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Tag Archives: event
  • Posted on October 19, 2016

    Life Unstyled blog tour

    We’re all a little bit guilty of showing the best version of our lives on social media. The perfect instagram snap of your lunch that doesn’t show all the washing up. That adorable story about your kids shared with facebook friends that omits the screaming match they had 5 minutes later. But Emily Henson’s gorgeous new book Life Unstyled provides a bit of an antidote to this. Yes, these homes are beautiful, but more importantly they’re lived in. We celebrated with a launch event at Anthropologie, after Emily led a workshop for making papier-mâché lampshades!

    There was also a wonderful blog tour visiting some of our favourite interiors blogs. But don't worry if you missed it, because we've gathered all the links together. So grab a cup of something warming, and settle in for some cosy reading...

    Lobster and Swan started us off with a gorgeous review admiring “Emily’s manifesto for creating a stylish home that is beautiful but lived in”, and showcasing some of her favourite pages from the book. Including this bath of our dreams, surrounded by real bathroom clutter. Read her review here.

    Over on Makelight, Emily Quinton shared some lovely autumnal shots of the book reflecting its ‘cosy and homely’ style which had us feeling all hyggelig. Take a look at her post here.

    Another gorgeous review followed at Décor Art UK declaring Life Unstyled the most relaxed interiors book she’d ever seen. Read the full review here.

    Heart Home Magazine shared a lovely extract from the book, focusing on a tranquil home in Brixton. Find the full preview here.

    Last but not last, we finished up the week at My Warehouse Home with a selection of their favourite shots from this ‘cover-to-cover delight’, and tips for creating the look in your own home too. Read their post here.

    What a lovely week! For more real life interiors inspiration, pick up a copy of Life Unstyled by Emily Henson now, available here.

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    This post was posted in Book Reviews, Featured, News, News, UK, What's new and was tagged with interiors, event, Book Launch, Emily Henson, photos, 2016

  • Posted on August 17, 2016

    What to eat for the Olympics

    Last night we somehow found ourselves ensconced on the sofa, G&T in hand, saying things like “Excellent pike position there, shame about the rotation”. We were watching the Men’s 3m Springboard diving final and we are, of course, now experts. That’s the beauty of the Olympics. You get very caught up in sports that you had hitherto not even known existed and suddenly Jack Laugher’s silver medal seems like the most exciting thing all week.

    Speaking of medals, a flurry of Team GB successes over the last two days calls for something special and we think Will Torrent’s recipe for Pistachio and Strawberry Délices decorated with ACTUAL GOLD fits that bill nicely.

    How pretty are these? Head over to The Pantry’s YouTube channel to see a video of The Berkley's Head Pastry Chef, Mourad Khiat, building these beautiful cakes.

    It’s not all about Team GB though and we thought we’d share some Olympian recipes for the other nations topping the medal table.

    The United States are having a cracking Olympics – Simone Biles of their gymnastics team is our new hero – and we feel like it’s only right to honour such athletic skills with cheesey-goodness in the form of this Pimento Mac ‘n’ Cheese. Get the recipe here.

    Fold dim sum dumplings with the artfulness of 4½ somersaults in the tuck position (that’s Cao Yuan’s gold medal-winning dive for the uninitiated) with our video tutorial from Modern Dim Sum. Find it on YouTube here.

    Every Olympics viewing party needs snacks and with Russia and Italy doing so well, these two canapé recipes are topping our Must Cook list. Try Salmon Caviar Canapés from Mat Follas’ Fish (recipe here) and Courgette and Parmesan Crocchette, featured in Cicchetti by Liz Franklin (video tutorial here).  

    And last but not least, if you’d like to drink like a local head over here to find Mark Dredge’s top Brazilian Beers as featured in Craft Beer World. Cheers!

    We can’t wait to see what the last few days in Rio bring, but we’re sure we’ll be experts in a few more sports before next Monday’s closing ceremony!

