Scents of style

The ECOYA Kitchen Collection takes your cleaning products to a whole new level – beautifully fragranced and stylishly designed to live atop your bench, not below the sink.
Show your home, and yourself, some love with ECOYA’s new Kitchen Collection. With two exclusive new fragrances developed specifically for the kitchen - Juniper Berry & Mint and Tahitian Lime & Grapefruit - the collection is made up of four products: the Fragranced Surface Spray, Dish Liquid, Hand Wash and Maisy Jar candle. The Fragranced Surface Spray is made from a plant-based formulation, meaning it cleans surfaces without the use of any harsh ingredients. Giving an immediate fragrance, it will remove those uninvited kitchen odours. Like the Surface Spray, the Fragranced Dish Liquid is also a plant-based formulation, creating a foamy, soapy liquid to gently clean dishes while also being kind on the skin. The Kitchen Collection Fragranced Hand Wash uses the best botanical bases, nourishing skin and making that 20 seconds of hand-washing a treat, not a chore. The Maisy Jar candle is the final touch in the collection, a beautiful addition to your kitchen counter, while fragrancing your home. The Juniper Berry & Mint is a green floral fragrance created from fresh basil, matured blackberry and mint. Tahitian Lime & Grapefruit has zesty citrus notes of grapefruit, lemon and Tahitian lime, boosted with a pinch of rhubarb tea. It’s a powerful and pleasant fragrance designed to refresh your kitchen. The ECOYA Kitchen collection is vegan-friendly and free from parabens, propylene glycol, silicone and artificial colours.
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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.

