Chantelle works her magic
Chef/owner of Apricity (holder of a Michelin Green Star) and The Cordia Collective.
To put our new Oven to Table range through its paces, we needed a chef with a mastery of the EGG and a feel for enamelware. We knew who to turn to. “Having used both Big Green Eggs and Falcon Enamelware for many years, I was super excited about this collaboration,” says Chantelle Nicholson, chef-owner of London’s acclaimed Apricity restaurant and the holder of a Michelin green star. We visited The Cordia Collective, Chantelle’s new garden café at the stunning Borde Hill estate, to watch her explore the new range’s unique qualities. The result: these three vibrant summer recipes.
Chantelle Nicholson's exclusive Falcon recipes
Roasted Spring Onion, Chard & Nduja Focaccia
‘Oven to Table Tray’
Barbecued Tomato & Cheddar Tart
‘Oven to Table Plate’
Grilled Rhubarb, Strawberry & Rosemary Upside Down Cake
‘Oven to Table Dish’
'Oven to Table Bundle'
Flying with the Falcon
Falcon Enamelware has been embedded in British life since the 1920s, when it was founded in the Black Country by local entrepreneur Joe Kleiner. Each product is pressed from a sheet of heavy-gauge steel then covered with a robust enamel coat made from powdered glass. A recent refresh of the brand has preserved the classic look while expanding the range of colours and upgrading the enamelling process to increase the products’ impressive durability. Our collaboration sticks to that tried and tested formula. The same peerless quality. The same famous aesthetic. But green.
About Borde Hill Estate
Located in West Sussex, Borde a Grade II listed estate with 383 acres of gardens, parkland, and rare botanical collections including one of the UK’s most respected magnolia collections. Owned by the same family for nearly 130 years, and currently overseen by the 5th generation of the Stephenson Clarke family, Borde Hill is committed to sustainability and conservation, aiming to inspire future generations through nature and education.
