• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

MsMarmiteLover

  • Food
    • Recipes
    • Vegetarian
    • Vegan
  • Travel
    • France
    • Italy
    • Spain
    • UK
  • Wine
  • Gardens
  • Supperclubs/Events
  • About
    • Published Articles
    • Books
  • Shop
    • Cart

Britain’s last copper tinners

May 3, 2017 10 Comments Filed Under: Uncategorized

Last week I drove to an industrial estate outside Wimbourne in Dorset to visit Britain’s only artisan copper tinner, Sherwood Tinning.

I’ve always been fascinated with copper as a material, the ability to conduct heat, the warm beauty of the pink and orange glowing metal, even the verdigris patina of unpolished oxidised copper. Astrologically copper is associated with Venus: it’s the metal of beauty, an antibacterial, it does not rust and is therefore used at sea. Mixed with slaked lime, copper sulfate is a fungicide known as ‘Bordeaux Mixture’, useful for growing wine. It conducts heat and electricity par excellence. Although the Earth contains a great deal of copper, much of it cannot be extracted at present. According to the International Copper Association ‘An estimated 80% of all copper ever mined is still in use today’, a concept I find mind blowing.  It’s worth a great deal as a scrap metal. One of my ex’s used to search skips for copper tanks (when everybody changed to combination boilers) which were worth about £80 each.

I’ve done tests cooking with copper: a risotto cooked in a copper pan is noticeably creamier than one cooked in a good quality stainless steel saucepan.
Copper is expensive. I paid £265 for a Mauviel copper sauteuse in Divertimenti. A fortune, but I use it every day so over a lifetime it’ll probably work out as 1p a use or something. Copper lasts forever.
Copper pans must be lined with tin on the inside, otherwise your food becomes poisonous with an unpleasant metallic tang. You can cook on unlined copper when making jam, that is fruit with sugar. I have a large copper jamming pan, wide with sloping sides to evaporate the juices quickly, which I bought at a French ‘vide-grenier’ for 4 euros. According to this site, never put fruit on its own into copper, it will react and become dangerous.
Christine Ferber, who is arguably the best jam maker in the world (I’m not even a jam fan but seriously you have to taste her preserves) always uses copper kettles to make jam.
But for most purposes you’ll need to buy tin-lined copper. And every few years those pans will need re-tinning. This is not cheap but it’s better value than buying a new copper pan, plus I’m a great believer in repairing things rather than chucking them away. Sherwood Tinning is the only place in Britain that you can get this done. Nick Stevenson runs the small workshop which he has been doing for 32 years. I noticed he has a slight accent: 
‘I’m a Romany gypsy’, he declared before explaining that several generations of his family had worked with copper and metals, skills passed from father to son. 

‘This is a very pre-historic way of crafting metal. We are the last hand-wiped tinners in the UK’.

His clientele is split between private and commercial. The Queen sends her copper pans to Sherwood Tinning, who are a ‘by appointment’ company, a process that necessitates at least five years service before being granted.

‘It’s not seasonal this job’ says Nick, ‘One week we are choc a bloc and can hardly cope and other times you are cleaning your work shop because you have very little to do. You never know.
‘Per year we do thousands. At the moment we have about 100 pieces which all came in the last fortnight.’

‘When I used to go to hotels and restaurants with my dad, the chef was the king. Nowadays accountants run businesses. Even the royal chef has a budget. Some of my old customers are going to stainless steel. But they are not as good as solid copper pans. Even stainless steel lined copper pans, there is a layer of aluminium because copper does not stick to stainless steel, which means that one layer bubbles up. We can’t do anything, the metal has stretched.’ 

‘You pay a fortune for these things, but copper pans will see you out.’

Do you take a deposit? 

‘No’. 

That’s very trusting of you. Do some people not collect their pans? 

‘Not really. Over the years people have maybe left 10 pans, which I’ve put in my kitchen.’ 

