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Katto was founded on the principle that people nowadays want to own fewer, better things.
Things which last. Things which they can be proud to own. Things which make their days (and dinners) that little bit better.
Which is why we're delighted to publish the first edition of Fewer, Better - our new journal celebrating people who create brilliant things.
To order a print copy click here. All profits will be donated to The Felix Project.
ALISON ROMAN: QUEEN OF TARTS
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OMG IT'S JEREMY LEE
Few chefs are as warm, welcoming, witty and mischievous as Soho stalwart Quo Vadis' Jeremy Lee. We sat down with Jeremy to discuss his first book which was published last year, and what's to come next.
VIEWS FROM THE SUMMIT
The Blue Mountain School on London’s Chance Street is a place like no other. We sat down with founders Christie Fels and James Brown, and Cycene chef Theo Clench - to discuss this ambitious project.
IDENTITY THROUGH FOOD
There's no denying that the food we eat as children shapes our identities as adults. Here, food writers Susan Jung and Su Scott explore the impacts of their own culinary upbringings, and how these influence the way they eat.
MY FANTASY PUB: TIM HAYWARD
'There’s no evidence that Marx ever said ‘drink is the curse of the working class’, but Engels spent a lot of ink and bile on the British boozer.' Financial Times’ food critic, Tim Hayward, speaks of his dream pub.
A WEEKEND WITH... LUCY MCWHIRTER
Lucy is the Creative Director of Pophams, a hugely successful bakery and homewares store with three sites across London. Here's how she spends a typical Saturday, and her favourite spot for dinner with friends.
CERAMICIST SAM SPARROW
Samuel Sparrow is one of the most exciting and talented ceramicists to emerge in the past five years. He spoke to us from his studio, a converted old Post Office in rural Scotland.
ILLUSTRATOR GEORGE BUTLER
Armed only with his dip pens, Indian ink and drawing board illustrator George Butler sketches conflicts. From Syria to Iraq, Algeria to Afghanistan, Butler has drawn some of the most dangerous places on Earth.
VINTNERS URBAN WINERY
It may not yet have the pulling power of Provence; but in Walthamstow, a quiet revolution is taking place within winemaking. We spoke to Warwick Smith, co-founder of Renegade wines urban winery, to learn more.
HOW TO EAT AN OYSTER
The idea of buying, shucking and slurping oysters at home may seem daunting, but armed with a little knowledge, a sharp oyster knife, and a cold glass of champagne this needn’t be the case.
CAST IRON CLASSICS
Enjoy these simple, delicious, low faff suppers featuring our collection of cast iron pans. Warm up your evenings with our recipes for Turkish Scrambled Eggs, Linguine Alfredo, and Spicy Braised Beef.
In a world awash with fleeting food fads and ephemeral culinary trends, the age-old art of pickling persists as a bastion of both good taste and tradition. Here's why they're so popular, and how to make your own.