TOAST (OUR BLOG)

RWANDA: LAND OF A THOUSAND GRILLS

Sat, Jan 22, 22

RWANDA: LAND OF A THOUSAND GRILLS

RWANDA: THE LAND OF A THOUSAND GRILLS Expat writer Laura Wotton on the food and restaurants of Rwanda.   A while ago, a well-meaning friend from the UK arrived in...

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INTERVIEW: PHILLIPUS PUTTER

Thu, Nov 25, 21

INTERVIEW: PHILLIPUS PUTTER

Katto exists to enable and celebrate people who, like us, make thing by hand. Which is why we love working with London-based leatherworkers, Putter & Co for our bespoke leather scabbards. Here...

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INTERVIEW: LISA GOODWIN-ALLEN

Fri, Sep 03, 21

INTERVIEW: LISA GOODWIN-ALLEN

THE PRIDE OF LANCASHIRE As executive chef at Northcote and a familiar face on our television screens, Lisa Goodwin-Allen is an unstoppable force. She joined the team under co-founder Nigel...

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Why Use Japanese Steel For Chef Knives

Tue, Aug 24, 21

WHY WE USE JAPANESE STEEL

WHY WE USE JAPANESE STEEL One of the questions we asked more than any other is, "Why do you use Japanese steel in your knives?".  In reality there are lots...

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RECIPE: KRICKET'S KERALAN FRIED CHICKEN

Tue, Aug 24, 21

RECIPE: KRICKET'S KERALAN FRIED CHICKEN

RECIPE: KRICKET'S KERALAN FRIED CHICKEN This fried chicken dish came about almost by accident and has become one of the most popular dishes on Kricket's menu.    INGREDIENTS --- Mayonnaise...

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RECIPE: CHERRY CLAFOUTIS

Tue, Aug 24, 21

RECIPE: CHERRY CLAFOUTIS

RECIPE: CHERRY CLAFOUTIS Chef Brad Trent's quick, easy and totally delicious cherry clafoutis is the perfect way to end a summer meal. Be sure to use the ripest cherries you...

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RECIPE: LAMB, FLATBREADS & SALSA

Tue, Aug 24, 21

RECIPE: LAMB, FLATBREADS & SALSA

RECIPE: LAMB, FLATBREADS & SALSA Chef Brad Trent's easy-yet-delicious recipe for slow cooked, meltingly soft lamb served with homemade flatbreads and a speedy wild garlic salsa. --- SLOW COOKED LAMB Ingredients...

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