It’s not like shoe menders, people not bothering to pick up their shoes. Do you like cooking with copper? 

No I hate it because I don’t cook. 

Your wife? 

No it’s too much trouble. We use a microwave. (We laugh). I’m sorry, I shouldn’t have said that.

In his tiny office next to the workshop, I see shelves of enormous hotel pans (large oven tins), rondos (deep wide pans for stews), escargot moulds and frying pans gleaming amongst the grey office gear. Some of them are very old: 

‘The Queen once sent me a pan dated 1737’ explained Nick ‘which is still in use’. I see photographs of Nick with the Queen on his wall. 

I hand him my grubby collection of five copper pans of differing sizes that I bought at a French flea market for 15 euros. It’ll cost me almost £200 to get them tinned here. Nick charges by the inch: he measures the diameter and the depth. 

‘We’ve had the same prices for two years now. The flux, the tin, virtually everything we need has gone up in price. I use a company in London, G.W Neil and Sons, but they’ve been taken over by an American company. Which is a shame. They’ve put their prices up.

‘In this country we used to have a huge tin mining industry…’ I say. 

‘In Cornwall…’ 

‘Yes. Poldark.’ I guffaw.  

‘Never got into that myself’ says Nick. 

‘Maybe it’s a ladies programme?’ 

‘I’ve heard rumours they might open up a tin mine in Cornwall. At the moment tin is brought in from China.’

We look around the workshop. The process runs as such:

  1. De-greasing: the copper is placed in a tank of caustic soda for up to 48 hours.
  2. Cleaning: washed in hot soapy water.
  3. Reshaping: it’s taken to the work bench where the bottom will be straightened and flattened; rivets tightened, handles strengthened, bumps knocked out.
  4. Grinding: the pans are stripped of old tin lining on a grinding wheel with wire wool.
  5. Pickling acid: the pans are left in a diluted solution of hydrochloric acid. After this the copper shines.
  6. Final wash.
  7. Fluxing: the insides of the pan are covered with flux to make the tin adhere to the copper.
  8. Tinning: using rods of tin and a blow torch, tin is melted into the insides of the pan.
  9. Polishing: the inside is hand-wiped, coming up bright and shiny.
I can’t wait to see my flea market copper pans. Nick will even brand my initials on them. 
Nick recommends Mauviel copper pans as the best. Blogger David Lebowitz recently visited the Mauviel factory, read about it here. He’s also visited La Mère Poulard the famous Normandy restaurant where omelettes are cooked on a copper pan over a wood fire. Must do that.
The Kitchn has a useful piece on how to clean copper.

Recent posts

Christmas present suggestions for foodies 2023

December 5, 2023

Yeni Raki dinner at Ruya, London

November 26, 2023

La Clique, a spiegeltent show in Leicester Square, London and a late dinner at Wong Kei

November 21, 2023

Previous Post: « Judging at the Great Taste Awards and visiting Hovis Hill
Next Post: Cinco de Mayo supper club in pictures »

Reader Interactions

Comments

  1. William

    May 24, 2017 at 8:00 pm

    It's help to choose a great copper cookware. My favorite one is Mauviel copper pans.

    Reply
  2. James Price

    April 30, 2020 at 7:35 am

    Great article & thoroughly enjoyed reading it. Thank you.

    Although, not quite “Britain’s last copper tinner”, as I use a company called Newlyn Tinning, down in the ancient tin mining county of Cornwall.

    Here’s their site should you like to take a look.
    https://newlyntinning.com/

    Reply
    • Newlyn Tinning

      July 29, 2021 at 2:42 pm

      Just seen this & thanks for the mention 🙂

      Great article by the way.

      Reply
  3. cynthia powell

    June 24, 2020 at 2:28 pm

    2 circular pans 21×9 to retin costapprx please

    Reply
    • msmarmitelover

      June 26, 2020 at 12:20 pm

      Contact them Cynthia… I don’t actually do it myself.

