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The Latest

Recipe: Kentish Asparagus

Sautéed Kentish Asparagus Spears with Poached Free Range Egg, Glazed Hollandaise Sauce and Shaved Wiltshire Truffle Asp
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Behind The Scenes At Rencraft

15.05.18 Latest News

What’s it like to look behind the scenes at Rencraft? We invited local magazine Kudos to join us for a guided tour. The end result is this fantastic three…

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Recipe: Fillet of Halibut

19.04.18 Recipes

Each month, our friends at Whiting & Hammond‘s Gastro magazine share with us some of their favourite recipes. For April they’ve chosen this delicious fish dish served with a…

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Kitchen of the Month: Coastal Inspired Kitchen

12.04.18 Latest News

Introducing our KITCHEN OF THE MONTH! This bespoke Rencraft kitchen design offers a contemporary take on coastal style. Coastal styling is usually defined by the use of natural textures…

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Congratulations to Spitfire Racing!

26.03.18 Latest News

Rencraft are proud to sponsor Spitfire Racing, Judd School’s entry into the 2018 F1 in Schools competition. The team have enjoyed huge success over the course of the year,…

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Recipe: Chicken, Bacon & Leek

13.03.18 Recipes

Leeks are best enjoyed through the winter months, with a season that typically runs from November to April. With this in mind, March is the perfect time to squeeze…

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