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Kitchener Cookware – Privacy Policy

Privacy Policy

This privacy policy sets out how Cheltenham Kitchener uses and protects any information that you give Cheltenham Kitchener when you use this website.

Cheltenham Kitchener is committed to ensuring that your privacy is protected. Should we ask you to provide certain information by which you can be identified when using this website, then you can be assured that it will only be used in accordance with this privacy statement.

Cheltenham Kitchener may change this policy from time to time by updating this page. You should check this page from time to time to ensure that you are happy with any changes. This policy is effective from 1st April 2010.

What we collect

We may collect the following information:

  • name and job title
  • contact information including email address
  • demographic information such as postcode, preferences and interests
  • other information relevant to customer surveys and/or offers

What we do with the information we gather

We require this information to understand your needs and provide you with a better service, and in particular for the following reasons:

  • Internal record keeping.
  • We may use the information to improve our products and services.
  • We may periodically send promotional emails about new products, special offers or other information which we think you may find interesting using the email address which you have provided.
  • From time to time, we may also use your information to contact you for market research purposes. We may contact you by email, phone, fax or mail. We may use the information to customise the website according to your interests.

Security

We are committed to ensuring that your information is secure. In order to prevent unauthorised access or disclosure, we have put in place suitable physical, electronic and managerial procedures to safeguard and secure the information we collect online.

How we use cookies

A cookie is a small file which asks permission to be placed on your computer’s hard drive. Once you agree, the file is added and the cookie helps analyse web traffic or lets you know when you visit a particular site. Cookies allow web applications to respond to you as an individual. The web application can tailor its operations to your needs, likes and dislikes by gathering and remembering information about your preferences.

We use traffic log cookies to identify which pages are being used. This helps us analyse data about web page traffic and improve our website in order to tailor it to customer needs. We only use this information for statistical analysis purposes and then the data is removed from the system.

Overall, cookies help us provide you with a better website, by enabling us to monitor which pages you find useful and which you do not. A cookie in no way gives us access to your computer or any information about you, other than the data you choose to share with us.

You can choose to accept or decline cookies. Most web browsers automatically accept cookies, but you can usually modify your browser setting to decline cookies if you prefer. This may prevent you from taking full advantage of the website.

Links to other websites

Our website may contain links to other websites of interest. However, once you have used these links to leave our site, you should note that we do not have any control over that other website. Therefore, we cannot be responsible for the protection and privacy of any information which you provide whilst visiting such sites and such sites are not governed by this privacy statement. You should exercise caution and look at the privacy statement applicable to the website in question.

Controlling your personal information

You may choose to restrict the collection or use of your personal information in the following ways:

  • whenever you are asked to fill in a form on the website, look for the box that you can click to indicate that you do not want the information to be used by anybody for direct marketing purposes
  • if you have previously agreed to us using your personal information for direct marketing purposes, you may change your mind at any time by writing to or emailing us at shop@kitchenercookware.com
  • by using the “unsubscribe” link found in any marketing or promotional email that we send

We will not sell, distribute or lease your personal information to third parties unless we have your permission or are required by law to do so. We may use your personal information to send you promotional information about third parties which we think you may find interesting if you tell us that you wish this to happen.

You may request details of personal information which we hold about you under the Data Protection Act 1998. A small fee will be payable. If you would like a copy of the information held on you please write to [address].

If you believe that any information we are holding on you is incorrect or incomplete, please write to or email us as soon as possible, at the above address. We will promptly correct any information found to be incorrect.

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Kitchener Cookware – Terms & Conditions

Returns & Refunds

We will happily offer a refund or exchange on unsuitable products if returned within 14 days. Items must be returned unused and in the original packaging accompanied by the relevant invoice.

We inspect all items before despatch however, should an item arrive damaged contact us by email at (returns@kitchenercookware.com) before returning the goods and we will arrange delivery of a replacement. Should a product develop a fault after 30 days please email (returns@kitchenercookware.com) for advice on how to proceed.

When returning items we advise using a signed for method of postage as we cannot be held responsible for items lost in transit. We will not refund the cost of postage of returned goods.

This does not affect your statutory rights.

