Who are we?

Kestrel is an independent Norfolk-based company. The two directors, the kitchen advisors & designers, and craftsman are all one team, and are uncompromising about design, installation and customer service. Be it classical, traditional or contemporary, your kitchen will have exacting workmanship. Many of the craftsmen are time-served cabinet makers.

We understand that your kitchen is the heart of your home from cooking to family life, and it is important that your kitchen is comfortable. With expertise and specialist knowledge in handmade kitchens and furniture for the last 25 years the Kestrel service covers every aspect. We design. We build. We install. Kestrel will undertake the necessary site surveys and carry out preparation or building work which may be needed before installation can take place. Should you wish, we can ensure that your kitchen is fitted with some of the finest appliances, as we are approved by AGA, Britannia, Bosch, and Franke.

Kestrel Furniture adopts a very strict 'Responsible Purchasing Policy', ensuring that all timbers used are from legal origin and sustainable sources. Our customers are assured that all of the timbers we use are from well managed forests ensuring ethical trading. See what our customers are saying about us on page 11 of this brochure.

Kestrel are the region's founder member of the KBSA (The Kitchen Bathroom Bedroom Specialists Association). This membership provides security of deposit and a quality guarantee to its customers.

And once your kitchen is installed, our experts are available for any further assistance and advice.

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Recipe One image Recipe One

Spiced Pumpkin and Coconut Soup
Serves Six

Ingredients

50g butter
1 large onion, chopped
750g Pumpkin (prepared weight)
1 tin coconut milk
1/2 teaspoon curry spices
700ml vegetable stock (I recommend the Marigold Vegetable Bouillon)
2 dessert spoons natural yoghurt
Handful of lovage leaves (optional)

Method

  • Sweat the onions and the curry spice in the butter until the onions are soft without colouring them
  • Add the peeled, chopped pumpkin
  • Add the vegetable stock and the coconut milk
  • Bring to the boil, and simmer until the potato is cooked
  • Place in a food processor and puree until smooth
  • Pass through a strainer
  • Finish the soup with the yoghurt and, if you have them, a handful of finely chopped lovage leaves