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Monthly Archives: May 2015
  • Posted on May 29, 2015

    Recipe for the Weekend

    Happy Friday everyone! It’s been a bit of a grey one here in London, but we’ve heard rumours the weather is going to pick up for the weekend. Here’s hoping! Since it was a dreary Friday, we decided we would pick a recipe from Flavours of Summer to try and bring a bit of sunshine to our weekend, if only on a plate! When we were flipping through the book, a couple of tasty recipes caught our eyes, and we’re nothing if not democratic. So, we took to Twitter to see if you guys had any thoughts…and you certainly did!

    It was a close run thing, but Halloumi was the eventual winner! Hope you enjoy!

    Grilled halloumi cheese and Mediterranean vegetable stack

    Roasted vegetables and halloumi are a wonderful amalgamation of tastes and textures, but be careful not to overcook the halloumi as it can become a little rubbery and squeaky.

    1 large aubergine/eggplant

    3 small courgettes/zucchini, any colour

    1 large red onion

    2 red peppers

    3–4 tablespoons olive oil

    3 large sprigs of rosemary

    freshly squeezed juice of ½ lemon

    2 x 250-g/9-oz. blocks of halloumi cheese, sliced

    sea salt and freshly ground black pepper

    cocktail sticks/toothpicks

    Serves 6

    Preheat the oven to 220°C (425°F) Gas 7.

    Slice the aubergine/eggplant and the courgettes/zucchini widthways into 1-cm/½ inch thick slices. Peel and chop the onion into ⅛th wedges. Lastly, chop the red (bell) peppers in half, remove the seeds and cut into 1 cm/½ inch thick strips. Drizzle a little olive oil on a baking sheet and arrange the vegetables with the rosemary sprigs on top. Drizzle over more olive oil, making sure there is plenty on the aubergine/eggplant slices as they tend to dry out in the oven, and season very well with salt and pepper. Roast in the preheated oven for 30–40 minutes, until the vegetables are tender and lightly browned on the outside. Leave to cool before squeezing the lemon juice lightly over all of the vegetables.

    Brush a griddle pan with olive oil and set over a medium–high heat. Cut the halloumi lengthways into around 6 slices per block and cook on the griddle for 30 seconds on each side until lightly golden lines appear.

    To assemble, start with a slice of the halloumi cheese on the bottom and layer up your vegetables and 1 further slice of halloumi per stack. Secure with cocktail sticks/toothpicks to keep the stacks together, but remember to remove them before serving!

    Flavours of Summer is available here.

    Have a lovely weekend everyone!


    This post was posted in Competitions, Featured, News, Recipes, UK, What's new and was tagged with salad, savoury, bbq, vegetables, recipe for the weekend, cheese, flavour, vegetarian, quick, 2015

  • Posted on May 27, 2015

    Half-term Fruit Kebabs

    We bet your kids have been up to all sorts of fun half-term holiday activities this week, but if they’re starting to flag (or you are!) then why not encourage a healthy fruit snack? A good idea to keep a group of children entertained, this healthy rainbow kebab is great fun to make, sweet and tasty to eat, and can be personlised by each child to include their favourite fruits! This idea is taken from the brilliant book, More Boredom Busters, where you can discover all sorts of exciting kids activities.

    Fruit Kebab

    Fruit Kebabs

    Making Fruit Kebabs is a great way to have fun with your food! This rainbow of fruit on a stick is easy to make. It is also a healthy choice for an after-school snack and a crowdpleasing party food. Younger kids (who shouldn’t handle sharp edges) should use wooden popsicle sticks instead of wooden skewers.

     

    MAKE IT IN: 20 minutes

    BOREDOM BUSTER: One time activity (but you can make them again and again)

    ACTIVITY LEVEL:★★

     

    Things you need:

    Apron

    Cutting board

    Knife

    Slices of pineapple and melon

    Selection of washed fruit (strawberries, purple grapes, blueberries)

    Cookie cutters (star and heart shapes work well)

    Wooden skewers or popsicle sticks (popsicle sticks are available from craft stores)

    Serving plate or cup

     

    1. Wash your hands (always do this before handling food), roll up your sleeves, and put on an apron.

     

     

    2. Take the melon and pineapple slices and place them on your cutting board. Gently press cookie cutters into the melon and pineapple to create fruit shapes. Put the fruit shapes to the side.

     

    3. Now start threading pieces of fruit, one after the other, onto your sticks. You could use this order: melon, strawberries, pineapple, purple grapes, blueberries, or switch it up and create your own arrangement. You could do a fruit kebab all of one kind of fruit. You could do a fruit kebab of the same family of fruit (like different types of melons), or all in the same color. NOTE: If you are using a wooden popsicle stick you can’t add blueberries or grapes as they won’t stay on. However, melon, strawberries, and pineapple work brilliantly!

     

     

    4. Arrange the finished Fruit Kebabs on their sides on a serving plate or stand them up in a cup.

     

    Tip

    You can make your fruit kebabs on the morning of a party. Simply make them up, place on a serving tray, cover with plastic wrap (cling film), and refrigerate until ready to serve.

     

    More Boredom Busters

    More Boredom Busters by Caroline Fernandez is available here.

     


    This post was posted in Featured, Recipes, UK, What's new and was tagged with fruit, summer holidays, cico kidz, kids, sweet, 2015, healthy

  • Posted on May 25, 2015

    Light Up Your Campsite

    School’s out! Not quite for summer, still a few weeks until that, but with a week off stretching out in front of you, we’re sure you’ll need some ideas for keeping the kids busy. CICO Kidz is on hand with two new books this Spring – My First Dog Book by Dawn Bates, perfect for helping your child care for your pooch, and My First Camping Book by Dominic Bliss which introduces your child to the great outdoors. Many of us head off on a camping trip during school holidays, but camping in the garden can be just as fun! We’ve got a great crafty project below which’ll make your tent-pitch the talk of the campsite! But don’t worry if you’re not going camping, these lanterns will brighten up your garden too!

    Glass jar lanterns

    Don’t throw away your old food jars. Before you go on your camping trip, use them to make cute and colorful lanterns to light up your campsite.

    What you need:

    Scraps of fabric

    Sharp scissors

    Craft (PVA) glue

    Three old glass jars, cleaned and with the paper labels soaked off

    About 3 yards (3 m) thin jewelry wire

    A selection of beads and sequins

    3 battery-operated tea lights

    Old, clean plastic container (such as an ice-cream tub)

     

    1 Cut the fabric into strips measuring about ó x 8 inches (1 x 20 cm). Pour some glue into the plastic container and add a little water. Mix it up well so it’s nice and runny, then dip the strips in to coat them with glue. As you take them out, run them between your thumb and finger to rub off any excess glue and then stick them onto the inside of the jars so that they make vertical stripes. Leave them to dry overnight.

    2 Trim any excess fabric that’s sticking out around the neck of the jars.

    3 Cut a piece of wire long enough to fit around the neck of the first jar with a bit to spare. Wrap it around the neck of the jar and twist the ends together to secure it. Now cut a piece of wire long enough for the handle with a bit to spare. Take one end of it and twist it around the neck wire several times. Now thread lots of beads and sequins onto it. When you have enough beads, twist the end firmly around the neck wire on the other side of the jar, making sure the beads don’t slip off as you do this.

    4 Place a battery-operated tea light in each jar. Don’t use a real candle in case it sets fire to the fabric in the jar.

    5 Hang the lanterns in the trees near your tent.

    Have a great half term folks!

    My First Camping Bookby Dominic Bliss is available here.


