Guides & Recipes
Cast Iron Skillet Pizza with Pesto, Peaches and Burrata
Perfect for summer, this recipe from Cook School Head Chef Grace comes together easily.
5 Quintessential British Cheeses (Besides Cheddar)
Plus a few expert cheese tasting tips.
Meet the Exclusive Netherton Foundry x Borough Kitchen Spun Iron Frying Pan
We visited Shropshire to see how these pans are made, and what makes them so unique.
Why Unlined Copper Is the Secret to Better Jam
And why Mauviel makes the best copper jam pans.
BBQ Tips for Absolute Beginners
Chiswick Store Manager (and resident Grill Master) Adam shares his wisdom.
Big Green Egg: In-Store Demonstrations (2026)
Stop by our London stores in Battersea Power Station, Chiswick, Hampstead or Islington to see the Big Green Egg barbecue in action.
Why Uncoated Aluminium Cake Pans Are Best
According to an expert who has tested hundreds of cake recipes.
Why Emile Henry Ceramics Are Special
We visited their workshop in Marcigny, France, to learn more about their one-of-a-kind recipe.
How to Clean a Decanter
You can't use washing up liquid!
Recipe: Gerry’s Classic Caesar Salad
This Caesar salad incorporates ground rosemary into the croutons – an adaptation Justin made to his father's classic recipe. Serve it in a wooden bowl for the best presentation.
5 Expert Tips for Cooking Whole Fish at Home
John, our Head of Cook School, shares his wisdom – a small preview of what you can expect in our Whole Fish 101 class.
5 Tools for Better Roast Chicken
The quality of your tools matters just as much as the quality of your meat.
The Ultimate Guide to What Can (and Can’t) Go in the Dishwasher
The yes's, no's, and best-to-avoid's.
The Chef's Press and Cooking Weights, Explained
What do cooking weights like The Chef's Press do, and why are they so popular?
The Best Pancakee Pans for Pancake Day & Beyond
Cast iron, carbon steel or spun iron crêpe pans, as well as non-stick crêpe pans, are best suited to making pancakes, for different reasons. Find the right crêpe pan for your needs here.
Recipe: Almond Butter Biscuits
A classic German spritz cookie recipe for the Marcato Biscuit Press.
An Expert Guide to Stainless Steel Pots & Pans
Everything you need to know about stainless steel cookware, from how to make it stick-resistant to what 'tri-ply' actually means.
How to Clean & Maintain Wooden Chopping Boards (Properly)
Beautiful, hygienic, and best friends to your knives' blades, wooden boards are the gold standard. But they do require some special care.
Four Fondues: Cheese, Chocolate & Beyond
These recipes include the classic cheese and chocolate versions, plus a fondue-ified Chinese hot pot and our personal favourite, fondue Bourguignonne.
How Can You Tell When a Knife Is Sharp?
The 'tomato test' tells you when you need to sharpen a knife, or when honing a knife is enough.
Seasonal Eating in the UK: A Month-by-Month Guide
A cheat sheet for seeing what vegetables and fruits are in season.
A Chef's Tips for Hosting a Stress-Free Christmas Feast
John, our Head of Cook School, recommends a few useful tips that will keep the Christmas cooking chaos to a minimum. (This applies to any dinner party!)
Meet the Maker: Babel Candles
Founder Henri Cooney on craft, architecture, and the untranslatable art of scent.
Recipe: Italian Butter Biscuits
Designed for the Marcato Biscuit Press, these Italian butter biscuits, also known as 'spritz cookies', are foolproof.