But ultimately, despite form and function coming together in harmony, it was never the radius of a curve, the angle of a handle, the RAL colour reference or even, dare we say, the performance that sealed the deal. Increasingly it became the last $0.05, the final five cents on the bottom line that won the contract.
It was a world where, as Gordon Gekko put it, "greed is good; lunch is for wimps"; combative, competitive, cut throat and allegedly consumer driven.
But, as the recently departed David Cassidy once sang, to the hysterical delight of a myriad of teenage girls (if you are under 50, look him up, if you are over 50 and female you are probably grieving), the world is constantly changing.
As designers and manufacturers we became increasingly disillusioned with built in obsolescence, dispirited by purely cost driven quality standards, disheartened by the impact of a throw away culture, disturbed by the environmental consequences and determined that there could be another way.
We subscribe wholeheartedly to E.F. Schumacher's principle that "infinite growth of material consumption in a finite world is an impossibility.
Schumacher died in 1977, but George Monbiot is arguing the same cause today.
Which brings us to where we are today; our creative genius's designs are not diluted, filtered by focus groups and analysed by algorithm.
He makes them, we test them, if we like them, they work to our satisfaction and we think that some of you will like them too, then we make more and sell them.
This has been a huge change for us, and along the way we meet like-minded people; people passionate about what they produce, proud of their ethics, persevering with their attempts to make the world a better place and connecting with their suppliers and customers on a more personal basis. All of this means that we have ditched the conflict and can now work cooperatively, collaboratively, with care and consideration. we are not a faceless corporation, we are part of a community.
One such strand of synergy stretches 7 miles from our workshops to the premises of Bennett and Dunn, where they press pure gold; rapeseeds transformed by cold pressing into beautiful, golden oil.
What better match for Shropshire cookware than Shropshire ingredients?
Tracey and Rupert have recently launched a range of infused oils and, encouraged by the fulsome praise heaped on them by Chris Burt, Executive chef at Shropshire's famous Mytton and Mermaid hotel, we have eagerly taken up the challenge of incorporating them into our cooking.
This recipe for leek and potato soup uses two of their oils and is a warming embrace on these chilly Autumn days.
Try it with some of our squash rolls and why not add a big chunk of one of Martin Moyden's amazing Shropshire cheeses too?
2 large leeks, sliced - reserve 5cm from the green end and shred finely.
3 medium sized floury potatoes
2 tblsp Bennett and Dunn rapeseed oil
1 litre stock or water
1 tblsp Mascarpone
Oak smoked rapeseed oil.
Place a large pan or casserole over a medium heat and add the rapeseed oil.
Gently saute the sliced leeks until soft and translucent.
Add the peeled, chopped potatoes and the stock.
Simmer until the potatoes start to collapse.
Remove from the heat, add the Mascarpone and process until smooth - either with a stick blender or in a liquidiser. If you don't have either of these, use a potato masher to break down the larger lumps and if you really want a smooth soup, force it through a sieve or just enjoy a chunkier soup.
Return the pan to a low heat
Heat a splash of rapeseed oil in a frying pan and flash fry the shredded green leek tops over a high heat to give them a little colour and crispness.
Scatter these over the soup and for an extra layer of flavour, drizzle with about a tablespoon of Bennett and Dunn oak smoked rapeseed oil.
Netherton Foundry Shropshire 2017 ©
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