What are the opening hours?

Tuesday 9am - 5pm Wednesday 9am - 5pm Thursday 9am - 5pm Friday 9am - 5pm Saturday 9am - 5pm

Ruby and Jo, Southborough (2026)

04/09/2026

If you are looking for a treat this look no further than our Panfried Steak with a delicious Potato Rosti & Peppercorn Sauce 😋

Serves: 2

Ingredients:
2 ribeye, sirloin, rump or fillet steaks
20ml vegetable oil
50g butter
1 clove garlic
1 sprig of thyme
1 sprig of rosemary

Rosti potato:
1 large Maris Piper potato
100ml sunflower oil
Salt and pepper

Peppercorn sauce:
1 shallot, finely chopped
2 tsp crushed black peppercorns
1 tbsp brandy
150ml beef stock or 1 stock cube dissolved
50ml double cream
Salt

Method:
1) To prepare the Rosti, first peel and grate the potato. Add the potato to a bowl and allow cold running water to run over the potato to remove the starch. Once the water runs clear place the grated potato onto a tea towel and squeeze as much water out as possible. Sprinkle with salt and pepper, this will draw more moisture out of the potato. Leave for 5 minutes and squeeze to remove any remaining liquid.

2) Place a thick-based frying pan on the hot plate and add the sunflower oil. Once hot, place the grated potato mix in the centre of the pan and using a spatula, gently press the mix down, cook for 3-4 minutes before flipping over. Each side should be golden brown and crispy.

3) Once browned, slide the pan over to the simmer plate and continue cooking for around 5 minutes on each side, making sure it is cooked through.

4) To make the sauce, place a saucepan on the hot plate and add the oil. Once hot add the shallot and cook for 2 minutes, add the crushed black peppercorns followed by the brandy, keep on a high heat to burn the alcohol off. After a minute add the stock and bring back to the boil, add the cream and boil for a further 2 minutes. Slide the pan over to the simmer plate and allow to reduce to the thickness of your liking, taste and add seasoning if needed.

5) To cook the steaks, heat a griddle pan until smoking hot and add a little oil. Sear for 2 minutes on each side for rare, 4 for medium and 6 for well done. Increase timing if using a thicker cut.

Serve with roasted tomato and grilled asparagus.

03/09/2026

September is here!☕️

As summer starts to come to an end and we get back into our usual routines, it’s the perfect time to enjoy cooking at home. From family dinners and weekend baking to having friends over, the kitchen really does become the heart of the home.

A Lacanche cooker can be fully configured to your liking to be a perfect part of those moments, to suit the way you cook and the style of your kitchen.

Thinking about a new range cooker? Come and see the Lacanche collection at our showroom in Southborough, Tunbridge Wells, visit our website or give us a call to find out more!📞

29/08/2026

Today is , and this week we are sharing recipe for a delicious Orange Crispy Glazed Duck, which can be found on page 98 of the Everhot Cookbook 📖

Serves: 4-6
Top oven temperature: 220°C
Simmering oven temperature: 110°C

Ingredients:
3-5kg whole duck
3 tbsp thick cut orange marmalade
2 tbsp runny honey

Ingredients for the sauce:
4 tbsp plum sauce
300ml orange juice
1 tbsp cornflour, thinned with 2 tbsp orange juice
2 tbsp thick cut orange marmalade
1 tbsp red wine vinegar

Method:
1. Pat the duck dry with kitchen paper and season with salt and pepper. Place the duck upside down on a rack inside a roasting tin and cook on the bottom shelf of the top oven for 30 minutes.

2. After 30 minutes, carefully turn the duck over and coat with the marmalade and honey. Return to the top oven to roast for another 30 minutes before transferring to the centre of the simmer oven set at 110°C for approximately 90 mins, until cooked through. Remove from the oven and allow the duck to rest for 15-20 minutes.

