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Top tips • 7 minute read
Japanese Knife Types
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.
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Top tips • 3 minute read
Cheese Recommendations for your Mouse
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.
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Our thoughts • 4 minute read
Do Sharp Knives Make Food Taste Better?
For me personally, the physical feeling that a super-sharp knife brings when it glides through food is why kitchen knives are my passion.
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Interview • 7 minute read
Some of the Best Cuts of Meat for BBQ – Advice From Master Butcher Jack Cook
Jack Cook, Master Butcher, runs Walter Rose & Son, recently Britain’s Butcher Shop of the Year. Jack tells us about his family history, the importance of provenance, and shares his tips for cooking over fire.
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Interview • 10 minute read
cooking over fire – tips and techniques
Cooking over fire has recently exploded in the UK. We spent the day with the unstoppable Ross Anderson, founder of Roam Catering in Salisbury. Ross shared some of his vast knowledge on the subject and cooked some unbelievable food.
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Top tips • 4 minute read
TOG Knife Buying Guide
Do you know your Nakiri from your Sujihiki? Even for professional chefs, all the different types of knifes out there can be baffling. We are very aware that online you can’t handle knives before you buy, or see the products ‘in the flesh’.
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Interview • 1 minute read
Christmas Dinner Inspiration from Josh Eggleton
We chatted with Bristol food hero Josh Eggleton recently. He shared his tips for elevating Christmas dinner. He also talked about two beautiful dishes that he has on the Christmas menu at his Michelin Star pub, The Pony and Trap.
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