The talented pastry chef at Claridge’s has been busy in the run up to Easter creating a chocolate egg worthy of its grand surroundings at the beloved British luxury hotel. This year the Claridge’s egg combines themes of timeless glamour and the hotel’s rich Art Deco heritage and was inspired by the famous checkerboard floor in the hotel’s famous lobby.
Just 100 limited-edition Deco eggs have been made, using dark, milk and white chocolate and filled with home-made miniature chocolate eggs. We were very happy to see one had been created specially to wish Mulberry a happy Easter, as Claridge’s gave us a glimpse at the intricate process behind creating an Art Deco egg.
We asked our Mulberry friends to send us pictures of Christmas trees from around the world. We had such a varied response, from lego in Malaysia to the more traditional in Melbourne. Special mention to Claridge’s in London for a beautifully-designed tree by local florists McQueens.
Share the fantastic, inventive or just wonderful Christmas trees you’ve seen @Mulberry_Editor on Twitter and Instagram.
This year we bring you Halloween from San Francisco. Our store on Grant Avenue is ready for the trick or treaters, and we went out exploring local pumpkin patches! What will you do with your pumpkins after today? We have this exclusive recipe from San Francisco restaurant Txoko whose chef Ian Begg creates Basque-inspired dishes, for an update of classic pumpkin soup.
1 cup Calaspara Rice (or substitute Aborrio rice)
1/2 cup medium dice yellow onion
1 cup pale dry sherry
2 tablespoons extra virgin olive oil
1qt vegetable stock
2 cups large diced pumpkin
2oz black trumpet mushrooms
1/4 cup Manchego cheese
1 bunch chives, cut into 1 inch sticks
1. Preheat oven to 400 degrees.
2. Toss diced pumpkin in 1 tablespoon of olive oil and season with salt and pepper. Roast on a sheet pan until tender.
3. In a blender puree roasted pumpkin until smooth adding a little vegetable stock as needed.
4. In a medium sauce pan bring remaining vegetable stock to a simmer. Heat another sauce pan over medium heat and saute the onion until tender.
5. Add the rice and the sherry and cook until dry stirring constantly.
6. Begin adding vegetable stock slowly while stirring constantly until rice is almost fully cooked but still “al dente.”
7. Season the rice to taste with salt and pepper. To garnish saute the black trumpet mushrooms and place a top the rice. Sprinkle the Manchego and chives…..enjoy!
After spotting these beautiful illustrations of our Autumn Winter 2012 campaign in Glass magazine we sought out the illustrator and met Jennifer Roberts, an artist and jewellery designer.
Through her brand Ruby Browning, Jennifer uses leather to create contemporary statement jewellery, designing and producing in Britain. Jennifer is trained in fine art and was a painter before using the same skills and techniques to design jewellery. We love her ethereal take on our Autumn Winter 2012 fairytale.
Our Spring Summer 2013 London Fashion Week show had a theme of colour, focusing on summer sorbet shades throughout the collection. To complement the season, Claridge’s baked ‘rainbow’ cakes using key colours from the collection palette, and let us exclusively into their kitchens to meet Pastry Chef Nick Patterson and ask him the secret to a good cake.
“There are a number of steps that might be useful for would-be cooks: It’s better to weigh the ingredients rather than measure them, make sure you let your cake cool properly after baking and before icing, and always start with the best ingredients possible. The secret ingredient to the rainbow cake was starting with the right Mulberry pantone and then finishing it with Claridge’s love!”
Celebrated chef John DeLucie, formerly of New York’s Waverley Inn and now Chef Proprietor of The Lion and Crown restaurant on the Upper East Side has created a quick and easy recipe for us to share. Why not try it this weekend?
4 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme
1 teaspoon honey
4 medium plums, halved, pitted, thinly sliced
12 large or 16 small curly kale leaves
3/4 cup fresh ricotta
Kosher salt, freshly ground pepper
Salt and Pepper
Whisk three teaspoons of oil, vinegar, thyme, and honey in a medium bowl. Season vinaigrette to taste with salt and pepper. Add the plums and toss to coat; transfer plums to a plate.
Heat grill to high. Brush the kale leaves with the remaining one teaspoon of oil; season with salt. Grill the kale, turning once, until crispy and charred at edges, it will take about two minutes. Transfer to a work surface and let it stand until cool enough to handle. Remove the large centre stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems).
Divide the ricotta among plates; season with salt and pepper. Stir vinaigrette again. Tear larger kale leaves into pieces (leave smaller leaves whole). Place leaves in a large bowl and toss with some of the vinaigrette. Divide leaves among plates. Top with plums and drizzle some vinaigrette over.