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    This post was posted in Featured, News, News, Recipes, UK, Videos, What's new and was tagged with fish, canapes, savoury, event, italian, Will Torrent, vegetarian, snacks, photos, quick, sweet, Asian, Mat Follas, 2016, Loretta Liu

  • Posted on June 9, 2016

    World Gin Day

    Here at RPS and CICO Books towers we are very appreciative of gin so naturally we are very excited about Tristan Stephenson’s new book,  The Curious Bartender’s Gin Palace. An ice cold G&T with a zingy garnish is pretty hard to beat in our books but sometimes the occasion calls for something a little fancier and if World Gin Day on Saturday 11 June isn’t such an occasion, we don’t know what is...We’ll be celebrating with a Clover Club and we think you should too! Check out the video of Tristan making the drink at his bar, the Worship Street Whistling Shop, and then shake up your new favourite cocktail using the recipe below. Cheers!

    Clover Club

    FOR THE RASPBERRY SYRUP

    250 g/ 2 cups fresh raspberries

    2 g/ 1/16 oz. salt

    250 g/ 1¼ cups caster/superfine sugar

    250 ml/1 cup water

    Toss the raspberries in the salt and sugar then place in a 1-litre (35-fl. oz.) mason jar (you can also use a zip-lock bag) and pop it in the fridge overnight. In the morning add the water to the jar. Using a temperature probe, bring a saucepan of water up to 50°C (122°F) and turn the temperature right down so that it holds there. Pop the mason jar in the water and leave it for 2 hours, giving it the occasional wiggle. When the 2 hours are up, carefully remove the jar then strain the contents through a sieve/strainer. You may need to strain a second time using muslin/cheesecloth. To prolong the lifespan of your syrup it’s often useful to add a splash of gin or vodka. Store in the fridge for up to 1 month.

    CLOVER CLUB

    40 ml/1 ½ fl. oz. gin (Darnley’s view or any gin with a spicy kick)

    15 ml/ ½ fl. oz lemon juice

    15 ml/ ½ fl. oz raspberry syrup

    15 ml/ ½ fl. oz martini extra dry vermouth

    15 g/ ½ oz. egg white

    Shake all the ingredients with ice then strain into a separate mixing glass or shaker and shake again with no ice. This ‘dry shake’ has the effect of whipping air into the cocktail. Strain into a chilled coupe glass and drink it quickly. You can leave the egg white out if you prefer, but it adds a lovely sherbet effect to the palate.­­

    The Curious Bartender's Gin Palace by Tristan Stephenson is available here.


    This post was posted in Featured, Recipes, UK, What's new and was tagged with drinks, event, recipe for the weekend, Tristan Stephenson, video, quick, gin, world gin day, 2016, The Curious Bartender

  • Posted on March 2, 2016

    Shades of Grey on tour!

    Assuming you haven’t been hiding under a rock, you’ll know that magnolia is out, and grey is in! And never mind 50, according to the introduction of our new book Shades of Grey, by blogger-extraordinaire Kate Watson-Smyth, there are 500 shades detectable by the human eye! So, it can be a bit of a minefield. We celebrated the publication of this lovely book recently with a blog tour and a launch at the swanky MADE.com show room on Charing Cross Road.

    Very Lovely launch venue, with some beautiful grey pieces of course.

    Naturally we needed 50 Shades of Grey

    We also embarked on a gorgeous blog tour visiting five of our favourite blogs and websites, with sneak peeks and Q&As throughout the week.

    We started things off on Luxpad by Amara where Kate was talking all things grey, and offering advice on how to introduce grey into your home. They illustrated their Q&A with some of the gorgeous photography from the book, including this beautiful kitchen:

    Katy Orme at Apartment Apothecary followed this up with a fab review: “filled with brilliant advice, inspiring images and Kate’s witty writing style is the cherry on the top” – we can’t help but agree!

    On Wednesday Swoonworthy posted a super review and a peek at some of her favourite images from the book, including this lovely sitting room – how much do you want to curl up on this gorgeous sofa?

    The Chromologist featured a second interview with Kate, in which we learned what Kate likes best about this most elusive of colours.

    Finally, we finished up over at The Lifestyle Editor who was definitely ‘seduced by the stunning interiors in this book’.

    What a lovely week! Now, if you’ll excuse us, we’re off to paint our house grey!

    Shades of Grey by Kate Watson-Smyth is available here.


