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Eddie was responsible for ‘dressing’ the Aga in Martha Stewart’s stable kitchen. This year's event was all about Chateau Chic with an eclectic mix of styles to create the warmth and style of a French chateau.

Having completed the finishing touches to the design, Eddie soon latched on that with a working Aga and a captive audience, it could mean only one thing – an Aga demonstration. Eddie called on the experience gained in his earlier career as a caterer and got ready, steady and cooking – on the Aga, of course.

Commenting on his Aga experience, Eddie says: “Now, anyone who''s ever cooked on an Aga knows it''s unlike any other oven in the world. The entire cooker is incredibly energy efficient, steadily transferring heat from its cast iron core into its ovens and hotplates. For that reason, the process by which an Aga stove releases heat is far gentler than the direct flames of most ovens, preserving flavor, moisture and texture. In my experience, both at Grange and at Martha''s (Stewart) in Bedford, food really does taste better.”

Click here to read Eddie’s blog.

Eddie Ross cooks on the Aga