contents
Autumn
P08
P18
P12
P04 NEW & IN SEASON P12
HARTS KITCHEN P16 GET
INSPIRALIZED P18 PAUL
HOLLYWOOD RANGE P26
A PIE TO DIE FOR P30 ON
THE TABLE P38 TOOLS OF
THE TRADE P42 CUTTING
EDGE P52 KITCHENAID: MIX
MASTERS P58 LE CREUSET:
CASTING A SPELL P62 HOW
TO SHARPEN A KNIFE P64
Q&A – ASK THE EXPERTS
P52
P26
P30
PRICES &
AVA I L A B I L I T Y
P42
P38
Meet the Team at Harts of Stur
All prices were correct when we
went to press but do check the
website for the most up to date
prices. We endeavour to have
everything in stock but give us
a call to check before making
a special trip to the shop.
Just some of the friendly people who will be happy to help when you visit the shop or get in touch with Harts.
They know their stuff, too. Watch out for their expert tips in the mag (and discover what their favourite cakes are below).
Jon Dart
Marketing
Ginger Cake
Editorial
David Conduit
Shop Manager/Buyer
Dorset Apple Cake
Tim Rumble
Sales Assistant
Victoria Sponge
Sandra Fowles
Sales Assistant
Chocolate Fudge Cake
Contributors
Lucy Shaw
Sales Assistant
Lemon Drizzle Cake
Sophie Chatfield
Sales Assistant
Gran’s Chocolate Cake
Harts of Stur Kitchen is published by Lifestyle Media House
Group Editor - Robin Alway
Jon Dart, Clare Smith and everyone at
[email protected]
Harts. Nick Marshall, DiaMonD Images,
Art Director - Terry Stokes
Matt Cundy and Alvin Weatman (design)
[email protected]
Advertising Production - Lisa Moore
Advertising &
[email protected] Marketing Enquires
Director - Lee Worsley
[email protected]
Director - Rob Last
[email protected]
3
Lifestyle Media House Ltd | Egdon Hall | Lynch Lane | Weymouth
| DT4 9DN | 01305 897 172 | www.lifestylemediahouse.co.uk
Lifestyle Media House is the publisher of Menu Dorset and
Menu Hampshire. www.menudorset.co.uk. [email protected]
We cannot accept responsibility for unsolicited manuscripts or photographs lost or damaged
in the post. Material sent on speculation, unless enclosed with a stamped addressed
envelope, will not be returned to the sender. Lifestyle Media House reserves the right to re-use
any submission sent to Harts Kitchen magazine in any format or medium.
Any material accepted for publication may be used in all different forms of the magazine eg.
print, website, electronic database, Braille, talking book and any other facsimile versions in any
medium. Prices quoted are subject to currency fluctuations at time of going to press. Prices
given in brackets are approximated. The opinions expressed by the magazine’s contributors
do not necessarily reflect those of the publishers. The publishers cannot be held responsible
for the accuracy of contributors’ information.