Our Blog & Latest News
December’s recipe: Totally Tempting Mini Christmas Puddings and Christmas Pudding Ice Cream
Totally Tempting Mini Christmas Puddings The sublime mini Christmas puds first made an appearance at our ‘Steam Up Your Christmas Lunch With V-ZUG’ cooking demonstration in November. Our guests enjoyed a beautifully cooked three-course Christmas meal by James Smith, Head of the V-ZUG UK GourmetRead the full article
Christmas Lunch doesn’t get much easier than this
Ah, so that’s what all that chatter on Twitter and Facebook was about. In a word, yes. To ensure you don’t miss out again, just keep your eyes peeled for details of our next great cooking demo in our Showroom in Shipston-On-Stour, Warwickshire. So what did you miss?Well, James Smith, Head ofRead the full article
November’s recipe: Hugh Fearnley-Whittingstall’s Beetroot Tart Tatin
Whether he’s braving the elements, toasting a community feast or wowing us with delicious dishes from his River Cottage kitchen, Hugh Fearnely-Whittingstall is synonymous with seasonal fayre. We think you’ll agree, there’s something universally comforting about his recipes. And watching himRead the full article
Which colour will your kitchen be ‘wearing’ in 2014?
Will they reach the kitchen?Now that our kitchens have seamlessly integrated with our dining cum living areas, it won’t be too surprising to see these colours feature here as well. That’s not to say the minute the daffodils pop up we’ll be ripping out our kitchens with gusto, or running aRead the full article
October’s recipe: Tom Kerridge’s Whole roast duck with braised lettuce and potato pancakes
It should have been simple. After all, chef of the moment, Tom Kerridge has been toying with our taste buds in his new series Proper Pub Food for a few weeks now. And therein lies the problem; all of his recipes are incredibly tempting, especially when they’re prepared in his beautifulRead the full article
You’ll Always Find Me in the Kitchen...
The heart of the homeThis rings true now more than ever, with families maximising the benefits of kitchen diners. This crucial space, that doubles up as just about everything else, bar the bedroom and the bathroom, is the main item on the wish-list. Featuring on just about every home makeover orRead the full article
September’s recipe: Ken Hom’s Steamed mussels
That’s why you’ll find sleek, premium quality Swiss V-Zug appliances, such as V-Zug combi-steam ovens in our showroom. Quite honestly we love how they look and they really deliver on the cooking, or should we say steaming front too. V-Zug combi-steam ovens marry smart technology withRead the full article
The kitchen work triangle and why you need it
Not familiar with this term? Maybe not, but your existing kitchen probably already applies the rule. What is the work triangle?Well, it’s the invisible triangle that links your sink, hob and refrigerator. Put it this way, it’s a well-trodden path that you tread over and over again on a dailyRead the full article
August’s recipe: Simon Rimmer’s Aubergine skewers with satay sauce
So please indulge us. It has to be the mighty aubergine with its Indian origins and glossy good looks. Aubergine skewers with satay sauce To make the most of August’s seasonal aubergines and the summer sunshine (fingers crossed), prepare Simon Rimmer of Something for the Weekend fame’s recipeRead the full article
What’s your ideal kitchen’s primary function?
A great way to take control of the chaos is to create a mood board of your favourite visuals from magazines and websites. You’ll find great inspiration on our Facebook, Google+ and Pinterest pages. In fact you can ‘pin’ any of our Pinterest images onto your own digital mood board to get theRead the full article
July’s recipe: Arthur Potts Dawson’s Pea purée with pan-fried scallops and parsley
From a very young age we either tolerate or despise them. They are the stuff drawn-out mealtime standoffs are made of. The only vegetable to come between us and our rightful desert, as parents issue the habitual ultimatum, “you must eat your peas before you can have pudding”. But for those ofRead the full article
What’s all this 3D printed food malarkey then?
Could this be the future of our dining experiences? Just imagine the possibilities of 3D printed food. Will dinner in our favourite restaurant involve salivating over beautifully styled dishes on an iPad? Or perhaps a quick Vine showcasing the chef’s signature dish? How about simple touch screenRead the full article