AN

TAmade in Scotland

"The best presents are those that are the hardest to give away."

Robert Sandeman, 1929 - 2001

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Annie and Lachlan Stewart have been making beautiful things in Britain for over 25 years. Their creative designs introduce a contemporary twist to classic style, with originality, elegance and quality the cornerstones of their work. Skilled craftsmen and women bring Annie and Lachlan's designs to life, encapsulating both the timeless and the quintessentially Scottish into pieces which will be enjoyed for generations.

"Have nothing in your homes that you do not know to be useful and believe to be beautiful." William Morris, 1843

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Lowland Tweed CubesBeautiful and simple, these multi-purpose pieces from our furniture collection embody our philosophy that utility and style need never be separated. The ideal size for a footstool and stable enough to set a mug on, this statement piece brings a flash of colour to the room.

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CubesFi Walker (left)Rothiemurchas (right)Pure Wool45 x 45 x 40cm

To see all of our designs visit www.anta.co.uk/cubes

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All ANTA furniture is made by hand in Scotland, using the finest quality natural materials. Solid oak and pure wool embody the strong yet delicate character of the landscape itself.

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Lambswool & Cotton ThrowOur throws are all woven in Scotland from the finest local materials. As with all ANTA fabrics, dying the yarn before it is woven ensures that our unique colours consistently showcase the natural hues of the Scottish landscape. They are great for covering a bed, hanging as curtains or curling up with on the sofa. An ANTA throw makes a perfect wedding present.

ThrowFernLambswool & Cotton205 x 155cm

To see all of our designs visit www.anta.co.uk/throws

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ThrowJane DundasLambswool & Cotton205 x 155cm

Also as Baby ShawlJane DundasLambswool & Cotton85 x 51cm

CushionJane DundasLambswool & Cotton45 x 45cm

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Hand Painted Lamps& Pure Linen ShadesOur exclusive lighting collection brings together three beautiful yet contrasting materials. Hand-painted ANTA stoneware is capped with solid brass fittings, while our woven fabric collection softens the mood with both the shade and the cloth-covered cord.

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LampsCream ThistleHand-painted StonewareSmall 18 x 15cmLarge 30 x 22cm

ShadesTealPure LinenSmall 25 x 20cmLarge 36 x 28cm

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From left: Urquhart, Brodick, Caithness, Uist, Cadbol and Maggie's

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Carpet BagsOur carpet bags are made from pure wool flat-weave carpet. Strong and durable, these stylish bags feel at home when full of Christmas presents, wood for the fire or even just the weekly shop.

Kit BagCadbolPure WoolStain-resistant finish84 x 40cm

Also available:Log Bag65 x 40cm Utility Bag45 x 40cm

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19Urquhart Log Bag

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Log BagUrquhartPure Wool65 x 40cm

Carpet by the MetreUrquhartPure Wool170cm wide 20

Flat-Weave CarpetOur rugs are made from flat-woven carpet, a type of traditional flooring revived by ANTA in the 1980s.

The carpet was developed after Lachlan Stewart had conducted an architectural survey of the MacLeod's famous Dunvegan Castle on the Isle of Skye. There he discovered a fragment of heavy flat-weave tweed that had been made long ago by the tennants of the Macleod-owned island of St Kilda in the Outer Hebrides. It was made in lieu of rent and was used to carpet the Castle. This fragment of wonderfully coloured flat weave inspired Annie Stewart to make the first of the ANTA carpets.

RunnersFrom top:Brodie,Urquhart,Cadbol,CawdorPure Wool240 x 70cm

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"There are no lines in nature, only areas of colour, one against another."Edouard Manet, 1832 - 1883

Carpet Rugs Both modern and more traditional interiors are complimented by our carpet rugs, a flexible and practical way to give a foundation of colour and warmth to any space.