      Reply
  4. Nicholas

    November 12, 2020 at 8:32 pm

    Hi

    I have acquired a full set of pans and lids I would like them looking new again. What sort of price are we looking at

    Reply
    • msmarmitelover

      November 12, 2020 at 10:56 pm

      If you go on their site, you can find out the prices. To get 3 pans re-tinned, it cost around £200. That’s still cheaper than buying new and I’m a big believer in repairing and recycling.

      Reply
  5. Onur

    March 30, 2022 at 12:28 pm

    Hammer&fire studio?

    Reply
  6. Newly Tinning

    April 10, 2022 at 7:59 am

    Britain’s other “last tinner” here.
    For competitive prices on a 1st class service look no further than https://newlyntinning.com/

    Reply

Trackbacks

  1. Britain’s Last Copper Tinner’s – Sherwood Tinning Ltd says:
    February 1, 2020 at 12:00 am

    […] Britain’s last copper tinners PrevPreviousCopper-bottomed craftsman […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

Subscribe to my mailing list

msmarmitelover

Kerstin Rodgers/MsMarmiteLover
Just bought a beautiful fresh wreath on Kilburn hi Just bought a beautiful fresh wreath on Kilburn high road- £10! Bargain. I’m home now but will be posting more from my Italian adventures over the next few days #christmasdecor #christmas #christmaswreath
The ancient village of Erice near trapani in Sicil The ancient village of Erice near trapani in Sicily. I scratched my hire car going up a one way street by mistake. On one side you have the sea, the other rocky outcrops. The bells toll, cats slink from doors, I ate marzipan fruits and drank coffee. In winter there are no tourists which is a relief. Nativity scenes are tucked into every niche, the baby Jesus nestled upon highly decorated cakes. You can eat busiate the local pasta shape, twisted among a nest of almonds- pesto trapanese. My nonna Carmela made rag rugs. I never met her.  #sicily #erice #travelandfood
Christmas present suggestions for food lovers and Christmas present suggestions for food lovers and cooks. Swipe right. More details in my blog: https://msmarmitelover.com/2023/12/christmas-present-suggestions-for-foodies-2023.html to suit all budgets. From a £4.50 @dunelmuk rubber spatula to a £220 hot sand maker with all the plate options from @brunohotplateuk . Rice cookers and panettone from @souschefuk, an incredible dairy hamper from @hollismeadorganicdairy, British hand crafted copper and cast iron from @nethertonfoundry, a wine puzzle from @gingerfoxuk, a tinned fish subscription from @thetinnedfishmarket and windup digital scales from @lakelanduk #christmas #gifts #cooks #christmaspresents🎁
Visiting another Etnean village, Bronte, which is Visiting another Etnean village, Bronte, which is celebrated for the pistachio. Around the snowy crater, you see twisted gnarled branches of ancient pistachio trees. In Bronte you can buy pistachio cream, pistachio pesto, pistachio cannoli, pancakes, pistachio coffee, panettone, you name it. The pistachio is red on the outside and green on the inside. I’d love to visit during the harvest. In October when they have a pistachio festival. Pistachios are related to cashews and mangos. #italy #sicily #solotravel
Yesterday I visited Noto in Sicily. It’s famous Yesterday I visited Noto in Sicily. It’s famous for baroque architecture. The churches, shops and streets are ready for Christmas, with nativity scenes, lights and wrapped presents. The light is beautiful, softly golden, as it is in all of these villages under the eaves of Mount Etna, puffing innocently in the background. Sicily has so much to discover. Of course I had an orange, olive and fennel salad. #citrus #travel #sicily #noto
Went to see the orange groves of @la_.deliziosa_ i Went to see the orange groves of @la_.deliziosa_ in Sicily, under the eaves of mount Etna which is glowing orange with streams of lava making their way down the snowy verges. The air smells of charcoal, smoke and occasionally sulphur. This grove is seven years old. The oranges 🍊 have stretch marks like the swollen belly of a pregnant woman. They will be ready to pick in two weeks. #citrusseason #sicily
