Chopping Boards

Solid timber chopping boards in acacia and mango wood, cut thick enough to stay flat and finished with food-safe oil rather than sealed in plastic coating. A board like this improves with use, where a laminated one simply wears out.

Keep one board for raw meat and another for bread and produce. Never put a timber board in the dishwasher or leave it standing in water, as that is what causes splitting and warping. Wipe with a damp cloth, dry upright, and re-oil with food-grade mineral oil whenever the surface starts to look dry and pale.

Also useful

Serve straight off it alongside cheeseboards and platters and trays, add bowls for dips, and see the full kitchen and dining range.