Prices

The prices in our catalogue and web site include VAT and are accurate at the time of publishing. However, situations may occur where prices are incorrectly quoted as a result of circumstances beyond our control. In these situations you will be informed of the correct or revised price once your order has been received by us, and should you not wish to purchase the product at that price we will cancel that part of the order.

Secure Payments

We process all on-line transactions using SagePay ensuring your card details are never viewed by anyone but your credit card provider.

      

Privacy

We fully adhere to the UK Data Protection Act and will not pass on customer details to any third party.

Delivery

UK and Northern Ireland

We charge a flat rate delivery fee of £2.95 on orders below £30 and £4.95 for orders over £30. Any order above £100 is entitled to free postage. Please allow 3-7 working days for delivery.

Should an item unexpectedly be out of stock we will contact you with an expected delivery date. If this is not satisfactory we will gladly refund your money.

Rest of World

Please contact us via email at info@kitchenercookware.com for a quote.

Order value Shipping cost
under £30 £2.95
£30 – £100 £4.95
over £100 Free

Copyright and disclaimer

The content of this site is for personal use and not to be displayed or reproduced without written consent from us.

Images and descriptions on this site are as accurate as possible and we make no warranties of any kind, express or implied, with respect to the site or the information, content or products contained within it including, without limitation, warranties of merchantability and fitness for a particular purpose.Furthermore, we do not warrant that the information accessible via this site is complete, current or accurate.

Cheltenham Kitchener reserves the right to amend, remove, add or alter any aspect of this site without notice.

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Kitchener Cookware – Cook’s Club – News, discounts, events

Kitchener Cooks Club

The Kitchener Cooks Club is for real foodies who love to cook and enjoy good food. If this describes you, or you’d simply like to follow us and benefit from exclusive offers and events, then join us today.

As one of the UK’s first cookshops, we’ve been around the block a bit and know a thing or two about cookery and the right tools for the job. But we’re always keen to learn more! So we’ll be hunter-gathering exciting seasonal recipes from customers and local chefs, kitchen diary notes, top tips, new products and gadgets, and cooking up a storm to serve to you exclusively, as Kitchener Cooks Club members. Not to forget, you’ll also receive regular promotional offers and discounts, and invites to any events we hold.

Coming soon – you’ll be able to share your recipes, tips and kitchen successes and nightmares on our online forum!

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Cheltenham Kitchener – kitchenware, cookware, bakeware, gadgets and barware suppliers in Gloucestershire

 Brief History of Kitcheners
By James Ballance

It’s not uncommon to wonder what a place was like before it became what it is now. What did our houses or homes, or places of work, look like a century or two ago? This kind of history is deeply personal: having acknowledged our own attachments to a place, we start to wonder who else might have thought that same place dear to them, either in the recent past or the more distant.

Anyone walking through the doors of Kitcheners, the Cheltenham kitchenware shop, will see that there are more particular reasons to wonder what the shop has been. The internal architecture is particularly unusual in two respects. On the one hand, facing customers who walk in the front door, about two-thirds of the way across the main shop floor, is an ornately carved lateral wooden beam, which acts as the support for a clock-face. On the other hand, there is a cash desk, on the left-hand side of the shop, which is demarcated by wooden half-walls and vertical beams, creating a sort of enclosed, private space. Who built these peculiar features, and what was their purpose?

It is hard to tell with any certainty, of course, where these structures originated, or for what usage; but it is at least possible to give a relatively complete account of when the premises—No 4, Queen’s Circus—were first built, and what they have been used for since then. This brief history will trace the development of the place into its modern form, and offer a few, highly speculative suggestions as to how it came to possess its internal features.

