news
Apple, Sage, and Cider Pork Loins
This summer, chefs Greg Emmerson and Lorenzo Salami return to our stoneyard's outdoor kitchen. Greg, with Donna Thacker, shares his mouthwatering Apple, Sage, and Cider Pork Loins recipe, showcasing our stunning Calacatta Magnifico Quartz worktops. Watch the full video and discover how our bespoke worktops can transform your kitchen. Receive a free consultation and a complimentary Cookbook Stories Volume 2 with your purchase.
Barbecue Squid, Miso Chilli Sweet Potato and Cromer Crab
Savour the essence of summer: unveiling Chef Greg Emmerson’s exquisite recipe.
Butternut Squash on Calacatta Magnifico
This month, we proudly present a mouthwatering recipe crafted by the renowned Greg Emmerson, flawlessly complemented by our exquisite quartz worktop, Calacatta Magnifico.
Mackerel with Apples and Beetroot Chutney on Verona Quartz
Chef Greg Emmerson shows us how to prepare a delicious mackerel recipe
Let’s cook outdoors!
We’ve created a new edition of our cookbook for our clients and videos featuring master chefs cooking outside on beautiful stone worktops.
search any topic of your interest by typing in the field below or choose one of the following keywords:
- Absolute Black Zimbabwe
- Airy Concrete
- Alpine Jade
- Amarello de Negrais
- apple sage cider pork loins recipe
- apprenticeship
- artisanal stone masons
- Avalanche
- Azul Cielo
- bathroom
- bathroom design tips
- Belvedere
- book-matched wall panels
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- Harrods
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- kitchens
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- luxury kitchen surfaces
- machinery
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… and here is the full list of the past articles…
- Residential
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accreditations
- 9 Feb 2021 CHAS Premium Plus accreditation
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arts and monuments
- 1 Oct 2024 Stonework Chronicles: Stone Drawing
- 1 May 2024 stone doesn't just come in slabs
- 17 Jan 2023 insetting metal into stone
- 2 Nov 2021 introducing ‘all the colours of stone’
- 27 May 2021 the Power of Water on Stone
- 23 Mar 2021 natural stone award for St Johns College library & study centre
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cookbook stories
- 22 Oct 2024 Homemade Spaghettoni with Black Truffle and Aged Parmesan
- 8 Aug 2024 Apple, Sage, and Cider Pork Loins
- 26 Sept 2023 Beef Tartare with hazelnut and pickled mushrooms
- 22 Aug 2023 Barbecue Squid, Miso Chilli Sweet Potato and Cromer Crab
- 27 Jun 2023 Chocolate Delice with textures of raspberry
- 22 May 2023 Butternut Squash on Calacatta Magnifico
- 25 Apr 2023 Homemade Ravioli with mushrooms, burrata and balsamic vinegar reduction
- 11 Apr 2023 Mackerel with Apples and Beetroot Chutney on Verona Quartz
- 28 Feb 2023 Tuna Tartare on Vintage Belvedere
- 10 Jan 2023 Let’s cook outdoors!
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corporate
- 1 Nov 2023 bringing stone to life for over 50 years
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hotels and restaurants
- 24 Jul 2024 The Art of Fluting
- 2 Nov 2021 introducing ‘all the colours of stone’
- 27 May 2021 the Power of Water on Stone
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private residential
- 26 Nov 2024 stoneCIRCLE cookbook
- 20 Nov 2024 3 Outstanding Stone Looks to try in your New Kitchen
- 1 Aug 2024 Introducing a Very Refined Backgammon Set
- 13 Jun 2024 crafting excellence: the art of detailed stonework
- 28 May 2024 the art of book-matched stone: transforming spaces with the beauty of nature
- 10 Jan 2023 Let’s cook outdoors!
- 9 Sept 2021 something old, something new, …
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processes & methods
- 13 Feb 2024 three new apprentices
- 17 Jan 2023 insetting metal into stone
- 30 Aug 2022 Leader Programme funds new saw for stoneCIRCLE
- 9 Sept 2021 something old, something new, …
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retail spaces
- 2 Nov 2021 introducing ‘all the colours of stone’
- 27 May 2021 the Power of Water on Stone
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still life with stone
- 1 Jun 2022 still life with stone vol. 4
- 6 Apr 2022 still life with stone vol. 3
- 9 Mar 2022 still life with stone vol.2
- 19 Jan 2022 still life with stone vol. 1