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Fermoie Fabrics

Fermoie Fabrics

One of our heroes. Fermoie is an artisinal fabric producer based in Wiltshire and has one of their only stores right next to The Orange in Pimlico.

The Princess Royal has undergone a major renovation programme utilising the very best of British manufacturing and design. We always work with people we know and trust and whose work we love and so are excited to showcase the skill and incredible workmanship of some of these brilliant companies. One of these is Fermoie, an artisanal fabric producer, suppliers of the fabric for much of the upholstery at The Princess Royal.

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The team at Fermoie create beautiful and original fabrics. Everything is done from their factory in Wiltshire: the drawing, experimenting and printing and because everything is done in-house, the highest quality is ensured. One of the things that makes Fermoie so unique is their design and printing technique. Layers of colour on textured weaves shine through and interact with the prevailing light.

Water based pigments are mixed to create a bespoke colour palette and the use of natural dyes create a rich and varied pool of colours that feed into all our collections. Whether specifying basecloths, mixing dyes or discussing initial designs, Fermoie’s close-knit team are all passionate, talented experts in their chosen fields.

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We caught up with Rosie MacCurrach, Head of Studio at Fermoie to ask a few questions. Rosie looks after everything visual at Fermoie from new designs and creating new colours as well as photoshoots.

Can you tell us a bit about the history of the company?

Fermoie launched nearly 10 years ago. From highly pigmented paint to printing fine textiles, Fermoie was the natural progression for Farrow & Ball founders, Tom Helme and Martin Ephson – taking their deep expertise in colour and light to a new, more textural dimension. We’ve grown a lot in our first decade of trading, originally launching 140 colourways and 8 designs. Now we now have over 400 colourways and 33 designs with many more to come.

Cubitt House is proud to support British industry and Designers. Can you tell us a bit about Fermoie and what do you think is the secret of your success?

We’re glad to hear you champion the British textiles industry, we’re proud to be part of this community. I think our expertise in colour and fabric sets us apart. We are a design led business, creating completely original fabrics, pushing boundaries to create a truly unique aesthetic. Our product offering of fabrics, cushions and lampshades are colourful and exciting, something for every scheme.

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Could you guide us through the process from an idea to the design to the finished product of, for example a Poulton Stripe fabric that we are using at the Double Red Duke? 

New ideas and creative direction come from so many different influences, places, experiences, unusual objects, contemporary culture. Our designs, often with traditional echoes, have the distinction of being completely original – we don’t revive old prints or patterns. Instead, we chose to create anew and each design is conceived in our studio, often starting with drawing outside in nature, from observation – leaving space for transformation and new ideas to take shape.

Colour is at the heart of everything we do. We use natural dyes to create a rich and varied pool of colour that feeds into building every new collection.  Once we have an initial design, we put into on to a silk-screen and do all our own trialling. Creating fabric with texture is a key part of the Fermoie aesthetic.  Layers of colour and texture created by different impressions bring the design and the fabric alive, allowing the weave to really play a part in the design. Each pattern is created for a specific bespoke base cloth. Our Poulton stripe, printed on our 100% cotton, is a perfect example of this; our love of block printing demonstrated in the drawing of this classic layered narrow stripe.

Our aim is to create fabric that is beautiful and unique, natural colours and patterns that tell a story and evoke an atmosphere.  Fabric that is beautiful from a distance and even more exciting when you sit on it.

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Could you guide us through the process from an idea to the design to the finished product of, for example a Poulton Stripe fabric that we are using at the Double Red Duke? 

New ideas and creative direction come from so many different influences, places, experiences, unusual objects, contemporary culture. Our designs, often with traditional echoes, have the distinction of being completely original – we don’t revive old prints or patterns. Instead, we chose to create anew and each design is conceived in our studio, often starting with drawing outside in nature, from observation – leaving space for transformation and new ideas to take shape.

Colour is at the heart of everything we do. We use natural dyes to create a rich and varied pool of colour that feeds into building every new collection.  Once we have an initial design, we put into on to a silk-screen and do all our own trialling. Creating fabric with texture is a key part of the Fermoie aesthetic.  Our aim is to create fabric that is beautiful and unique, natural colours and patterns that tell a story and evoke an atmosphere.  Fabric that is beautiful from a distance and even more exciting when you sit on it.

