Phoebe Stubbs Glassware Collection

A contemporary collection of handblown glassware by Phoebe Stubbs, designed and handmade in her London studio. Inspired by a childhood spent in warm, sun-soaked climates, Phoebe's joyful use of colour and sculptural forms celebrates both traditional glassblowing techniques and a playful, contemporary aesthetic. Each piece is individually blown and shaped by hand, ensuring no two are exactly alike. Available in a variety of bold, sugary hues, the collection invites you to mix and match colours to create a table setting that is entirely your own. Whether used every day or for special occasions, each glass brings warmth, character and craftsmanship to the table. Beautifully tactile and full of personality, they make a thoughtful gift for those who appreciate contemporary design and traditional craft. To celebrate this fabulous collection we invited Hanna Geller of Building Feasts to share a refreshing cocktail and a decadent dessert for the perfect summer pairing with recipes below. Approximate Dimensions: Sweetie Glass - Diameter: 8.5cm x Height: 16cm Glass Ice Cream Coupe - Diameter: 14-15cm Height: 14.5-15.5cm Glass Wine Cooler - Diameter: 17cm Height: 20cm Width with handles: 24cm Wine Glass- Diameter: 7cm x Height: 18.5-19cm Due to the handblown nature of the glassware each piece is individual and will have variations in size We have a good selection of glasses in stock and once sold the individual pieces are made to order for you. Product & Safety Information For adult use only. Fragile. Hand wash only. Not microwave safe. Avoid sudden temperature changes. Do not use if chipped or cracked. Handmade - natural variations may occur. Recipes by Hanna Geller Summer Water A refreshing, delicately elegant spritz with a dangerously drinkable quality, the perfect sundowner for longer days. Ingredients 85ml (3oz) Rosé 30ml (1oz) St Germain 30ml (1oz) lemon juice 30ml soda water For Garnish 1 rosemary sprig an edible flower or two a blackberry (Hanna likes a strawberry too!) Directions Fill a large wine glass or tall glass with ice. Combine the Rosé, St Germain and lemon juice and give it a swirl. Top with soda and garnish and enjoy. Pistachio Ice Cream An almost three ingredient no churn ice cream. Ingredients 400ml double cream 300g creme fraiche 400g tin condensed milk 150g pistachio paste 1 tsp vanilla extract 1 tsp malden salt a handful of roasted chopped pistachios for a little crunch (optional) Directions In a bowl of a mixer (or simply in a bowl with a hand whisk) whip the cream. When it’s almost at soft peaks, add the creme fraiche and keep whisking until it s thick and holding to the whisk but not over whipped. Pour in the condensed milk and whisk back up to thickness. Add the vanilla, salt and pistachio paste and gently stir everything together until fully combined. Pour into a loaf tin (my favourite) or freezer friendly dish, cover with cling film and freeze for at least 5 hours. Scoop and serve, preferably smothered in hot fudge sauce. Hot Fudge Pump Street Sauce Ingredients 250ml (1 cup) freshly brewed coffee 50g (1/2 cup) West Papau or cocoa powder 85g (3oz) Pump Street Jamaica dark chocolate, (minimum 70%) 200g (1 cup) dark brown muscovado sugar 1 tsp vanilla extract 1/2 tsp (or a little more if you like) Malden salt Directions Pour the coffee into a small/medium size pan (I like to use one with a spout – you will see why) and add the cocoa powder. On a medium heat, bring to the boil, whisking or stirring intermittently until the mixture is bubbling and thickened. Add the chocolate and muscovado sugar and stir through the cocoa/coffee mixture for less than a minute until melted (you don’t want the chocolate to burn). Remove from the heat and keep stirring for another 30 seconds until its all silky smooth and emulsified. Add the vanilla and salt and give it another stir. Pour into a clean jar with a lid (this is where the pot with a spout is helpful). Be careful as the mixture is hot. Allow to cool, cover with a lid and keep in the fridge for unto 3 months.