    This post was posted in Craft Projects, Featured, UK, What's new and was tagged with homemade, school holidays, cico kidz, crafts for kids, kids, half term holidays, keep kids busy, 2015, mixed media

  • Posted on May 22, 2015

    Recipe for the Weekend

    We've had a wonderful time eating lots of juicy tomatoes for British Tomato Week so we thought it would be fitting to get ready for the weekend with a delicious recipe from Jenny Linford's lovely book, The Tomato Basket. This recipe is light, simple and great for sharing - perfect for a picnic over the bank holiday! Have a brilliant weekend folks.

    Summer Tomato Tart

    summer tomato tart

    Gloriously simple to make, this Mediterranean-flavoured tart tastes as good as it looks. If available, use different coloured tomatoes for the topping for extra visual appeal. Serve for a light meal accompanied by a crisp green side salad.

    300 g/10 oz. puff pastry dough

    400 g/1 lb. ripe tomatoes

    2 tablespoons black olive tapenade

    salt and freshly ground black pepper

    a handful of fresh basil leaves, to garnish

    a baking sheet, greased

    Serves 6

     

    On a lightly floured surface, thinly roll out the puff pastry to form a circle about 27 cm/11 in. in diameter. Chill the pastry circle in the fridge for 30 minutes.

    Preheat the oven to 200°C (400°F) Gas 6.

    Cut the tomatoes into 0.5-cm/3 /16-in. thick slices.

    Place the chilled pastry circle on the prepared baking sheet. Spread the olive tapenade evenly over the pastry, leaving a 2-cm/3 /4-in. rim around the edge. Arrange the tomato slices in spiraling rings over the tapenade, overlapping them slightly.

    Season with a little salt and pepper, bearing in mind the saltiness of the tapenade.

    Bake in the preheated oven for 40 minutes, then reduce the oven temperature to 150°C (300°F) Gas 2 and bake for a further 1 hour, until the pastry is crisp and golden-brown and the tomatoes are cooked through.

    Serve either warm from the oven or at room temperature, garnished with basil leaves.

    The Tomato Basket by Jenny Linford is available here.


    This post was posted in Featured, Recipes, UK, What's new and was tagged with savoury, picnic, recipe for the weekend, vegetarian, tomato, Jenny Linford, quick, 2015

  • Posted on May 22, 2015

    Win a cake stand from Bombay Duck!

    Everyone loves a bit of bank holiday baking and this weekend we're in the mood for some truly beautiful cakes! Luckily for you guys, the lovely people at Bombay Duck were so thrilled to have their products featured in Torie Jayne's Stylish Home Sewing that they have sent us a couple of cake stands to giveaway, perfect to display your bakes and keep them fresh for extra yumminess!

    The stand is a pretty mint green colour with fancy scalloped edging and a glass dome lid - just look how great it looks in Torie's pretty pastel kitchen (above)! In the book, learn how to make the oven glove, apron, bread bag and bowl, tea towels, pot holder and many more sewed items to accessories your home.

    If you're feeling inspired to make or bake, then enter the competition below for a chance to win.... Two lucky winners will be announced on Tuesday 26th May. Good luck!

    a Rafflecopter giveaway


    This post was posted in Competitions, Featured, UK, What's new and was tagged with homemade, baking, fabric, sewing, 2015, Torie Jayne

  • Posted on May 21, 2015

    Make the most of your photos

    It’s funny, just about everything takes a photo these days, be it your phone, your tablet, your laptop, even some games consoles. And yet, with digital photography we are printing fewer and fewer photos and they languish on a hard drive somewhere. One of our new craft books, Photo Art by Ellie Laycock, is here to help you make the most of your photos – heaps of projects which are certainly inspiring us to print out some of our instagram snaps and get creative. This Polaroid Hanging Frame is an ideal bank holiday project, and you can change it up as often as you like to keep your new favourite photos on display.

    Polaroid Hanging Frame

    Turn a picture frame into a versatile hanging photo display by clipping your favorite Polaroid or Instagram prints onto strung wires. It’s simple to swap new favorites in and out when you fancy a change. Use jazzy clips or mini pegs to hold the photos and layer as many as you wish for a totally unique and personalized display.