RunnerUistPure Wool240 x 70cm

Available in three other standard sizes:

Hearth Rug170 x 90cmSmall Rug170 x 120cmLarge Rug240 x 170cm

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Bespoke Carpet RugsANTA has been making flat woven carpet rugs in the Highlands for 25 years.

The rugs are made from British wool with a stain resistant finish, backed with non-slip wool felt and bound with a choice of matching bindings. Bespoke Carpet RugUist with Boath binding Pure WoolStain resistant finish4m x 3m

Bespoke carpet rugs are made to measure, up to a maximum 415cm wide and can be bound in a choice of colours.

Bindings:Boath (beige)Lairg (light brown)Selkirk (charcoal)Carbisdale (blue)Edinburgh (ochre)Dornoch (red)Ardgay (green)

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CushionsWe are well known for our contemporary approach to tartan. Our rich variety of colours, patterns and textures compliments our best loved designs.

Left to right:Ben Macdui PebbleInvernessBen GhlassUistBen VorlichCawdorBen CruachanFern

45 x 45cmFeather-filled

ThrowPebbleLambswool & Cotton205 x 155cm

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ThrowForget-me-notLambswool & Cotton205 x 155cm

Also as Baby ShawlForget me KnotLambswool & Cotton85 x 51cm

Breakfast SetAndersonHand-painted StonewareLarge Milk Jug 700mlLatte Mug 250mlBowl 500ml

VasesWhether it's lilies for a birthday, a red rose mid-way through February or a bunch of daffodils picked from the garden, a stoneware vase gives an elegance and warmth for all occasions.

From front:Cream ThistleAndersonHarebell

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3Ruaridh Waugh

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Anderson

CandlesFilled with a slow burning wax infused with a range of essential oils, our stoneware candle collection offers a range of soothing aromas including the Christmas favourite, orange and cinnamon.

Candles are available in three sizes:

Candle Pot175mlSmall Candlebowl275mlLarge Candlebowl1 litre

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Black Thistle

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CandlesANTA candle pots are perfect as a centrepiece for your own table, or as a gift to your host. Accented with relaxing lavender essential oil, one can wait in the bathroom for you to get home and run the bath.

All candles are beautifully boxed and finished with cotton ribbon.

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Harebell

Almond Meringues

2 large egg whites55g caster sugar55g muscovado sugar55g toasted and chopped almonds

Whisk egg until stiff and dry.Gradually beat in the sugar until glossy and smooth.Fold in toasted almonds.Either pipe or shape mixture using 2 teaspoons onto a flat tray lined with parchment.Cook at 110°C for about 1-1½ hours or until the meringues easily peel off the paper.

Makes 6-8 large or 12 mini meringues.

Try folding broken meringues and raspberries into beaten double cream, topped with more toasted almonds.

Serve in a Harebell Fruit Dish.

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Andrea's Shortbread

120g butter50g caster sugar50g cornflour120g plain flour

Rub together butter and dry ingredients.Roll out to 1cm thick.Cut into large circles.Bake at 140°C for 30 minutes.

A tablespoon of cocoa powder or the zest of a lemon infuses this traditional shortbread recipe with an unexpected twist.

Makes about 8 large or 12 mini shortbreads.

Serve on Anderson Serving Plate with tea.

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Margaret's Gingerbread 170g butter230g dark brown sugar 200g golden syrup 140g black treacle460g plain flour1 tbsp baking powder 1 tsp baking soda 1 tbsp ground ginger285ml milk 1 egg

Melt together butter, sugar, syrup and treacle.Sieve dry ingredients and add melted mixture. Mix in the milk and egg.Place into a lined ANTA baking dish and bake at 160°C for 45 minutes.

We like to take slabs of gingerbread in the hamper for picnics on the beach, or fill our pockets with it for walks in the Highlands.

Black Thistle Baking Dish

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Ruaridh Waugh Baking Dish

Lemon Drizzle Cake

225g butter225g caster sugar277g self-raising flour2tsp baking powder4 eggs4tbsp milk1½ lemon rinds (grated)

150g demerara sugarjuice of 1½ lemons

Cream together butter and sugar.Add eggs one at a time with the flour and baking powder.Mix in the lemon rind and milk.Bake in a lined ANTA baking dish at 180°C for 45 minutes.

