Maison et Objet

Well after 2 days stomping around what really is the biggest interiors show I have ever been to, I am exhausted!

There were some truly lovely pieces, especially by our own British designers - Charlene Mullen (her fabulous Folksy cushions pictured above), Donna Wilson, Tina Tsang at Undergrowth Design and Reiko Kaneko in one hall, Abigail Ahern and Miss Print in another.

And of course I had to stop at a few old favourites...New York based Ochre - I just love their stuff!

And my favourite bowls ever from Tse Tse Associees...

Inspiration - A picture of Blue...

Decorating my home, slowed down a bit after the arrival of Milly, but now is the time to finally finish the house...it's only been 6 years since the extension!

My first project is the hall which, up until now, has been painted very boring Dulux Timeless...but (definitely influenced by watching too many episodes of Mad Men over Christmas) I have finally chosen a colour, and am now working on a mood board for the look and feel.

What I'm trying to achieve is a gentle, elegant look with gilt edges, and welcoming spaces on the landings. I have a number of mirrors, unused and wrapped up in the loft, some new, some heirloom, passed down from my partner's grandmother, so personal touches here and there. The backdrop colour I have chosen is a Fired Earth Paint colour Larder Blue (pictured below). Like most of the colours in my house, it is a gentle, subtle muted tone.


A touch of the old here and there, such as our own Vintage Pendants, mixed in with new pieces, will make these otherwise untouched spaces, my own...


And for a bit of inspiration, as usual, I'm looking to LivingEtc, and other magazines...And I do love the look and feel of Jo Berryman's home in the February issue of Living etc...

Interview with the lovely abigail*ryan

I recently spoke to designer duo Abigail Percy and Ryan Bell of abigail*ryan. Scottish born jeweller Abigail recently moved to Northern Island to be live with Ryan Bell, a photographer and designer...here we catch a glimpse into their lives, find out about their passions and their creative drive...



When and why did you decide to be a designer?

It wasn't really a specific decision that either Ryan or I made - we have always been creative people, and so, it just seemed like the natural path to pursue Art and Design training when it came time to go to Uni. I studied Silversmithing and Jewellery, Ryan studied Fine Art Photography - but we both enjoy working in different disciplines!

What are your main creative influences?

Abigail: For me, it's mainly Nature - plants, flowers, natural silhouettes - and pattern design.

Ryan: Everything inspires or influences me because I am mostly an ideas person... I have an idea and I want to make it! That spurs me on creatively...making something that doesn't exist yet!

Where do you find inspiration for your work?

Everywhere! Combinations of colours, materials, spotted when we're out and about... design problems that occur during our every day life spark ideas on a daily basis... things we would like to have in our home, solutions we want to find and lovely things we want to make!

Who is your favourite designer? What aspect of their work do you most admire?

Abigail: Mina Perhonen. I love that every aspect of their business is designed and considered, right down to their amazing custom shop displays. I admire that he works in many design disciplines - from textiles and clothing to furniture, accessories and interiors.

Ryan: Martin Margiela and Hussein Chalayan because they are both so witty and intelligent within their work.

What aspect of your work gives you the most pleasure?

Abigail: For me it's a toss up between doing the drawings that start our textiles off and seeing the finished product and styling it!

Ryan: I love it when our products are ready for sale and people start to buy them - the feeling of people wanting something you have made, and carefully considered at every stage, is a really great!

Where are you most creative?

Because we are ideas people, we are always thinking about our work and can be inspired by everything and anything we happen across - so, we are creative everywhere!

What is your workspace/studio like?

Currently rather unfinished and cramped! I (Abigail) have just moved my workshop from Glasgow to Belfast, so we are combining all three businesses (our jewellery studio, and Ryan's handbags as well as our homewares) so we are still working out our new space, which is at home.

As our studio is such a multi-functional space we need to be much more tidy and organised than either of our personalities would normally be - so it's going to be a challenge!

How do you describe your style?

Although we design for us, and quite intuitively, we don't try to limit ourselves with having a particular customer in mind, but the more work we produce the more we feel our whole collection is quite 'Yummy Mummy'! I think it's the combination of bright appealing colours which would look great in a family home, combined with fresh florals and natural prints which bring to mind fresh faced, wholesome living (with a strong focus of natural materials and ethical sourcing)... so, the 'Yummy Mummy' description is meant in the very best of ways!

