Phone line issues

We are currently experiencing major problems with our phone lines - both currently not in service.

We are hugely sorry for any inconvenience caused and ask that you e-mail us at until we are back up and running.

The Treatment List

Introducing The Treatment List by Rural Ranges….

If Aga’s are built to last a lifetime, what do you do when your Aga is beginning to show the passage of time? Perhaps you’re having a new kitchen and the colour no longer fits or the lids are dented and scratched and showing you up. Or perhaps it’s just time for a treat for you and your Aga? Our range of refurbishment options cover all the bases; if it’s not on the list we will be happy to compile a bespoke quotation for you.

Parts are available on an exchange base for almost all Agas but if you’d prefer to have your original parts refurbished, we are more than happy to accommodate this.

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We're recruiting!

Aga / Rayburn engineer required



We are a small family run business based in West Dorset specialising in the service, maintenance and repair of Agas and Rayburns across Dorset, Devon, Cornwall, Somerset, Wiltshire and Hampshire. Alongside servicing, we also offer sales, refurbishment, installations, fuel conversions and related services. We also service and repair boilers, other cast iron cookers and conventional domestic cookers.

We pride ourselves in offering exceptional customer service, alongside a high level of expertise and a friendly, family-oriented ethos.

The Role

We require a professional and customer focused individual, experienced in the service and maintenance of Agas and Rayburns. This is an exciting opportunity for the right candidate to enjoy a varied workload and form an intrinsic part of the growth and progression of our thriving small business.

The candidate may be based anywhere within the 6 counties of our coverage with a willingness to travel to our West Dorset base on a weekly, or twice weekly basis.

5 day working week – Monday-Friday or 4 days + Saturday

Salary negotiable depending on experience

Uniform and works van provided

Training provided


The successful candidate will work both independently and alongside other members of our small team delivering our services across the coverage area. The candidate will be expected to invoice on site and to keep orderly paper records, regularly liaising with our base and other members of the team. This is a varied role comprising predominantly Aga and Rayburn servicing and maintenance, alongside delivering a range of our other services.


Competitive salary

Additional holiday entitlement accrued based on length of service

Flexible working considered

Company van - for works use only

Company uniform

Mileage allowance for any additional travel required

Regular training and career progression opportunities

Company pension

International travel opportunities possible (optional) - we carry out regular works in France. The successful candidate will have the opportunity to be engaged in such works if desired.



Training and experience in oil, gas and electric Aga and Rayburn servicing and maintenance

Gas Safe and Oftec Registered

Professional, tidy and smart appearance

Polite and well mannered

Ability to work on own initiative

Ability to work both individually and as part of a team

Strong and practical. The role includes extensive but safe dual lifting and manoeuvring of heavy objects, including cookers and cast-iron components


Full UK Driving License


Training and experience of oil, gas and electric Aga and Rayburn installation and commissioning

Training and experience in oil and gas boiler servicing

Experience in oil tank, oil line and gas services installation


Training and experience in plumbing and heating systems

Training and experience in the service, maintenance and installation of solid fuel appliances

Hetas registration

Electrical knowledge and competency

Experience in the service and maintenance of Stanley, Esse, Sandyford and other cast iron cookers

Experience in domestic cooker maintenance and repair including Rangemaster

To apply please send CV and covering letter to Mr Stephen Smith, PO BOX 9200, Morcombelake, Bridport, DT6 6EQ or e-mail



Win a free service!

Right now on our social media channels we're running a competition to win a FREE Aga, Rayburn or boiler service anywhere within the counties of Dorset, Devon, Cornwall, Somerset, Hampshire or Wiltshire. 

Did you know we will send parts anywhere in the UK or abroad (subject to international restrictions)?

Where is this parcel headed?


To enter on Facebook, just like our page, share this post and comment on the original post with the answer to this question: Where is this parcel headed? Remember accuracy is everything: Antartica - good, McMurdo Base Antarctica - better!

To enter on Twitter, follow us, retweet the post and comment with your answer.

The winner will be revealed at 20:00 on Saturday 10th March and will receive a free Aga, Rayburn OR BOILER service (did you know we do boilers too?!) anywhere in the counties of Dorset, Devon, Somerset, Cornwall, Hampshire or Wiltshire.

Good luck and get sharing!

Rayburns available to purchase now!

This British Racing Green 200g Rayburn, new in 2009, is available to purchase by auction now. A cooker only model with conventional flue, delivery and installation is available by arrangement. Do contact us for more information.

Also available is this dark blue 480K Rayburn in excellent condition. An easy to use twin burner Rayburn, capable of doing cooker and central heating, it has a built-in programmer. 16 years old and the new generation ecoflam model with conventional flue. Please do contact us for more information. Available by auction on eBay 


The installation process - installing 2 refurbished AGAs

We are pleased to be listed by both The Range Exchange and Classy Cookers as recommended installers. Both are Cheshire based, supplying high quality refurbished AGAs and AGA appliances nationwide.

We were recently approached by two Range Exchange customers to install their newly purchased refurbished AGAs.

AGAs, unlike conventional appliances, are not delivered as one piece and must instead be built on site. The AGA is delivered flat packed with all necessary components. Besides the obvious logistical challenge of moving an appliance of such size, weight and immobility, doing so risks the integrity of the cooker itself. An AGA is not a rigid appliance; when moved, seals can become broken and levels distorted. Alongside these considerations are the varying services on each site – the AGA is built according to whether the services are coming from the right or the left side of the cooker.

