Festive Opening Hours

Saturday 23 December 9.30am – 4 PM
Christmas Eve Closed
Christmas Day Closed
Boxing Day Closed
Wednesday 27 December 10am – 4pm
Thursday 28 December 10am – 4pm
Friday 29 December 10am – 4pm
Saturday 30th December 9.30am – 4pm
New Year’s Eve Closed
New Year’s Day Closed

Re-open for business as normal on Tuesday 2 January.

There will also be increased emergency service coverage for our regular customers – during that time to include an engineer being available between 9.30am -12 noon on Saturday 23 December and 9.30am -12noon on Saturday 30 December. This is a special service.


AGA Roast Potatoes and Parsnips

Choose a good, floury potato such as Desirée, Maris Piper or King Edward. Place even sized pieces of potato or parsnip in cold salted water and bring to the boil in a large AGA saucepan.

  • Parboil for 8-10 minutes, until the potatoes are tarting to soften, then drain well for 5 minutes, until the steam subsides. Shake well in the colander or dry pan, to roughen the edges of each potato.
  • Heat your chosen fat or oil in an AGA roasting tin on the floor of the roasting oven until good and hot, then add the potatoes and turn so that they are well coated. If using several roasting tins or the hard anodised baking trays, rotate them so that they all enjoy a spell crisping up on the floor of the oven.

Goose fat makes great roast potatoes, failing that a mixture of two fats gives the best results, e.g. solid vegetable fat and sunflower oil, used 50:50. For parsnips, if not using honey or syrup elsewhere in your menu, a little added near the end of the cooking gives a great glaze, perhaps with a couple of tablespoons of brown or white mustard seeds. Alternatively, dredge with a little grated parmesan and parsley.


Festive Entertaining with Richard Maggs

We had a great cooking demonstration with the AGA Doctor Richard Maggs last week. Richard worked his magic to whip up a storm in the kitchen focusing on festive entertaining. Richard shared his reliable ‘go to’ recipes and his tips to get ahead of the Christmas rush with several show stopper dishes prepared in a stress free way!

Here’s a look at his menu:

Roast Turkey

Grilled Devils on Horseback

Sticky Cocktail Sausages

Roast Potatoes

Red Cabbage with Apple

Brussels Sprouts

Homemade Turkey Gravy

Spiced Cranberry Compote with Port

Bread Sauce


Flambéed Christmas Pudding

Irish Whiskey Custard

Raspberry Meringue Roulade


Non Christmas Extras

Easy Buffet Quiche

Cheese and Cranberry Toasties

Cookery Doctor Lemon Curd

Magic AGA Popcorn

It’s fare to say after Richard’s feast we were all sufficiently full!

We host regular cooking demonstrations in our showroom. Please look at our ‘Demonstrations’ page for future events!


Halloween Spiced Latte Biscuits


Makes 12-15 biscuits


  • 75g caster sugar
  • 125g butter, soften
  • 150g plain flour
  • 50g milk powder
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp cloves
  • 2 tbsp camp coffee
  • Coloured icing, to decorate


In a large mixing bowl cream together the butter and caster sugar, until light and fluffy. Add the flour, milk powder, spices and coffee. Mix until you have a pliable dough.

Sprinkle the work surface with a light dusting of flour and lightly knead to bring the dough together then flatten out slightly. Wrap the dough in greaseproof paper and place in the refrigerator to chill for 1 hour.

Roll the dough out so that it’s 3-4mm thick, then cut the dough using a cutter of your choice (I used a pumpkin cutter to keep with the Halloween theme). Place on a lined baking sheet and place in the refrigerator for 20 minutes.

2 Oven AGA: Slide the baking sheet onto the fourth set of runners in the Roasting Oven with the cold plain shelf on the second set of runners. Bake for about 15-20 minutes until light brown in colour but slightly soft to the touch.

3, 4 and 5 Oven AGA:  Slide the baking sheet onto the fourth set of runners in the Baking Oven. Bake for about 15-20 minutes until light brown in colour but slightly soft to the touch.

Allow to cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely. Decorate with coloured icing to suit the desired design.

Recipe by Alexandra Dibble

AGA Rangemaster Group Home Economist



Christmas Masterclass

Join us on Wednesday 22nd November to watch Richard Maggs work his AGA magic for a special Festive Entertaining cookery demonstration.

Accomplished chef and official AGA cookery Doctor, Richard will share his reliable ‘go to’ recipes, his get ahead tips, and some show stopper dishes all done in a stress less way. Let Richard inspire your Christmas cooking!

Tea/coffee and biscuits on arrival. Demonstration starts at 10.30 am

Q&A session, a glass of fizz and tasting of all the food cooked around 12.45 -1.00pm

Tickets £25, places limited

Please call 01653 694699 to Book


AGA Christmas Cake

A super celebration rich fruit cake, not just for Christmas! If you prefer a more traditional cake, cover with almond paste and peaks of stiff royal icing, with a spring of holly.

Makes 1 x 23cm (9 inch) cake.


  • 225g (8 oz) butter
  • 225g (8 oz) soft brown sugar
  • 6 large free range eggs, beaten
  • 225g (8oz) plain flour
  • Half a tsp nutmeg, grated
  • 1 tsp mixed spice
  • Half a tsp cinnamon
  • 85g (3 oz) ground almonds
  • 625g (1lb 6oz) mixed fruit (currants, sultanas and raisins)
  • 115g (4oz) mixed peel
  • 55g (2 oz) crystallised pineapple pieces
  • 55g (2oz) dried cranberries
  • 85g (3 oz) dried apricots, chopped
  • 85g (3 oz) crystallised papaya pieces
  • 115g (4 oz) glace cherries, chopped
  • 3 tbsp brandy

For the decoration

  • Glace fruits


Butter the base and sides of an AGA 23cm spring form tin and line the base. (There is no need to put any paper around the outside of the tin).

Place the butter and sugar into a very large basin or a new, clean washing-up bowl. Cream the butter and sugar together until light and fluffy – it is easier to do this with your (freshly washed!) hand. Gradually beat in the eggs, adding a little of the flour towards the end to avoid curdling.

Sieve the flour and spices together. Fold in the flour, spices and ground almonds. Then mix in the dried fruits. Place in the roasting tin and level the top.

2, 3, 4 and 5 oven AGA: Slide the tin into the centre of the Simmering Oven and bake for about 6-6.5 hours, or until cooked through. (On a 4 oven AGA place on the grill rack placed on the floor of the Simmering Oven). Test with a skewer by inserting it into the centre of the cake and if it comes out clean the cake is cooked or listen to the cake if it does not ‘sing’ it is cooked.

AGA Total Control: For the best results, cook the cake in the Roasting or Baking Oven at Slumber setting.

Allow to cool and pierce the cake with a slim skewer and pour over the brandy. Remove from the tin. Decorate as you wish.

Recipe from Dawn Roads, AGA Food Editor


National Egg Day

Smoked salmon and scrambled egg bagel and feta tortilla made by Claire at the shop today for National Egg Day…delicious!


Living North Christmas Fair

We will be at the Living North Christmas Fair again this November.

We hope to see you at York Racecourse between 9-12 November. It’s the perfect place for Christmas shopping and we’ll have a host of Xmas goodie on our stand.


New AGA Hare Textiles

The new AGA kitchen textile range features a beautifully detailed hare, hand painted in water colour by artist Pat Tinsley, and has been printed as a repeat on to the gauntlets, double oven gloves and tea towel.

The chefs’ pad features a large single hare in all its glory.

They make fab Christmas gifts for the AGA lover. Available in our showroom from £7.50

Happy shopping!