Cheltenham’s transformation from a relatively poor backwater town to a thriving spa centre is well-documented. In 1800, J Shenton’s Cheltenham directory wrote: “[t]his town has been greatly enlarged and improved within these few years by the addition of many elegant and commodious new buildings erected in the principal street…” Although quite complimentary, the directory paints a picture of a small town, whose “chief dependence…is on [its] lodgings”, and which flourishes only in the summer months. Only one church is mentioned, and from the description of the town there seemed to be almost no buildings worth mentioning south of what is now the High Street. This corresponds with maps of 1804 and 1827, copies of which can be found in Cheltenham public library, showing that the entire area of Montpellier, where Kitcheners is located, consisted then of little more than fields and open spaces. By 1820, Gell & Bradshaw’s Gloucestershire directory could write in much more glowing terms, both of Cheltenham’s reputation, which by then apparently stretched to “the British East and West Indies”, and of its architecture and town spaces. The town had clearly been the subject of rapid growth for “the houses are generally well built…occasionally, however, a few old dwellings obtrude themselves to the eye, to remind us of its former simplicity…”

The reason behind this transformation lie in the patronage of the nobility and gentry of the 18th and 19th centuries, and in particular royal patronage. The National Gazetteer wrote in 1868: “The medicinal virtues of the Cheltenham waters were accidentally discovered in 1716, and a visit from King George III, who was directed by his physicians to try the waters, in 1788, established their reputation and brought visitors from all parts of the world.” The 1820 Gloucestershire directory similarly claims that the King visited in 1788. (Whether George III did in fact visit the town might be questioned: Shenton’s 1800 Directory describes a Royal visit of 1788, but mentions only that the Princesses Augusta and Elizabeth took up residence locally; and also that the Duke of York visited the two Princesses during their stay. The account makes no mention of a visit by George III. Surely, having named these three important members of the Royal Family, this early publication would also have included a reference to a visit by the King himself, if this had taken place?)


A map of 1834 shows the Imperial Spa still in location, and the Montpellier Arcade (from the upside-down L-shaped gallery). The 1840 map shows the newly-built Queen’s Hotel and Queen’s Circus.

Whatever the exact details, it is clear the Cheltenham became very fashionable in the late 18th and early 19th century, and this resulted in an explosion in construction of new buildings, residences and places of business, particularly on plots of land which were formerly open land or fields. One area which was virtually untouched in 1804, from a glance at the surviving maps, is the Montpellier district. By 1840, Montpellier had been entirely redeveloped. It is therefore possible to date fairly exactly when Queen’s Circus was built. Several sources claim that the Queen’s Hotel—which stands at the northern-most point of Montpellier, looking down towards the Promenade—was finished sometime between 1836 and 1838 (at a cost of £50,000). It is reasonable to assume that the Queen’s Circus—the small, oval area of buildings opposite the Hotel, on the other side of what is now Montpellier Avenue—was built around the same time, and took its name from the newly-built Queen’s Hotel. According to various sources, the Imperial Spa (as well as a riding school) had formerly stood on the site of the Hotel. These were apparently acquired in 1830 by “Robert and Charles Gearrad” who, being both architects, designed and built the new Hotel.

A Kitchener’s window display accidentally captures the Queen’s Hotel logo in the window’s reflection.

We can be fairly sure that the Queen’s Circus, and hence the premises of the modern kitchen shop, were also built around this time, because of details found in the land register. Maps from 1834 suggest that the plot of land corresponding to the Queen’s Circus was then just open field with nothing built upon it. The modern Charges Register lists details of a restrictive covenant agreed in 1838, the substance of which was to prevent the freeholder or any occupier of Queen’s Circus from making alterations to the front of the buildings which did not conform with various architectural specifications, and also from opening up a “Beer shop, Gin shop or other offensive…business of any kind”. What is of interest is that two of the original parties to the covenant are named as “Robert William Jearrard and Charles Jearrard”: surely the same two persons as are credited with the construction of the Queen’s Hotel, given the similarity in names and dates.

The premises of Kitcheners therefore first came into existence around 1838, since there was no building on the plot before then; and from that time, it seems likely that the premises have been consistently used for trade. This is partly to be deduced from the restrictive covenant of 1838 which, by preventing the building from being used as a gin shop, suggest that some trade usage was contemplated. More generally, however, by 1838 the strip of land running from the Queen’s Hotel down to the Rotunda spa was a thriving trade area. Pigot’s 1830 Directory of Gloucestershire lists a number of tradesmen as being based in the area, including John Abraham, an optician based next to the Rotunda. Abraham also advertised in a local courtly magazine, the Cheltenham Looker-On, which was itself published from a library and bookbinders at 2 & 3 Montpellier Walk. The contents of this magazine support the contention that the Montpellier district was a particularly fashionable area for the gentry: the weekly publication made a point of noting arrivals and departures of the upper classes, as well as providing wittily written articles for their amusement. There is also evidence that the Montpellier Arcade, a boutique shopping centre just south of the Queen’s Circus, was built in 1831 to 1832. The Queen’s Circus would therefore have been a slightly later addition to this commercial hub, vying for the trade of the great and good who found themselves taking the waters at the Royal Well, Imperial and Montpellier spas.