    You will need

    • 9 Polaroids (or Instagram prints)
    • Photo frame, 16 x 20 in. (40 x 50 cm)
    • Craft wire
    • 9 decorative paperclips or mini pegs
    • Pencil
    • Staple gun and staples, or eye hooks
    • Wire cutters or pliers with a wire cutter center

    Optional (if printing your own photos)

    • Printer
    • Glossy photo paper, 6 x 4 in. (15 x 10 cm)
    • Scissors

    1 Collect your Polaroids together or print out your Instagram shots. If you have neither, don’t panic: there are various apps and online resources that you can use to create Polaroid-style images from your photos. Print your photos out sheets of 6 x 4-in. (15 x 10-cm) glossy photo paper at high print quality. Trim the excess paper off up to the edge of the “Polaroid” borders.

    2 Remove the back panel of the frame, any paper inside, and the glass or Perspex, leaving you with just the frame. If there are any metal pieces or nails in the frame that are designed to bend and hold the back on, remove those, too.

    3 Turn the frame over and lay it on a work surface in the portrait orientation. Down one side, make pencil marks 11⁄4 in. (3 cm), 8 in. (20 cm), and 14 in. (36 cm) down from the top edge of the aperture. Repeat on the other side of the frame. Line up the staple gun so that the top of the staple is on the first mark, and fire a staple into the frame. Repeat at each marked point. (If your frame is soft wood and the staples go all the way in, screw in small eye hooks instead.)

    4 Thread the end of your wire through the staple and loop it around, keeping the wire at the top of the staple. Tie it off to secure and trim off the excess with wire cutters.

    5 Pull the wire gently across the frame and cut, leaving at least 4 in. (10 cm) excess to tie off at the other end. Thread the wire through the corresponding staple. To create tension, grip the end of the wire with the pliers and pull it taut, then lift the pliers to pull the wire back on itself to form a bend in the wire around the staple. Loop the wire around the staple a few times, then tie off and cut off any excess.

    6 Repeat steps 4 and 5 on the other two rows of staples.

    7 Thread three clips onto the top wire. Fix a Polaroid into each clip. Repeat for the remaining rows. Your frame is now ready to hang; alternatively, you can simply prop it up against the wall.

    Wire tension

    Keep equal tension across the three wires; if you’re pulling too tight on one, you’ll see the other one(s) go loose.

    Spacing out the Polaroids

    If you’re working with a different-sized frame, lay out your rows of Polaroids evenly, allowing for the clips, and mark where the wires should go on one side, then transpose those measurements to the other side.

    FURTHER IDEAS

    • You can use any size frame you like. Just lay the Polaroids over the top first to work out how many rows you need to string.
    • Don’t stop at just photos—you could add keepsakes to create a memory frame. Tickets and other paper ephemera would work well.
    • Super-size it to create a gallery space for your kids’ artwork.
    • This is a great way to store earrings, too!
    • Cover the back panel with decorative paper or collage and insert it into the frame to create a background for your photo display.

    Photo Art by Ellie Laycock is available here. Happy Crafting!


    This post was posted in Craft Projects, Featured, UK, What's new and was tagged with handmade, photos, 2015, photography, mixed media

  • Posted on May 18, 2015

    Tomato Flavour Friends

    Happy Monday! Not something often said, but this Monday is different. This week is British Tomato Week, celebrating the best of British tomatoes, which are now bursting onto shelves around the country. And, really, who could be sad when faced with a lovely fresh tomato!  One of our recently-published foodie books is The Tomato Basket by Jenny Linford; this book is a veritable celebration of the humble tomato, packed with history, recipes, tips for growers, and loads more.

    So, we thought we’d share a few tomato-based goodies with you this week! Why not head over to our brand-new-and-improved Pinterest account where you’ll find a whole board dedicated to the tomato. We’ve also got a very tasty Recipe for the Weekend planned, but today we’re going to let Jenny tell you all about what flavours work well with tomato… Over to you Jenny!

