Journal Entries

CAFE JIKONI: V&A EAST At Café Jikoni in the new V&A East, food becomes a way of telling stories - of place, migration, memory and community. The café is an extension of the esteemed Marylebone...

WILDSCAPES : NORFOLK Set among the evolving landscape of the Wendling Beck project, Wildscapes offers a slower way of seeing. Through thoughtful stays, guided walks and hands-on experiences, Laura and Tom invite people to reconnect...

TAIT MILLIER: WILD CHEF Chef and food creative Tait Miller brings together nearly two decades of experience, from Michelin-starred kitchens to remote culinary adventures in Raja Ampat. With a focus on open-fire cooking, nature and...

GREAT GLEN CHARCUTERIE Founded in the Scottish Highlands, Great Glen Charcuterie has spent nearly 25 years championing wild Scottish venison through traditional curing and smoking methods. Founded by Jan Jacob and Anja, the family-run business...

Life in the Swedish Countryside : Elin Meadows From her 19th century cottage in the Swedish countryside, Elin Meadows shares the ongoing renovation of her home, seasonal gardening projects and everyday life outdoors. Can you...

Sassy Squid There’s a natural affinity between Falcon Enamelware and Sassy Squid - a shared belief in creating pieces that are made to last, designed with purpose, and rooted in a distinctly British sense of...

Falcon x Naughty Nonnas : Cacio e Pepe Arancini Naughty Nonnas, alongside Idle and Wonder hosted a suitably indulgent Supper Cub at Palm 2 Deli in Clapham. Our iconic Pillarbox Red cake stand took centre...

Willy’s Pies x Big Green Egg x Falcon : Roasted Cauliflower, Leek and Comté Pie The third of a series of recipes brought to you by Will Lewis of Willys Pies using Big Green Eggs...

Willy’s Pies x Big Green Egg x Falcon : Roast Chicken, Bacon and Tarragon Pie The second of a series of recipes brought to you by Will Lewis of Willys Pies using Big Green Eggs...

Willy’s Pies x Big Green Egg x Falcon : Braised Lamb Shoulder, Butter Bean and Wild Garlic Pie The first of a series of recipes brought to you by Will Lewis of Willys Pies using...

AN EASTER EGG HUNT IN SPRING GREEN: ANNA BARNETT Amongst her current home renovation, Anna Barnett found reason to step outdoors with her twins for an Easter Egg hunt with Falcon Enamelware. Our mini and...

How to use a Flower Frog : Rachel Ince Rachel Ince of The Walled Flower Garden shares a simple way of arranging with a flower frog for your Easter displays. Guided by what is growing...

HOW TO BBQ After more than two decades spent teaching and writing about cooking over fire, Genevieve Taylor has created the ultimate BBQ bible. As the warmer months approach, How to BBQ is set to...

THE SMALLEST RESTAURANT IN PARIS Falcon Enamelware was delighted to support the recent media dinner celebrating the launch of Rachel Khoo’s new memoir, The Smallest Restaurant in Paris, where several of our classic Enamelware pieces...

A TASTE OF SUN Celebrating the very best of this season’s citrus and welcoming the arrival of spring, Caitlin Carrick Varty presents a cake that, in her words, “tastes like the sun.” Marmalade Cake INGREDIENTS:...

FROM FIELD TO FIRE On Cornwall’s north coast, Padstow Kitchen Garden brings field-to-fork dining to life. Across seven acres of award-winning vegetables and salads, seventh-generation farmer and trained chef Ross Geach grows produce that shapes...

ABBEY BOAT BUILDER Abbey Boat Builder is a traditional wooden boatyard nestled in the heart of Norfolk Broads. Their expert craftspeople are dedicated to preserving historic vessels and collaborating with clients to create boats that...

A Seasonal Caesar with Posie Hall Produce led cooking is what London-based chef Posie Hall brings to the table. With a fresh mix of bitter leaves her recipe for this seasonal Bitter Leaf Caesar Salad...

VALENTINE'S DAY OFFER If staying in is more your scene this Valentines Day, why not treat someone special to some home cooking whilst receiving 20% off our selected Pillarbox Red, Marie Rose & Burgundy collection....

SALTER AND KING With traditional craft and local community in mind, Salter & King Butchers have become a cornerstone of Aldeburgh's food culture. We spoke with owner Gerrard about his commitment to quality, seasonal cooking,...

A Bake for Burns Night Celebrating Burns Night with Caitlin Carrick Varty, featuring a simple recipe that pays homage to Scotland’s beloved oat. Date, Orange and Oat Bars What better way to celebrate climbing to...

A DISH FOR FRIENDS A beautiful recipe for friends using what you have, now. Utilising winter veg and cupboard staples Ella serves this up on our versatile Oval plate. Standing in the kitchen of a...

Winter Vegetable Gratin with Gemma Dallyn Seasonality, wood-fired cooking, close grower relationships and a nose-to-tail approach define Gemma Dallyn’s ethos. Shaped by time at Quay and Fred’s in Sydney, her work is thoughtful and community-led....

FUDGY FIG ROLL FAVOURS Created by baker, artist and photographer Ellen Hollingshurst of @a_bakingmess, these fudgy fig rolls are rich, gently spiced and rooted in nostalgia. A perfect addition to your Christmas gifting. Gifting at...