What are you currently working on?

We are currently planning many new additional ranges for abigail*ryan - a range of printed stationery, a collection of ceramics are also in the works as well as some short run limited editions of household gift items! And, of course, some new pattern designs for tea-towels and cushions...

When you first started out, what was the best advice you received?

Abigail: I've never received any good advice to be honest which has impacted my businesses. I tend to go with my gut instincts and forge ahead in the direction I feel most drawn to. I don't want to follow other people's paths, rather, feel my way as I go along, making the best decisions for my work, my life, and how that will impact us as a whole. I really like to trust my o

wn instincts.

Ryan: Although I have never received any good advice particularly, I have had a massive amount of support from my parents. Just being able to talk through ideas, almost obsessively, at any point, is hugely helpful and has always really helped me at the starting out stage.

What advice do you have for other designers starting out?

Abigail: Take how much you think it will cost to start out and double it! Then double that... ;)

Ryan: Be as objective as possible. Just because you have taken the time to make or design something doesn't mean it's worthy of being sold. One false move can sully a whole collection - you need to be at the top of your game in all respects, be incredibly critical of your work (design AND manufacture/finish) as it's the only way to produce something you're genuinely proud of.

How do you achieve a work/life balance?

Abigail: We don't! It's almost impossible to... even when we're not working, we're thinking about work. Because we work from home, our work also becomes our life - we can't walk away from the office...

Ryan: It's totally down to your personality, because we are ideas people - we can never switch off!

What are you other passions?

Abigail: Cooking, planting our garden and trying to grow our own fruit and veg (and herbs for Ryan's soap!), trying to find perfect dresses...

Ryan: Baking, and I am currently obsessed with how

to cut patterns for clothes, decorate cakes like a professional, make my own soap, keep chickens and learn to be a Bee-Keeper. In addition, the ubiquitous films, music and games.

What is your favourite food?

Abigail: Japanese!

Ryan: GOOD Cake!

What is your greatest weakness?

Abigail: Wanting to please people all of the time.

Ryan: Cake.

Trousers or skirts?

Abigail: Skirts/Dresses! I don't own any trousers.

Ryan: Um... on me? Trousers: I'm not sure I have the legs for skirts! ;)

abigail*ryan Rhododendron Tea Towels now 20% Off in our January Sale. Ginkgo Cushions now available online.

Sale Now On

With the Christmas break almost a distant memory (but oh we did have a lovely relaxing time, just the three of us staying at a beautiful house in Aldeburgh) it's now back to reality and time for Sale at Roost Living.

Snap up a bargain with up to 40% on selected items - like these gorgeous soft and luxurious Tea Cosies by Ruth Cross now 20% Off and these quirky Salt and Pepper TV Shakers by Undergrowth Design, now 30% off, originally £38 now £26.60.

And of course we need to make as much room as possible for our stunning new Spring Collection which includes beautiful new tableware by Fliff, irresistible lighting and stunning intricate ink drawings to adorn your wall... And if you already like our product range, you're going to love our new collection.

In the meantime, happy shopping...

Dipped in Chocolate...

After making my own fruit mince this year, I had so much candied peel left over I wasn't quite sure what to do with it all. I am always looking for delicious gift ideas for Christmas and thought chocolate coated Candied peel were just the thing. The smell of the peel is just heavenly and it also makes the perfect ending to a any Christmas feast.

So I melted 150g Cooking chocolate, cut the candied peel into strips and dip them in, drying them on parchment paper. So now all I need to do is wrap them beautifully, perhaps even in a bowl or on a plate made by Fliff and give as gifts to friends and family.

Prune and Pedro Ximenez Truffles

I love Christmas cooking, the kitchen filling with the most wonderful fragrances of rich sweet spice mixes and chocolate. Last week the smell of delicious fruit mince filled the room, this week it is the rich smell of these decadent Prune and Pedro Ximenez Truffles.

The best gifts of all are those that tell as story, and even better if they're handmade. For gifts this year these are perfect, especially presented in a bowl, such as our own Wobbly Bowls, then wrapped in cellophane - something delicious to enjoy now, and something to keep and treasure.

I first discovered Pedro Ximenez at Fino restaurant in Charlotte Street about 5 years ago. I loved it so much I bought a case, and I'm still drinking my way through it. It is totally delicious, like liquid Christmas. So what better way to use up all the excess than transforming it into these delicious Christmas truffles.

