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Some great feedback from Twitter

Nola October 20, 2011 0

Its really great to see some fun banter on Twitter, especially when its about our Gloven oven gloves! Someone borrowed some Glovens while BBQing “Even though I stretched to get them on I still

How much dexterity can you have with a Gloven oven glove? How about writing in one!

Nola October 6, 2011 0

How much dexterity can you have when wearing an oven glove. The traditional oven gloves can be very bulky and hard to use. Neil from the sauce said he had a lightbulb moment when

Great Pic of the Gloven in use by From The Sauce

Nola October 6, 2011 0

This picture made my mouth water so much I am going to have to ask Neil for the recipe for that sauce! I have to thank Neil for all his twittering and blogging about

BBQ Dont forget your Glovens as demonstrated….

Nola August 23, 2011 0

10 things to stick on a skewer

Nola August 18, 2011 0

10 things Nola’s Tips….Kebabs Download the pdf above for some great tips on what you can add to your BBQ skewers or as a change for a midweek meal. (TIP) Don’t forget to soak

Credit due to USA why I did Dragons’ Den!

Nola August 17, 2011 0

“Why Did I do Dragons’ Den?” A little push from across the pond didn’t hurt either! I have to say thank you to Rob at Housewares International in USA for actually sending me the

10 Brilliant Marinades & Rubs – Download PDF for ease.

Nola August 10, 2011 2

1 Classic BBQ Soften 1 finely chopped onion with 3-‐crushed garlic cloves, then stir in a 400g can of tomatoes, 85g brown sugar, 3 tbsp cider vinegar and a squeeze

10 BBQ Tips!

Nola August 3, 2011 0

1 Heat Give your barbeque time to heat up properly. It should take 20–30 minutes for the flames to subside. Don’t start barbequing until they have and the coals are glowing. 2 Soaking Soak

Spring Cleaning at Gloven®

Nola February 25, 2011 0

When the sun shines well perhaps not today but it was a bright day yesterday it makes you want to tidy and clean things up. Well this has certainly been the situation at Gloven®

FABULOUS BARBEQUE SHRIMP

Nola March 19, 2010 0

Shrimp – (10 shrimp per person). Marinade: Black Pepper, Juice of 1 lime, olive oil, soy sauce 2 tbsp. chopped parsley 1 tbsp. chopped onion – Liquidise and marinade the shrimp Dip for shrimp: