20 May 2013
This moody shot was taken just after dawn yesterday, as we prepared the ground for a new lavender plantation at Foxbury Farm. The landscape may look somewhat monochrome, but come in summers to come it will be filled with scent and colour. Ninety thousand baby lavender plants will be bedded in here over the next few days.
9 April 2013
We now deliver globally, so wherever you are in the world, from Russia to San Remo, LA to Adelaide, your favourite Mitchell and Peach items can be spirited to you by courier in just a few days. Deliveries within the EU are £7.50; the Worldwide service costs just £10; UK prices are unchanged. For further details, please click here.
2 April 2013
Further to the popularity of our Hand Wash, we’re thrilled to launch a matching Hand Lotion. Like all Mitchell and Peach products, the nourishing formulation is the epitome of natural luxury skincare, with pure essential oils, organic cocoa, Vitamin B5 and honey from hives on the Mitchell estate. 300ml, £19. Click here to shop.
21 February 2013
British Vogue’s Health & Beauty Director talks to Mitchell and Peach about books, travel, skincare secrets and the joy of singing Eagles songs until she’s sore in the throat.
What’s your favourite thing about the English countryside? I love that no matter how astonishingly beautiful it gets, from the Cornish coastline to the majestic Lakes, it still feels like home.
How would you spend the perfect weekend in the UK? I would go to the coast with my husband and toddler. In the day we would collect shells and eat fish and chips (although unless we were in the north, my Yorkshire-born husband would complain that they were not as good as the ones in Whitby) and then in the evening we would walk to the nearest pub and put the world to rights over a bottle of red wine… while someone else babysat!
Most memorable travel experience? Driving up the Californian coast singing Eagles songs until I was hoarse.
Dream dinner party guests? I think about this a lot. (That, my Desert Island Discs selection and the Hollywood actors for whom I would justifiably be allowed to ditch my husband. Maybe they should also be at my dream dinner party!?). Anyway, the guest lists changes every time I think about it, but today I think I would have Alan Bennett, Bob Dylan, Russell Brand, Stephen Fry… and Adele. David Dimbleby would oversee the proceedings. Yotam Ottolenghi would do the cooking. If I were allowed historical figures I would throw in Shakespeare and Emily Bronte too.
What’s your simple pleasure? Climbing into a clean, pressed bed linen.
And your ultimate luxury? Having the time to play my piano (however badly), and having a beautiful hand cream by every sink in the house (see below).
What’s your favourite way to relax? A bath. With a RIDICULOUS amount of bath oil.
What are you reading? Central Reservation by Will le Fleming. He’s an old college friend and an amazing writer.
Sleep and water aside, what’s your beauty secret? Exfoliate once a week. If you don’t keep your skin’s surface clear, half the fancy ingredients in your face cream are going straight to waste.
What is your favourite Mitchell and Peach product and why? The Luxury Hand Cream. Just one dab makes you feel like you’ve sent your hands to a spa and back – and because somehow, miraculously, the world seems a much more manageable place when you’ve got good hand cream at your disposal.
Nicola Moulton is Beauty Director at Vogue (UK).
18 December 2012
Having featured in Vogue (UK) and Vogue (USA), we are thrilled with our appearance in Japanese Vogue. Emma Hill, the respected British Beauty Editor and all-round style expert, selected the brand as her subject for the ‘World Beauty Secret’ column for the January issue. For those whose Japanese is not up to scratch, she describes Mitchell and Peach as ‘the brand that has captivated beauty conscious Londoners’. To see the article, click here.
7 December 2012
The Scented Candle (£29) is here, just in time to add a festive glow to the Christmas celebrations. Made with natural wax and pure essential oils from the Mitchell estate, this hand-poured beauty is presented in a classic Mitchell and Peach box and promises up to 40 hours of illumination. Its fine floral fragrance is a blend of English lavender, rose and violet. For more information click here.
3 October 2012
What’s your favourite thing about the English countryside? I love its complexity, and that however hard we try to tame it it does its own thing and does it gloriously, beautifully, wildly. Very sexy, that.
How would you spend the perfect weekend in the UK? I’d go to a pub near Hay on Wye called the Felin Fach Griffin with a group of friends and we’d eat a huge dinner and sit up till late round the fire, then have breakfast at the big table by the Aga the next morning.
Best dining-out experience? I had a stunning dinner at Eleven Madison Park in New York last Christmas with my glamorous uncle who was a real life Mad Man back in the 1960s.
Dream dinner party guests? My husband (who always keeps my glass topped up), Sandi Toksvig, Jane Grigson, Elizabeth Gaskell, Mr. Ed.
What would you choose as your last supper? Two boiled eggs and soldiers.
What’s your simple pleasure? Eating.
And your ultimate luxury? A good blow dry
What’s your favourite way to relax? Cooking… When I crashed the car I came home and made soup. There’s nothing more soothing than rhythmically chopping vegetables.
What are you reading? Mary Barton [by Elizabeth Gaskell]. It’s a brilliant story, shot through with real anger about the conditions of the working class in the 1840s. If you ever doubt the need for a Welfare State, read this.
What is your favourite Mitchell and Peach product and why? I love the thick, rich body cream – like marscapone for your legs but without the calories. Gorgeous.
Xanthe’s latest book, a collection of simple but satisfying recipes, The Contented Cook is published by Kyle Books. To purchase a copy at the specially reduced price of £15.99, click here.
To read Xanthe’s ‘Plaice with Green Beans, Brown Butter Cobnuts’ recipe, exclusively for the Foxbury Gazette, click here.
26 September 2012
Plaice with green beans, brown butter and cobnuts
We are thrilled that Xanthe has devised this recipe exclusively for Mitchell and Peach. It is simplicity itself and quite irresistible. “Adding a few cobnuts to a classic brown butter sauce emphasises the nutty flavours of the butter,” she says. “It’s gorgeous with fish.”
- 2 small plaice or slip sole – or any white fish fillet
- a large handful of green beans
- salted butter
- 4 tbsp shelled cobnuts, roughly chopped
- half a lemon
- a few sprigs of chervil or flat leaf parsley, roughly chopped
Cook the beans in well-salted water, drain and keep warm. Melt 1-2 tbsp butter in a large frying pan. Pat the fish dry with kitchen towel, and when the butter is foaming put the fish in to cook. Fry gently on both sides until just cooked through and lightly browned. Lift out on a fish slice and keep warm on a plate with the beans while you make the sauce.
Wipe out the frying pan with kitchen paper and add 3tbsp butter. Once it is melted, add the nuts and keep cooking until both the butter and the nuts are browned. Grate in a little lemon zest, then add a good squeeze of juice, stirring as it sizzles and splutters. Add 1tbsp of water and shake the pan until heated through. Scatter in the chopped herbs and pour over the fish and beans.
Xanthe Clay is a ‘Telegraph’ food columnist and respected chef. Her new book, ‘The Contented Cook’ (Kyle Books) is available here for the special price of £15.99.
20 September 2012
Our cobnuts, whose ground shell is the secret ingredient of our new Kentish Cobnut Scrub, are now being harvested. There are several plantations (or ‘plats’) on the estate, some dating back over 50 years. The Kentish Cobnut, a cultivated form of wild hazlenut, is unique to our locality. The shell makes a particularly fine exfoliant, and the nuts themselves make the most delicious seasonal snack. Watch our for a cobnut serving suggestion from Xanthe Clay in the next Foxbury Gazette and, to learn more about this singular nut, you can visit the website of the Kentish Cobnut Association.