    This post was posted in Book Reviews, Featured, Interviews, News, UK, What's new and was tagged with interiors, event, Book Launch, photos, blog tour, 2016, grey

  • Posted on January 25, 2016

    National Breakfast Week Giveaway

    We're big fans of breakfast here at RPS and CICO Books Towers, whatever time of day! So naturally we were delighted to learn that it's National Breakfast Week and to celebrate, we've got a copy of our brand new book, Breakfast for Dinner, for one lucky winner. All you have to do to enter is sign up to our food and drink community below. And for more breakfast goodness, head over to Instagram where we will be sharing a breakfast of the day all week. Good luck! You can find a sample recipe from this book here.



    This post was posted in Competitions, News, News, UK, What's new and was tagged with event, brunch, Book Launch, quick

  • Posted on December 18, 2015

    Christmas Dinner in a Mouthful!

    Obviously roast turkey is the main event next week, but if you just want to squeeze a little more turkey into your Christmas food, today’s recipe is for you! These adorable little canapé sliders are like Christmas dinner in a mouthful and make the perfect finger food for any party throughout the festive season! (and if you’re having a panic about the turkey itself, check out Miranda Ballard’s Top Tips!)

    Christmas canapé sliders with cranberry sauce & camembert

    These seasonal sliders are perfect served as festive canapés or appetizers for a winter menu. They are also great for using up any leftovers you may have during the holiday season.

    For the sliders

    1 parsnip, cut into 1-cm/ ¾-inch slices

    1 tablespoon runny honey

    160 g/5½ oz. lean minced/ground turkey

    1 tablespoon beaten egg

    2 teaspoons tomato purée/paste

    3 cooked chestnuts, finely chopped

    3 tablespoons fresh breadcrumbs

    1 tablespoon olive or vegetable oil

    sea salt and freshly ground black pepper

    To serve

    5 squares of Camembert cheese

    cranberry sauce

    5 cocktail sticks/toothpicks

    Serves 5 sliders

    Preheat the oven to 180°C (350°F) Gas 4.

    Put the parsnip in a baking dish, drizzle with the honey and toss to coat. Bake in the oven for 25–30 minutes until soft and starting to brown. Remove from the oven and leave to cool.

    Put the turkey in a bowl with the egg, tomato purée/paste, chestnuts, breadcrumbs and salt and pepper. Divide the mixture into five equal pieces and shape into five slider patties. Press each slider down to make them nice and flat.

    Heat the oil in a frying pan/skillet and fry the sliders over medium–high heat for 4 minutes on each side until cooked through.

    Put the sliders on a serving plate and cover each with a square of Camembert. Top the sliders with a slice of roasted parsnip and put a cocktail stick/ toothpick through the middle of each slider to hold them in place. Serve with a bowl of cranberry sauce for spooning.

    This recipe is taken from Burgers and Sliders by Miranda Ballard, available here. Miranda’s latest book is Modern Meat Kitchen is available here. Have a wonderfully festive weekend!


    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with New Year, christmas, savoury, Miranda Ballard, event, recipe for the weekend, cheese, 2015, meat

  • Posted on December 15, 2015

    Christmas Party Make-up

    Tonight is the RPS and CICO Books Christmas Party and we’re very excited! There has been a little talk of what we will be wearing, and a lot of talk of which of Lisa Potter-Dixon’s Easy On The Eyes make-up looks we are going to re-create. Leading the way is the Colourful smoky eye in 5 minutes – this fun look is perfect for speedily glamming everything up before you head off to your Christmas party! If you’ve got a bit more time for your look, take a look at this instagram post for more #EasyOnTheEyes inspiration!

    Colourful smoky eye in 5 minutes

    I love experimenting with different colours. A colourful smoky eye can be super-quick, but gives your whole look a real pop! As always, pick your colour. We’re only going to use one colour here, so feel free to use a powder or cream eye shadow, whichever you prefer. I’m using a gorgeous pastel purple.

    Step 1: Start in the centre of your eyelid and blend the shadow with a blending brush in circular motions all over the eyelid. Go into the socket, but don’t go any higher. Take a clean blending brush and blend the shadow again. You want to get the colour as even as possible and using a clean brush will help you achieve this.

    Step 2: I love framing the whole eye with colour. Using the same colour and a pencil brush, blend the shadow under the lower lash line into the corner of the eye and connect the outer corner of colour to the upper eyelid.

    Step 3: Use a cotton bud/swab to soften the edges of the colour.

    Step 4: Add tonnes of mascara. You could use a matching coloured mascara or a blue mascara (as shown) to really show off the look. Gorgeous!

