Journal Entries

CHEF PIPPA: SEASONAL SQUASH FRITTERS After transitioning from fashion design to professional cooking in 2017, Chef Pippa creates joyful, restaurant-quality private dining experiences, celebrating seasonal ingredients, creativity, and memorable meals for families and friends.  ...

CALUM FRANKLIN : THE MODERN PIE MAKER Chef Calum Franklin brings his signature pie-making expertise to a much-loved Scottish classic, The Macaroni Pie. Dubbed the London ‘King of Pies’ Calum has built an impressive career...

AUTUMN OUTSIDE WITH GLASSETTE As we slip into early Autumn we are making the most of the remaining warm days and cool evenings. We teamed up with Glasette to bring the inside out with a...

COOK CAMP BY ELLEN MARIE BENNET For chefs by chefs, served up in Falcon Enamelware. Cook camp, an invite only summer camp for nearly 200 chefs, restaurateurs and cookbook authors hosted by Ellen Marie Bennet....

THE OAKLEY RODEO WITH SARAH GLOVER : THE WILD KITCHEN Good food; good company; a little smoke in the air. At the Oakley Rodeo, Sarah Glover and Ballerina Farm brought together the simple pleasures of...

MR ORGANIC: MEXICAN-INSPIRED CRISPY SMASHED POTATO SALAD We have teamed up with Mr Organic, purveyors of the finest quality store cupboard ingredients to bring you a fresh summer salad using their Organic Black beans and...

HARTH CHOCOLATE From its workshop on the edge of Bath, Harth produces hot chocolate inspired by the landscapes of Somerset. With an emphasis on unprocessed ingredients, sustainable production and functional design, the brand has built...

RASPBERRY BLANCMANGE : CAITLIN CARRICK VARTY A blancmange recipe for a glut of in season raspberries from Caitlin Carrick Varty. Especially developed for our Decorative cake tin, now 25% off for a limited time only....

CRAFTED AT POWDERMILLS Crafted is a life-friendly hotel and members' club set within the Sussex countryside, where good food, nature, wellbeing and creativity come together across lakes, woodland and thoughtfully designed spaces. For this event,...

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 : 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 : 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 : 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:...