With New Knives, Collaborations with some amazing people, Summer Shows booked and exciting product development, 2017 is lining up to be a Fantastic Year.
Hospitality is and always will be about working together to achieve a shared goal for the enjoyment of others. We can only create and excel in our chosen field with the help of others.
Attending the Sirha show in January this year to meet the guys at Tojiro was an encouraging nod to the future. The Company's integrity and commitment to quality is a perfect pairing for Chefslocker. It also gave us the impetus to take aour products on the road this year. More dates to be confimed but we are already booked up for the Shrewsbury Food Festival (24-25th June) and have something exciting planned for Maldon Smoke and Fire Festival - All for a good cause...
Rolling with the Times...
One product which has taken off early this year is our handmade leather knife roll and now the 'Gourmet' Roll with all the bells and whistles... These have proved incredibly popular with professionals and having some top Chef's among our customer's reassures us we'ere on to something special. New, quality leather products designed specifically with the Chef in mind are already in development!
We are also delighted be working with London based food photographer PAVLOVA + CREAM for a bit of a spruce up! Previous clients include MIDSUMMER HOUSE by Daniel Clifford, CHOTTO MATTE Japanese restuarant Soho and Michelin starred YAUATCHA. Currently working with Chefs David Pilgrim, James Peck and Anthony Raffo - Esteemed company indeed....
Finally, for now, we have started stocking Yakitori BBQ's, made from special porous ceramic. These BBQ's are intended for indoor use and can achieve extremely hot temperatures.
-We have teamed up with popular Shrewsbury Ramen and Noodle bar Momo-No-Ki giving diners the chance to purchase the same knives used by the skilled chefs in the kitchen at a discounted price - an exclusive to the UK
Momo-No-ki is established as the first of it's kind in Shropshire creating innovative East meets West dishes, priding itself where possible on using local producers and giving Asian flavours there own unique twist - Using Foraged bits from @foragefinefoods, rare breed pork from @middlefarm1 and artisan bread from @swiftsbakery the the team of intuitive chefs strive to create innovative plates that excite and inspire.
This is not a chance collaboration. Executive Chef and author Chris Burt prefers using his Seto Knife over other knives for it's traditional light weight D shaped handle, excellent balance an exquisite styling.
- Now you can take a bit of Japan home with you and have a go yourself !
Find out more about Momo-No-Ki
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