The Evolution of the Pony - An Interview With Josh Eggleton
Josh Eggleton (M.B.E)’s journey in food has been anything but linear. A chef committed to forging his own path since 17, by 22 he’d set up gastropub The Pony and Trap (just 10 mins down the road f...
Chasing Perfection - TOG X Billy Tannery Parkland Deer Strop
Our knife strop is amazing. Used with a little metal polish on the surface of the leather, it can take a knife from 'sharp' to 'shaving sharp'. See how. It takes less than a minute to achieve this...
Chop Your Way to Culinary Fame with These Top Japanese Vegetable Choppers
Over the last few years, the West has seen a rise in vegetarianism and veganism alongside the increased popularity of Japanese knives. As a result, two traditional Japanese knives explicitly design...
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...
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.
How to make a TOG X Alex Pole Kitchen Axe
An overview of how to make a TOG X Alex Pole Kitchen Axe, from cutting the stock through to oiling the handle.
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 b...
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 ...
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 ...
An interview with Michelin Star Chef Aktar Islam
Aktar is a true example of how creativity comes from adversity. He reacted to the impact of lock-downs by developing a way of delivering Michelin-star restaurant quality food even after it’s been f...
The Anaori Kakugama is a cooking pot carved from a single block of raw carbon graphite. Its innovative design comes from a pursuit of excellence and a fusion of modernity and tradition that is ubiq...
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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