Little scoops for real coffee

Coffee scoop
If you’re like me, then the first coffee of the day is something special and even more so at the weekend when there’s the time to savour the whole ritual of the process.
Whether you make it in a cafetiere, aeropress, espresso maker or professional Gaggia machine, having the right equipment is important. I love drinking from a handmade mug and my handcarved little scoops are a perfect addition to the whole sensory experience.
A perfect gift for coffee lovers or a Valentines coffee gift for your lover.   £14  Small Buy Now Button

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At least 8 reasons to own a wooden spoon

Wooden cooking & eating spoons
People are often surprised when I tell them I make wooden spoons and yet we’ve all got them in the kitchen and they’re our most direct contact with the food we’re cooking. Why make do with the same mass-produced spoon and try to use it to manipulate omelettes, soups and stir-fry when you can have something beautiful and individual which will do the job so much better?
This article from Slate describes just some of the advantages of a wooden spoon. On the practical side:

Wooden spoons don’t quickly heat to scalding temperatures, chemically react with acidic foods, or scratch pots and bowls, as their metal counterparts do. They don’t melt or leach chemicals or strange tastes into hot foods as plastic does.

For Gordon Ramsey type, they are:

much more effective in punctuating emotions than other utensils when waved around in gesticulations.

And of course

It lasts forever, looks equally at home on a stovetop as on a beautifully set family-style table, and like Helen Mirren, just gets better-looking with age.

The spoons in my own kitchen are a mixture of those I’ve made myself and spoons from other makers. Each one has it’s own speciality and they all have memories attached; it’s like cooking with friends.

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Eating spoon offer final week

Cherry eating spoons
My new eating spoons have been really popular and I’ve enjoyed carving and sending them out around the world over the last few weeks.
The special offer price ends on Jan 30 so why not treat yourself and make mealtimes special.
Why not also have a look at my other handmade wooden spoons too?

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"Cagmagary & Coppice" exhibition preview at Farfield Mill

Today was the opening of the new ‘Cagmagary & Coppice’ exhibition at Farfield Mill in Cumbria. It’s a lovely exhibition and I am really pleased with how it’s been displayed with plenty of light and space in the room. The cagmagery photographs frame the room and this is the first time that they’ve all been together like this. I’m especially pleased with the placing of my blue dough bowl, complemented by the photo above it. Taking centre stage is the currach which I built with Edward Acland and Ian Pettman in 2012 and was out on Windermere just yesterday.
The exhibition runs until 16 March 2015, it’s well worth the visit if you’re in the area.
Cagmagary & Coppice poster Painted dough bowl with photograph Carved bowls and bread boards
"Edward
Baskets by Phil Bradley Baskets by Helen Elvin

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Spoon carving workshop in Northumberland

I have been invited to teach a weekend of
Spoon Carving at Catton, near Hexham in Northumberland on 21-22 Feb 2015.
The cost is £145 which includes all materials and lunch each day, to book please email me steve-tomlin[at]hotmail.co.uk
spoon carving workshopThe two days will give you a full introduction to carving with axes and knives with a strong emphasis on safe working. You’ll go home with beautiful, useful utentsils, happy memories and the skills and confidence to keep making on your own.
Small groups ensures you’ll get lots of individual attention and my 12 years of carving experience mean that the workshop is suitable for those looking to improve their skills as well as for complete beginners.
In a lively, fun atmosphere we’ll cover the following:Spoon carving workshop

  • Tools needed for spoon carving – what you need and where to buy it.
  • Materials – the best woods for spoon carving and how to make the most of it.
  • Efficient axe work.
  • Effective knife skills.
  • Hollowing the bowl using various techniques.
  • Spoon design.
  • Exercises to look after your hands.

 

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Scythe Poetry

A student on one of my Learn to Scythe courses sent me this poem a few weeks ago. I was going to wait to post it in the spring but it seems a great antidote to today’s misty grey weather. There’s a lot in these few lines and the analogy to dancing is perfect.
Martyn’s new collection of poetry ‘Sanctuary‘, written while Poet in Residence at Carlisle Cathedral is now available.

