We’ve been counting down the days -and we’re almost there! Are you coming to see us this weekend at Hawkstone Follies The British Wild Food Festival www.britishwildfoodfestival.com

We enjoyed ourselves so much at Meatopia last year that we’re going again; this year we’re heading to Meatopia Glasgow. Come & see our range, get advice on the best pan for your grill &r you can see the pans in action with the chefs on the Cutting Room Stage.

Fond as we are of sweet potatoes, they do need a little edge to counter the sweetness. These were dusted in flour seasoned with celery salt, onion powder & paprika to give them extra crunch & oomph. Cut thinly& doused briefly in hot oil in a 7" stockpot, the perfect partner for home made burgers.

The contents of the veg drawer thrown into a roasting tray, anointed it with rapeseed oil & unceremoniously slung in the oven. Retrieved 40 mins later, pumpkin seeds & pecan nuts were added, before a final 5 minute blast. Luxury spooned on in the form of a blue cheese cream; aesthetic, not ascetic.

We are loving Honey &Co's new book, Daily, but were drawn back to their At Home for this delicious strawberry ricotta cake, making the most of English strawberries & our cake tin. www.netherton-foundry.co.uk/baking-tins/...

Pasta, spinach, walnuts It never fails to astound me how much spinach you start with & how little you end up with. This batch has been tumbled in garlic butter & pasta, walnut piece shrapnel is added for crunch and protein, then some cool, sharp sheep’s cheese added for contrast.

The secret to cooking, like comedy , is …timing. So we schedule this dish when the aubergine averse & fungiphobes aren’t here. But for those who delight in the flavours & textures of these two slippery ingredients, this is a treat. Aubergine & mushrooms with miso & garlic, peanuts for crunch.

The headline to @nigelslater.bsky.social column in last weekend’s Observer Cravings section was ‘Earn Your Crust’. And his recipe for blueberry pie shows how his Netherton Foundry pie dish is earning its keep in Nigel’s kitchen. www.netherton-foundry.co.uk/The-Observer...

Cabbage is having a moment. Forget overcooked, boiled cabbage, variations on a kale salad & charred Hispi cabbage and turn instead to Indian Kitchens written by Roopa Gulati. Our prospector wok is the perfect vessel for this dish and there was no shame in taking it to the table.

A fully stocked stand looking gorgeous @hayfestival.bsky.social

Easy does it, says Diana Henry in last Saturday’s Telegraph magazine're all looking for in the current heatwave. If we're turning on the oven, we want minimum effort for maximum flavour. So her recipe for Cheddar crusted cod & potatoes, cooked in an oven to table prospector pan is just the thing.

Looked who we met @hayfestival.bsky.social - only the brilliant Martha Kearney

In our opinion, the best tortillas are made by Owen of Asador 44, Spanish grill and wine house in Cardiff. But a good tortilla is also a perfect midweek meal at home. There are two secrets to a great tortilla; is lots of olive oil in which to cook the potatoes, and the second is a good pan.

Once upon a time figs only came in two forms; fig rolls & syrup of figs. If you are baffled, go and ask your grandparents. Fortunately the fresh fig famine is now over. They go well with almonds, so we sunk some quartered figs into a soft frangipane mix, and baked it until golden.

The perfect kit for a sunny day at the beach. Chef @jameswhetlor.bsky.social 📷 Neil White Kit www.netherton-foundry.co.uk/Fire-cooking and www.netherton-foundry.co.uk/Fire-cooking

There is much more joy to cooking than the eating, and simplest of plates of food can be the most rewarding. The slowing down of life to make a simple treat of bread and jam brought so much joy.

I had a friend at university who liked neither tomatoes nor soup. We are no longer in touch. But he'd have liked this riff on a pizza bianca. Creamy taleggio cheese topped with new potatoes, leeks & pesto with a chewy, not too thick crust. www.netherton-foundry.co.uk/baking-tins/...

Any idea when this dates from @nigelslater.bsky.social

A PSA from Toby in a hi-vis jacket

As more and more of us choose to eat less meat, the appetite for all manner of legumes had grown like Jack’s beanstalk. Find six recipes in the Times for meals from beans and our & the Bold Bean Co founder's transition form hater to lover of legumes www.netherton-foundry.co.uk/Bold-beans

Setting up for Hay Festival

When a new cook book arrives, we sit down with page markers for what we want to make. But we want to make everything in Honey&Co. Daily. A selection of their recipes featured in the Times made up our minds. Our 8” prospector pan was exactly the right size for crispy potatoes with marinated tomatoes

I used to run a loooot more giveaways in the past but it's been quite a while since I did one so I've taken inspiration from how one of my heroes @nethertonfoundry.bsky.social run theirs, with the email entry system. Mine's not got an automated email-launcher link, I'm afraid!