    Tomato Flavour Friends

    The tomato’s remarkable success as a popular ingredient, widely used around the world, is in large part due to its inherent versatility. Its distinctive yet subtle flavour, combining refreshing acidity with sweetness, goes well with a wide range of ingredients, allowing it to be successfully partnered with them in many diverse dishes. Certain flavour combinations, it must be said, work especially well.

    When it comes to herbs that go well with tomatoes, basil leaps to mind as probably the best-known example. With good reason, as the fragrant clove-aniseed-mint notes in basil add a wonderful spicy touch to tomato’s bright, clean flavour. In Italian cuisine, where many recipes use the ripe, flavourful tomatoes that grow so abundantly in Italy, it is noticeable that several of them also feature fresh basil. Classically, of course, there is the salad of juicy, sliced tomatoes, dressed with good olive oil, perhaps enhanced by pieces of soft, moist mozzarella cheese, then topped with freshly torn basil leaves. Sicily’s supremely summery version of pesto combines sun-ripened tomatoes with almonds (which grow locally on the island), olive oil and basil. In Naples, pizza is traditionally made by smearing a thin, circular dough base with a tasty tomato sauce, baking it briefly in a hot wood-fired oven, and, for a final flourish, topping it with fresh basil leaves. Use basil to aromatise tomato-based dishes such as soups (hot or cold), sauces, salads, salsas or dressings. Do bear in mind, however, that basil quickly loses its aroma when cooked, so add it in towards the end of the cooking process to maximize its impact.

    Garlic and tomatoes are another much-loved flavour combination. With its pungent and powerful taste, garlic works well, rooting the tomato in savouriness. Garlic and onion, fried gently in olive oil until softened and mellow, forms the tasty foundation of many classic tomato dishes, such as a tomato sauce to serve with pasta or use on pizza. For a simple and effective way of using the two together, draw inspiration from Catalonia’s pa amb tomàquet. Served as a popular bar snack, this is made from slices of rough-textured country-style bread rubbed with raw garlic and then juicy fresh tomatoes, so that their juices infuse the bread, finished off with a sprinkling of good quality olive oil. Try Jenny's recipe here.

    Ginger is another fundamental flavouring that marries well with tomatoes. One only has to think of the many Indian tomato-based curries that begin by frying onion, garlic and ginger together. The two ingredients combine to be at once aromatic and refreshing, contrasting well with rich meat and poultry such as pork spare ribs, braising beef or duck.

    Just as herbs go well with tomatoes, so do spices, adding fragrance and perfume. Chillies and tomatoes, which both have their roots in Mexico, are another excellent partnership. Think of flavourful salsas, made from raw tomatoes, which are combined with refreshing citrus elements such as lime or lemon juice to give a tang, and chilli to give a piquant punch. Famous dishes including Singapore’s famous chilli crab or drinks like the Bloody Mary use the natural sweetness of tomatoes to mellow the hot chilli kick.

    Many salty ingredients work well with tomatoes. The complex saltiness of anchovies is a good example, adding deeper bass notes to tomato’s naturally delicate, acidic flavour. Use them to enrich tomato sauces, as with Italy’s gutsy puttanesca sauce or fry them gently in oil until they ‘melt’ before adding tomatoes for hearty stews or braises. Olives work  well with tomatoes too; their umami richness contrasts nicely with the freshness of tomato in dishes such as crostini or tarts made with tapenade and tomatoes. Bacon, ham, pancetta and guanciale, again from the same salty umami flavour family, offer much scope for tasty meals, whether in a robust all’Amatriciana sauce or as part of a savoury breakfast, with fried tomatoes nestling alongside slices of ham or bacon.

