Shop News - April



We are continuing our classes at Banstead with our very popular Knife Skills class on April 15th.  Paul from Henckels will be showing you how to carve and fillet a roast chicken and to strip a chicken carcass and how to correctly use and sharpen your knives.  Each participant will get to take home their chicken and a stock recipe. Tickets cost £35 and we will hold the class again on May 15thth.  Please call Banstead on 01737 379870 for more info or to book your place.





We will also be demonstrating an easy way to make homemade Easter eggs in the shop on Saturday April 5th.  Using a Demeyere Saucier pan we will melt chocolate (you don’t have to use a bain-marie!) and coat a simple egg-shaped mould with layers and then pop out a complete half egg in just the time it takes to cool. Then just gently heat the edges of both halves and press them together to make a whole egg!




We also are excited to welcome Sarah and James to the Banstead team! James will be with us part time on the weekends when he’s not at college while Sarah will be in the shop a few days a week also as a part time sales assistant. At the same time we are very sorry to see Philip our shop manager leaving our ranks. Over the past 5 years Philip has been an essential part of the Art of Living family having spent time in all of the shops. We wish him extremely well and he will certainly be missed!


On Saturday 12th April we will be making Easter eggs in store using the Demeyere saucier .


On Saturday 19th April our friends from the Little Bird Bakery will be in store selling their delicious cakes and giving tips on how to produce the prefect bake.







On Saturday 26th April Cobham Farmers Market returns. We will be doing coffee tasters in store with three new Nespresso capsule flavours for you to try out.  The new Nespresso Inissia is in store now - this fantastic new compact machine is priced from just £89.99.  It has:

  • 19 Bar pressure
  • 3 year Guarantee
  • Has thermoblock technology so super quick at heating water
  • Automatic and programmable water sizing
  • Comes in eye catching colours.






Sarah from our store took part in the Marsden March, a 14 mile sponsored walk between The Royal Marsden Hospital in Chelsea and Sutton. Over the last three years this event has raised an amazing £3.25 million to support cancer diagnosis, treatment, research and care. So far Sarah has raised almost £800! Well Done Sarah!



We want to welcome Vicki Fauvet to the Reigate team.  She is already a customer of ours and we hope she will enjoy working with us as much as she enjoys shopping with us!

Our customers are loving our bakeware section at the moment. People are often surprised at just how much we stock!  And we know a thing or two about baking so feel free to pop in for a chat and any advice.  And we are loving all the cake photos you are posting on facebook - you are a very talented bunch!




On April 8th the lovely Lois from KitchenAid is coming to give us training on the Artisan Food Processor and we would like to invite our customers to join us if they want to learn more about this machine - it starts at 9am, runs for an hour and takes place while the shop is shut.  Lois will be staying on for a few hours afterwards, so if you're in town you can pop in to talk to her if you have any questions about any KitchenAid machine.







On Saturday April 19th we will be making luxury hot chocolate in store for you to taste and takeaway, or if you'd like to try making it at home here is the recipe:

  • 450ml whole milk
  • 70g 70% cocoa chocolate, finely chopped or grated
  • 30g good quality milk chocolate, finely chopped or grated
  • 75ml single cream
  • pinch of salt
  • 1/4 tsp
  • ground cinnamon

Warm about 150ml milk in a pan over a medium heat and stir in the chocolate.  Continue to stir until the chocolate has melted into the milk and then whisk in the remaining milk and cream.  Continue to heat until the mixture until it is hot but not boiling and then add the cinnamon and salt.  Taste and adjust if necessary.  For a frothy finish whisk it vigorously before serving and if you're feeling really decadent why not add some cream and marshmallows!

Since rhubarb is now in season we also wanted to share with you Nicky's recipe for oaty rhubarb crumble:

  • approx. 10 sticks Rhubarb cut into 1 inch pieces
  • a little sugar to sweetenFor The Crumble Topping
  • 150g porridge oats
  • 150g plain flour
  • 100g butter
  • 100g Demerara sugar

Rub together to make bread crumb consistency.  Place rhubarb in dish (I used my Pillivuyt Squre dish).  Sprinkle with a little sugar (a couple of tablespoons).  Top with crumble mix and bake for 45 mins at 180C.  Serve with custard, cream, ice-cream or all 3 !



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