TOAST (OUR BLOG)

Why you should sharpen your knives, how it works and where to get your knives sharpened. --- HOW DOES KNIFE SHARPENING WORK? The sharpness of a knife depends on the...

The Difference Between Chefs Knives and Santoku Knives. Which knife should you use for which tasks? 

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...

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...

Chef Whyte Rushen joins us in the Katto kitchen to make his iconic Smash Burgers. This style has exploded in popularity all over the world but Whyte Rushen's might be...

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...

This is a really special dish made by Joe from Brixton based restaurant, Naughty Piglets. Meltingly soft beef, a piquant, coffee-laced mayonnaise and the fresh zing of sorrel make this...

Kricket co-founder and chef, Will Bowlby, in conversation with Imogen Lepere.

Whyte Rushen shows us how to make his iconic smash burgers.

Great British Menu star and chef at 12:51, James Cochran in conversation.

Learn how to make simple-yet-delicious pork and chive dumplings.

Cook, Financial Times food critic and author of Knife, Tim Hayward, gives us the potted history of his lifelong obsession with kitchen knives.

How to butcher and cook the perfect ribeye steak with some help from Provenance Butchers.

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...

Rochelle Canteen’s Margot Henderson on lockdown, her recent OBE and why she loves a yeast extract.

Fresh crab, spicy nduja and luxurious cream make this a perfect pasta dish from Rosie Macean (aka The Pasta Queen).

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...

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...

Award-winning foodwriter, Ella Risbridger, on cooking through lockdown.

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...