JOURNAL

In the (Outdoor) Kitchen With... Ana Ortiz

If you’re looking to make significant improvements to your barbecue game this summer, then look no further than Ana Ortiz for inspiration.

TOG X OUTLAW'S - A Lobster Story

A film by TOG Knives and Nathan Outlaw.

TOG X OUTLAW'S GIVEAWAY

In celebration of our partnership with TOG Ambassador Nathan Outlaw, we're giving three lucky winners the chance to win two TOG and Outlaw's prizes.

Julius Roberts' Chicken & Ricotta Meatballs in Broth Recipe

An exclusive dish from The Farm Table - a recipe book by cook, farmer and gardener, Julius Roberts. Learn how to make it here.

In the Kitchen With... Nicholas Balfe of Holm

Nicholas talks about his journey and the soul-nourishing power of food. He also shares his top tips for the home chef and tells us why Holm is well worth a visit.

Introducing TOG X OUTLAW'S

In the ten years TOG Knives has been a business, I've wanted to work with Nathan Outlaw for at least seven of them. Conversations to make that happen started with Nathan and his team nearly two yea...

How To Carve a Turkey – Tips from the Best Butcher in Bristol

Our genius artisan butcher friend Paul Burton from Westcombe Charcuterie has written this pro guide to help you perfectly carve your turkey this Christmas. What a lovely chap.

TOG Knives Black Friday Twin Campaign 2023

Last year TOG ran a very successful ‘Twin Campaign’ over the Black Friday period. We wanted to do something that made a positive impact socially and environmentally whilst at the same time not disa...

Takeaways from a week in Japan

TOG founder Bert recently spent a week in Japan and these are the things that struck him the most.

Johnnie Collins’ Gilt Bream Crudo Recipe

A delicious gilt bream crudo dish, with homegrown green tomato, smoky chilli oil and marigold.

TOG x LESTRANGE - The Collection Film

A collection to inspire the modern chef at home, designed to be treasured for a lifetime. Launching 26.10.2023.

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...