3. To make the sauce, remove the fat from the roasting tin. Add some of the cooking juices along with the orange juice, plum sauce, marmalade, and red wine vinegar to a saucepan and bring to the boil. Whisk in the corn flour and heat until the sauce has thickened, seasoning to your liking.

4. Using a sharp knife, carve slices from the duck breasts or legs, or alternatively pull the cooked meat off the bone first and then slice. Pour over the sauce.

We recommend serving with some spicy red cabbage.

27/08/2026

Ready when you are ✅

An Everhot electric heat storage range cooker is designed to be ready whenever you are. The ovens and hotplates are maintained at their cooking temperatures so there’s no waiting around for the cooker to heat up before you get started.

And don’t worry about power usage- Everhot cookers are highly energy efficient through their trickle feed supply! Making them an amazingly sustainable cooker for your kitchen.

Whether you’re cooking a quick meal, baking something special or preparing dinner for the family, Everhot is ready to fit around the way you cook.

Discover the Everhot range at our showroom in Southborough or contact us to find out more!

21/08/2026

If you are looking for a delicious summer bake this weekend, try our Leek, Red Onion and Rocket Tart, that can be found on page 43 of the Everhot Cookbook!

Serves: 8
Oven temperature: 220°C

Ingredients:
375g ready-rolled short crust pastry
2 tbsp rapeseed oil
30g butter
2 large red onions, finely sliced
2 leeks sliced
115g rocket
115g Gruyère cheese, grated
4 large eggs
300ml single cream or crème fraiche
60g grated Parmesan

Method:
1) Line a 28cm flan dish with the pastry and chill in advance. for 30 minutes. There is no need to blind bake the pastry case.

2) On either the boiling plate or induction bob, add the oil to a frying pan followed by the onions and leeks, season and cook until soft, adjusting the temperature as required to prevent burning. You are looking for a soft-cooked texture with a light golden colour. Once achieved set aside and cool.

3) Spoon the cool onion and leek mixture into the prepared pastry case, sprinkle over the rocket leaves and the grated Gruyère cheese.

4) In a jug mix the eggs, cream and grated parmesan and season. Pour evenly into the pastry case.

5) Bake on the bottom shelf of the top oven set at 220°C for approximately 30-40 mins until set and golden. To test if ready, give the tray a shake. If the egg mix has set it’s ready to take out.

Allow to cool slightly before serving.

20/08/2026

This striking black Lacanche cooker makes a beautiful focal point in any kitchen. Its sleek, timeless design brings an instant sense of luxury, with the rich black colour creating a bold contrast against a neutral kitchen. The classic finish and detailing add character and elegance, making it a stylish choice for both traditional and contemporary kitchens.

💻Visit our website in our bio to use the Lacanche Cooker Builder to design the perfect Lacanche for your kitchen! 🔨

14/08/2026

It's time for and today we are sharing our Butterflied Piri Piri Chicken with Salt & Pepper Chips 😋

Serves: 4
Oven temperature: 220°C

Ingredients:
1 large chicken
1 lemon, zest and juice
2 cloves of garlic, crushed
100ml sunflower oil
2 tbsp paprika
2 tbsp red chilli flakes
6 potatoes
Salt and pepper

Method:
1. To butterfly the chicken, turn it upside down and, using sharp kitchen scissors, cut along either side of the spine of the chicken to remove the backbone. Turn the chicken back over and push down on the breasts and legs to flatten it out.

2. In a mixing bowl add the zest and lemon juice, sunflower oil, garlic, paprika and red chilli flakes. Mix the ingredients and then rub the marinade all over the chicken. Place the chicken into a baking tray in the fridge, ideally overnight.

3. Remove the chicken from the fridge to come to room temperature. Spoon any excess marinade from the tray over the chicken before generously seasoning with salt and pepper. Place the tray in the bottom of the top oven for 1 hour 15 minutes. For a golden crispy finish turn the grill on for 8 minutes to finish cooking, checking every few minutes to prevent burning.

