Shropshire made, black iron Chan-Ladle
THIS ITEM IS AVAILABLE FOR CHRISTMAS DESPATCH ON 21/12/17 BY DPD COURIER
Developed with Chef Chris Burt, Mytton & Mermaid, Shrewsbury
Chan-ladles are perfect for adding or removing oil, water or stock from woks, frying pans, saucepans and casseroles.
An essential tool for all cooks as it's safe to use at oven and at frying temperatures.
Use to measure and stir.
The durable 99.1% pure iron is pre-seasoned with flax oil for a natural non-stick finish & easy to clean.
Suitable for high temperatures, resists warping & buckling.
Hand made and assembled with solid iron rivets.
Ladle bowl diameter 10.5cm ( 4 inches)
Total length of ladle bowl and handle 38 cm ( 15 inches)
ladle bowl capacity 200ml ( 1/3 imp pint)
We developed the Chan-ladle with the assistance of asian food expert Chef Chris Burt.
Chris Burt using the chan on the demo stage, Ginger and Spice Festival, Market Drayton 2017
Netherton Foundry has worked with Chris since 2012. He provides us in-depth, knowledgeable technical advice, critical testing of prototypes and products and conducts long term real life user testing in very demanding environments. He's also a great friend and ambassador for Netherton Foundry. He's a strong proponent of the importance of controlling the provenance of everything used within his kitchen. With over 30 years' experience in the industry, The Mytton & Mermaid Executive Chef Christopher Burt, grew up in the kitchens of his mother's restaurant in Yengama, Sierra Leone where he gained his love for food.
He's worked at The Savoy & Le Manoir Quatre Saisons but his move to the foodie county of Shropshire proved to be a significant turning point. He rapidly gained the reputation as the county's most exciting chef.
After getting the travel bug from his parents, a trip to South East Asia changed his world. On his return, Chris went to work at Shrewsbury’s iconic Peach Tree Restaurant where he quickly made his mark on the restaurant scene. He wrote the stunning cook book, Momo-No-Ki, acclaimed by New York Times food critic Peter Kaminsky and then went on to open Momo-No-Ki ramen bar, a first for the Midlands.
Never being one to rest on his laurels, Chris now also works as a Consultant Development Chef for Finnebrogue Artisan
in Northern Ireland, creating new dishes & flavour profiles for premium UK food retailers.
Chris is now creating a new Shropshire legend at the Mytton and Mermaid. It's a family owned country house hotel on the banks of the River Severn in Shrewsbury, A magnificent grade II listed building, standing on the banks of the River Severn. It's been tastefully decorated and captures the charms of its original coaching inn days, reflecting an atmosphere of comfort and tranquility. The hotel has been awarded 3 AA stars and has a range of menus featuring local, seasonal produce.
Why choose a pre- seasoned Chan-ladle
No chemicals or PTFE are used in the coating of our iron cookware.
The edible Sussex organic flax oil coating is easy to wash & naturally non-stick. It is ready for immediate use.
The coating can be simply restored at home, time after time.
Iron is a pure, simple metal which is easy to look after & very recyclable.
Netherton Foundry, Shropshire, England. Copyright 2017
A family business, designing & making quality traditional cookware from materials sourced in Shropshire and its neighbouring counties.