People say print is dead. At Harts of Stur we beg to differ. And that's why we launched Kitchen, our very own in-house magazine, back in September 2016. Our aim was to produce a publication with high production values that offers an insight into the range of products we sell. We didn’t want it to be ‘just another catalogue’, it needed to be interesting, informative, immersive and useful. Something the reader would want to read from cover to cover. Part blog, part lifestyle magazine, we think Kitchen ticks all the boxes. And we are not alone. In 2017 it won us a national awards for retailer initiative at the Excellence in Housewares Awards.
Each edition is packed full of the latest kit for your kitchen. It also features interesting articles on the history behind some of our most iconic brands plus features on perennial kitchen classics. Seasonal recipes from top TV chefs and well respected local chefs are augmented by essential kit lists. Kitchen also provides the reader with a unique opportunity to find out a bit more about us - both as a company and individuals of the team.
If you've purchased something from us in the last few years or have visited our store, chances are you will have seen a copy. But don't worry if you haven't or you've missed an edition, you can view the entire collection online - see below. You can also browse the products featured in each magazine easily by clicking the corresponding 'shop now' link.
We hope you enjoy the magazines as much as we have enjoyed putting them together.
A very warm welcome to Edition 23 of Kitchen!
Our purchasing teams have searched high and low to bring you an exciting selection of new brands. Among the many introductions across all departments, we’re especially delighted to add Graef and Gastroback to our listings. Alongside these, you'll find range extensions from existing brands, fresh seasonal and trending designs in clothing and bedding, and our fantastic new partnership with Samura knives (featured on the front cover), all making it incredibly hard to choose what to highlight!
On page 30, delve into the rich history of Dualit in our kitchen icon feature. Celebrated for their design and craftsmanship, Dualit’s classic toaster, handmade in the UK, is widely regarded as one of the best available. Plus, you have a chance to win one of these iconic toasters, along with a matching kettle, in our competition on page 51.
Keep an eye out for some delicious seasonal recipes scattered throughout the magazine. 'Tis (nearly) the season to be jolly! We hope you enjoy a peaceful and joyful end to 2024. From all of us at Harts, we wish you a wonderful autumn/winter season.
In this jam-packed edition of the magazine, you'll find an array of exciting new products and recipes to explore, from mouthwatering dishes like Roast Harissa and Pomegranate Spatchcock Chicken to delightful treats such as the Lemon Meringue Sponge Cake featured on the front page.
Learn about our recent award wins and charitable endeavors, including our sponsorship of the New Year’s Day Vintage and Classic Vehicle Run, in Happening at Harts.
Dive into the fascinating history of Samuel Groves, a renowned British cookware and bakeware company, and discover tips for upgrading your home cooking style in our Buyers’ Guide.
Plus, don't miss your chance to win a premium Magimix 5200XL Food Processor in our exciting competition on page 51.
For outdoor enthusiasts, explore our Range of the Issue spread featuring Navigate's new collections designed to enhance your outdoor dining experience.
From all of us at Harts, we wish you a fantastic 2024 and hope you enjoy this edition of the magazine as much as we enjoyed creating it.
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In this issue, we’ve teamed up with the Trewithen Dairy from Cornwall who have created some delicious, warm and comforting autumnal dishes especially for us. Not just content with offering great products, some of our suppliers (Nordic Ware and Kuhn Rikon) have also contributed some tasty recipes for you to try and enjoy.
Inspiring new ranges can be found in our Hot on Harts Shelves feature. If you are feeling festive, check out our new Cath Kidston Christmas range, whilst the ill-tempered curmudgeonly Grinch and mischievous Christmas Gonks make an appearance.
Our cosy home feature is packed with ideas to keep you warm and snuggly without resorting to turning the thermostat up.
Our Kitchen Icon for this issue is Melitta. Born into a German family of entrepreneurs and businessmen, Melitta Bentz came up with the first effective and user-friendly way to filter coffee.
Our buyer’s guide does a deep dive into the benefits of food mixers, food processors and blenders to make choosing easy.
She’s a national treasure and author of countless cookery books, but Mary Berry also has a range of high-quality china, bakeware, and cookware. Discover these delightful collections in our range of the issue.
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This is our 20th issue since Kitchen was launched seven years ago and we’ve never struggled to cram so much into one issue before! We’ve been deluged with lots of exciting new products which you will find throughout this edition. We also have some great recipes. Chef, food writer and nature lover, Valentine Warner shares a couple of his delicious recipes and talks about his Dorset roots and the importance of seasonality. Elsewhere, look out for Japanese themed dishes from Irish TV chef Fiona Uyema, Bake Off’s Carole Edwards’ twist on a homity pie and Louise Jones, who explains the vital role food plays in keeping our gut healthy.
To celebrate the Coronation of King Charles III, Spode has released a compact but exquisite teaware range. Spode is now under the parental guidance of Portmeirion, a company with whom we have great heritage and who are our Kitchen Icon of the issue.
