AGA Cookery Demonstrations

See the AGA in action at one of our demonstrations and you’ll wonder how you ever lived without one.

Grill. Bake. Steam. Boil. Stir-Fry. Roast. Slow-Cook. Griddle. Toast

An AGA Can Do It All

Takes you from breakfast through to dinner and many points in between, all in under two hours, showing how easy an AGA is to use and its sheer versatility.


Thursday 22nd February

Tuesday 1st May

Tuesday 24th July

Start time: 7.15pm

Please contact us to book your place.


Cooking for Valentine’s Day

We’ve been spoilt this week as Claire has cooked up some delicious treats on the shop’s AGA for Valentine’s Day including a heart shaped salmon tart, French onion soup with Parmesan biscuits to dunk and tasty sweet heart shaped biscuits with a jam filling…yum!

If you are lucky you might see Claire cooking up a storm in the shop when you visit. Not only does it smell delicious, she offers samples to customers too!


The new AGA colours are here!

As spring approaches, colour palettes become softer and our attention is often focused on neutrals. This, though, absolutely doesn’t need to mean dull. In fact a perfectly chosen neutral shade can bring a room together in a way a bright could never achieve.

AGA has brought together a collection of colours that work perfectly for now, but will also stand the test of time.

  • Blush – this soft pink with cream and yellow undertones works brilliantly with other neutrals as well as with bolder pops of colour.
  • Dove – a pale grey with a hint of blue, this sumptuous new shade will work well with natural wood or painted cabinetry, as well as high-shine kitchen units and glossy marble.
  • Linen – cream was the first, and for decades the most popular AGA colour. Linen is a new take on this and, with a cooler, less yellow tone, it is set to become just as sought after as its inspiration.
  • Slate – rich, sumptuous and with real depth and a feeling of timeless modernity, Slate looks likely to become a staple AGA colour for years to come.

The new colours are available on the AGA 60– which, at just 60cm wide, is perfect for smaller spaces – as well as 3-oven and 5-oven Total Control and Dual Control models.

The AGA Total Control is on when you need it and off when you don’t. The AGA Dual Control features hotplates that can be turned on and off independently, saving on energy costs.


Pancake Day

Pancake Day is on it’s way so make the most of our special offers and enjoy 20% off Shrove Tuesday products including stainless steel frying pans and bake-o-glide AGA splash shields!

Here’s a yummy recipe for white chocolate and mange cheesecake pancakes:

Serves 8


For the Batter

  • 150g plain Flour
  • 5g salt
  • 3 large eggs
  • 375ml milk
  • Butter, for frying

For the Filling

  • 150g white chocolate
  • 300g cream cheese
  • 30g caster sugar
  • 150ml double cream
  • 1 mango, peeled, cored and cut into ½cm cubes


To make the pancake batter, sieve the flour and salt into a large bowl. Make a well in the centre and add the eggs and half of the milk, whisking until you have a smooth batter. Whisk in the remaining milk until fully incorporate. Place in the refrigerator to chill for at least half an hour, while the filling is made.

For the filling, place the white chocolate in a small bowl and leave to melt on the top of the AGA, in a warm location, away from the hotspots. Whisk together the cream cheese and caster sugar, until the cream cheese has softened and the sugar is fully incorporated. Stir through the melted white chocolate. Add the cream and whisk until a firm peaks are formed.

Place the cheesecake mixture in the refrigerator while the pancakes are being fried.

Heat a large non-stick frying pan on the boiling plate for about 1 minutes, add a little butter and allow to melt, carefully wipe the excess around the pan with a piece of kitchen roll. Spoon a ladle of pancake mixture into the hot pan and allow the mixture to run around the pan to form a pancake. Once it has set, loosen at the edges and turn with a palette knife or spatula. When both sides have been cooked through, transfer to a plate and continue cooking the remaining mixture into pancakes.

When the pancakes have cooled slightly, spoon or pipe, the cheesecake filling in a strip into each pancake, scatter with the mango cubes and roll.

By Alexandra Dibble

AGA Rangemaster Group Home Economist


An AGA Can Do It All

This cooking demonstration takes you from breakfast through to dinner and many points in between, all in under two hours, showing how easy an AGA is to use and its sheer versatility.

Date: Thursday 22nd February at 7.15 pm

Please contact us to book.

Dual Control Gas


Everhot Cookery Demonstration

Join us for an introductory guide to get the most out of your Everhot cooker.

Date: Thursday 8th March at 11am

Please contact us to book.


Steamed Marmalade Pudding

Winter is the time for steamed puddings, there is something very comforting about them. What better flavour than using your own home-made marmalade (shop bought is fine too).

Butter Pudding:

115g (4 oz) soft butter 115g (4 oz) caster sugar

Grated zest of 1 orange

2 free range eggs, beaten

140g (5 oz) self raising flour

2 tbsp marmalade


1 tbsp marmalade

150ml British crème fraîche

Juice of the orange

Sugar to taste

Dash of orange liqueur, optional

Serves 4

Butter a 1.2 litre (2 pint) pudding basin. Cream the butter and caster sugar together with the orange zest, gradually add the eggs, then fold in the flour. Place the marmalade into the bottom of the prepared pudding basin, then spoon over the pudding mixture. Cover with a disc of baking parchment and place a double thickness of foil over the top of the basin. Tie the foil on with string, leaving enough to be able to lift the pudding out of the saucepan. Put the basin in a large saucepan and pour in boiling water to come half-way up the side of the basin, simmer for 15 minutes. Transfer the covered saucepan, complete with water and pudding to the Simmering Oven.

2, 3 and 4-oven AGA
Steam for about 1½ hours in the Simmering Oven, until the pudding is cooked through. To make the sauce: heat the marmalade with the crème fraîche and orange juice – add sugar to taste if you use a bitter marmalade and a dash of orange liqueur if liked.

Turn the pudding out onto a serving dish and serve with the marmalade sauce.