Below you will find a list of various demonstrations that we hold in our lovely showrooms here at Twyford Cookers. Not only do we offer AGA demonstrations on Total Control, Dual Control and the City60  but we  also feature a variety of different events showcasing the talents of some of the region’s best cooks. We have several ‘live’ Range cookers here in the showroom from Rangemaster to Mercury and La Cornue. Having such a lovely space here, really lends itself to some very interesting, fun and relaxed demo’s. There really is something for everyone.




It can be a hugely daunting decision for some and for others there is no other choice. It used to be much easier too… the only choice between models was 2 or 4 oven and the fuel type. Now there is an AGA for every situation and all delivering the very best cooking experience. You will be amazed at the way your food tastes and is cooked…especially you carnivores.

But what if you’ve never cooked on an AGA before? Isn’t it hugely complicated? No…it’s simplicity itself and to prove that to you we run small cooking demo’s for new AGA owners and those people who are seriously considering becoming one in our showrooms here in Leominster. After the demonstration a member of our sales team will come and talk to you about the various different models and help you come to an informed decision about which AGA will best fit into your life.

The next Demonstration is Saturday April 21st. 2018  starting at 11am.  ( FULL )

The following is on  Saturday 12th May 2018 starting at 11am. ( Still a few places left ) Then as follows:-

Saturday June 9th

Saturday July 14th

Saturday Sept 1st

You will need to book as the places are limited to 10. Please note these demonstrations are NOT for experienced AGA cooks…you already know what I will be teaching! 

To enquire or book please contact Elley Westbrook via email on 

or call us on 01568 611124.

New AGA Owner Demonstration


  • Breakfast: Grilled Sausages, Bacon, Tomatoes, mushrooms, Toast, No Fat Fried Egg.
  • Stir Fry
  • Steamed Rice
  • Roast Salmon Fillets
  • Steamed Carrots
  • Quiche/flan
  • Triple chocolate muffins 


When you are the proud and happy owner of an AGA there are a number of time saving tricks you can employ to be the ever ready hostess/ feeder of Rugby teams/ annoying domestic goddess. One of my favourites is to make up a large batch of pastry and line flan dishes which I then mummify in cling film and freeze. Thus when teenage son brings back hoards of smelly teens and puts his arm around your shoulder and says “anything for us to eat Ma?” You can remove pastry case from the freezer drawer, fill it with bottom of the fridge stuff, grate on some cheese, whip up some eggs and milk and slam it in the roasting oven. You will be most beloved. There is a down side and it is the accompanying body odour that teenage rugby/football playing mud splattered boys produce whilst talking loudly and guffawing in your kitchen taking up an enormous amount of space and destroying any semblance of peace and tranquillity…

Here are a few handy hints:

A pastry base does not need ‘blind baking’ in an AGA. Place your tray/flan dish on the floor of the roasting oven…even from frozen. You’ll never have to worry about a soggy bottom again.

If you have no eggs…use cream. If you have no cream…go shopping! If you have run out of frozen pastry cases make a frittata… But if you go to all the trouble of making the pastry always put something in it. Dried herbs, poppy seeds or fresh herbs roughly chopped will all alert people to the fact that you make your own pastry! If it’s a sweet pastry put cinnamon or similar in.

You can pretty much put anything in a flan… be adventurous. Try Leeks, St. Agur Cheese and Calvados…delicious! 


Pastry: basically it’s half fat to flour. For this flan I used

  • 350g/12oz plain flour
  • 175g/6oz butter (from the fridge)
  • 1tsp mixed dried herbs
  • Salt and pepper to season
  • Splash of milk/water to combine into a ball.

Cube the cold butter into the flour and using your finger tips rub it in until it resembles fine bread crumbs (alternatively use a food processor) add the dried herbs and stir. Add enough liquid to combine the mixture into a pastry ball. Grease the dish you are using to prevent the pastry sticking to it. Flour your surface and roll out to fit your dish. Once this is done place in the refrigerator whilst you are preparing the filling.

Filling: (a few ideas but use what you have)

  • 1 packet of smoked bacon
  • 1 onion, finely chopped
  • 1 red pepper
  • 1 floret of broccoli
  • 3 large mushrooms
  • 200g/7oz mature cheddar cheese
  • 5 large free range eggs
  • ½ litre of milk  or 1 pint

Chop up the onions, peppers, broccoli and bacon and fry off quickly in a large pan with a knob of butter. Take the pastry lined flan dish out of the fridge and fill with the above and grate the cheese over the filling. Beat the eggs and milk together add some salt and pepper to taste and pour over everything.

Place the filled flan dish onto the floor of the oven and cook for about 40 minutes or until egg mixture is firm. Leave to cool for at least 10 minutes before serving with salad (or oven chips for teenage boys)