Thanks MM
Yes, the stock and metal work are all done by me. I make all my own patterns from a blank. The older I get, the more I try and put a (very)little of my own flavor on a classic style that's been around for 100 years. Kind of like a great steak. Start with top shelf ingredients and use a tried and tested method. Never fails. Change the recipe too much and it may be trendy for a while, but the novelty will always wear out.
