Every year we get asked, “why visit your company when my local supermarket does fireworks as well?”  As a specialist company, licenced to sell all year round. We have a MASSIVE range of over 300 fireworks, offering much greater variety, whereas your local supermarket will probably have a limited selection of small fireworks mostly rated at 1.4G, meaning the fireworks can contain no more than 5% flash powder, ours can contain up to 25% flash powder.

As we have our fireworks custom made in China to our exacting specifications (the “Epic Brand”, is known worldwide as being producers of one of the top ten best blogs in the world), we specialise in the larger cakes, which are particularly suitable for Pubs, Clubs, Scout groups, Hotels and family gatherings for those with 25 metres safety distance but we do also supply the smaller Selection boxes, Rockets, Roman Candles, Sparklers, Catherine wheels, and fountains, all the usual fireworks we all know and love as for most of us our first experience would have been a small bag garden display with limited space of 5-8 metres.

One or two companies will ask you to place your order, then advise what time and date the van with your fireworks order will be there at the store as they have limited storage capacity, their fireworks being stored off-site. This does not pose a problem for us as we have an underground storage facility that is the size of Old Trafford, fully stocked all year round. Buying in bulk gives us bigger discounts when placing our yearly order, which in turn means that we are in a position to pass our reductions on to you, the customer.

At this time of year, we will sell huge amounts of fireworks every day and our customer database contains names of our valued customers, many of whom have been visiting us for over 20 years and in this industry, you must be doing it right to be around 20 years later.

HAPPY DAYS @EpicFireworks

Anyone who has ever visited us will be aware of “The Epic experience” as we pride ourselves in customer service not only do we have over thirty-five very friendly staff, most of which are fully trained fireworks display firers, we have full facilities on site being one of the only custom-built fireworks shops in the UK we can accommodate wheelchairs and offer a disabled toilet and baby changing facility’s, tea and coffee for those who arrive parched after a long trip, we will look after you from start to finish.

Just 2 minutes from junction 36 of the M1 right in the centre of the UK we are easy to get to.

After we have discussed your needs, given hints and tips, we will pick you order from our 14 40 foot containers, load your vehicle for you and offer free stock for collecting rather than paying the specialist courier we have to use by law, if you are really lucky you might also get a pork pie for the journey home.

Our local Tesco has just released this year’s brochure of their 2019 offerings.


This contains the recommended purchases for a small family display.

This includes:
12 small rockets.
A selection box of 14 fireworks.
15 Sparklers.
3 safety lighters called Portfires.
A small fountain cake.
A 16 shot barrage.
All for a very reasonable £49.

Plot Night Garden Fireworks Pack #EpicFireworks

However, our Plot Night Pack for £24.95, would get you:

17 Rockets (1.3G containing 25% flash powder for extra Ummph)
A selection box of 15 fireworks
A long-lasting Fountain
A 28 shot Sonic Cake

Add to this a pack of Portfires (4) at 96p and 15 sparklers for just £2.16

The total price comes to Just £28.07 saving £20.93

“Every Little Helps” as they say.




Due to the popularity of last year’s event, the 360-degree firework display will be returning to Catton Hall this November.

The gates open from 4pm and there are plenty of things to see and do to keep all the family entertained. Thrill-seekers have the fairground to go through, sit and watch one of the many live bands that are on stage and the children have a chance to meet their favourite characters. Don’t worry about food and drink as to make sure that everyone is fed and watered there will be numerous food and drinks stall scattered around offering all the good bonfire night fair such as burgers, hotdogs, pie and peas and much more.

You can bring along your own picnic chair or camping chairs with you if you like but no food or drink is to be taken into the event area.

Ticket prices for the event are £15 plus booking fees, children (6-11yrs) £10 plus booking fees, family ticket 2 adults & 2 children £48, children under 6yrs are free. There is a slight discount on the event is you book the event in advance.



As the night draws in it is advised to make your way to the show area early to grab yourself a spot for the fireworks. At around 7:30 – 8pm the skies light up with the fantastic fireworks display, but this is not like any other you might see on bonfire night. Over 60,000 fireworks are set up along with lasers to give the viewer 360-degree fireworks show.

For a firework display with a difference, this year make a note in your diaries or head on down to Catton Hall for this one of a kind experiences that everyone will enjoy.



Bonfire Night in the UK is a traditional celebration that goes back 414 years starting out as a signal of gratitude from King James 1st of England following from the discovery of the Gunpowder Plot by Robert Catesby and Guy Fawkes and their co-horts in 1605 and it continues to this day.

The food has changed somewhat since the early 17th century but still, the basics of bread, cheese, fish, meat and desserts were simple milk puddings and fruit tarts (apple in early autumn and strawberries and gooseberries in summertime). As a period marked by war, the plague and fire (the Great Fire of London in 1666) it was also the point at which European food hit the tables of the wealthy including the introduction of French and Italian cheeses and wines to eat alongside the huge array of pickles and preserves (pickling was used to keep certain foods available all year without spoiling).