    The tomato’s ability to cut through rich ingredients with a zip of acidity makes it an excellent partner with cheese and rich dairy products – try cheese and tomato flans, pasta bakes, toasties or cheese-filled pancakes in a tomato sauce. Vice-versa, a spoonful of double/heavy cream, crème fraîche or natural yogurt stirred into tomato-based dishes such as soups or tomato sauce both enriches and contrasts. For similar reasons, tomatoes are an excellent ingredient to use with pulses, adding a refreshing lift to their characteristic earthy taste. The happy combination can be found around the world, in dishes such as Indian tarka dal, Italian lentil bakes and America’s Boston baked beans.

     

    So many excellent ideas, we’re feeling very inspired and can’t wait to get cooking!

    Extract from The Tomato Basket by Jenny Linford. The book is available here.


    This post was posted in Featured, Interviews, News, UK, What's new and was tagged with salad, savoury, event, flavour, vegetarian, tomato, Jenny Linford, 2015, healthy

  • Posted on May 15, 2015

    Recipe for the Weekend

    Happy Friday everyone! There was much excitement in the office when it was announced earlier this week that Jordan Bourke’s second book, The Natural Food Kitchen is shortlisted for the Miriam Polunin Award for Best Work on Healthy Eating in the Guild of Food Writers Awards. We are totally chuffed for Jordan and this well-deserved recognition, so to celebrate we are sharing his tastebud-tingling tacos with you!

     

    Beef Tacos with avocado & smoked paprika aioli

    They are delicious served soft, as I have done here, or if you want them crispy you can fry them in a little oil. This is the ultimate sharing dish, everything on the table with all the toppings ready to go. Feel free to add in any extra toppings that you particularly like.

    For the mayonnaise:

    2 egg yolks

    3 garlic clove, peeled and crushed

    1 tablespoon freshly squeezed lemon juice

    large pinch of sea salt

    300 ml/1¼ cups good quality extra virgin olive oil and 300 ml/ 1¼ cups sunflower oil,mixed together

    ½ teaspoon smoked/ Spanish paprika

    For the filling:

    225 g/8 oz. sirloin/New York strip steak, removed from fridge 20 minutes before cooking

    sea salt and freshly ground black pepper

    olive oil

    ½ a red onion, thinly sliced

    1 large or 2–3 small corn tortillas per person

    1 head of baby gem/romaine lettuce

    1 avocado, stoned/ pitted, peeled and sliced

    small handful of coriander/cilantro leaves

    1 lime, cut into wedges

    Serves 2

    To make the mayonnaise, you can use a food processor or whisk it by hand. Either way start off with all the ingredients in a bowl, apart from the oil. As you start to process/whisk, very slowly feed in the oil a little at a time until the mixture begins to emulsify and come together. Once this happens you can add the oil in a bit faster, but don’t be tempted to pour it in too quickly or it will split.

    Have a little cup of boiling water ready in case this happens, as a few drops added in when it is looking like it might split usually brings it back together. When all the oil is blended in, taste, and if necessary, adjust the seasoning with a little more lemon juice and salt. Mix in the smoked/Spanish paprika and cover and refrigerate until needed.

    Set a grill pan over a high heat.

    Drizzle a little oil over both sides of the steak and season with salt and pepper. When the pan is smoking hot, add the steak. For a steak about 2 cm/1 inch thick, fry for 2 minutes on each side for medium-rare, or longer if you prefer your steak well done.

    Remove the steak from the pan and leave to rest for 5 minutes.

    Meanwhile, clean out the pan with paper towels, but be careful as it will still be hot. Add in the sliced onion and cook for a few minutes to soften.

    Once the steak has rested, slice into thin strips at an angle.

    In a clean dry frying pan/skillet heat the corn tortillas for about 30 seconds on each side to warm through. To serve, place a couple of leaves of the lettuce on the tortillas, and top with the strips of steak, avocado, red onion, coriander/ cilantro leaves and the aïoli dolloped over. Serve with the lime wedges to squeeze over.