For the topping mix together the lemon juice and sugar. Pour over the cake when slightly cooled.

Alternatively, line 12 ANTA little mugs and bake at 180°C for 25 minutes.

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St Andrew's Cake

350g self-raising flour180g light brown sugar230g butter1tbsp treacle1tsp baking powder6 eggsjuice of 1 orange600g mixed dried fruitwhole almondschopped apricots (optional)

Cream butter with sugar.Add eggs, flour, treacle and orange juice.Mix in remaining flour and fruit.Put into an ANTA baking dish.Top with whole almonds.Bake at 160°C for 1½-2 hours.

ANTA Magic Bars

240g melted butter1 packet of crushed digestives2 tins of condensed milk1 bar of milk chocolate (cubed)coconut to finish

Mix digestives and butter. Press into a lined ANTA baking dish. Pour condensed milk over.Add chocolate and a good layer of desiccated coconut.Bake at 140°C for 30-35 minutes.

Cut into bars and serve on aRuaridh Waugh Serving Plate.

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Sally's Muffins

Flying the flag this Summer the red, white and blue of these muffins were inspired by The Queen's Diamond Jubilee. To be truly Scottish, omit the raspberries and double the weight of the blueberries to match the blue and white of The Saltire.

300g self-raising flour2 tsp baking powder150g caster sugar1 egg1tsp vanilla225g milk50g melted butter100g white chocolate (chopped)55g blueberries55g raspberries

Cream butter with sugar.Add egg, baking powder and flour. Mix in the milk and vanilla. Fold in the fruit and chocolate until evenly spread.Line 6 ANTA little mugs with cases and bake at 180°C for 30 minutes.

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Cheese Scone

We like to serve these scones with warm, homemade soup, but they are equally delicious cut in half and topped with chutney and our local farmhouse cheddar from Highland Fine Cheeses in Tain.

100g butter450g self-raising flour2tsp baking powder1tbsp paprika150g grated mature cheddar200ml milkpinch salt

Rub together butter and sieved dry ingredients. Add grated cheddar & milk and mix together with hands. Gently roll out to 3cm thick, and cut into circles. Place on a warm tray. Cook for 15 minutes at 180°C.

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Butternut squash

700g butternut squash (chopped into 2cm cubes)25g butter1 medium onion (chopped)275ml milk725ml vegetable stock

Melt the butter in a pan, add the onion and cook until soft. Add the butternut squash, give everything a stir and season with salt and pepper.Put the lid on and keeping the heat low, allow the vegetables to sweat gently to release their juices, this should take 10 minutes. Next pour in the milk & stock and simmer for 20 minutes. Puree and serve in an Anderson Bowl.

Broccoli & Stilton

2tbsp rapeseed oil1 onion (finely chopped)1 stick of celery (sliced)1 leek (sliced)1 medium potato (diced)1lt vegetable stock1tbsp butter1 head of broccoli (chopped)140g stilton

Heat oil in a large pan, add the onion and cook until soft.Add the celery, leek, potato and butter. Allow to sweat for 5 minutes. Add the stock and broccoli. Cook for 10-15 minutes until all the vegetables are soft.Puree using a hand blender. Stir in the stilton, allowing a few lumps to remain. Season with black pepper. Serve in a Cream Thistle Bowl.

Tomato & Red Pepper

800g tomatoes (halved)1 large red onion (sliced)2 red peppers (sliced)4-6 garlic clovessalt & pepper500ml vegetable stock

Pre-heat the oven to 200°C Place the tomatoes, peppers, onion and garlic onto a baking tray, sprinkle with salt & pepper and drizzle with olive oil.Bake for about 30-45 minutes until the vegetables are soft and slightly charred.Bring the stock to the boil.Remove the garlic from its skin before adding it and everything else to the stock. Puree and serve in a Harebell Bowl.