For the Truffles:

10 Prunes, soaked in 3 Tablespoons Pedro Ximenez overnight (or if you can't find Pedro Ximinez delicious Armagnac will do the job nicely)
500 g Good Quality Dark Chocolate (I use Green and Blacks 72% Cooking Chocolate)
1 Cup Cream
Cocoa for dusting

First, blend the prunes and Pedro Ximenez in a food processor and set aside. Then warm a heat proof bowl in the oven until warm to the touch. Take out and break the chocolate into small cubes and place in the bowl. Heat the cream up in a saucepan until just boiling (do not boil though, the truffle mixture will split). Pour the hot cream over the chocolate and stir to combine. If there are still great lumps of chocolate, heat gently over a bane Marie, but for the shortest time possible and no more than 2 minutes. Stir in the prune and Pedro Ximenez mix then leave the mixture out for approx 6 hours or overnight.

Roll about a teaspoon of mixture into a ball then pop into a bowl of cocoa and coat. Place truffles on a tray and pop them in the fridge to set. Truffles are best eaten within 3 days of making.

Enjoy!

Delicious Homemade Mince Pies

This year I decided to make my own fruit mince, so, despite looking for inspiration from Nigella and the like, I of course made up my own.

I started with the peel, and as the flavour of bought peel, just isn't right, I decided to make my own. Candying peel, although easy, is a bit of a long process, it take about 6 days.

You will need:

1.8 kg of Sugar
1 kg Citrus Fruit (preferably unwaxed)
1 litre of water
100g Glucose

Start with fruit, I use a mixture of orange, clementine and lemon. Remove the peel from the fruit and cut into strips. Place in a saucepan, covered with water and simmer for 30 min. Remove peel from water and drain.

In a saucepan, place the peel and 1kg of Caster Sugar and cover with water then simmer for about half an hour, stirring occasionally. Then remove from the heat and leave to cool, covered with the lid.

The next day remove the peel from the syrup with a slotted spoon and transfer to a bowl, In the syrup place 200g of Caster sugar and bring to the boil, making sure all the sugar is dissolved. Remove from heat, replace the peel, and cover with the saucepan lid and leave to cool for another 24 hours. Repeat this process for 3 more days.

On the 5th day, repeat the above, but instead of Caster sugar, add the glucose. Leave for another 24 hours. Then remove the peel and leave to dry completely on a wire rack for another 24 hours, now it's ready to use. So that wasn't so hard was it?


For the Mince Pies:

Mincemeat:
4 x Quince (if you can't find quince, brambly apples will do)
100g Butter
Zest and juice of 1 Lemon
Zest and juice of 1 Orange
200 g Sultanas
250 g Currants
250 g Raisins
100 g Candied Peel, chopped up into very small pieces
600 g Soft brown sugar
1 teaspoon Cinnamon
1 1/2 Teaspoons Mixed Spice
200 ml Brandy

Cut the quince into quarters and roast in a medium oven for 30 min, along with a 100g brown sugar and the butter. Remove from the oven and leave until cool enough to handle. Core the quince then grate. I find it easier and quicker to use a food processor to do this.

In a large bowl, mix together all the other ingredients then add the quince. Place in sterilized preserving jars. The mincemeat will keep for about 10 months in the fridge.

For the pastry:

185 g unsalted butter
100 g Sugar
1 egg
575 g Plain Flour
1/2 teaspoon baking powder
Zest of 1/2 Orange
1 egg beaten

This pastry is based on a Skye Gyngall recipe, simply because I always find her pastries always work so beautifully. I added the orange zest just to give it an extra Christmasy flavour.

Place all ingredients, except the egg, into a food processor and blend until it resembles breadcrumbs. Then add one beaten egg gradually until it forms a ball. If you've used one whole egg, but it still needs help, a few drops of cold water should do it.

Remove from the processor and kneed gently. Then wrap in cling film and refridgerate for 1/2 hour. Remove, then roll the pastry out, cut using a round cutter, line a buttered patty cake tin fill with mincemeat then, using either the round cutter or a star cutter, make the top.

Paint the beaten egg lightly on top of the pies and place in a preheated oven, 175 degrees for approx 15 minutes. Remove when golden and leave to cool. Best eaten with a dollop of cream (maybe even with a drop of brandy and icing sugar mixed in).

Enjoy!