Journal Entries

A MASTERCLASS IN BETTER BAKING Nicola Lamb is a recipe developer, consultant and pastry chef based in London. She trained in some of London and New York's top bakeries, including Dominique Ansel, Ottolenghi, Happy Endings,...

CITRUS LOAF CAKE Esther Clark is a freelance recipe writer, food stylist and editor. Find out what favourite ingredient Esther will be cooking with this Springtime, her top tips when visiting Bristol and don’t miss...

A SPRING PALLETTE Join us at Forage, Create and Capture: A Spring Palette Workshop on 22nd of May 2024, 10am - 2pm In this immersive and creative workshop, you'll have the opportunity to forage, know...

ALFRESCO ENTERTAINING Get colourful and creative with Frances Quinn this Summertime, Author of Quintessential Baking and winner of the Great British Bake Off 2013.   From pastel hues to bright bold contrasting colours, this shoot...

ELEVATE YOUR EGGS Master how to make your eggs the star of the show from this day forward as the award-winning London cook and writer, Ed Smith, launches a compendium and celebration of eggs. Good...

HOSTING TIPS FOR SPRING Arden’s menu is thoughtfully and sustainably developed using the highest-quality ingredients. Local is their love language. You can enjoy a past interview with the owners here, whilst exploring their top tips...

RETREAT. LE CHALET OLIVET. FRANCE Meet the French model and tastemaker, Alice Moireau, who last year relaunched Le Chalet Olivet. A beautiful French getaway and location house based in the heart of Olivet on the...

LILY VANILLI'S EASTER CAKE If you’re after a showstopping cake this Easter, look no further than Lily Vanilli’s hand-crafted cakes of dreams. Since starting out in 2008 Lily Vanilli has been renowned for her pioneering...

CHOCOLATE HOT CROSS BUNS The original recipe for a Hot Cross Bun is a sandwich using white bread featuring spices and sultanas inside. This delicious double chocolate version, from our friend Lidia at Nonsolofood, concentrates...

PREPPING FOR VISITING GUESTS The National Trust’s Ham House and Garden is a rare and atmospheric 17th-century house that sits on the banks of the River Thames in Richmond. It is internationally recognised for its...

FALCON'S DISTINCTIVE ICE-WHITE Suppers, run jointly by Rosie Kellett & Virginia Malavasi, is a seasonal supper club hosted from their communal warehouse home in East London. Their most recent Winter edition featured Falcon’s ice-white with...

BRITISH PIE WEEK Our five-piece Pie Set is the original and most iconic Falcon product. Feed the whole family with a very British, giant fish pie this week, or serve up solo portions with our...

PAINTING WITH FALCON Meet Amelia Rose Potts, a contemporary British artist and painter whose work is largely figurative with a strong focus on bold colour. Amelia likes to surround herself with beautiful and interesting objects,...

MARBLED BISCUITS Our recipe for Marbled Biscuits is equal parts decadent and delicious, made with just a handful of simple ingredients. Try to resist the temptation to eat the biscuits straight away and indulge in...

FALCON AT OTTOLENGHI Hampstead is Yotam Ottolenghi’s eighth deli and restaurant, which includes the remarkable ROVI and NOPI. His London establishments celebrate the coming together of neighbourhood and food, drawing in diverse influences and ingredients...

RETAILERS, RESTAURANTS, RETREATS RETAILER. AFTERWORK KITCHEN. HONG KONG. Afterwork Kitchen & Grocery is based in Hong Kong and provides high-quality kitchenware and household items, such as Falcon enamelware. We recently spoke with the founder, Stanley...

Scotland’s Natural Larder Celebrate Scotland’s natural larder and many of the country’s food traditions in our interview with the award-winning chef and Edinburgh-born restaurateur, Roberta Hall-McCarron, who speaks of winning SquareMeals Female Chef Awards last...

PRE LOVED ITEMS Falcon Enamelware is made from a porcelain enamel, which is a powdered glass bonded onto steel. Our products are hand finished, making each piece slightly different, a characteristic we love. Occasionally, our...

HOMEMADE MARSHMALLOWS Unlike shop bought marshmallows, these have a super cloudy texture and aren’t as sickly sweet thanks to the flavorful sweetness from the honey. Black Bee’s SeaSide Honey works especially well as the salty...

RETAILERS, RESTAURANTS, RETREATS RETREAT. HOTEL DE LONDRES. VALAIS. SWITZERLAND Entrepreneur, Lilian Roten, is fueled by the passion to cultivate something extraordinary and meaningful to a community. When the opportunity arose to own a charming 19th...

FALCON FOREVER Falcon’s ongoing appeal is its versatility, durability and universal style which enables it to both blend in, or stand out, in any given setting. Like the National Trust’s Ham House photographed here, which...

NEW YEAR’S EVE WITH FALCON If you’re hosting New Year's Eve at home this year, make an impact and keep it stress-free with some of our simple ideas and recipes below, gathered from journal posts...

A VEGETARIAN FESTIVE SHOWSTOPPER This vegetarian and vegan recipe for Mushroom Lentil Loaf, with a showstopping cranberry topping, is a vibrant and hearty option for your festive centrepiece this Christmas. Follow this simple step-by-step below...

GIFTING TIPS FROM A SHOPKEEPER When Hackney Essentials were offered the lease on a beautiful building in the historic neighbourhood of Columbia Road in East London, their business evolved into the shop they have today,...