    Because we were excited, and excitement makes us altruistic, subscribers to The Pantry got this recipe early. If you’re not subscribed but don’t want to miss out on exclusive recipes, author news and other really cool stuff you might want to head on over here and click subscribe. Go on, you know you want to!

    The Natural Food Kitchen by Jordan Bourke is available here.


    This post was posted in Featured, News, Recipes, UK and was tagged with Jordan Bourke, savoury, recipe for the weekend, beef, Mexican, Natural Food Kitchen, 2015, healthy, awards

  • Posted on May 13, 2015

    World Cocktail Day

    Happy World Cocktail Day everyone! We’ve got lots of ideas of how to make the most of it; why not pop over to our new Drinks board on Pinterest and check out some of the recipes there?
    We’re pretty excited about our latest cocktail book, Wild Cocktails from the Midnight Apothecary by Lottie Muir. Lottie runs The Midnight Apothecary at the Brunel Museum during the summer, and this beautiful book has got us super excited to get out foraging this year and see how we can take our cocktails up a notch! So to celebrate World Cocktail Day in style we thought we’d share this delicious recipe…cheers!

    Strawberry and Basil Gimlet
    Strawberries and basil (Ocimum basilicum) are a delicious combination, and this simple cocktail allows them to take center stage. The grind of black pepper draws out the flavor of the strawberries, and put together with the aromatic, sweet, earthy basil, you’ll have a smile on your face.
    Serves 1Ingredients:
    3 large strawberries
    ½ oz (15ml) agave nectar
    4 basil leaves
    2oz (60ml) gin
    ½ oz (15ml) freshly squeezed lime juice

    Grind of coarse ground black pepper

    Tools: Cocktail shaker with strainer, tea strainer
    Glass: Martini/wine
    Ice: cubes
    Garnish: Strawbery slice, large basil leaf

    Instructions:
    Put the strawberries and agave nectar in the cocktail shaker, and muddle thoroughly.
    Smack the basil leaves between your palms to release the essential oils and drop in the shaker. Add the remaining ingredients. Fill the shaker two-thirds full with ice, cover, and shake hard for 20 seconds. Double-strain the mixture by pouring it through the tea strainer, into the glass. Garnish with the strawberry slice and basil leaf.

    Wild Cocktails from the Midnight Apothecary by Lottie Muir is available here

    Have a great day everyone, whether you celebrate with a cocktail or not! Cheers!


    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with drinks, cocktail, quick, gin, 2015, Wild Cocktails

  • Posted on May 11, 2015

    We're going to be at The Handmade Fair!

    We are so excited to be exhibiting at The Handmade Fair this September and will be bringing a beautiful collection of craft and interiors books for you to enjoy! Will we be seeing you there?

    The Handmade Fair logo

    Presented by Kirstie Allsopp and held in the stunning garden setting of Hampton Court Palace, you won't want to miss this year's Handmade Fair, 18th - 20th September (and that's before we've even mentioned the crafty stuff!). There will be an excellent collection of craft supplies and handmade gifts (not to mention a few lovely looking books!), inspirations experts for teaching in the workshops (including our author, Annie Sloan), and Kirstie demonstrating and speaking with top makers, designers and crafts people.

     

    We visited the fair last year to say hello to a few of our wonderful craft authors and check out the stands and workshops. While we remember it being absolutely baking hot (we went on the Friday afternoon, does anyone else recall how superbly sunny it was?!), we also remember a happy crafty atmosphere and loads of ideas, inspiration and beautiful handmade things. Needless to say, we couldn't wait to get involved this year and we have some exciting plans for our stand...

    Anyway, we've got a few months between now and then to get everything planned and packed up for the fair, so we really hope that you can make it. You can book tickets for any of the three days here and keep an eye on our Handmade Fair profile for more exclusive news about our stand.

    Happy crafting folk!


    This post was posted in Featured, News, News, UK and was tagged with handmade, event, 2015, the handmade fair

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