Richard Bertinet, The Bertinet Kitchen

As a chef I have used many different cookers, none without exception has proved as consistently good as the Mercury Range cooker, which is not only a pleasure to use, but looks fantastic too – a real design classic.

I plan my courses to be extremely hands on and my ethos at The Bertinet Kitchen Cookery School is to teach people to cook as if they were in their own home by using only domestic kitchen equipment. I chose to use the Mercury Ranges within my Cookery School after using one in a friend’s kitchen. We now have them throughout The Bertinet Cookery School.

Photo by Jenny Zarins

Mark Hix, Founder of the Hix Oyster and
Chop House

The days of the domestic goddess seem to be over and the boys seem to be taking to the stove and getting into real heavy duty cooking which is exactly what the Mercury is built for.

Photo by Jason Lowe

Helen Clarke, Mercury's resident home economist

Here in Lincoln, we have a fully operational and interactive kitchen where all Mercury products are live. The kitchen is used for a multitude of purposes including dealer training, cookery courses and events, product development, photo shoots, meetings and doubles up as a showroom for end users.

It is in this excellent facility that all of our recipes are developed. From week to week, I will be passing on some helpful tips for end users to help you get the most out of your Mercury range cooker or Thermastone heat store. As a Mercury owner myself, I have certainly put my own cooker through its paces and have some favourite features that help me to produce delicious dishes for my family, friends and clients.

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