Guides & Recipes
WÜSTHOF Classic vs. WÜSTHOF Classic Ikon: What's the Difference?
How to choose the right WÜSTHOF knife for you.
A Guide to Making Ravioli From Scratch
Tips and recipes to get from 'practice' to 'perfect'.
The Best BBQ Tools & Accessories
These bbq tools are the ones we find ourselves using over and over again
Ginger-Mint 'G & Tea'
Cold brewed green tea meets bright, zingy ginger-mint syrup for this gin-based cocktail, which you can and should scale up for your next party.
Lemon Sole with Tartar Butter
This recipe, which comes to us from chef and food writer Ben Lippett, is the perfect way to use the Mauviel Oval Frying Pan.
Raspberry & Liquorice Jam
The perfect recipe for British berry season, courtesy of the London Borough of Jam.
Fig & Earl Grey Jam
A recipe for the London Borough of Jam's most popular preserve.
Kumquat & Brandy Marmalade
A wintry marmalade that is sweeter than the classic orange, courtesy of the London Borough of Jam.
Cherry & Black Pepper Jam
A perfect spring-summer recipe, courtesy of the London Borough of Jam – with a bonus recipe for Green Apple Stock Jelly, a natural source of pectin.
Cherry Clafoutis
Clafoutis is easy to make, and even easier to eat.
Father's Day Gift Guide (2024)
Find the perfect Father’s Day gift for kitchen-savvy dads, in a variety of price points.
7 Tips for Hosting a Successful Pizza Night
Throwing a successful pizza night takes a good deal of advanced planning, which is why we asked bread expert (and Borough Market store regular) LaceBakes for her top tips.
How to Make Pesto in a Pestle & Mortar
Making pesto in a pestle and mortar is undisputedly the best way to make pesto, as the slow grinding movement extracts maximum flavour while creating the ideal texture.
How to Season a Cast Iron, Carbon Steel or Spun Iron Pan
The best way(s) to clean and care for a cast iron, spun iron, or carbon steel pan so it develops a natural non-stick finish.
DIY Condiments: Mayonnaise, Ketchup, Mustard, Sweet Chilli Sauce
How to use the Bamix hand blender to make store-bought ingredients at home.
How to Choose a Copper Saucepan (& Why)
A breakdown of features and benefits of our range of copper saucepans.
Jack’s Hot Cross Buns
This traditional recipe has a clever trick up its sleeve to maximise fruit without weighing down the dough.
Meet the Maker: Cutipol
Made in Portugal, Cutipol cutlery is known around the world for its refined design and durability. We spoke to João Pedro Ribeiro – Operations Manager and a second generation member of the Cutipol's founding family – to learn more about the craft.
A Step-by-Step Guide to the Perfect Easter Lunch
A comprehensive step-by-step guide to hosting Easter lunch, including a menu, shopping list, and schedule.
Poppy Seed Pancakes with Lemon Curd & Mascarpone
A fresh take on the classic combination of lemon and sugar, these baked poppy seed pancakes let everyone enjoy the dish at the table at the same time.
How to Make Chicken Stock From Scratch
Homemade chicken stock – which tastes infinitely better than anything shop-bought – is the best way to use up leftovers from roasting chicken.
Almost Artisanal Bread
A low-effort, high-reward recipe for homemade bread that relies on a cast iron cocotte for shape and texture.
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.
Meet the Maker: Horl
An interview with Timo Horl, who – with his father Otmar – created the knife sharpener that revolutionised the industry.