Our buyer’s guide to kitchen knives features Natalie from I.O.Shen. We have known Nat for many years and her encyclopaedic knowledge of knives is amazing!
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Welcome to issue 19 and another jam-packed edition. As Kitchen is now a biannual magazine, you won’t spot any Christmas themes (including the cover) but keep a look out for our coming gift guide which promises plenty of festive inspiration.
In this issue, we are proud to feature Dorset chef Mark Hix. Mark’s love of fresh, locally sourced produce is key to his popularity, and while he may be well known for fish recipes, his Mutton Chop Curry is a must-try dish. With fresh and sustainable ingredients in mind, we also bring you some top tips from the world of foraging.
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A warm and sunny welcome to Issue 18 of Kitchen. Spring has finally sprung, and with it comes signs of life returning to some sort of normality. One of the knock-on effects from the pandemic purchasing team have been working hard to combat these price rises, whilst our nominated charities for the year are helping those struggling financially and psychologically - more details can be found on page 12.
A new season means new products and we have introduced some fantastic ranges, including the striking and colourful Eleanor Bowmer. Look out too, for the sleek and stylish kitchen appliances by Carrera.
Our celebrity chef for this issue is the lovely Lesley Waters, who has a cookery school based in Shaftesbury, just up the road from us.
This edition is dedicated to our father Philip, who sadly passed away after a short illness. Philip was managing director at Harts for many years and Kitchen magazine was just one of his numerous initiatives.
Graham and Johnathan Hart
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A warm welcome to issue 17 of our Kitchen magazine. To get you in the mood, we have tonnes of festive ideas, including the ever-popular Wrendale tree decorations. In Happening At Harts, you will see that our Coffee Loft is open and in full swing, with daily specials and delicious cakes (all made on site) served in a light and spacious environment. In our Main Event feature we hope we have catered for everyone’s preference - from turkey to nut loaf and the trimmings.
If you like a bit of spice we have a hot feature from Dorset’s own curry queen Sarah Choudhury. Rosie Jameson shares her recipes and tips on making pickles, tipples and peels on page 60. And finally, don’t miss your chance to win a Sage Bambino. From everyone at Harts we wish you a Merry Christmas and a prosperous New Year.
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Welcome to Issue 16 of our Kitchen Magazine. The time has at long last arrived when we are once again able to embrace family and friends we have not seen for a long time, or celebrate eagerly-awaited weddings.
A favourite new product is the Sage Pizzaiolo, delivering wood fired style pizza in just 2 minutes, replicating the three types of heat generated by a traditional brick oven. All this and suitable for use indoors, which is always a plus with the British weather.
Other highlights include Wax Lyrical candles and reed diffusers (which make fabulous gifts) and our exclusive Stoven Professional Induction 5 piece cookware set.
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In Issue 15 of our Kitchen Magazine we have fresh inspiration for healthy dinners including flavoursome soups and homemade pasta. If you love gluten-free treats then there are plenty of ideas here for you to make alongside a stunning range of sustainable products.
We aim to choose manufacturers with a strong design history, like our Kitchen Icon features the fascinating story behind Riedel, the world's oldest family owned and run glassware company.
Other issue highlights include KitchenAid cookware and our buyers guide on juicers and steamers. Spring cleaning essentials and a great way to grow your own herbs at home for adding flavour to everyday cooking.
There is also an opportunity to win a set of Global fluted knives which are exclusive to us here at Harts Of Stur.
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Welcome to Issue 14 of Kitchen Magazine. After such a surreal year, not only in the high street but in homes across the country and worldwide, we at Harts of Stur are aiming to finish the year on a higher note.
Hopefully these pages will help you see the year out similarly, and start 2021 with some much-needed seasonal cheer. Enjoy a selection of comfort food on autumnal nights and keep away the winter blues with a delicious selection of recipes that you can make at home for friends and family or even enjoy snuggled up by yourself.
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In this issue of Kitchen Magazine we focus on eating outdoors and enjoying the outdoors as much as we can. Cooking and eating outdoors is always a pleasure, especially barbecuing.
Check out the Sticky Chilli Barbecue Ribs recipe found on page 14. Kilner are our Kitchen Icon for this edition. The Kilner jar, with its distinctive pressure seal and iconic design, is trusted by generations of households all over the world for preserving and dates back to 1842. Find out more about their heritage on page 33.
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In this 12th Issue of our award winning Kitchen Magazine, we take a step into spring with delicious spring lamb recipes and fabulous fish to feast on with Rick Stein.
Enjoy the perfect wine with our expert and make perfect poached eggs with our tips. We have a delicious recipe from Bake Off's Michelle Evans plus a selection of super healthy snacks from local experts.
Take part in our competition to win a fantastic Sage Bluicer for all your health needs, perfect for boosting your immune system. Plus much much more.
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Our final edition of 2019 sees the conclusion of our Centenary celebrations. We have had a great time sharing this special occasion with all our customers this year and are immensely proud of this achievement.
The last Centenary theme is roast dinners - which ties in well with Christmas! We're dropping some tips on how to get the perfect roast every time.