 An AGA installation takes a full day for two engineers or a day and a half for a single engineer. 

Installation of a 4 oven Oil AGA in Classic Cream, with standard warming plate

All AGAs require some sort of base – usually concrete or metal. In this case a 60mm black powder coated metal base was in place. A 6mm oil line was first installed beneath the base plate.

To begin the main build, the hot cupboard was placed on the left hand side of the base and levelled; careful levelling is essential at every stage of an AGA build. The main cast base plate was then locked into place with the hot cupboard; the ash pit and oven stays screwed into the base and levelled. The bottom oven and ash pit were lowered onto the stays, then the front plate attached to the oven and ash pit and levelled both horizontally and vertically.

A loose conducting plate was placed on the bottom oven with a small amount of insulation surrounding it. The top oven was lifted into position and also attached to the front plate. Side panels, back panels and stay rods were put into place. The top plate was rested loosely in situ as a guide, the simmering spot put on the top oven and heights and levels set. The top plate was then removed, more work being necessary before its final positioning.


Next, the conducting tunnel for the hot cupboard side was sited, the barrel ropes placed on top of the ash pit and the barrel dropped into place. The barrel was then attached to the top oven using the gasket provided. The truncheon bolts were fitted to the barrel, the hotspot placed into the barrel and heights and levels set. Once this was achieved, the barrel was tightened and the barrel ropes pulled to create a seal. The conducting plate on the top oven was then pulled across using a crow bar. The flue manifold was fitted and the shroud and remainder of the flue.

The final components, including thermostat tube and oven vent pipe were then fitted. The next stage was to pack rock wool around the oven tunnels, around the base of the barrel and around the hot cupboard conducting tunnel. The cooker was then ready to pack. Around 4 bags (400ltrs) of vermiculite were then poured into the cooker and using a riddling stick the vermiculite was rodded into all the cavities. Once satisfied with the quantity of vermiculite, the top of the vermiculite was covered with rock wool.

The lids were attached to the hot plate before installing. The top plate was then fitted and levelled using adjusters and the hot cupboard top plate fitted.  We then adjusted the hot spot and simmering spot slightly to achieve correct levels. The hand rail and finally the oil burner and an oil control valve were fitted and the appliance commissioned. 

An involved process but the result – a resilient and beautiful workhorse that will give many many years of benefit and joy.

    Installation of a 4 oven Gas AGA in black, with electric hob option


In this case a concrete base was already in place. A gas burner was fitted in place of the oil burner and oil control valve and the installation conducted as above.

AGA baked white chocolate brioche pudding - a recipe

We were delighted to be asked to contribute a recipe for Menu Dorset's recent baking addition (issue 16). Company director and chef Ali Smith created this recipe for the magazine.

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White Chocolate Brioche pudding with baked rhubarb

With their cast iron oven construction Aga / Rayburns retain more moisture than a conventional oven during the cooking process, resulting in a more flavoursome and tender finished product. Even with a 2–oven model, such as the family Oil DON conversion AGA used here, superior baking can be accomplished using the cold-shelf.

This is a truly indulgent bread and butter pudding – perfect for a dinner party.  Baked in any AGA / Rayburn model, the pudding will be meltingly soft with a crisp satisfying crust but should you not have a traditional range at your disposal, it will work equally well in a conventional oven.

Change the fruit according to the seasons.

For the brioche pudding

550g brioche (about ½ loaves), thickly sliced

400ml milk

660ml cream

130g caster sugar

3 whole eggs

8 egg yolks

270g good quality white chocolate

For the baked rhubarb

800g rhubarb

100g caster sugar

1 vanilla pod (optional)

4tbsp water

For the brioche pudding:

1. Lightly beat together the eggs, yolks and sugar in a large bowl; break up the chocolate well and add to the egg mix. Bring the milk and cream almost to the boil and gradually pour over the eggs and chocolate, stirring continually. Continue to stir until all the chocolate is melted. Pour through a sieve.

2. Grease a 2 ltr baking dish. Lay the brioche in the dish, each slice overlapping the last, leaving pockets for the rich custard to fill.  Lay the second layer in the opposite direction.

3. Pour the custard over the brioche, filling in all the gaps. Half fill the dish then press the brioche into the custard to cover. Leave to soak for at least 10 minutes (up to an hour is preferable). Fill the dish with the remaining custard.

4. Loosely cover with a tent of foil, leaving room for the pudding to soufflé a little.

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For a 4 oven Aga: Place the dish on the grid shelf on the floor of the Baking Oven. Bake for 45 minutes or until lightly set. Remove the foil and bake for a further 10 minutes to brown.

For a 2 oven Aga: Place the dish on the grid shelf on the floor of the Roasting Oven and a cold plain shelf on the second runners down. Bake for 45 minutes or until lightly set. Remove the foil and bake for a further 10 minutes to brown.

For a conventional oven: Bake at 170°/ Gas Mark 3 ½ for 30minutes or until lightly set. Remove the foil; turn up the oven to 180° / Gas Mark 4 and bake for a further 15 minutes until brown.

For the rhubarb:

  1. Cut the rhubarb into batons 2- 4cm long depending on the thickness of the stalks. Place in a baking dish. Sprinkle with the sugar; add the vanilla seeds and pod and the water. 

  2. Place in the Aga as described above or in a conventional oven at 170° / Gas Mark 3 ½ for 15 minutes or until softened but still holding its shape.

  3. Serve warm with the bread and butter pudding , drizzling with the rhubarb juices to finish.