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When spending a substantial sum on money you have a right to expect certain standards which encompass planning and outcomes, reliability, common courtesey and value for money. Kestrel have met our every hope and expectation and we would have no hesitation in recommending their workmanship and business practices.

Mrs Hamlin - Norwich

We have been very impressed at the way Kestrel has undertaken the remodelling of our kitchen, main bedroom and bathroom. The standard of workmanship could not have been ‘higher’. Every person from Kestrel has done their particular job superbly, with a cheerful, happy and cooperative attitude.

Mr & Mrs Hill - Holt

I would like to congratulate all the staff at Kestrel for their professional and helpful approach during the fitting of our new kitchen. From the initial design until completion, this work was carried out by staff and craftsmen of the highest calibre who were extremely courteous, friendly and helpful in all aspects of the project.

Mr & Mrs Robson - Norwich

To the staff of Kestrel Kitchens who have improved my life. With the impressive drawings and craftsmen who made the units and the friendly efficient people who installed everything. I now love my kitchen!

Mrs Thurtle - Norwich

I was impressed by the relaxed fashion by everyone that carried out their work. It can be a stressful time for the customer as they know they are ‘in the hands’ of professionals who know more than they do. This fact as well as all the upheaval can cause stress. I was amazed to find I did not feel stressed - for which I am also very grateful. Please pass on our many thanks for the combined efforts of all the ‘Kestrel People'.

M Annesley - Shipdham

Recipe Four image Recipe Four

Chocolate Tart

Ingredients - For the pastry

120g icing sugar
150g butter
1 whole egg
1 egg yolk
200g plain flour
50g cocoa powder

Method

  • Place the flour, cocoa and icing sugar into a bowl.
  • Add the butter and rub this in.
  • Mix in the eggs until a soft dough has formed.
  • Cover the mixture and leave it to rest in the fridge for at least 20 minutes.
  • Once rested, roll out and line the tart tin.
  • Ingredients - For the filling

    300ml cream
    120ml milk
    300g dark chocolate
    3 eggs

    Method

  • Place the cream and milk into a pan and bring them to the boil.
  • Add the dark chocolate and mix until blended.
  • Allow to cool slightly then whisk in one egg at a time.
  • Pour the mixture into lined tart tins and bake at 200C for 15 minutes (the filling should be just set when cooked).