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Christmas Opening Hours
Wednesday 24th December - 3.30pm closing
Thursday 25th December - CLOSED
Friday 26th December - CLOSED
Saturday 27th December - 10am to 5pm
Sunday 28th December - CLOSED
Monday 29th December - 10am to 5pm
Tuesday 30th December - 10am to 5pm
Wednesday 31st December - 10am to 3.30pm
Thursday 1st January - CLOSED
Friday 2nd January - Normal Opening Hours
Event News
Love Local Life
With an extensive range of locally produced food on our doorstep - the Local life campaign was always due to be a great success at the Aga Shop Ringwood! From the moment we opened our doors, we had a steady stream of customers, all eager to find out more about their local producers and Aga cooking.
Our demonstrator, Diane Van Bueren, excelled herself with delicious, varied dishes and scrumptious tastings. And judging from the empty plates, our visitors were very pleased with the tasty results. The dishes Diane cooked included many ingredients sourced from our local producers. Cheeses from Loosehanger Cheeses, New Forest Goat Dairy and Lyburn Cheeses were very popular - both in our
Aga cooked dishes and simply as a sample. Ringwood Brewery had an impressive display in-store,
and their Old Thumper Ale proved to be a great little refresher for our customers. It was 
also the perfect ingredient for a delicious casserole that we aptly named ' Thumping Good Beef Casserole'. Flour from the old Eling tide mill as well as great sausages from Forest Fresh also formed key ingredients for our various dishes.
An egg-laying demonstration proved to be a popular activity. Our very own shop manager Lesley Wigmore, kindly brought in her own rare breed chicken (a Blue Lace Wyanandot Bantum) to do the job! Lesley's son soon joined in the festivities and volunteered his services by holding an informative discussion about rearing your own poultry at home.
Pictures:
Top right: An colourful display welcomes customers to our event.
Bottom Right: Our chickens proved to be a popular attraction.
Find out more about our Local Food Heroes by visiting www.aga-web.co.uk/locallife
Distinctly Divertimenti - now at Aga Ringwood
Divertimenti is well known for its fantastic, vast range of kitchenware. Now you can get some 
of the key Divertimenti products in our store! From fabulous olive wood products to colourful textiles and classic crockery - whether you are looking for that ideal gift or something for your own home, our Divertimenti range is a must!
Try this Recipe at Home.
Food is our passion here at the Ringwood shop! Why not give this tried and tested recipe from our local life event a go? We are sure it will become a firm favourite of yours too.
Tartiflette with Brie and Bacon
This dish from France is traditionally made with reblochon cheese but I have combined creamy tangy Brie and smoked bacon and potatoes for an unusual twist. For a vegetarian version just leave out the bacon. Serves 6
1 kg waxy potatoes, such as Charlotte potatoes, thinly sliced (no need to peel)
284ml whipping cream
300ml semi-skimmed milk
1 clove garlic, crushed
2 tsp olive oil
1 tbsp chopped thyme leaves, reserving a few sprigs for garnish
2 tsp olive oil
300g smoked thick cut rindless back bacon, chopped
1 large onion, thinly sliced
250g ripe Brie, cut into thin slices
Place the potatoes, cream, milk, garlic and thyme in a large pan and bring to a simmer and cook for 5 minutes. Season with freshly ground black pepper. Lightly grease a 1.5 litre ovenproof dish. Heat the oil in a frying pan and fry the bacon and onion for 4-5 minutes until beginning to brown.
Place half the potato mixture in the base of the prepared dish, top with the bacon and onion and half the sliced cheese. Repeat with the rest of the potatoes finishing with a layer of cheese.
2, 3 or 4 oven Aga
Bake in the roasting oven for 40-45 minutes until the potatoes are tender when pierced with a knife, and the top is golden brown.
Conventional oven
Bake at 180°C, 160°C fan, 350°F, gas mark 4 for 40-45 minutes until the potatoes are tender when pierced with a knife, and the top is golden brown.
Garnish with the remaining thyme and serve with crusty bread and a mixed lettuce salad. This dish can be assembled, ready to cook, several hours in advance or the day before. Cool, then cover with cling film and leave in the fridge until required. Remove the cling film and allow 10-15 minutes extra time in the oven if cooking straight from the fridge.
Courtesy of Aga Demonstrator, Diane van Bueren
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