Today’s traditional fayre is usually hot dogs and burgers and of course sticky parkin (we have a great recipe tried and tested)


First up is a great alternative to Parkin and looks and tastes great.

100g butter (plus a little extra for greasing)
100g dark muscovado sugar
100g black treacle
140g golden syrup
225g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
125ml whole milk
3 medium egg yolks, whisked with a fork (save the whites for the icing)


140g butter – softened
200g icing sugar
4 smalls stem ginger, finely chopped, plus 1 tbsp syrup
½ tsp ground ginger


  • 3 medium egg whites
  • 175g golden caster sugar


Melt the butter, sugar, treacle, and syrup in a small saucepan, whisking until smooth. Set aside to cool for 10 mins. Heat oven to 160C/140C fan/gas 3. Grease and line a LARGE loaf tin with baking parchment/greaseproof paper.

In a bowl, mix the dry ingredients together (flour, bicarbonate of soda, ground ginger, cinnamon, and 1⁄2 tsp salt). Pour in the slightly cooled syrup mixture and the milk, followed by the egg yolks. Whisk until you have a smooth batter. Pour into the prepared tin and bake for 1 hr or until a skewer comes out clean. Cool the cake in the tin for around 30 mins, then slice off the top to give you a smooth surface. Flip onto a wire rack and remove the baking parchment. Leave to cool. It can now be covered with cling film and kept for up to 5 days.

To make the buttercream, put the butter, icing, stem ginger, syrup and ground ginger in a large bowl and blend with an electric hand whisk until smooth.

To make the marshmallow icing (also known as swiss or Italian meringue) put the egg whites (separated when the cake batter was made) sugar, 1 tbsp water and a good pinch of salt into a heatproof bowl. Place over a pan of simmering water, making sure the bowl doesn’t touch the hot water, and whisk until thick and leaving a prominent trail from the beaters – this will take about 4 mins. Remove the bowl from the heat and continue whisking for another 3 mins until cooled slightly and stiff. Transfer half to a piping bag fitted with a large round nozzle and set aside.

When ready to assemble (cake and meringue cooled) slice the cake lengthways into 3 even layers. On a cake stand or plate, reassemble the cake, with the largest slice on the bottom, layering with the buttercream.

Using a small butter/pallet knife, cover the cake with the marshmallow icing left in the bowl. Use the palette knife to create vertical lines along the edges. Now use the piping bag to pipe spikes of meringue over the top of the cake. Use a cook’s blowtorch to toast the meringue to a golden brown – a few charred patches will add to the effect. Serve straight away or chill for up to 2 days, remove from the fridge 30 mins before serving. We decorated ours with sparklers.

Next up, burgers and dogs! The smell of frying onions is one of those tempting whiffs guaranteed to get the taste buds screaming for fodder. These are my personal favourite go-to recipes for Bonfire Night:


  • 6 large pork sausages
  • 2 tablespoons of oil for cooking
  • 1 large onion finely sliced
  • 1 teaspoon of grain mustard
  • 6 flour tortillas
  • 2 tablespoon tomato relish
  • Salt and pepper to taste


Cook the sausages in a couple of tablespoons of cooking oil on a tray in the oven. 200° fan/electric or gas mark 6 for around 10 minutes. Once they are under-way, move the sausages to one side and scatter the finely sliced onions on the bottom and toss in the oil salt & pepper and the grain mustard before putting back into the oven for a further 10-12 minutes until the onions are softened and the sausages cooked through.  They are ready to serve wrapped in a warmed tortilla and a little relish or ketchup mmmmmm….


2 tablespoons cooking oil

1 medium onion finely chopped

1 lb minced beef

1 lb minced pork

4 garlic cloves peeled and crushed

Salt and pepper

2 tablespoons of paprika

1 teaspoon of dried marjoram

1 small very finely chopped chilli (optional)

1 teaspoon ground all spice

10 burger buns

10 slices strong cheddar

Finely sliced lettuce and tomato

Pickle (optional)

2 large red peppers (roasted – recommend scorch all over and pop into a plastic bag to cool a little before peeling off the blackened skin and slicing thinly)

For the relish, mayo, hot sauce, ketchup and burger relish (one dollop of each into a bowl and mix!)

Put the meat, onions, garlic, salt, and pepper, paprika, chilli and spices/herbs and mix together thoroughly. Once combined, make into ten burgers and fry gently in oil/butter on a skillet until cooked through (depending on your taste) on each side and serve on a warmed bun with a slice of cheese, lettuce, tomato and onions with a couple of slivers of the roasted red pepper – simply delicious.


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