    This is just one of the gorgeous looks in Easy On The Eyes by Lisa Potter-Dixon, head make-up and trend artist for Benefit Cosmetics which is available here.


    This post was posted in Featured, News, UK, What's new and was tagged with christmas, event, photos, quick, 2015, make-up, Lisa Potter-Dixon, Easy On The Eyes

  • Posted on December 9, 2015

    The Office Christmas Party

    We’re really looking forward to our office Christmas party next week but as we all know, the office Christmas party can be difficult territory to navigate. David Brent dancing anyone? But never fear, The Office by Jo Hoare is on hand with a handy guide to having the best time!

    The Christmas Party

    Doritos, sweaty cheese, and cheap wine in plastic cups served in a hastily cleared conference room, soundtracked by someone’s iPod handily dropped into one of the aforementioned plastic cups. “It makes a good speaker,” according to the IT man. Yes it does... if you happen to be an ant with exquisite aural skills. Having said that, not being able to hear Mariah Carey punctuated with adverts for Anusol (because everyone’s been too tight to fork out for Spotify Premium) isn’t too much of a hardship. So far, so terrible, right? But don’t panic. You can get through it, simply pick a desired outcome and follow these key points:

    AIM: TO PULL THE OFFICE HOTTIE

    DO: Splash a little bit of cash (if you can expense it, even better). Turning up with a snazzy bottle of champers (prosecco will do) under your arm to a party where, gallon for gallon, petrol would cost more than the provided wine (and probably taste better) guarantees attention from the whole room. It’s a trick reminiscent of teenage house parties but guess what—it still works. Use a glass of bubbly to rescue your crush from a night of esophageal torture caused by ingesting vinegary plonk, then hint that there’s plenty more where that came from. They’ll be putty in your hands.

    DON’T: Ply them with too much booze. No one wants a sexual harassment charge on their disciplinary record.

    AIM: TO BEFRIEND THE BOSS

    DO: Research your target. Don’t put your foot in it by asking about the wife and kids when he’s recently left them to shack up with his one-time PA, or has just been dumped in favor of a 25-year-old personal trainer. Proving difficult to find this info? Take a good look at the man. Is he sporting a beard that verges on neglect? Are his shirts suddenly as crumpled as Hugh Hefner’s bedding? She’s left him. Penis-extension Porsche in the office car park and Gucci belt suddenly holding up his paunch? He’s snared himself what your mother would call a dolly bird.

    DON’T: Think eight drinks in is the right time to tell him your thoughts on how to run the company. You’ll only end up petitioning for the right to glory holes in the bathrooms or corporal punishment for stapler thieves.

    AIM: TO DRINK THROUGH THE PAIN

    DO: Pre-game. For total and complete oblivion there’s probably not going to be enough booze at your carefully-budgeted-per-head event. Loosen yourself up with something socially acceptable like Buck’s Fizz from around mid-afternoon. No one needs to know the ratio of orange juice to fizz is akin to your chance of winning the lottery.

    DON’T: Arrive late. The good (i.e. strong) drinks will be served first and will as such run out first. Welcome cocktails are your friend. Take as many as you can and then secret them away in a hiding place (this hiding place may well be your stomach).

    AIM: TO GAIN BLACKMAILABLE MATERIAL

    DO: Fake your boozing. You want to give the impression of being as wasted as everyone else while you remain fully alert to office indiscretions. Helpful hints to this include: a) tying your tie around your head in the manner of a Rambo-esque character, AKA the public schoolboy at a wedding b) untucking one side of your shirt or taking off your high heels and staggering everywhere in your stockinged feet. If you’re combining this aim with befriending the boss and he or she is of the opposite sex you may also introduce a “hilarious” party game at this point. Something with balloons and body contact usually works and will probably be an easy gateway into the kind of hedonism usually seen only at WASP swingers parties.

    DON’T: Let your phone battery die. You know the rules, pictures or it didn’t happen.

    The Officeby Jo Hoare is available here. For more stocking filler gift inspiration, check out our Pinterest gift guide!


    This post was posted in Featured, News, UK, What's new and was tagged with christmas, event, gift, quick, humour, 2015

  • Posted on December 2, 2015

    A Festive Wordless Wednesday

    Selina Lake Winter Living

    For more festive inspiration, why not visit our Christmas Board on Pinterest? Happy December!


