On a trip organised by Granite Centre, fabricators of worktops, a team from Roundhouse Towers flew to Alicante recently, to visit the huge Cosentino factory near Almeria. Cosentino is the manufacturer of Silestone and Dekton and the team visited the factories making both products.   Roundhouse installed Dekton in one of our bespoke kitchens in our Fulham showroom (see photo below) where it has gained many admirers, not only for its good looks but its incredible durability. It’s scratch proof, non-porous and can be used in a multitude of ways, inside and outside, and for cladding The team visited the biggest pestle & mortar in the world in Macael, a town surrounded by quarries including the ones in the photos where Cosentino get their stone. Macael is made almost completely of marble, a town where even the zebra crossing is made of marble!   Many thanks to Brett and Stuart and Granite Centre for organising the trip, which was both informative and fun – the delicious food and drink was a bonus; you can’t ask for more! ...

We’ve already shared the recipe for a scrumptious Christmas cake and here just in time for ‘Stir-up Sunday’ is a wonderful recipe for Christmas pud, conceived and made in her own Roundhouse bespoke kitchen by Amy our home economist. Dating back to Victorian times in Britain, Stir-up Sunday falls on the last Sunday before advent - so this year, it is Sunday 22nd November, so roll up your sleeves and get stirring! Christmas Pudding                                    makes 1 x 1.5 litre pudding Ingredients 175g sultanas 75g raisins 75g currants 100g dried figs, roughly chopped 55g prunes, chopped 55g candied peel 100g dark glace cherries, left whole 55g stem ginger in syrup, roughly chopped 4 tbsp brandy 150g shredded vegetable suet 175g dark muscovado 150g fresh breadcrumbs 120g self raising flour 1 tsp mixed spice 3 x eggs, beaten 150ml stout 1 x eating apple, peeled and grated 1 x orange, zest only 50g flaked almonds coins - optional Method Begin by putting the sultanas, raisins, currants, figs, prunes, peel, cherries and stem ginger in a bowl and pouring over the brandy. Cover with cling film and allow to steep for at least 12 hours, longer if possible, When you come to make the pudding, grease a 1.5 litre pudding basin well and line the very bottom with a small circle of baking parchment – this will make turning the pudding out much easier on Christmas Day! Whilst you have the parchment out, cut a larger circle for the top – allowing a good overhang to...

It's never to early (or late for some!) for seasonal baking, and Amy our home economist, has come up with a Christmas cracker! Here's her absolutely delicious recipe for Christmas cake, baked in her own Roundhouse bespoke kitchen. She tells us that it won’t be iced until Christmas though as she wants to keep 'feeding' it brandy! Christmas Cake         makes 1 x 8”/20cm round cake  Ingredients 230g sultanas 230g raisins 170g currants 100g dried apricots, roughly chopped 100g glace cherries, halved – or left whole if you prefer 50g mixed peel 50g crystallised ginger, chopped 6 tbsp brandy, plus more for ‘feeding’ the cake 250g plain flour ½ tsp mixed spice ½ tsp cinnamon ¼ tsp freshly grated nutmeg 250g butter, softened 250g dark brown soft sugar 4 x medium free-range eggs 2 tbsp black treacle 1 x orange, zest only 1 x lemon, zest only 50g almonds, roughly chopped Method The day before you want to make the cake, you need to soak the fruit – so tip the sultanas, raisins, currants, apricots, glace cherries, peel and ginger in to a bowl and pour over the brandy. Turn to coat everything, then cover with cling film and set aside to steep for at least 12 hours. When it’s time to make the cake, first prepare the tin. Grease and double line the tin with baking parchment and then wrap a double layer of brown paper around the outside of the tin and secure with a piece of butcher’s string. Preheat the oven on Conventional Heat/ Top and Bottom...

It’s apple season, and before the last of the apples are blown down by October gales, Amy our home economist here at Roundhouse Towers has come up with a truly mouthwatering version of the Classic Apple Pie. Accompany it with traditional custard, or softly whipped cream or even vanilla ice cream.  Tried and tested in her own  Roundhouse bespoke kitchen, this recipe for Classic Apple Pie is just the kind of comfort food we crave on a cold blustery day!  Classic Apple Pie Ingredients For the pastry 225g butter, at room temperature 50g golden caster sugar 2 x medium free-range eggs 350g plain flour For the filling 1kg Bramley apples (about 3 x large ones), peeled, cored and cut into chunks 120g golden caster sugar ½ tsp cinnamon 3 tbsp plain flour To serve Softly whipped cream, custard vanilla ice-cream – or all 3! You will need a 23cm pie dish or tin Method Start with the filling. To get a really meltingly soft apple filling, you need to gently stew the apples before putting them in the pie. If you have a steam oven, simply place the apple slices in a solid container, cover with a lid and steam at 100°C for 20-30 minutes, or until tender. Allow the apples to cool completely, before spooning off any excess liquid, and stirring in the sugar, cinnamon and flour. If you don’t have a steam oven, stew the apples on the hob before cooling completely and stirring in the sugar, cinnamon...

We recently visited this Roundhouse bespoke Urbo kitchen in Fulham packed with plenty of practical storage and a big social island where family and friends can congregate. The finishing touches, like bar stools have yet to be added but you can get a good impression of how the overall kitchen looks. The island provides both a visual link and demarcates the living space and the kitchen, with the use of warm timber on the island giving it a more ‘furniture-like’ quality, helping to make the transition from cooking area to dining and living space easy on the eye. It is a Roundhouse Urbo matt lacquer bespoke kitchen in Ammonite with Hardwick White on the wall cabinets and the sliding doors on the island, a quartz composite worksurface and a glass splashback in Stone. A beautiful, practical family kitchen that works on all levels!...

This basement flat has a Roundhouse Metro matt lacquer bespoke kitchen in Farrow & Ball Slipper Satin. With its open shelving and marble island and long sink run, it is effortlessly elegant. The bespoke kitchen also has plenty of unusual storage including a large area over the double size fridge and a ‘magic corner’ on the sink run. We were also asked to fit some under stair storage, which has the added benefit of concealed lighting. The custom made storage makes use of otherwise ‘dead’ space and clearly shows the advantage of choosing bespoke furniture. ...