Kitchen Icon – The history behind Emile Henry

HOORAY FOR HENRY

Family-owned company Emile Henry has built a worldwide reputation for high-quality ceramic cookware over the past 170 years

ABOVE: Carefully hand-crafted in France for well over a century, the company still manufacture their cookware from Burgundy clay.

RIGHT: Jean Baptiste Henry took over the family company in 2012 and is pictured here with his father, Jacques.

FAR RIGHT: Paul Henry and his son Emile, who the company is named after. Back in 1848, a young potter, Jacques Henry started pursuing his passion in a small workshop in Marcigny, a village in Burgundy. Just 2 years later, at the tender age of 20, he began travelling around France, meeting more experienced potters and developing his craft as a ceramist. La Maison Henry (later to become known as Emile Henry) was born.

Jugs, terrines and soup tureens came to life in his hands and the business grew to employ a workforce of about 20 people. Jacques had a son, Paul, who shared his father’s passion and by 1900, La Maison Henry pottery was to be found on all the best Parisian tables. In 1911, Paul designed what was to become the symbol of the company, the ruffled pie dish.

The workshop suffered during the Great War, because of a lack of labour. Paul’s son, Emile, went to fight in 1914 but returned in 1922, determined to get the business firmly back on its feet. The company faced hardship again through the Second World War but recovered and flourished once more.

When Emile died in 1950, his son, Maurice, found himself head of the company, aged 32. An artisan engineer in a rapidly expanding company, he set about modernising production techniques,

while retaining the authenticity of the handcrafting skills. He and son, Jacques were eager to offer durable, attractive ceramic products made using new technologies.

As a tribute to his grandfather, Jacques changed the name of the company to Emile Henry in 1982 - a salute to the passion which had been handed down from generation to generation.

An amateur gourmet, Jacques used his training as an engineer to design dishes which made cooking easier. Studying everything in the smallest detail, he created an in-house laboratory for research and development in 1983.

After much research, the company created the first colourful dishes for use in the oven in 1986. It was a breakthrough, and the colours helped attract increasing numbers of international customers. In 1989, the firm’s highly successful pie dish became an iconic piece in American kitchens.

As the company continued to innovate, the tagine, designed by Jacques, was crafted in 2005. It became the centrepiece of a new ‘Flame’ range, made from the first ceramic which could be used directly on a flame and all direct modern heat sources.

Jean-Baptiste, Jacques’ son, took over the firm’s reins in 2012, embracing and promoting the fact that production is 100% made in France, as it always has been.

As the business continued to flourish, JeanBaptiste designed the bread cloche, which became another iconic piece just 2 years later.

Today the company continues to evolve, proud to use its skill and knowledge to help make cooking and baking easier and more pleasurable for households the world over. ABOVE: The striking tagine, which can be used both on the hob or in the oven.

RIGHT: The ruffled pie dish, designed in 1911, is synonymous with Emile Henry.

BELOW: This bread cloche is another iconic piece, designed by Jean-Baptiste and introduced in 2014.

Emile Henry Charcoal Ultime Rectangular Baking Dish 30 x 19cm

Finished with a lovely black glaze, this dish can be used in the oven and is microwave, freezer and dishwasher safe. RRP: £35.00 Harts Price: £31.50

Emile Henry Clay Mortar & Pestle RRP: £35.00 Harts Price: £31.50

Emile Henry Clay Ultime Rectangular Baking Dish 30 x 19cm

Perfect for casseroles, pies, all-in-one meals and vegetables, this high-sided dish has a 1.55L capacity and is suitable for use in ovens, freezers and dishwasher safe. RRP: £35.00 Harts Price: £31.50

Emile Henry Charcoal Artisan Bread Baker 3.0L

Fill your kitchen with the fabulous fragrance of homemade bread, using this stunning French-made baker. The design and material replicate the humidity of a traditional bread oven, and the ribbed base prevents the loaf from sticking. Has a 10-year guarantee. RRP: £95.00 Harts Price: £85.50

Emile Henry Clay Crème Brulee Dish Set of 2 RRP: £14.00 Harts Price: £12.60

Emile Henry Burgundy Large Ridged Pizza Stone 40cm RRP: £65.00 Harts Price: £58.50

Emile Henry Clay Oil Cruet RRP: £35.00

Harts Price: £31.50

Emile Henry Clay Ultime Oven Bowl 14cm Superbly glazed in a cream finish, this is great for cooking and serving meals straight to the table. The materials are free from lead, cadmium and nickel, and the bowl comes with a 10-year guarantee. RRP: £15.00 Harts Price: £13.50

Emile Henry Charcoal Fondue Set RRP: £110.00 Harts Price: £99.00

Emile Henry Burgundy Garlic Pot

Crafted from natural materials such as ceramic and cork, this pot is designed to keep garlic, shallots, onions and even ginger fresh. Three small holes provide moisture-free ventilation. RRP: £35.00 Harts Price: £31.50

Emile Henry Linen Round Bread Baker 5.2L

Turn out delicious crusty loaves with this traditional-style baker. The clever design allows the lid to be turned upside down and used as a mixing and proving bowl for the bread. RRP: £95.00 Harts Price: £85.50

Mango Tarte Tatin with Lime Caramel

Use the right cookware and a great recipe to conjure up this delicious dessert

SERVES 8 1 roll of puff pastry (pre-prepared or frozen) 150g caster sugar 60g unsalted butter 1 lime 3 to 4 mangoes 30ml coconut liqueur

1 Peel the mangoes and cut them lengthways to remove the stone and produce two thick slices. 2 Spread out the caster sugar evenly in the base of the tatin dish and place on a medium heat (medium power on an induction hob). Leave to melt and caramelise until it forms a brown caramel.

3 Stir several times during cooking to bring the sugar from the edges towards the centre.

4 Incorporate the butter gradually in small pieces, then leave to ‘boil’ until smooth.

5 Add the finely grated lime zest and pour in the coconut liqueur. Still on a medium heat (medium power), allow to reduce to obtain a creamy caramel. 6 Remove from the heat and arrange the mango slices tightly, rounded side down in the caramel.

7 Place the puff pastry over the top and tuck in the edges, then put in a preheated oven and bake for approximately 50 minutes at 200C/Gas 6. 8 Leave to rest for 5-10 minutes before turning out onto a serving platter. Cut into 8 slices and serve warm with a scoop of vanilla ice cream.

Recipe courtesy of www.emilehenry.com.

HARTS TEAM TIP

To turn out your tarte tatin, place the serving platter on top of the dish. Hold the handles and the serving platter at the same time, turn it towards you in 1 quick movement and remove the dish to reveal your tart! Johnathan

Emile Henry Clay Deep Rectangular Tart Dish 34 x 24cm RRP: £40.00 Harts Price: £36.00 Emile Henry Slate Delight Tarte Tatin Set RRP: £135.00 Harts Price: £121.50

Emile Henry Clay Pie Dish 26cm RRP: £35.00 Harts Price: £31.00