Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

Beach inspired products and ideas for people who want to bring their food to life.


Beach inspired enamelware, kitchenware and recipes for bringing food to life.


Mushroom Wellington

This is the perfect dish to serve on Christmas Day as a vegetarian or vegan option.




500 g baby spinach
50g butter
1 tbsp olive oil
2 leeks, finely sliced
6 sprigs fresh thyme, leaves chopped
2 cloves garlic, crushed
600 g mixed mushrooms, roughly chopped
200 g hazelnuts, roasted and roughly chopped
150 g crumbled goats cheese
Flour, for dusting
3 to 4 sheets of frozen puff pastry
2 tsp milk or egg for brushing pastry


1. Bring a large pan of water to the boil, add the spinach and blanch for 1 minute. Drain, refresh under cold water then squeeze out as much water as possible. Roughly chop and set aside.

2. Heat the butter and oil in a large pan and gently cook the leeks for 5 minutes until softened and caramelised. Add the thyme and garlic, fry for a further minute then add the mushrooms and fry for 5 minutes more until softened. Remove from the heat, stir in the hazelnuts and leave to cool.

3. Tip the cooled mixture into a large bowl and stir through the cheese and spinach. Lay a large sheet of clingfilm on the work surface and tip the mixture into the middle. Mould into a rough log shape then roll up tightly in the clingfilm to make a 26cm-long cylinder. Chill for 1 hour until firm.

4. Preheat the oven to 200°C, gas mark 6. Dust the work surface with flour and roll the pastry into a 34 x 28cm rectangle. Lay the cylinder of filling on top and unwrap. Whisk together the egg yolk and milk and brush along the edges of the pastry. Carefully roll the filling in the pastry finishing with the join on the underside. Press the ends together to seal and crimp with a fingertip or a fork. Cut any pastry trimmings into festive leaves and use to decorate the Wellington. Place on a baking sheet lined with baking paper and brush with the remaining egg. Bake for 30 minutes until the pastry is golden brown and crisp. Leave to stand for 5 minutes before slicing.

Notes:  This would be an easy dish to convert to vegan.  Use dairy free pastry (try Borges), leave out the goats cheese and brush the outside with olive oil or use a good quality oil spray.