AWARD WINNING BUILDERS

BROSELEY BRIEFING MARCH 2018

British Summer time has officially begun, and the nights are finally getting lighter. Broseley has been hard at work since the New Year, with many exciting new projects in progress as well as lots of interesting properties in the pipeline...

We wanted to kick off this newsletter with a look at one of our recently completed projects in the heart of Fulham. Read on to find out more, alongside our Q&A with Paul Chesney of Chesneys; more projects and a delicious recipe to get you 'Easter' ready!
FULHAM
This stunning property, owned by Dickie & Susan Bannenberg of Bannenberg & Rowell, underwent a full refurbishment. The greatest challenge was in the front of the house, where Dickie and Susan wanted to be able to open their front door and step into a spacious relaxed area, which would flow upstairs and to the back of the house. These houses typically have a narrow hall so that both the hall and the room itself, can feel disconnected and boxed in. Their design allows the family to use the reception room as an integral part of the house. At the back of the house is an incredible double height glass extension, onto the garden, flooding the house with natural light. A polished concrete floor with under floor heating, a further downstairs cloakroom, renewed roof and refurbished bathrooms and bedrooms complete the house. Read more on our website at www.broseley.com/projects.
WHO IS PAUL CHESNEY?

Of course you know !! (Or where have you been??) Founder of Chesneys, the international and leading brand for fireplaces, wood burning stoves, gas, electric and ethanol fire appliances. Founded in the early 90s, Chesneys also has an architectural department, for the most beautiful staircases and architectural stonework.

We grab a moment of time with Paul as he leaves for China to visit his factories and showrooms in Beijing, Shanghai and Yantai...then onto NY for more showroom visits.

How many miles a year do you think you rack up?
I try not to travel by plane unless I really need to. However, for showroom and big collection launches I like to be present. For example we will be launching our collaboration with Kelly Hoppen in Shanghai in March and of course I will be there for that.

Which countries do you frequently visit?
I try to visit China and USA at least once a year, but it will be a little more this year as we are just about to open a large new antiques showroom in Long Island. We also visit Italy about three times a year but that is for pleasure.

You're based in London, tell us about the style of your house and how many fireplaces you have at home?
We live in North London in a late Edwardian early Victorian house and have a Burlington fireplace in the sitting room, a Regence in the playroom and fireplaces in all the children's bedrooms.

Read the full story at broseley.com/brickwords.
OUR PROJECTS
We are currently working on the following projects Elmbank Gardens, Parkgate Road, Milner Street, Kensington Court Gardens, Pembroke Gardens and Hillsleigh Road.
EASTER RECIPE FROM SUGAR & SPICE
We love working with Sugar & Spice, they are our 'go to' caterers for all our events. For the Easter weekend why not make your own hot cross buns, with this delicious recipe, which will beat shop bought any day! Take a snap of your creations and tweet us @broseley !
INGREDIENTS
450g strong white bread flour, plus extra for dusting
10g salt
75g caster sugar
10g instant yeast
40g unsalted butter, softened
2 medium eggs, beaten
120ml full-fat milk
100ml water
150g sultanas
80g chopped mixed peel
Finely grated zest of 1 oranges
2 tsp ground cinnamon

FOR THE CROSSES
100g plain flour
100ml water

METHOD
Pre heat the oven to 200c. Put the flour, salt, sugar and yeast in a bowl and add the butter, eggs, milk and mix together, adding the water as necessary; you want the dough to be soft but not wet.

Tip onto a floured surface and kneed for roughly 5 minutes, return the mix to the bowl and leave to rise for an hour or until doubled in size. Now add your sultana and mixed peel - tip onto a surface, scatter over the fruit and kneed all together. Once all incorporated split into 12 equal pieces and place on a baking tray lined with baking paper. Lightly cover in cling film and leave to rest for 1 hour.

For the crosses, mix the flour and water together and place in a piping bag. Pipe over the crosses and place in the oven for roughly 15-20 minutes. Take out of the oven and leave to cool. If you would like to add extra shine heat some apricot jam with some water and brush over the buns when they first come out of the oven.
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For further information, please contact:


Baba Hobart, Head of Marketing & Press, M: +44 (0) 7802 963 588 E: [email protected]
Emily Streatfeild-Moore E: [email protected]
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