This issue has a range of recipes that includes festive bakes and drinks. We list our some of the newest additions to our product catalogue as well as some old favourites that will smarten up your table this Christmas. There is also a separate gift guide with our best recommendations for gift giving this year!
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The Centenary celebrations continue! Find out more about the events and offers we are running this year to celebrate our 100 year anniversary.
Our second Centenary theme is another great family event and summer favourite - the barbecue! Take a look for our top tips on making your BBQ a flamin' success...
This issue has recipes for unbeatable burgers, and some great supporting sides. It also features some recent additions to our product range, as well as highlighting some of our favourites. There is even a buying guide to the eco friendly products that we stock. We really hope you enjoy this issue!
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2019 marks an important year for us here at Harts Of Stur as we celebrate our 100 year anniversary! You can find out more about our Centenary and how we are celebrating here.
As part of the Centenary celebrations we are running a number of instore and online events that revolve around three themes. As a family business we have selected family-themed events - the first being the Great British Breakfast!
This issue of the magazine focuses on ideas and inspiration for breakfast, with some top tips and advice from our local chefs and suppliers. We hope you enjoy this edition and our related Centenary events and offers!
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In our final issue of 2018 we dropped some top tips on cooking a great roast dinner - not just turkey, but beef, goose, and vegan options too!
This issue also starred KitchenAid as our Harts Kitchen Icon, with a breakdown of their range of blenders.
Other features include; a guide to coffee machines and makers, advice on the best wine pairings for cheese (two of our favourite things!), and a whole host of other recipes, information and product recommendations selected by us.
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This summer 2018 issue took full advantage of the great weather and showed you how to make the best of your BBQ and al fresco dining - from burgers and kebabs to BBQ lobster and wood fired pizza.
Our Harts kitchen for this issue was Smeg, and their range of retro, vintage small appliances, including mixers, kettles, toasters and more.
We also featured ice cream and ice lolly makers and recipes, a guide to sumptuous summer cocktails. Plus more recipes, top tips and product recommendations straight from the team here at Harts.
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Issue 6 featured the best of British. Recipes included a fresh, seasonal asparagus dish and a warm salad of spring lamb - plus puddings, cakes and tarts.
Our issue 6 Kitchen Icon was Denby, detailing their history, growth and commitment to quality craftsmanship and showcasing their ranges.
Our kit guide gave tips on hand blenders, steamers and food processors. We also featured guides on cooking with fish, Furi knives, and advice on the best glass types for artisan beer and ales - cheers!
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Our Christmas edition in 2017 was issue number 5 and featured the essential recipes for Christmas; turkey, sprouts and Christmas puds (as well as trimmings!).
The Harts Kitchen icon was Arthur Price and we explored the history of this family business with the founder's great-grandson and current CEO, Simon Price.
Also covered in this issue were raclette (yum!), edible Christmas gifts, a guide to a copper Christmas, tips on the perfect wine parings for Christmas dinner and, of course, our 16 page Christmas Gift Guide!
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The fourth issue of the Kitchen Magazine featured recipes for picnics, BBQs and outdoor dining. We also had recipes from Tom Kerridge, and a look at his kitchenware (made in the UK!).
Our Kitchen Icon for issue 4 was Joseph Joseph and their colourful kitchen tools, gadgets and utensils.
We also featured grilling tips from a local chef, Mark Hartstone, as well as guides to kitchen bins, wine glasses, baking kit and capsule coffee machines.
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Issue 3 of the Kitchen Magazine included some delicious recipes - scotch egg, leek, potato & Dorset blue cheese soup and a number of favourites from James Martin were all on the menu.
Our Kitchen Icon was Kilner, whose jars have been gracing kitchens for 175 years, and continue to be a household name today.
This edition also featured recipes from Bake Off star, Val Stones, kettle, blender and cookware buying guides, tips and recipes from Magimix and a number of product recommendations hand selected from our extensive range by our own team.
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Our second issue was our first Christmas magazine and included festive recipes for clementine & sultana frangipane tart, bramley apple chutney and brussell sprouts from Michelin-starred chef, Russell Brown.
We included a number of Kitchen Icons in this edition, highlighting Dualit, Stellar (with a focus on their 1000 range), and Global Knives.
Issue 2 was also jam packed with helpful tips and advice, including recipes from Paul Hollywood, some classic favourites from our local producers (sausages, pies, and cheese!), guides on coffee machines and makers, hydration, peelers and knives. Plus loads of recommended and new products from us here at Harts!
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The first issue of our Kitchen Magazine was published in Autumn 2016 and included recipes from Jeremy Pang, alongside some classic baking from Paul Hollywood.
We featured two giants of the kitchenware industries as our Kitchen Icons; KitchenAid - with the classic Artisan mixer taking centre stage, and Le Creuset.
Other content included guides on coffee makers, hydration, peelers, knives and knife sharpeners. We also showcased our latest, favourite and best products - all based on recommendations from our own team here at Harts.
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