[Photo 6a, Photo 6b] [Caption 6: “The front-page of Vol II of the Cheltenham Look-On, and J Abraham’s advertisement from within its pages.”]

It is more difficult to trace the usage of the premises since 1838, because historical records are patchier, and more difficult to locate. Slater’s Commercial Dictionary of 1858-1859 lists several businesses carrying on at 1, 2, 3 and 5 Queen’s Circus but, frustratingly, no entry for No 4. The first entry that has been found dates from Kelly’s 1894 Trade Directory of Gloucestershire, listing Frederick William Sawyer carrying on the business of hairdresser and perfumer at 4, Queen’s Circus. Could it be that the ornate beam and clock date from this time? They might have formed part of a decorative interior, designed to make customers’ stay as pleasant as possible, whilst also, obviously, keeping them informed of the time.

Kelly’s 1894 Directory shows Sawyer, Frederick William, exercising his chosen profession at 4 Queen’s Circus.

More recent history is perhaps a little less glamorous. Customers who remember the premises from the 1950s suggest that it was then, at least for a time, a local butcher’s, though no documentary evidence to support this proposition has yet been discovered. By 1965, usage had changed once again. Kelly’s trade directory of Cheltenham for that year lists one CE Baker as carrying on the business of television engineer at 4 Queen’s Circus. Anecdotal evidence suggests that the decorative features of the shop were then entirely hidden from view behind internal panelling designed, presumably, to make the shop more practical as a display area. It has also been suggested that the shop was at one time a pharmacy, but whether this was before the 1950s or after its stint as a television shop is not clear. If this was the case, it might explain the presence of the gaol-like cash-desk, which might then have been used to keep prescription-only drugs away from customers’ prying hands, as well as being the obvious point for making sales.

  

Kelly’s Street Directories from 1965, 1974 and 1975.

As for how long the shop has been in its present form—Kitcheners—living memory provides the details. Kitcheners has been under its present management since 1988; it was bought in that year from its previous owners, but had been trading as a kitchen shop under its present name since the earlier date of 1973. This corresponds roughly with the Kelly’s Directories, which list Cheltenham Kitchener for the first time in 1975. Usage within the building has changed a little: although the ground floor has been the main shop floor since Kitcheners’ inception, the basement floor was only opened up as additional display and storage space from 1997. Its affectionate name amongst staff members‏—the Deli—points to its immediate preceding usage as the premises of a Delicatessen, selling coffee and foods. The principal internal features of the shop continue to be, on the one hand, the ornate wooden beam and clock; and on the other, the old wooden cash desk, which nowadays creates a well-defined ‘staff area’ and till.

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Visit Cheltenham Kitchener Cookshop in Cheltenham

By Email

 

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By Post

Cheltenham Kitchener,
4 Queens Circus,
Cheltenham GL50 1RX

By Telephone

Shop: 01242 235688

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Crab & Asparagus Salad

Ingredients:

10 asparagus spears, each trimmed and cut into 3 pieces on the diagonal

100g broad beans , podded

Handful watercress

100g crabmeat (I used a mixture of white and brown)

 

For the dressing:

1 large egg

2 tsp Dijon mustard

1½ tsp golden caster sugar

1 tbsp lemon juice

1 tbsp extra-virgin olive oil

3 tbsp double cream

 

Method

 Boil the asparagus and beans in salted water for 2 mins, drain well, then cool quickly under cold running water. Slip the outer skins from the beans.

