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BRISTOL FIRE SCHOOL
Hot, hot, hot - Bristol Fire school has been described as the south west's hottest new cookery school.
UPDATE NEWS, Keep an eye on the website for tips and ideas.
One to one courses may be still possible and Geneveive ( and us) are hoping to fire up again in June.
For our money, this is some of the best charcoal you can buy. It's made by Matt and Chris at Whittle and Flame , who could apply for doctorates in the art and science of charcoal making. What they don’t know, isn’t worth knowing. Based on the Cornbury estate in Oxfordshire, they use wood harvested on the estate to make black gold. Click here to find out more and buy some of this superb charcoal.
Diana Henry, food writer
Diana Henry is an award-winning food writer, journalist and broadcaster. She has written 11 books, including A Bird in the Hand, which won the prestigious James Beard awards and How to Eat a Peach, which won the Andre Simon award. In between writing books, she is the Sunday Telegraph's food writer and has a monthly column in BBC Good Food magazine.
Her latest book, From the OVEN TO THE TABLE was published on 19th September 2019.
We love Diana's approach to food, her sheer joy and revelry in the subject, her knowledge, built on the foundations of a Leith's cookery course, but deepened and broadened through travel, practice, reading and eating!
We are proud and delighted that Diana used so much of our cookware when writing From the Oven to tthe table and that so many of the recipes are photographed in our pans.
Thomas Gameson and Sons Ltd
They say that to become world class, you need to devote 10,000 hours to training in your chosen field. But what if you have over 200 years' experience? The Gameson family have been running their tinning business since 1818, when they started by tinning belt buckles for the Napoleonic wars.
We have all come a long way since then and now it is 7th and 8th generation Gamesons, Lawrence and daughter Heather, along side Lawrence's wife Heather who manage the business, with the assistance of their factory manager David.
So when we introduced copper cookware to the Netherton range, there was no dispute as to where we should go to get them tinned.... the experts, of course. When you buy one of our copper pieces, it will have a hand wiped tin interior applied by experts. You will not only have bought a beautiful, useful piece of cookware, you will also have a piece of history.
James Whetlor, Cabrito
James Whetlor, a chef with 10 years experience working in London, had been keeping a few goats, not for milk, but for land management. He put some of the meat on the menu at the world renowned River Cottage.
It was well received, so James decided there was probably a market for kid meat, but he would have to create it. And so he did, founding Cabrito to sell and promote goat meat.
He also wrote a book about it – GOAT and as Hugh Fearnley-Whittingstall so pithily puts it; James knows a lot about goats!
Wherever there are goat dairies around the world there are unwanted billy goats with a grim prognosis. In an overwhelming majority of cases they are euthanatised.
In a world of dwindling resources and rising food prices Cabrito believe this cannot be justified. They now have a network of farms producing high quality meat from a previously wasted resource.
James is a great fan of Netherton cookware – you can see his prospector pan put to good use in his book. We watched him use the barbecue chapa at the River Cottage Food festival and he has taken one of the barbecue grids home to use atop his discarded washing machine drum. We absolutely love this ethos of re-use rather than recycle. Why throw away a washing machine when you can turn it into a barbecue?
Having spent his early years in Sussex grubbing about in the woods, wild camping, fishing and shooting, Nick has been to university, travelled far and wide, built a tree house and set up Hunter Gather Cook.
Nick’s vision was to create a ‘Hunter-Gatherer’ school that blended a mixture of foraging, animal butchery, cooking and bushcraft with an emphasis in living comfortably in the great outdoors and creating high-end dishes using wild produce.
Well he has certainly done that! We recently saw Nick in action at River Cottage Food Fair, putting all his skills to great effect and producing the most delicious fire cooked venison you can imagine, using our barbecue chapa.
Nick has long been a fan of Netherton cookware, which works just as well at his treehouse hangout as it does in the kitchen. He has made great use of the long handled frying pans over the fires they build on the courses there. And the state of some of his frying pans is testament to the amount of use they get and their longevity.
If you fancy a day in the woods, learning about wild food, skills from brewing to butchery, how to make the most of outdoor cooking, fishing and foraging, then Nick is the man to go to – check out the courses here: https://huntergathercook.com/
And grab yourself a copy of Nick’s wonderful new book too: https://www.amazon.co.uk/Hunter-Gather-Cook-Adventures-Wild/dp/1784944173/ref=sr_1_1?keywords=HUNTER+GATHER+COOK&qid=1554564919&s=gateway&sr=8-1
Our friend the Wolfman has launched his range of tantalising spice blends. We were lucky enough to try these out before they reached the market and what a treat that was.
“Lupo T Wolf is first and foremost an epicurean; a man of taste, style, discernment and curiosity…..and perhaps just a little bit of a rascal. His supreme fondness is for the delights of good food and the myriad flavours and aromas of the international table. Like you, he’s a bit of a dab hand in the kitchen but confused with the profusion of spices and seasonings available, he decided to experiment. After much trial and refinement, he is delighted to present a range of spice combinations and blends that takes the angst out of cooking and will inspire you to achieve.” Find out more about Mr Wolf here.
