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31st March 2023 We recently discovered that no one in the TOG team has ever made (or at least tried to make) hot cross buns. We collectively agreed that it was about time we all gave it a go. So we set about looking for the ultimate hot cross bun recipe. We found it on […]
In Japan, every task has a dedicated knife.
This is a guide to the traditional Japanese knife shapes as well as some more modern shapes like the Santoku that have been developed for broader appeal.
An overview of how to make a TOG X Alex Pole Kitchen Axe, from cutting the stock through to oiling the handle.
Bristol-based Pasetti & Boote is redefining what it means to be a catering company. Max and Steph spoke with us about their international experience that led to their approach to food.
To coincide with the launch of our new ‘Mouse’ cheeseboard, we have teamed up with Westcombe Dairy just down the road in Somerset to bring you some recommendations for cheese to serve on your new board. We spoke with shop manager Paul Burton who knows a thing or two about cheese.
This one will be a little different. For the third year in a row TOG will be giving £10 to FareShare for every £100+ order we receive on Black Friday. However, this year, we are extending it to four days – Friday through Cyber Monday. We’ve also coupled this with a promotion to help people […]
July 2022 With record temperatures here in Blighty and chaotic airport travel, we’re beginning to think there’s no place like home. So grab a few friends and whip up one of our delicious summer cocktails which are guaranteed to impress. SHIRO NEGRONI made with TOG Gin Bitter and savoury, this white Negroni is lighter version […]
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