Layers of colour and texture created by different impressions bring the design and the fabric alive, allowing the weave to really play a part in the design. Each pattern is created for a specific bespoke base cloth. Our Poulton stripe, printed on our 100% cotton, is a perfect example of this; our love of block printing demonstrated in the drawing of this classic layered narrow stripe.

 


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Our Pastry Chef Neradah’s Easter Egg Half Shells, a final touch for the Easter table.⁠
⁠
Recipe Below: ⁠
⁠
Chocolate half shells⁠
Melt the chocolate and half fill the moulds, tip it all around and make sure its completely coated well. Tip out the excess and freeze to set. Pipe approx. 30 g caramel into each.⁠
⁠
Chocolate Mousse,⁠
200g dark chocolate⁠
30g butter⁠
3 large eggs⁠
110g caster sugar⁠
150g semi whipped cream⁠
⁠
Melt choc and butter together. Whip sugar and eggs until very pale and light. Add some of the egg into the chocolate to lighten, then add this back to the sabayon and mix well. Add in the whipped cream folding through gently with a whisk. Transfer to a piping bag Caramelised condensed milk⁠
Cook unopened tins of condensed milk on a rolling boil for 3-4 hours, keep it topped up or it will explode⁠
⁠
Grated chocolate on top of the custard⁠
Mini eggs on top
Our Pastry Chef Neradah’s Bread and Butter Pudding, with Hot Cross Buns given a second life.

Just the thing for a slower Easter afternoon.

Recipe Below: 

3 large hot cross buns,sliced in thirds horizontally. (If using store bought you may need 4-5)
1 tin condensed milk
Zest of 2 oranges
Pinch cinnamon
500ml whole milk
3 x whole eggs
100g chocolate pieces, dark or white
100g browned butter
50g demerara sugar
1 teaspoon vanilla paste

Heat the milk, condensed milk, zest, cinnamon and vanilla in a saucepan. Whisk together the eggs lightly, add in the milk mixture and pass.

Brush the cut sides of the bun slices with butter and lay them with the chocolate in 20cm cake tin lined with parchment or an oven dish, overlapping, using the tops of the buns as the top layer. 

Pour the warm custard over and press with your hands to submerge, leave to soak up
poking holes with a small paring knife to aid absorption.

Sprinkle with demerara and bake 30 mins 150C or until completely set.

#recipe #baking #recipeideas #easterrecipes #cubitthouse
Our Pastry Chef Neradah’s Hot Cross Buns, gently spiced, glazed and baked fresh, just in time for Easter. Recipe Below: 

Hot Cross Buns:
Fruit
80g raisins
80g sultanas
150ml stout, warmed up
Soak fruit and stout together while
weighing other ingredients, around 30
mins then drain.

Dough
500g strong white bread flour
250ml whole milk
10g fast action dried yeast, or 20g fresh
yeast
1 tspn fine sea salt
2 tsp mixed spice
1 tsp ground cinnamon
80g caster sugar
2 large eggs, plus one for egg wash
50g unsalted butter, room temperature
50g mixed candied peel

Cross
50g plain flour
50g whole milk
5ml vegetable oil

Glaze
Remaining stout from soaking
60ml orange juice
120g caster sugar

Mix Bread Flour, Spices, Sugar and Salt. Combine Yeast with warm Milk and leave for 10 minutes, then add with Eggs to the dry mix. Knead with a dough hook until a shaggy dough forms, then continue until smooth and elastic. Add Butter and knead again until silky and pulling away from the bowl. Fold through Dried Fruit and Candied Peel.

Shape into a ball, cover and leave to double in size. Divide into 12 even pieces, shape into tight buns and place onto a lined tray. Cover and prove again until well risen.

Mix Flour, Milk and Oil into a smooth paste for the crosses. Brush buns with Egg Wash, pipe crosses, then bake at 170°C for 20–22 minutes until golden.

Warm Orange Juice, Stout and Sugar to make a glaze, then brush over the buns while hot. Best served warm with salted butter or clotted cream.

 #recipe #recipeideas #baking #hotcrossbuns #cubitthouse