 For the salad cream, put the egg into a pan of boiling water, then boil for 5 mins. Cool quickly under running water, then peel. Cut the egg carefully in half, then scoop the yolk into a bowl.

Whisk in the mustard, sugar, lemon juice and seasoning. Whisk in the oil and cream.

Arrange the watercress, asparagus and beans over two plates. Pile the crab in the centre, then drizzle with the dressing.

 

Recipe Courtesy of BBC Good Food

Posted by ecrownshaw in Recipes,

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Navajo Flatbreads

Just had these Jamie Oliver flatbreads for dinner and they are amazing!  So easy to make but super tasty and they freeze well so good for a batch bake. I used a Kitchenaid Artisan Mixer to make mine and cooked on a nice hot cast iron griddle.

Makes 10

Ingredients:

• 600g strong white bread flour, plus extra for dusting
• 1 heaped teaspoon sea salt
• 2 heaped tablespoons baking powder
• optional: 1 teaspoon dried herbs or spices, such as thyme, parsley, sumac
or crushed fennel seeds
• 6 tablespoons olive oil

These flatbreads are a sort of cross between Indian naan breads and Mexican tortillas. They’re used for breakfast, lunch or dinner and carry, complement or mop up whatever is being served with them. Apparently, in the old days, if a Navajo woman couldn’t whip up a batch of fluffy flatbreads, her chances of marrying a decent bloke were pretty low. No pressure! These are brilliantly simple to make.

Mix your flour, salt, baking powder and herbs or spices (if using) in a large bowl, using a fork. Make a well in the centre, then pour in the olive oil and about 150ml of warm water. Use the fork to gradually bring in the flour from the edge of the bowl, and add another splash of water if you think it’s too dry. Once it starts to combine, wet your hands and use them to really bring it all together until you have a nice ball of dough.

Dust your hands and a clean work surface with flour and knead the dough with your hands until it is smooth and elastic. This will take about 5 to 10 minutes. Pop the dough back into the bowl, dust it with a bit more flour, then cover and leave to relax.

Divide your dough into 10 equal-sized balls, then lightly oil your hands and squeeze each ball between your palms to flatten them slightly. Dust with a little flour as you go, and pat and slap the dough from the palm of one hand to the top of the other. Turn and twist the dough about in a circular movement as you go and keep slapping from hand to hand – each flatbread should be about 1cm thick. You’ll probably mess up a few, but practice makes perfect.

Normally the flatbreads are cooked as you’re making them. You can do this on a barbecue or in a non-stick frying pan on a medium heat. Cook them for a few minutes on each side and check the underside – you want them to puff up with a nice bit of golden colour. Keep them warm in a basket covered with a tea towel until you’re ready to serve them.

Serve them while they’re lovely and warm, or you can reheat them with anything from burgers, to stews and soups, to salads.

Posted by ecrownshaw in Recipes,

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Flour Free Crumble Recipe

havn’t tried this yet but it looks interesting.  Let me know the results if anyone tries it.

Posted by ecrownshaw in RecipesVideo,

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Quick And Easy Sea Bass Recipe

Light, fresh and firm in texture, sea bass is the ideal choice for a quick weekday supper. Easy to cook all types of sea bass, from Chilean sea bass to Black sea bass can be served in so many ways: pan-fried, grilled, steamed or baked, and they go brilliantly with all sorts of different spices and herbs, so are very versatile. Who needs fast food if you have a couple of sea bass fillets fresh from the fishmonger?! They’ll be cooked and ready to eat in no time and are healthy too.

This recipe pan-fries the fillets, de-glazing the pan with balsamic vinegar, but you can grill the fillets and steam the vegetables if you prefer to keep things as fat-free as possible. Just brush the fillets with a light coating of oil before grilling and season them.

Pan-fried Sea Bass recipe

Ingredients
2 sea bass fillets
3 tablespoons olive oil
salt and pepper
mange-touts
mushrooms
3 tablespoons balsamic vinegar

Score the skin of the sea bass fillet just into the flesh several times about 1 cm apart. Blanche the mange touts in boiling water for 1 minute and set aside on a warm plate.

Chop mushrooms into quarters or slices depending on the size.

Season the Sea Bass with a little salt and pepper.

