Wholesome, autumn recipes, award-winning floristry, great company and expert advice. Last month in conjunction with 25 Beautiful Homes magazine these fabulous experiences merged to create one inspiring event held in our Leamington Spa showroom. Events not only give us the chance to talk to you first hand, we get to witness our showrooms come to life seeing people leave with enthusiasm, motivation and a new found desire to plan or complete their home projects.
Stepping into our Leamington Spa showroom guests were treated to a beautiful brunch spread, complete with a glass of fizz ready to start the day. We encourage all who visit our showrooms to explore and get a feel of our kitchens, discover their individual features, feel the quality of materials and delve inside the cabinets and drawers. After settling into one of our beautiful showroom kitchens, design director Tom Howley began to reveal industry insight, including key colour pairings, trends, planning considerations and kitchen layout tips. These masterclasses inspire and give you a chance to ask any questions relating to your project.
Before introducing Sarah Horne award-winning floral stylist, we were treated to a delicious autumn recipes cookery demonstration by Chef Nigel Smith. Autumn has an impressive selection of ingredients on offer, and we often crave wholesome, warming soups and comfort food rather than summer berries and fresh salads, something Nigel took into consideration when planning the autumn recipes. He prepared a fantastic tasting menu consisting of confit Goosnargh duck leg, braised puy lentils and blackcurrant jus to start, wild bass, tarragon potato terrine, celeriac puree, spinach and fish veloute as the main and a truly indulgent black forest gateaux stone, vanilla bavarois with kirsch gel to finish.
Experience and indulge in one of Nigel’s fantastic autumn recipes by following the instructions below. It’s a wonderful flavoursome dish for the cold months ahead.
Confit Goosnargh Duck Leg
Braised Puy Lentils, Blackcurrant Jus
Confit Duck (serves 4) Ingredients
4 duck legs
Vegetable oil to cover
1 head of garlic
1 bunch of fresh thyme
10 black peppercorns
a handful of mustard seeds
3 juniper berries
2 bay leaves
6 coriander seeds
6 caraway seeds
Salt to season
Blackcurrant Jus Ingredients
200g blackcurrant puree handful of fresh thyme
1 glass of red wine
1 pint of chicken stock
Braised Puy Lentils Ingredients
100g dried puy lentils
1 celery stick
A third of a leek
A handful of fresh thyme
2 cloves of garlic, pressed
1 litre of good quality chicken stock 200ml water
Allow one duck leg per portion and plate up with 25-30g of the braised lentils and a drizzle of blackcurrant jus.
After indulging in lunch (including one of the delicious autumn recipes above) to finish the day we were treated to a relaxing workshop by award-winning floral stylist Sarah Horne. Continuing the seasonal kitchen theme, she demonstrated and crafted three beautiful floral table settings using seasonal blooms, ingredients from the kitchen and wild foliage. Making it look easy Sarah then gave everyone the chance to get their creative juices flowing, each completing a display of their own to take home.
Look out for any future events on our blog and social media channels. From reader events, showroom launches and gourmet masterclasses.