4. To prepare the chips, wash and peel the potatoes and then cut into 1cm slices. Lay the slices on the chopping board and cut them into 1cm rectangles. This should leave you with long thick chips. Pour 2 tbsp of sunflower oil over and then season with salt and pepper. Place on the top shelf of the top oven for 45 minutes. Check after this time, turn them over and cook for a further 10 minutes. When crispy and golden, take them out and put into a mixing bowl. Generously sprinkle more salt and pepper over the chips whilst shaking the bowl to coat them evenly.

5. To check to see if the chicken is cooked, use a sharp knife to pierce the breast and thigh meat. If the juices run out clear the chicken is cooked, if the juices are pink continue to cook for longer. If cooked, allow to rest for 10 minutes and then, running your knife down the breastbone, peel each breast away from the ribcage. Cut the legs off whole and cut the joint between the thigh and drumstick. Cut each breast into two pieces and serve.

13/08/2026

Meet Gill, Jon’s wife and another important part of Ruby & Jo. 👋

Gill is often working behind the scenes, helping with the accounts and keeping everything running smoothly.

As well as being part of the business, Gill is a big fan of the cookers herself and loves cooking on her Everhot at home. From everyday meals to trying out new recipes, she knows first hand just how much a range cooker can become part of everyday life.

So, if you have a range cooker, what do you love most about having one in your kitchen? And if you’re thinking about getting one, what would you like to know?

09/08/2026

Meet Jon, the man behind Ruby & Jo.👋

Since starting the business in 2022, Jon has built Ruby & Jo around his passion for range cookers and helping people find the right one for their home.

With specialist knowledge and independent advice, Jon takes the time to understand what each customer is looking for and to help them find the ideal range cooker for their home. Whether you already know exactly what you want or you’re still deciding which cooker, style, finish or features are right for you, he’ll be on hand to offer honest advice and answer any questions along the way. All the way through to delivery, Jon is there to make the process as straightforward and enjoyable as possible.

Visit us in Southborough, Tunbridge Wells or get in touch to arrange a visit.

09/08/2026

We're going with seafood this with our scrumptious Westcountry Fish Pie that can be found on page 60 of the Everhot cookbook.

Serves: 4
Oven temperature: 220°C

Ingredients:
300g cod loin
200g smoked haddock
100g prawns
1 leek, sliced
400ml milk
40g butter
40g flour
600g potatoes, cooked and mashed
40g Gruyère cheese, grated
A bunch of parsley, leaves only, finely chopped

Method:
1) Put the cod and smoked haddock into a ceramic oven dish, add the milk and cook in the top oven for 10 minutes. Remove from the oven and strain the liquid into a jug, keep to one side ready to make the sauce. Gently flake the fish leaving it in the oven dish ready to construct the pie.

2) Heat the butter in a pan on the simmer plate, add the leeks and fry until softened. Now add the flour, stirring continuously, then add the strained milk, a little at a time, to make a béchamel sauce. Add the prawns and cook for a couple of minutes, season to tase and add the parsley.

3) Pour the sauce over the fish and top with the mashed potatoes. Sprinkle with the Gruyere cheese and it’s ready to go into the oven.

4) Place on a baking tray and cook in the middle of the top oven for 30 minutes until cooked through. At the end of cooking turn the grill on for approximately 4 minutes to give a crispy and golden topping.

5) Serve with a side of vegetables.

Top Tip: For an alternative topping, 60g Panko breadcrumbs, 60g Cheddar cheese, 2tbsp freshly chopped parsley and some cayenne pepper. Mix the breadcrumbs, cheese, parsley and pepper and sprinkle over the fish mixture.

Ruby and Jo

04/09/2026

03/09/2026

29/08/2026

27/08/2026

21/08/2026

20/08/2026

14/08/2026

13/08/2026

09/08/2026

09/08/2026

Address

Opening Hours

Telephone

Website

Alerts

Shortcuts

Share

Category

Listing takedown request

Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm
Saturday	9am - 5pm