Viners

Viners is a trusted and much loved cutlery brand steeped in British Heritage.

The Viners Christmas Gift Guide 2017

 

Has Christmas crept up on you? Are you lagging behind on your seasonal schedule? Struggling to find that perfect gift for that special someone?

We’re here to help, and we’ve got some great gifting ideas to suit a range of tastes and budgets!

For the Style-conscious

A new edition to the heritage Viners Studio design, the set of two Studio Charger Plates will elevate any dining table. These luxurious Charger Plates can be used alone or paired with matching Studio items from the range.

 

For the Home Entertainer

Dinner parties, especially at this time of year, are gaining in popularity and everybody has someone in their life that loves to entertain. Are you looking to buy the perfect gift for the perfect host?

The Viners Studio Salad Servers are perfect serving salads and a variety of foods at the table and are polished to a high mirror finish for a clean and elegant look.

All good gatherings are improved by a cheeseboard, so a set of Viners Select Cheese Cutlery adds an air of sophistication to proceedings

For the Little Ones

The Viners range of Kids and Toddler cutlery is specifically designed with small hands and mouths in mind.

The 3-Piece Toddler Cutlery Set features contoured handles that fit perfectly into infants’ little hands for easy gripping.

Available with Fairy, Jungle or Bertie Bear designs, the Viners Kids cutlery sets are fun as well as practical.

For the Confident Chef

The Titan range of knife blocks is a great addition to the kitchens of chefs of all levels. High-quality stainless steel, available in Gold, Copper or Black, will help any chef elevate their prep; and look good while doing so!

 

21st November 2017

Posted In: Uncategorised

Pumpkin Pie

Ingredients

  • 750g peeled, deseeded pumpkin chunks
  • 350g shortcrust pastry, sweet
  • Plain flour for dusting
  • 140g caster sugar
  • Half teaspoon salt
  • Half teaspoon grated nutmeg
  • 1 teaspoon cinnamon
  • 2 beaten eggs
  • 25g melted butter
  • 175ml milk
  • 1 tablespoon icing sugar

Method

  • In a large saucepan, bring the pumpkin to the boil. Cover the lid and simmer for 15 minutes or until the pumpkin is tender. Drain the pumpkin and allow it to cool.
  • Pre-heat the oven 180C (160C fan-assisted, Gas Mark 4).
  • Roll the pastry out onto a lightly floured surface and use it to line your bake or tart tin. Chill for 15 minutes.
  • Line the pastry with baking parchment and baking beans and bake for 15 minutes.
  • Remove the beans and paper, and bake for a further 10 minutes until golden brown and biscuity. Remove from the oven and allow it to slightly cool.
  • Increase the oven to 220C (200C fan-assisted, Gas Mark 7).
  • Work the cooled pumpkin through a sieve into a large bowl.
  • In a different bowl, mix the sugar, salt, nutmeg and half of the cinnamon. Mix in the beaten eggs, melted butter and milk. Add the sieved pumpkin puree and stir to combine the mixture together.
  • Pour the mixture into the tart shell and cook for 10 minutes, then reduce the oven to 180C (160C fan-assisted, Gas Mark 4).
  • Bake for 35-40 minutes until the filling has set.
  • Remove from the oven and leave to cool before removing the pie from your tin.
  • mix the remaining cinnamon with the icing sugar and dust over the finished pie.
  • Serve chilled.

 

2nd October 2017

Posted In: Uncategorised

Squash Risotto with Bacon & Thyme

A feast for the eyes as well as the tastebuds, this dish served in a hollowed harlequin or gem squash is sure to impress.

Ingredients (serves 4)

  • 4 harlequin or small gem squash
  • 1 tbsp olive oil
  • 4 rashers streaky bacon, chopped
  • 1 small onion, chopped finely
  • 300g peeled and cubed butternut squash
  • 1 clove garlic, chopped
  • 1 tbsp thyme leaves
  • 200g arborio risotto rice
  • 750-900ml vegetable stock
  • a knob of butter

Method

  • Preheat the oven to 200C (180C fan-assisted), Gas Mark 6.
  • Slice off either the top or bottom of each squash and level the other end if you need to. Scoop out the seeds and discard.
  • Bake the hollow squash on an oiled baking tray for 50-60 minutes or until the squash is tender.
  • Add the cubed to a pan with the oil, garlic, and thyme. Gently cook for 5 minutes on a medium heat, stirring occasionally.
  • After 5 minutes, turn up the heat and add the rice. Stir in the pan for a few minutes.
  • Add the vegetable stock gradually, adding more once the stock has been absorbed by the rice. Keep simmering, stirring and adding the stock until the rice is tender.
  • After about 20 minutes, stir in the bacon and the butter.
  • Fill each baked squash with the risotto and garnish with thyme leaves.

28th September 2017

Posted In: Uncategorised

Spiced Pumpkin Soup

Stave off the winter chill with this deliciously warming Spiced Pumpkin Soup recipe.

Ingredients (serves 4)

  • 600g fresh pumpkin, chopped roughly
  • 2 sticks of celery, chopped roughly
  • 1 clove of garlic, chopped roughly
  • 1 tsp ground cumin
  • 1 tsp coriander
  • 800ml vegetable stock
  • 200ml coconut milk
  • 1 tbsp pumpkin seeds

Method

  • Put the pumpkin flesh into a food processor and blitz for 30-40 seconds until almost smooth.
  • Add the celery, garlic, and spices and blitz for a further 30 seconds.
  • Pour the mixture into a large pan and pour in the vegetable stock and coconut milk.
  • Bring to the boil, cover and let simmer for 15 minutes
  • Remove from the heat and blend until smooth with your food processor. you can do this in batches if you need to.
  • Ladle into pre-heated soup bowls and garnish with a sprinkling of pumpkin seeds.
  • Serve with fresh, crusty bread.

28th September 2017

Posted In: Uncategorised

Gin & Elderflower Cocktail

Ingredients

50ml gin
50ml elderflower cordial
150ml tonic water
Slice of peach
Raspberries
Ice cubes

Method

1. Mix the elderflower cordial and gin together in your chosen cup.
2. Add your ice cubes.
3. Then top up with tonic water.
4. Finally, add the finishing touches with a slice of peach and raspberries.

15th June 2017

Posted In: Uncategorised