Smiley happy people; these two lovely ladies, Julia & Lisa, are responsible for oiling all our cookware before it goes through the seasoning ovens. They're diligent, meticulous, conscientious & hardworking. And hilarious; rarely without big grins on their faces. Happy workers make better pans.

Deep pan, deep flavour! A bright and multi-hued vegetarian stew of chickpeas, red peppers and peas was vibrant and comforting; cumin, paprika & cayenne for depth. And when depth is what's needed, we reach for our sauteuse pans; perfect for stews and casseroles of every hue and for every season.

Hay Festival. There will be icons of the literary world; well known voices & faces from the world of broadcasting; radio comedy stalwarts; poets, novelists, stars from the media; & best of all as far as we are concerned, some of our favourite food writers. And us on our stand, do drop by & see us.

How do you eat yours? An 8” frying pans, medium heat, local rapeseed oil ,free-range eggs. Leave to cook while we make toast. Slide the eggs out of the pan onto the toast. The only coating on our pans is organic, British-grown, cold pressed flax oil. A non-stick pan without PFAS

I think we all need a cup of tea and a piece of cake

So true

What taleed women we know; this is a photo by Ros Atkinson of a recipe from @irinageorgescu.bsky.social book, Danube Prospector pan made by our very own clever chaps and skilled ladies. www.netherton-foundry.co.uk/double-handl...

Olivia Rose Austin looking pink and perky #DavidAustinroses

Banana, toffee, peanuts A banana & yogurt cake baked in our 8½” cake tin. Look - no liner, no sticking. As if that weren’t enough, a toffee sauce with salted peanuts made in the very first copper saucepan we ever made. This was poured extravagantly over the cake, like the tide over a sandcastle.

Archie says "have you entered yet?"

Don't forget to answer the questions on the website and email us your answers

With thanks to publisher Quadrille at @penguinrandomhouse.bsky.social we have a copy of Honey and Co Daily by Sarit and Itamar to give away with one of our 6” and one of our 8” prospector pans. Follow us, share this post and then find entry details here www.netherton-foundry.co.uk/competitions

An article in the Telegraph, in which we offer our opinions & share advice with Tomé Morrissy-Swann. Neil had a long conversation with Tomé & his tips quoted in the article are borne out of in-depth knowledge & daily experience of using our spun-iron pans www.netherton-foundry.co.uk/caring-for-p...

What was that? Less than 2 weeks? We’d better get organised. The Hay Festival opens on 21st May and we will be there. Not on stage, not in the audience, but on a stand, with our pans. The pans that have featured in so many books, just in case you are wondering why. Come & say "Hello".

@nicmiller.bsky.social newsletter is a tasty treat and anyone one with an interst in food should sign up

The Colonel heads East. What happens when chicken nuggets get an upgrade and meet chicken Kyiv? Absolute flavourbombs! We first made these 10 years ago and took a bagful to work; Mandy has been asking us to make more ever since. www.youtube.com/shorts/t-p_D...

It is a thrill & privilege to be asked to create something bespoke. Slap bang in the middle of an article for the FT recipe club is the special prospector pan we made for Honey& Co’s new restaurant. Photo by Patricia Niven www.netherton-foundry.co.uk/FT-Honey-and...

Bank holiday breakfast

The colonel heads east - chicken nuggets meet chicken Kyiv. Details coming soon

Soufflé Does the word spark joy or terror? Does that depend on whether you are eating or making it? In reality, they're not that difficult & a prospector pan makes a great soufflé dish. This one was cooked in a 10” prospector pan, accompanied by roast potatoes in an 8” & tomatoes in a 6” version.

Keep up the good work, ladybird

One for you @lucyantal.bsky.social Back garden this morning

ICYMI: I added my recipe for kedgeree to the blog (HOW has it taken me this long!?), all cooked in my beautiful @nethertonfoundry.bsky.social Prospector Pan. Netherton Foundry are very kindly sponsoring the 10th season of The British Food History Podcast. britishfoodhistory.com/2026/04/26/t...

Blue and green; bluebells, blue skies, green dinners. Read our latest newsletter www.netherton-foundry.co.uk/Newsletter-N...

Yes, we know that mackerel is no longer sustainable, but when it’s already in the freezer, what do you do? Fry it, skin side down til it’s crispy and serve it with vegetable rice – that’s what to do. And no, it didn’t stick!

The grand-daddy – our 14” frying pan is now listed with a lid; NFS-324 14" (36cm) Spun Iron Sauté Frying Pan & lid www.netherton-foundry.co.uk/iron-frying-...

ICYMI - our new 12" roasting tray, this time with commentary and sides www.netherton-foundry.co.uk/baking-tins/...