Spiced Carrot & Lentil

2tbsp rapeseed oil600g carrots (grated)140g split red lentils1lt hot vegetable stock125ml milk2tsp cumin seedspinch of chilli flakes

Heat a large saucepan and dry fry the cumin seeds and chilli flakes for 1 minute.Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 minutes until the lentils have swollen and softened. Puree and serve in a Ruaridh Waugh Bowl.

Oatmeal Soup

1tbsp butter1 large onion (chopped)1 large leek (chopped)1 large carrot (grated)50g oatmeal775ml vegetable stock225ml milk salt and pepper

Melt the butter in a pan, add the onion and cook until soft. Add the leek and carrot and give everything a stir. Allow to sweat for 5 minutes.Add the stock, oatmeal and milk and cook on a low heat for 10-15 minutes. Season well with salt and black pepper. Puree and serve in a Rachel Ross Bowl.

ANTA Oatcakes

350g oatmeal150g plain flour1tsp baking powder2tsp caster sugar150g melted buttercold water to mix

Put all the dry ingredients into a bowl and mix. Add water slowly until the mixture comes together.Roll out thinly and cut into small rounds.Bake at 180°C for 30-35 minutes. Serve on a Castle of Mey Plate.

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Tartan has long been associated with the families of Scotland. This design, Ruaridh Waugh, is named after our friend and neighbour and is a recoloured version of Drummond, the tartan of Ruaridh's mother.

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BOWLSReplanting your pot plants into one of our salad bowls is a novel way of filling our stoneware with green leaves.

Salad BowlBlackridgeHand-filled3.5 litre

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Salad BowlAndersonHand-painted Stoneware3.5 litre

To see all of our designs visit www.anta.co.uk/bowls

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"Quality is remembered long after the price is forgotten."Aldo Gucci, 1905 - 1990

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HatCocoaLambswool & Cotton

Jacket & SkirtBen HopeLowland Wool Tweed

V Neck JumperCrab AppleLambswool & Cotton

Weekend BagBernerayHighland Wool TweedScottish LeatherSolid Brass Fittings46 x 26 x 20cm

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Weekend BagCadbolHighland Wool TweedScottish LeatherSolid Brass Fittings46 x 26 x 20cm

Large ScarfVicky BurnettPure Silk180 x 45cm

Coat & Low Waisted SkirtBen MacduiLowland Wool Tweed

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TieFi WalkerLowland Wool Tweed

Made to Measure SuitBen VorlichLowland Wool Tweed

EarasaidJaney CameronPure Silk266 x 80cm

Made to Measure DressJaney CameronPure Silk

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EarasaidVicky BurnettPure Silk266 x 80cm

Made to Measure DressVicky BurnettPure Silk

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TieCuillin

Lowland Wool Tweed

Jacket & SkirtTorridon

Lowland Wool Tweed

V Neck JumperANTA Black

Pure Cashmere

Jacket & SkirtYvonne MackayLowland Wool Tweed

V Neck JumperANTA BlackPure Cashmere

Kick Pleat SkirtDagger GordonLowland Wool Tweed

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Balnakiel House, Durness dates from 1744 and formally belonged to the Chiefs of the Clan Mackay. It has recently undergone complete restoration by Lachlan Stewart, Architect.

This publication was photographed by Simon Wheeler on location with kind permission from the Elliot family.Produced by Ben Ashworth and styled by Yvonne Mackay.

Thanks to the whole ANTA team, and to models Ben, Isabel Sandeman my niece, student architect and cover girl and Jessica Hart, ceramic technician. Annie Stewart

Highland workshopFearn, TainRoss-shire

ScotlandIV20 IXW

+ 44 (0)1862 832477

Edinburgh showroom119 George StreetEdinburghScotlandEH2 4JNsales@anta.co.uk

www.anta.co.uk