Copper jam pans heat quickly and evenly, so fruit can retain their peak-season flavours. Our favourite? The Mauviel Hammered Copper Jam, made in France since 1830.
One of the biggest mistakes BBQ beginners make is thinking the whole grill is the same temperature. Our Chiswick Manager (and resident BBQ expert) Adam suggests viewing your BBQ zones to ensure nothing ends up charred on the outside and raw in the middle:
The copper, tin-lined Tarte Tatin from @mauviel.1830 helps create that perfectly caramelised top the dish is famous for. Here, @dinnerbyben breaks down is recipe for a savoury-sweet shallot Tarte Tatin.
After visiting the Emile Henry factory in Burgundy, co-founder David says you can hardly call it a ‘factory’. Every piece has an unmistakable human touch, the natural result of many visual (and sound) checks for quality. The result? High-performing ceramic ovenware approved by professional bakers – built to diffuse heat, resist chipping, and last a lifetime.
Our favourite stainless steel frying pan is from the Mauviel M'Cook range. With five layers of metal, it achieves the rare feat of heating up quickly *and* evenly. (It usually tends to be one or the other, but this pan excels at both.) It's a best seller for a reason.
Knife shapes are designed with the chopping motion in mind. With a chef's knife, the tip of the blade stays in contact with the board as it rocks up and down. A santoku is light enough to lift up and bring down. Both are equally versatile – the right one for you comes down to preference.
The Marcato Ravioli Tablet makes 10 perfectly proportioned pieces. This is important because it makes sure every piece is cooked at the same rate. It also has a stick-resistant surface and ultra-satisfying press-and-release mechanism.
A customer favourite since day one, the Aarke Temperature Controlled Kettle is now available in two new matt colours, sand and black – in addition to the original stainless steel.
Our Hampstead store team took the Gastrolux Frying Pan for a test drive with the fabulous Tomato and Fennel Tarte Tatin recipe from the cookbook Sift by @nicolalamb . The pan performed perfectly because of three reasons:
1. The thick base allowed for even heating.
2. The detachable handle made it easy to go in and out of the oven.
3. The non-stick coating allowed the tart to release perfectly.
