many retailers can say that?

On-Site Warehouse

Visit our shop

Our store is located in the North Dorset market town of Sturminster Newton. You can find us on Station Road, but if you get lost, just ask anyone “Where’s Harts?” for directions!

Station Road, Sturminster Newton, Dorset DT10 1BD Tel: 01258 472420 Email: sales@hartsofstur.com Opening Times: Monday to Friday 8am to 5.30pm. Saturday 8am to 4.30pm. Closed Sundays and Bank Holidays.

Award-Winning Family Business Here are some of our latest achievements:

We take great care when packing all parcels to ensure they reach you in perfect condition. With the exception of a few items that are shipped directly from the manufacturer, all products ordered on our website are despatched from our on-site warehouse. We do not employ any thirdparty fulfilment services, meaning we can maintain our quality control levels to the highest standards.

Knives are not for sale to persons under the age of 18 All knives and bladed products require online age verification and age verification delivery. For full details visit www.hartsofstur.com/blog/ ordering-a-kitchen-knife-using-online-age-verification.

Blackmore Vale Business Awards 2019 - Family Business of the Year Good Retail Awards 2020 - Bricks ‘n’ Clicks Winner Housewares Innovation Awards 2020 - Best Family Business

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