Thursday, April 16, 2009

A Brief History of Royal Doulton




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The Royal Doulton Company is one of the most famous English companies which has been producing tableware and collectables as far back to 1815.It actually originated in London but it is in the The Potteries where it started to become one of England’s most important and noted manufacturers.Modern day amongst it’s products includes a variety of diverse items.From dinnerware, giftware, cookware, porcelain, glassware, collectables, jewellery, linens, to curtains and lighting.

The company's three key brands are Royal Doulton, Royal Albert and Minton. Together, the three brands make up Doulton Home, which then became part of the Waterford Wedgwood group. Most of the pieces in these three brands are today are not however manufactured in the United Kingdom, but in the Far East and Indonesia.
The Royal Doulton Company began as a partnership between three people.John Doulton, Martha Jones and John Watts. They had their first factory in Vauxhall Walk, Lambeth London. At that time the business specialised in making stoneware articles, which included decorative bottles and salt glaze sewer pipes. The company took the name Doulton in the year 1853.
By 1871, Henry Doulton, John's son, had started a studio at the Lambeth Pottery, and offered work to other designers and artists from a local art school. Their names included the Barlow family (Florence, Hannah and Arthur), Frank Butler, Mark Marshall, Eliza Simmance and George Tinworth. In 1882, Doulton purchased a small factory from Pinder, Bourne & Co, at Nile Street in Burslem, Staffordshire, which placed Doulton in the region known as The Potteries.By now Doulton had become one of the most popular brands of stoneware and ceramics, under the artistic direction of John Slater. Who worked across a wide variety of figurines, vases, character jugs, and decorative pieces. Many designed by the prolific and popular Leslie Harradine all of which are very desirable and collectable.

Doulton products also came to the attention of the Royal family.In 1901 King Edward VII granted the Burslem factory the Royal Warrant.The business then changed its markings and name to Royal Doulton, which we know it as today. The company continued to add products during the first half of the 20th century while retaining its reputation as a prime manufacturer of fashionable and high-quality bone china across the world.
The Lambeth factory didn’t close until 1956 due to new clean air regulations that prevented the production of salt glaze in the urban environment. Following closure, all work was moved up to The Potteries. Thus severing their link with London forever.
On 30 September 2005, the Nile Street factory also had to close as the land had been sold to developers. Some items are now made at a location of parent company Waterford Wedgwood in Barlaston, to the south of the Potteries Conurbation.Now almost all other Doulton pieces are made in Indonesia.

Sadly Royal Doulton Ltd (along with other Waterford Wedgwood companies) went into administration on 5 January 2009
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Monday, April 6, 2009

Mix and Match China Tea Set


Ideas for making your own unique china tea set.
Just a small selection of our stock at Premiere Replacement China

Friday, April 3, 2009

Hygiene in the kitchen

Before you start cooking, having a hygienic kitchen is absolutely must.

Keeping your hands clean at all time and washing them after touching raw foods such as poultry should become a regular habit.

You should keep a thermometer in your fridge and freezer to monitor the temperatures and see that they are set at the correct ones. For freezers it should be set at –18C.
For fridges the correct temperature is below 5C.

This is to stop the growth of bacteria in your fridge .

Always keep fresh meat at the bottom. Dairy produce and eggs at the top. Leftovers foods keep no longer than 2 days.
If putting cooked food into the fridge, make sure it has cooled down completely as warm food will raise the temperature of the fridge.


In your larder, when you restock it .Put the new items at the back, then the older produce is used up first. Also check the sell by dates to ensure that they are still useable.

Regularly clean your fridge, microwave and fridge.
Keep work tops, sinks and chopping boards clean at all times. Clean your hob daily and your oven weekly. Wear protective gloves if using dangerous chemicals.


It is a good idea to have separate knives and chopping boards for fresh meat, poultry, fish, vegetables and fruit (which you should always wash before use).

Wash also the kitchen floor daily. But let people know if it is wet as you don’t want any accidents.

When reheating food, ensure it is piping hot, again to kill off any bacteria.

Also remember certain foods such as raw eggs and pate are not really suitable for the elderly, infirm or children.

Get into the routine of keeping a clean and tidy kitchen and you should keep infections etc at bay.

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March Recipe of the Month

Scrummy Yummy Chocolate Fudge Cake

Ingredients
100g spreadable butter or margarine, plus extra for greasing
250ml milk
100g cooking plain chocolate, melted
15g cocoa powder
300g self-raising flour
1 tablespoon golden syrup
1 tsp bicarbonate of soda
225g brown demera sugar
2 eggs
For the icing

225g plain cooking chocolate broken up
100g butter or margarine
14ml carton double cream

Method
1. Preheat the oven to gas 4/5….depending how hot your oven cooks.
2. Grease a 20cm round, deep cake tin and line with baking paper.
3. Place all the other cake ingredients in a large mixing bowl. Pour in the milk and beat with an electric hand whisk or standing electric mixer, until smooth. Spread into the cake tin and bake for 1 hour, until firm in the centre.
4. To stop it over cooking on top but to cook thoroughly through. When top has cooked and set, gently lay on top a piece of foil. Check with skewer, if it comes out clean and the cake has shrunk very slightly away from the edge of the cake tin, it is cooked.
5. Cool for 10 minutes, then turn out on a rack to cool completely.
6. Meanwhile, make the icing. Melt the chocolate and butter or margarine together in the microwave (pop broken pieces of chocolate in a bowl cover with cling film and pierce a couple of times. Shorts bursts of heat is better, to ensure chocolate doesn’t over cook) for aprox.3 minutes on medium, stirring halfway through with a wooden spoon. Alternatively, melt the chocolate and butter in a bowl over a pan of just simmering water. Stir until smooth, cool before you add the cream or it may curdle.
7. Carefully halve the cake through the middle.
8. Spread a quarter of the icing on 1 half and sandwich together. Spread the rest over the top and sides. A good tip to get sheen on your icing is to have a jug of hot water and dip your spreading spatcheler in it, each time before you spread the icing mixture.

The cake will keep for up to 3 days in an airtight box, that is if it hasn’t been eaten as it is so delicious.

Delicious served on one of our pretty tea plates

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