The most brilliant focaccia from the Puglia region The most brilliant focaccia from the Puglia region, hot, oily, crispy, with sweet cherry 🍒 tomatoes, green olives and plenty of salt- which we ate in the fields with the farmers. Food always tastes better when eaten outside. @commissioneuvadatavola
More bits done to my dining room. Painting the bar More bits done to my dining room. Painting the bare woodwork in @littlegreenepaintcompany, moving furniture around, building a spice cupboard. Tablecloth from @dunelmuk I’m off to Naples and Sicily today so it’s all a bit rushed. More tidying, painting organising on my return. Hey interiors people, paint companies, homeware and tableware companies- I’m up for collabs! #tablescape #crockery #kitchens #diningrooms #pantry #reclaimedwindows #spicecupboards #scallops #stripes #rawplaster #london
I went to an amazing @yenirakiglobal lunch today @ I went to an amazing @yenirakiglobal lunch today @ruyalondon a gorgeous Turkish restaurant just off Park lLne. It was hosted by the lovely drink expert @douglasblyde (Evening Standard drinks columnist). It was nice to see some old faces from the blogging world. I loved the ‘Istanbul- bull’ cocktail made from elderflower ginger beer and Rami with a sliver of cucumber. We had a demonstration on how to make khachapuri Turkish style. In turkey they say ‘let’s go for a raki’ meaning shots of raki with mezze. The sea bass with a pistachio crust was a great match as was the smoked salmon with pink peppercorns. Raki goes great with fish. I also loved the ‘lonely’ dip ‘rafik’ which is something you order when you are lonely- then everybody joins you.  Raki is sometimes referred to as ‘lions milk’ because it goes white when you add water and it puts hairs on your chest. Raki is made from wild fennel and grape way de vie. Fennel, like liquorice, is 13  times sweeter than sugar. First week of December is #worldrakiday #raki #turkey #turkishfood
Christmas present suggestions for foodies: a month Christmas present suggestions for foodies: a monthly subscription to @thetinnedfishmarket I love the packaging, it’s so useful to have in the pantry for last minute meals. The top three tins are from the November selection: tuna, sardines and mackerel. The bottom 3 tins are anchovies, stuffed calamari and smoked oysters. I recently used their tinned smoked tuna in a recipe- it’s a revelation. I often buy my daughter tinned fish for birthday or Christmas #christmasgiftsideas #subscriptions #christmasforfoodies #tinnedfish #foodpackaging
Berenjenas de la abuela con miel. This is my Sagit Berenjenas de la abuela con miel. This is my Sagittarian recipe for @holidaygoddessguide sag loves fiery hot fried food, purple is Jupiter’s colour, and Spain a sag country. This tapas recipe is a dead cert for the archer. Topped with Venusian honey… #astrology #planetarydiet #recipes #tapas
I made Mas Huni, a Maldivian breakfast dish, using I made Mas Huni, a Maldivian breakfast dish, using smoked tuna from @thetinnedfishmarket I like a savoury breakfast and this hits the spot. I have a post up on the blog tomorrow by Mary Wedgewood who has just spent a year teaching in the Maldives- a very different experience from the sun, sand and luxury you get in the resorts. #tinnedfish #maldives #mashuni
Last night I went to see @lacliquetheshow in a spi Last night I went to see @lacliquetheshow in a spiegeltent (a kind of wooden tent) in Leicester Square, London. A series of neo-circus acts, some rather saucy with a wonderful torch singer with top bants entertained us. A real Christmas treat- it’s only on for 8 weeks. Probably not for children although I recall my parents taking me and my younger brother and sister to see the original cast of the Rocky Horror Show in kings road. Us kids were gob smacked yet inspired.  @multitudemedia thank you  #cabaret #circus #christmastheatre #london
