UK standard delivery is £2 and usually takes a couple of days.

Delivery to Europe is £5 and takes 3-5 days to reach the destination country, plus local delivery time.

Delivery to the rest of the world is £8 and takes 5-7 days to reach the destination country, plus local delivery time.

Please note we won't cover or reimburse any import duty added by customs.

For more details, see our Delivery page.

YES I NOW TAKE COMMISSIONS.

You can have your favourite pet (although I'm sure you love them all equally, of course...) recreated into your very own, hand-painted Some Ink Nice artwork.

A4 Original - £250

A4 Enhanced Print of that Painting - £30 for 1st / £5 for extra prints

See the dedicated page, here.

We do, yes.  Thanks for the interest.

Follow this little link below, fill out a few details and we'll get back to you quicker than you can say 'Hang on, I've made a terrible mistake'.

Not directly, no.  We don't have the space to store them, and the extra size makes them much more expensive to post.

HOWEVER, in a way, yes.

We've partnered with Fy, this very nice little website that sells exactly this kind of thing, and many other gift and home accessory type things.

You can buy a range of Some Ink Nice prints - framed and unframed - directly from them. 

Here you go:

Shop Some Ink Nice on Fy!

Well, no one knows for sure.

But current thinking is it's due to a genetic quirk affecting about one in four people.

The optic nerve (which tells your pupil to open and close, depending on the amount of light entering the eye) is very close to your trigeminal nerve (which tells your brain when there's dirt etc in your nose that needs to be sneezed out).

In some people, those wires get a little crossed.  So the instruction to close your eye's iris, also gets interpreted as the signal to sneeze.

This one works a treat.

Ingredients:

• 110g Plain Flour
• 2 Large Eggs
• 200ml semi-skimmed milk mixed with 75ml water
• 50g butter
• Caster Sugar
• Lemon Juice

Method:

• Sift the flour and salt into a large mixing bowl.

• Make a well in the centre of the flour and break the eggs into it.
  

• Whisk the flour, incorporating any bits of flour from around the edge of the bowl. When the mixture starts thicken, gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk).

• When all the liquid has been added, use a spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream.

• Melt the butter in the pan.  Spoon 2 tablespoons of it into the batter and whisk it in, then pour the rest into a bowl and use it when needed to lubricate the pan, using a wodge of kitchen paper to smear it round. 



• Get the pan really hot, then turn the heat down to medium.

• Ladle a small amount of the mixture into the pan.   Hold the ladle so that the base is very close to the bottom of the pan then pour in.  As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. If you have any holes in it, add a teaspoon of the mixture just to fill them in.
  

• It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be.

• Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan on to a plate.

• Serve with some sprinkled sugar and a hefty squirt of lemon juice.

• Eat up all nice.
  

Unfortunately, no.  For the time being, all designs are our own creation.