Scythe

His father had taught him the scythe’s angle:
Like dancing; same need for grace and rhythm.

It’s in the body; same need for poise and swing.
You feel it in your arms, same spring in your toes.’

Allowed to touch it now, like a girl’s hand. The same
initial shyness, as when the music started. As a child

he’d known its fear and sheeted potential for violence,
seen it carried with respect, crucially hung

with blade honed to a death’s edge, wrapped
in a sheath of newsprint bound with wispy twine.

He’d noticed shine where fists gripped stubby handles,
as if testing short horns before a cull or dipping.

Same combination of strength in wood and steel
as the sword behind glass, laid bare at the county museum.

Viking’, the label said, though the other story
was how they cut men like sheaves, then planted farms,

growing into their places artful with iron. Same
bending into blades as with his first permitted cut.

His father watched from a bench, enjoying the sun
patterning gravestones cut sharp with familiar names,

dates, and having handed on responsibilities,
hearing the blade breathe after daffodils were settled.

~ Martyn Halsall

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'Out of the Woods' exhibition at Farfield Mill

Later this month I will be part of a small group of craftspeople showing work at the ‘Out of the Woods’ exhibition at Farfield Mill near Sedbergh in Cumbria. This follows on from the previous successful Working Woodlands exhibition from a couple of years ago.
This year I will be showing my new range of hand carved kitchenware which will be available on my website later this year. My new cherry eating spoons will be there as well as some new products which I’m excited about.
The exhibition runs until 15 March 2015 with the preview on 18 Jan and is a perfect day out for these winter days.
Farfield Preview Invite Jan 19th 2015
Directions to Farfield Mill

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Carving eating spoons

A few photos from the last week taken as I’ve been carving my eating spoons. They’ve proven very popular and I’m especially pleased to have got so many orders from other woodworkers and spoon carvers. The cherry wood is carving beautifully and it’s nice when carving spoons to the same design to see the subtle differences in grain and form which makes each one personal.
These spoons are available from my blog at a special winter price so if you’d like to order go through to this eating spoons post.
cherry eating spoons cherry eating spoons cherry eating spoon
cherry eating spoons

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New Cherry Eating Spoons

Cherry eating spoonsI’m really pleased with these new eating spoons. I’ve been refining the shapes and style for a long time now and finally happy with the combination of simplicity and design in these.
The generous teardrop bowl is really satisfying, both to carve and to eat from and they’re well balanced by a handle with the smooth lines and classic shape I prefer. Add a hint of decoration at neck and stem so as not to distract from the beauty of the wood and either finish with a finial or leave the end clean.
Eating spoon with finial Eating spoon without finial
I like these spoons so much and I want them to be used so I’m offering them to readers of my blog at a special price. Use the buttons below to order, valid until 30th Jan 2015 (That gives you a chance to order for Christmas or use any money you receive for a gift for yourself. It’s also my Mum’s birthday so easy to remember).
Update:  Thanks to all the people who bought these spoons during the offer and to those of you who wrote to say how much you’re enjoying using them. These and my other handmade wooden spoons, for cooking and eating are still available – why not take a look?

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Medlar Jam

Medlars is one of those things that everyone seems to know about but nobody I know has done. The fruit, which gets called all sorts of rude things in other languages, needs to be ‘bletted’, ie left to over-ripen or partially rot before it can be used. There are two beautiful old trees here in Kendal and I always wonder how many people realise what they are. So this week I decided to have a go at making some jam
The fruit had started falling a couple of weeks ago which made collecting the medlars easy and had given them chance to start bletting. They feel should feel squishy, kind of the opposite from how you’d normally select fruit.
medlar tree medlars
Once you start to chop them up, they don’t look so promising:bletted medlars
Even less so after they’ve been boiled for an hour:
straining the juice
But, surprise surprise, the resulting juice makes a beautifully coloured, clear jam with a distinctive, fruity taste. Well worth the effort.
medlar jelly

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