Heat a frying pan until hot and then add 2 tablespoon of oil. Put the sea bass fillets into the pan skin side down and then press them with a fish slice so they don’t curl up. Reduce the heat to medium and cook for 3-4 minutes until the flesh has coloured to about 2/3 of the way up the fillet. Turn the fish and cook the other side for another 2 or three minutes until just done. Remove to a warm plate to rest and drizzle some of the oil and juices from the pan over it.

Turn the heat back up and fry the mushrooms in it for 2-3 minutes until they are just cooked.  Add to the warm plate. Deglaze the pan with the balsamic vinegar, letting it bubble and stirring so it picks up all the flavours from the pan.

Serve the sea bass fillet on a bed of mange-touts and mushrooms with the balsamic reduction drizzled over them.

Other flavours to add to your sea bass recipe:
•    Instead of using mushrooms to accompany your sea bass why not throw a handful of capers and a few anchovy filets into the pan after the fish is cooked, add a squeeze of lemon and scatter them over the fish for added depth of flavour.
•    Try other things to de-glaze your pan: white wine, sherry or just a good squeeze of lemon juice.
•    For baked sea bass, place the fillets in an oiled roasting tin, brush them lightly with oil and season with salt and pepper or other spices and bake at 200C / 400F for 15-20 minutes according to the thickness of the fish.

Posted by ecrownshaw in Recipes,

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Coq Au Vin

There are many versions of this classic French dish, most cooked in a full bodied red wine. However, the main ingredient is always the cockerel which has, hopefully, lived its life scratching around the farm and fields before entering the pot.  Few of us, unfortunately, have access to these full flavoured birds, but always use a good quality chicken.

Serves 8-10

Ingredients:

2 tablespoons extra-virgon olive oil

225g (2 cups) chopped bacon

1 medium onion, chopped

2 x 2kg chickens cut into 8 pieces

5 tablespoons brandy

a few sprigs of fresh thyme, rosemary and parsley

2 bay leaves

3 garlic cloves, crushed

1 tablespoon tomato puree

1 tablespoon lemon juice

1 tablespoon sugar

1 bottle full bodied red wine

2 tablespoons chopeed fresh flat leaf parsley, to garnish

For the glazed shallots and mushrooms:

15g butter

2 tablespoons olive oil

350g shallots

350g button mushrooms

For the beurre manie:

30g butter, softened

2 tablespoons plain flour

Method:

Oven 275F/140C/Gas 1 pre heated

1.Heat the oil in the pot, in this case a 29cm Le Creuset Oval Casserole, over a medium heat on the hob.  Add the bacon and onion and cook, stirring, until both are softened and then remove, draining well.

2.Fry the chicken in batches until all the pieces are evenly browned, then return them to the pot with the bacon and onion.  Remove the pot from the heat and add the brandy.  Carefully ignote standing well back until the flames subside, then return the pot to the heat.

3.Tie all the herbs in a bundle (or use pip pockets to make bouquet garni) and add to the pot with the garlic, tomato puree, lemon juice, sugar and red wine. Cover with the lid and cook in the oven for 2-2.5 hours until the chicken is very tender.

4.About 30 minutes before the chicken finishes cooking, melt the butter and oil in a large frying pan over a medium heat. Add the shallots and fry for 10-15 minutes until they are golden brown and soft; transfer to a plate. Add the mushrooms to the pan and toss so they are just cooked and coloured.

5.Blend the butter and flour together in a small bowl. Remove a few pieces of the cooked chicken to make room to stir in the beurre manie. Add this in small amounts, stirring after each addition so the sauce remains smooth.

6.When all the beurre manie has been incorporated, return the chicken together with the shallots and mushrooms.  Simmer for 2-3 minutes. Sprinkle the top generously with parsley and serve.

Wine tip:

This dish is traditionally prepared with red Burgundy which makes and excellent accompaniment to the meal. Try one of the red wines form the Burgundy villages of Marsannay or Santenay. Or try a Pinot Noir from Oregon or New Zealand. We use Tivoli wines in Cheltenham and find their helpfulness and knowledge unrivalled.

Posted by ecrownshaw in Recipes,

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