A beech end-grain butcher block on a farmhouse table, with a knife, lemons and herbs, in soft daylight

Chopping boards

Boards made for years of everyday cooking.

Solid hardwood, cut, glued and finished by hand in our small UK workshop.

What goes into every board.

Solid
hardwood
Hardwoods chosen plank by plank for sound, straight grain.
40mm
of oak
Our thick edge-grain board is 40mm of solid oak: heavy, stable and made to stay flat.
Food-safe
finish
Finished with our own blend of beeswax, food-grade mineral oil and carnauba.
By hand
in our workshop
Cut, glued, flattened and finished by us in the UK.
Slicing a sourdough loaf on an oak edge-grain chopping board

Edge grain or end grain?

Two ways to build a board.

Both are solid hardwood and both will last for years. The difference is in how the timber is laid.

Edge grain
Long, straight strips of oak. Lighter to lift, hard-wearing and great value: the everyday board.
End grain
A chequerboard of end-grain blocks. Heavier, kind to knife edges and hides everyday knife marks: the serious cook's board.
Rough-sawn hardwood boards stacked on a rack in the workshop
Sanding an oak edge-grain board flat at the workbench

Our workshop

From rough timber to your worktop.

Every board is made in our small UK workshop from solid hardwood, and finished by hand.

  1. 01
    Timber chosen
    Each plank is checked and picked for straight, sound grain.
  2. 02
    Cut and glued
    Strips are cut, arranged for grain and colour, and glued up under clamps.
  3. 03
    Flattened and sanded
    Taken down to a dead-flat, smooth surface, edges softened by hand.
  4. 04
    Finished and checked
    Oiled, waxed with our own blend and checked before it's packed.
The Highland Cow board on a stone garden table, laid for lunch outside

A board for every table.

From weekday prep to a weekend cheeseboard, made to be used, washed and used again for years.