Ryan lost his mother Krista to small lung cancer, when she was only in her forties and having witnessed her struggle and the impact it had on the rest of the family, he wanted to do something in her memory. During chemotherapy many patients lose their ability to taste or find that their tastes change dramatically. Ryan's mother was a keen cook and he has followed in her footsteps and has now set up the free Life Kitchen classes for people undergoing chemotherapy. The idea of Life Kitchen is simple, but enormously persuasive. Life Kitchen is designed to try to help mitigate that loss, to teach cooking skills and recipes that might restore some pleasure in food, and to do so alongside others facing similar challenges. We are proud to be supporting Ryan, for every Life Kitchen spatula we sell from this website, we make a donation to Life Kitchen and we try to attend as many of the classes as possible, primarily as washers up. You can find details of the Life Kitchen spatula here.
Georgina Grant and the Ironbridge Gorge Museum Trust
Listen here to Georgina Grant. She's the Senior Curator at the Ironbridge Gorge Museum Trust and she tells us a little about the Iron Master, Abraham Darby and why South Shropshire is the birthplace of the Industrial Revolution.
When you're next visiting Netherton Foundry you must take the time to see the collection of 10 museums in Coalbrookdale near Telford, it's just up the road from us. There is so much to see that to do the museums justice you will need to stay for a week! If you visit the Blists Hill Victorian Town museum on a Wednesday, you might get to see Roger pouring cast iron into sand box moulds for Netherton Foundry trivets. He makes the sand box moulds using Nethertons' hand carved wood patterns we made by us in Highley.
Find out about all the museums in the Ironbridge Gorge at https://www.ironbridge.org.uk/
If you know (of) Gill Meller (http://www.gillmeller.com/) then you probably already own Gather, his debut cook book, celebrating the joys of seasonal British cooking. If you do not know of whom I speak or don’t have the book, I implore you to rectify both. Gill is quiet, unassuming and incredibly talented. He is at one with the environment. His recipes and his writing have an affinity with his surroundings. His words, as much as his ingredients seem to be drawn from the landscape. We love Gill's Instagram profile.
And now there is another gorgeous book to add to your collection - Time is a celebration of cooking with the hours, as well as the seasons.
We were fortunate to meet up with Gill at the River Cottage 2018 Food Fair over the gloriously sunny Bank Holiday weekend and watch him run the Fire Pit with a diverse bunch of outdoor cooking experts and enthusiasts. This was all about intuition, instinct (the genetically hard wired caveman within us all), experience and respect for the raw materials. Seemingly simple ingredients were, apparently effortlessly, and belying the true skills involved, transformed by the heat of the wood fires to produce memorably delicious mouthfuls.
And we were back at River Cottage Food Fair in 2019 and Gill was cooking up a storm on the Fire Pit again, and compering such great acts as Samin Nosrat. His knowledge of food and fire shone through the smoke like sunbeams, his personal warmth radiating as he helped, supported and praised everyone who was sharing their love of outdoor cooking.
Chef Chris Burt
photo: copyright Shropshire Star 2017
Chris Burt, made his name at the Peach Tree and Momo-No-Ki in Shrewsbury. However Chris is never being one to rest on his laurels, and as well as heading up the culinary team at The Mytton & Mermaid, Atcham in Shropshire. He is currently working on projects with Luker chocolate in Columbia alongside industry food magicians MSK Ingredients.
Chris's new book Straight Outta Africa will be coming soon, telling stories and re-creating the recipes of his childhood in Africa.
Look at Chris's latest work at https://en-gb.facebook.com/chefchrisburt/ https://twitter.com/chrisburtchef
Natalie McVeigh, IOShen Knives
We believe all kitchens should be equipped with kit that does the job the best it possibly can and that is certainly the case with Natalie's knives.
Hers is a company run like ours, with a genuine love of her products and a passion for service and customer care. These are knives like no other, from a truly original individual, whom we adore.
What's more, not only will she provide you with a superb blade, you can have it tattoo'd so that no-one is in any doubt that it's yours...
Just a take a look at ours.....
If you want the knife your cooking deserves, get in touch with Natalie, whose advice in selecting the right tool for the job is second to none.
Sam Gray, Middle Farm. Author, publisher, smallholder, pig breeder, supplier of rare breed pork.
John Joyce, otherwise known as the Ice Cold Chef
John is a real inspiration, learning to cook when his beloved wife Bev was diagnosed with MS and was no longer able to dish up the delicious dinners he'd become used to. John is now putting his new found skills - and what skills - to good use, not only feeding the family but raising funds for charity and putting together a charity recipe book to inspire others in his predicament.
We wish John and Bev all the very best - thank you, Bev for passing on your talent to John and thank you to John for sharing them with us.
Read more on facebook https://www.facebook.com/IceColdChef or follow him on Twitter @
Marcus & Jenny Bean owners of the Brompton Cookery School, near Shrewsbury.
Marcus is a regular chef on ITV’s This Morning, he's cooked for Holly Willoughby & Phillip Schofield and other presenters on the show. He’s appeared on Good Food’s “Market Kitchen”, Channel 4′s “What’s cooking” & “Drop Down Menu”. Food Network’s Christmas special with Matt Tebutt & Lisa Faulkner. A real celebrity.
....but we know him as a great chef and an inspiring teacher. At the Brompton School of Cookery they are equally at home with "expert foodies " wanting to add that extra professional touch or encouraging beginners (young and old) who are taking the first tenative steps into the kitchen.
Brompton are great supporters of Netherton kitchenware, they know that our pans can stand up to the odd bit of rough treatment that might occasional occur in cookery school! Click here to treat yourself to a great experience at the cookery school.
Phil Leverington ( AKA The Demo Chef)
Rachel Frost Pottery
Great hand thrown ceramics with striking, bold images of the Ironbridge and the local area.