Yield 12
For the savoury scones
Ingredients:
250g self-raising four
125g salted butter, cold from the fridge
50g mature Cheddar, grated
50g Dovedale blue, grated
½ tsp baking powder
½ tsp salt
¼ tsp paprika
½ tsp fresh rosemary needles, finely chopped
25ml buttermilk
25ml whole milk
1 medium free-range egg
5g finely grated parmesan
A little milk for glazing
Method:
Preheat the oven to 190°C
What is your name?
Olivia Thackstone.
What do you do?
Front of House Manager at World of Wedgwood.
What do you like most about your job?
Museum Tours and telling stories of the factory workers.
What do you enjoy doing when you’re not working?
Cooking, gardening and music. I run a Brownie and Guide unit and and enjoy an occasional trip to the pub (normally after the Brownie and Guide meetings!).
Who inspires you?
Wedgwood is renowned for its commemorative ware. One of the most deceptively simple, although important to the history of World War II, commemorative pieces ever designed was the 1940 Barlaston mug by Eric Ravilious. The mug celebrates the company’s move to its new purpose-built factory at Barlaston. It was a momentous decision to relocate from Etruria, the factory Josiah had founded in 1769, especially as Britain was amid World War II.
In later years artists gained considerable inspiration from Wedgwood’s iconic designs and patterns. In this instance, Thomas Allen has adapted the most iconic piece of all: the Portland vase.
Thomas Allen was one of the greatest ceramic artists of the 19th century and joined Wedgwood around late 1875 or early 1876, after a spell working for Minton. In his role as the company’s first art director, Allen had control of a studio of artists. Under his influence the output and range of studio and art wares grew greatly.
Ingredients:
250g Salted butter (Trex for vegan version)
250g Plain flour
100g Caster sugar
100g Custard powder (cornflour for vegan version)
An exclusive Champagne cocktail created to celebrate 260 years of Wedgwood. It was served at the 2019 RHS Chelsea Flower Show beside the award-winning Wedgwood garden.
Yield 500ml
Yellow Tonquin Tea Syrup
Ingredients:
260g Caster sugar
400ml Fresh cold water
1 Lemon
5g Yellow Tonquin loose leaf tea (from the Wedgwood Wonderlust range)
Method:
