News — bamboo boards

Carbonised bamboo boards are brilliant workhorses in the kitchen. They are durable, naturally stylish and that rich caramel colour hides a lot of everyday wear. But even the best boards pick up the odd stain. Turmeric rings, beetroot patches, tomato streaks, the ghost of last night’s curry… they all try to hang around. The good news is that you don’t need harsh chemicals or endless scrubbing to keep your board looking smart. With a few simple tricks and the right routine, you can remove stains from carbonised bamboo boards and keep them going for years. First things first: what makes...

If you care about your knives, your chopping board choice matters just as much as the steel in the blade. Pick the wrong surface and even a premium chef’s knife can end up dull, chipped or looking like it has seen service in a gravel pit. So how do you actually use your boards to protect your knives? And when it comes to carbonised bamboo vs plastic boards, which one is kinder to your blades in real everyday cooking? Why board choice matters for knife health Every time your knife hits a board, two things are happening: The edge is...

If you are trying to make your kitchen a bit kinder to the planet, your chopping board is a surprisingly good place to start. We are all cooking more at home, thinking harder about waste and asking awkward questions like: is that plastic board I bought years ago really the best choice for a sustainable UK home? Let us put acacia vs plastic under the spotlight and see which really is the eco-friendly choice for sustainable UK homes. Why your chopping board choice actually matters Chopping boards get a lot of action. Every stir fry, Sunday roast and after-school snack...

If you prepare a lot of meat at home, your chopping board is doing far more than just holding tonight’s chicken breasts. It is your first line of defence against food poisoning, cross contamination and those mysterious fridge smells nobody wants to admit to. Two of the most popular options for serious home cooks are carbonised bamboo and acacia. Both look beautiful, both feel premium, and both are worlds better than those flimsy plastic boards that warp after a few dishwasher cycles. But when it comes to hygiene for meat prep, which really has the edge? What do we mean...