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Homemade Spaghettoni with Black Truffle and Aged Parmesan
In the final CookBook Stories episode, Chef Lorenzo Salami prepares his signature Spaghettoni with Black Truffle on our stunning Belvedere granite worktop. Jeff and Steve Vanhinsbergh join him, sharing stoneCIRCLE’s history and ties to Italian stone suppliers. Watch the recipe video filmed in our stone yard, where craftsmanship meets culinary artistry.
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.
Beef Tartare with hazelnut and pickled mushrooms
Unveiling the exquisite fusion of stone elegance and outdoor culinary excellence with this recipe by chef Lorenzo Salami.
Barbecue Squid, Miso Chilli Sweet Potato and Cromer Crab
Savour the essence of summer: unveiling Chef Greg Emmerson’s exquisite recipe.
Mackerel with Apples and Beetroot Chutney on Verona Quartz
Chef Greg Emmerson shows us how to prepare a delicious mackerel recipe
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- Absolute Black Zimbabwe
- Airy Concrete
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- architectural
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- artisanal stone masons
- Avalanche
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- Westminster Cathedral
… and here is the full list of the past articles…
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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 Sep 2023 Beef Tartare with hazelnut and pickled mushrooms
- 22 Aug 2023 Barbecue Squid, Miso Chilli Sweet Potato and Cromer Crab
- 11 Apr 2023 Mackerel with Apples and Beetroot Chutney on Verona Quartz
- 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
- 22 Oct 2024 Homemade Spaghettoni with Black Truffle and Aged Parmesan
- 8 Aug 2024 Apple, Sage, and Cider Pork Loins
- 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
- 26 Sep 2023 Beef Tartare with hazelnut and pickled mushrooms
- 22 Aug 2023 Barbecue Squid, Miso Chilli Sweet Potato and Cromer Crab
- 11 Apr 2023 Mackerel with Apples and Beetroot Chutney on Verona Quartz
- 10 Jan 2023 Let’s cook outdoors!
- 9 Sep 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 Sep 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