A quick butternut squash soup in the @vitamixuk wi A quick butternut squash soup in the @vitamixuk with Austrian pumpkin oil and pistachios as I’d run out of pumpkin seeds. Served in enamel mugs (I love enamel, it’s lightweight and unbreakable . The chips just give it more character. #soup #autumn #enamelware
I went to the most fabulous dinner tonight in this I went to the most fabulous dinner tonight in this old theatre near London Bridge, with actors playing the roles of famous French cheeses. The food was great, the company charming, the atmosphere, like being at the Kit Kat club in cabaret, and le fromage divine. #enjoyitsfromeurope #cheeseatheart #cheesesfromfrance #frenchloveaffair
Lebu or Bengali lemon in Whitechapel. These are so Lebu or Bengali lemon in Whitechapel. These are so floral. You just use the zest, there isn’t much juice or flesh. A pound each which is cheap. Just turn left out of Whitechapel station and most of the greengrocers have them. Do not confuse with lime. These are big and knobbly. #london #citrus #elizabethline #bengalifood
Incredibly cute single grilled sandwich maker made Incredibly cute single grilled sandwich maker made in Singapore @brunohotplateuk it comes in pink, lilac and red. It has multiple attachments for donuts, tarts, waffles, taiyaki fish waffles. Going to try it out tomorrow. Love the design and colours, it’s sturdiness- it’s metal. It’s sort of barbie industrial. #kaiwai #kitchengadgets #design #toasties #taiyaki #
Home grown poblano chillies. They didn’t reach t Home grown poblano chillies. They didn’t reach the size of one’s from Mexico, which are more like bell papers. But it’s virtually impossible to get fresh poblanos in the UK. It’s a shame as they are very mild, a more interesting flavour than bell peppers. They are wonderful stuffed, in soup or to make the Mexican national dish - poblanos with walnut sauce. #londongarden #londonmexicanfood
I’ve been doing the tube game, no cheating, no c I’ve been doing the tube game, no cheating, no conferring. This score means I’m officially a nerd according to @helenlewisposts I’ve always thought if I were kidnapped and held in solitary Terry Waite style, that this is how I’d pass my time, remembering every stop on the London Underground. They should do one for the paris metro. I lived in paris for 5 years so I wonder how I’d do with that. This is the link if you want to have a go: https://london.metro-memory.com
Russell Norman’s latest book Brutto @bru.tto all Russell Norman’s latest book Brutto @bru.tto all about florentine food and Tuscan recipes. Beautifully designed, great photos. Recipes include florence favourites such as panini con lampredotto ( tripe- not for me thanks), schiacciata, negronis. Can’t say I’m a fan of salt less Tuscan bread though ( introduced due to the salt tax) but Russell explains it’s never supposed to be eaten on its own but as a mop for highly flavoured sauce. There are a lot of neat recipes but also plenty of vegetarian ones. Want to try the sugar caramelised pecorino. The book has the Russell Norman trademark of an exposed and stitched spine. Lovely design as ever. One for the Christmas lists. Also thankyou to @eburybooks for their quick efficiency in sending me the book. I do review books: for my blog, for social media and also for newspapers. Yet I struggle to get hard copies of books- looking @murdochbooks_uk for instance. I’ve asked for @tessakiros and @missfoodwise latest books but impossible. Sometimes publishers say we can send an e version. NO! Books are physical objects: the paper, the typeface the feel are all important otherwise I’ll just read a website. Also writers get paid SO little the least publishers can do is send you an actual book. Do they expect us to buy the copies? I find they’ll often send some shitty little TV cook or minor celebrity book or my particular personal horror- wellness books- but not actually something you want to review. Rant over. Not the authors fault but the publishers. #cookbook #review #publishers
Load More... Follow on Instagram

Archives

Copyright © 2023 msmarmitelover