Anne Saville and Maggie Brett learned their culinary skills working in the kitchens of two manor houses in the rural southern county of Essex in England after the turn of the century. Before microwaves, before supermarkets, before frozen food, before restaurants and fast food were available.

They learned the skills of preparing quality dishes using farm fresh ingredients for the table of the Lord and Lady of the manor.

In contrast they lived a different life in different times in a simple peaceful rural environment.

This collection called Saville & Brett was named for those two ladies, my grandmothers.

Mike Tott
President
Gourmet du Village