    This post was posted in Featured, News, UK, What's new and was tagged with christmas, homemade, drinks, handmade, event, Selina Lake, Hannah Miles, photos, quick, 2015, Scandinavian

  • Posted on November 20, 2015

    Get Thanksgiving ready...

    Happy Friday! The Holiday Season is literally just around the corner, especially for our friends and colleagues across the pond! Next week is Thanksgiving and to celebrate we thought we’d share a recipe for a traditional Thanksgiving sweet treat. We are, of course, talking about Pumpkin Pie! This pie, from Sweetie Pie by Hannah Miles, is the perfect way to finish off a holiday feast and there’s plenty of time to get baking between now and next weekend. So whether you’re celebrating in full force, or just fancy something in solidarity with the US (and let’s face it, when it looks this good, who wouldn’t?!) make sure you try this for a very Happy Thanksgiving!

    Pumpkin marshmallow pie

    The filling for this pie has a beautiful orange colour and is the perfect treat to serve for Thanksgiving or at a Halloween party. Rich and creamy, and delicately spiced with cinnamon, nutmeg, ginger and vanilla, this pie is great served with a large spoonful of clotted or whipped cream.

    FOR THE PIE CRUST

    280g/generous 2 cups plain/all-purpose flour

    A pinch of salt

    115g/1 stick butter, chilled

    OR 500 g/18 oz. ready-made shortcrust pastry

    Plain/all-purpose flour, for dusting

    FOR THE FILLING

    250 g/9 oz. pumpkin purée (such as Libby’s)

    ½ teaspoon salt

    2 teaspoons ground cinnamon

    ½ teaspoon vanilla bean powder or 1 teaspoon pure vanilla extract

    1 teaspoon ground ginger

    A pinch of freshly grated nutmeg

    2 tablespoons melted butter

    200 g/scant 1 cup cream cheese

    140 g/scant ¾ cup caster/granulated sugar

    3 eggs

    250 ml/generous 1 cup double/heavy cream

    TO DECORATE

    Small and large white marshmallows

    23-cm/9-in. loose-bottom, round, fluted tart pan, greased baking beans

    Chef ’s blow torch

    Serves 10

    For the pastry, sift the flour into a large mixing bowl to remove any lumps, and add the salt. Cut the butter into small cubes using a knife. Dust your hands in a little flour, then, using your fingertips, rub the butter into the flour and salt, until it is the consistency of fine breadcrumbs.

    Add 1–2 tablespoons cold water, and mix in with a round-bladed knife, adding a little more water if the mixture is too dry. Bring the dough together into a ball. It is important that you handle the pastry as little as possible for the best results.

    Wrap the pastry in clingfilm/plastic wrap and chill in the refrigerator for 1 hour.

    On a flour-dusted surface, roll out the pastry thinly into a circle just larger than the size of your tart pan. Using the rolling pin to help lift it, carefully move the pastry into the pan and press it down so that it fits snugly. Trim away any excess pastry using a sharp knife, but leave some pastry hanging over the edge of the pan. This will be trimmed neatly after the tart is baked. Prick the base with a fork and chill in the refrigerator for 30 minutes.

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

    Line the pastry with baking parchment, fill with baking beans and bake blind for about 15–20 minutes in the preheated oven, until the pastry is lightly golden brown. Once cool enough to handle, remove the beans and parchment. Trim the top of the pastry case by sliding a sharp knife along the top of the pan. Turn the oven temperature down to 180°C (350°F) Gas 4.

    For the filling, whisk together the pumpkin purée, salt, cinnamon, vanilla, ginger, nutmeg, melted butter, cream cheese, sugar, eggs and cream using a mixer, until you have a smooth cream. Pour the filling into the pie crust and carefully transfer to the oven.

    Bake for 50–60 minutes until the custard is just set but still has a slight wobble in the centre. Let cool.

    Decorate the pie with marshmallows, then use a chef ’s blow torch to lightly toast the tops of the marshmallows. Serve immediately. The pie will keep for up to 3 days stored in the refrigerator, but only put the marshmallows on just before serving.

    Sweetie Pie by Hannah Miles is available here. We hope you have a lovely weekend!


    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with christmas, baking, event, Hannah Miles, halloween, recipe for the weekend, Thanksgiving, pie, sweet, pumpkin, 2015

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