What we make
Making good food at home is one of life's real joys, and it's more of a joy with the right tools. Tools that cook well, last, and sit together in a real kitchen.
Season cast iron
Holds its heat, so meat browns and stews stay at a steady murmur. Any hob, including induction, then straight into the oven and onto the table. Bare cast iron that asks a little of you - season it, cook in it, and it gets better every year. And enamelled casseroles and griddles in subtle colours chosen to sit together.
Season knives
The weight and balance of the best German knives. Sixty-seven layers of Damascus steel, as the best Japanese ones are made. We didn't see why you should have to choose.
Season chopping boards
End grain looks after your knives. The blade slips between the wood fibres instead of cutting across them, so it stays sharp for longer and the board heals itself. Wood fibre for a lighter, dishwasher-safe alternative.
Season Tri-Ply
Steel exterior, aluminium through the middle - the heat goes everywhere the food is. Nothing to wear off, nothing to replace.
Season colours
Colours that run right across the range - cast iron, tools, textiles and more - chosen to sit quietly in a real kitchen rather than shout across it. Pick one and carry it through, or mix them.
Ramen
Deep bowls built to keep broth hot to the last mouthful, and the pieces that go with them. For the evenings when a proper bowl of ramen is the whole point.
Lisbon cutlery
Sleek yet reassuringly weighty.
