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Last Friday marked the launch of six exclusive Global Knife Block sets, a tribute to the memory of Mino Tsuchida. We are delighted to share that all six sets were sold within a mere 24 hours of going live, resulting in a remarkable total donation of £1,200 to the incredible UNICEF Children’s Charity. Affectionately known as Mr. Global, Mino Tsuchida embarked on his journey of exporting Global Knives in 1990, becoming the worldwide face of this renowned brand. Beyond his business endeavours, Mino devoted himself wholeheartedly to sharing his passion and expertise for knives and sharpening with cooks and chefs across the globe, captivating them with countless demonstrations. Mino’s impact extended far beyond technical brilliance; it was his profound humility and boundless generosity that left an indelible mark on all who had the privilege of knowing him. Chefs, enthusiasts, and colleagues alike were enchanted by his warm demeanour, and he became a mentor, friend, and an unwavering source of inspiration for countless individuals who shared his love for the culinary arts. Notably, Mino’s compassion knew no bounds. On his 80th birthday, he displayed his selflessness by generously donating a £12,800 birthday gift cheque to UNICEF, a charity close to his heart. This act of kindness exemplified his commitment to making a difference in the lives of those less fortunate. UNICEF Children’s Charity, known for its tireless efforts across 190 countries, strives to reach and care for the most vulnerable children and adolescents, ensuring they not only survive but thrive to achieve their full potential.

Connections in the kitchen are carved through many different recipes – this could be by getting intimate in the kitchen with your partner, having conversations with family whilst deep in prep, or even celebrating life decisions with friends in the kitchen.However, people ignite the fire in the kitchen in varying ways. From babies made on the worktop, to decisions on life happening while chopping vegetables and the words ‘I love you’ told for the first time over a dish, the nation has a whole feast of confessions to off-load from the heart of the home.What happens in the kitchen, stays in the kitchen – right? Wrong! We’ve surveyed 2,000 Brits to uncover the UK’s truth behind the culinary bond and what’s really formed in the art of the prep.Key findings: • 1 in 2 Brits have been intimate in the kitchen, with a further 11% wanting to try in the future• Up to 2,732,000 babies have been conceived in UK kitchens, with 2,058,000 babies born in the kitchen• An estimated 5,464,000 long-term relationships have ended in the kitchen• 60% of women would find a potential partner more attractive if they could cook• Physical touch is a man’s preferred love language in the kitchen, with 27% choosing sex and cuddles over quality time with their partner• Just 1 in 10 Brits admit to using aphrodisiacs for sexual reasons 1 in 2 Brits have been intimate in the kitchen Things are definitely spicing up in the kitchen, with 1 in 2 Brits admitting to getting intimate in the kitchen and a further 11% wanting to try in the future.Our research revealed that an estimated 2,732,000 babies have been conceived in kitchens across the UK and 2,058,000 babies have been born in the kitchen. Which age group is the most sexually explorative in the kitchen? The study revealed that those aged between 25 and 34 are the most freaky – more than any other generation, with 69% of millennials admitting to having sex in the kitchen. What’s more, more than half of millennials also admit to incorporating food into their bedroom exploits.The most common foods used to boost intimacy in the bedroom are whipped cream (27%), strawberries (22%), chocolate sauce (21%), ice cream (18%) and champagne (16%). However, honey (10%), cherries (7%) and mango (5%) are also used to spice things up in the bedroom. Are people using aphrodisiacs to boost intimacy? When it comes to aphrodisiacs, many people are unaware of the foods that can increase sexual desire, performance and pleasure. While oysters may be the most widely known, shockingly 48% of Brits didn’t know about oysters’ extracurricular uses…Similarly, just 30% know that dark chocolate can put people in the mood, and just 1 in 5 (21%) are aware that strawberries can be used for other reasons…Interestingly, just 9% of Brits admit to actually using aphrodisiacs for sexual reasons. 51% of Brits have argued with their partner in the kitchen The kitchen truly is the heart of the home – however, with this title comes great responsibility as the room often plays host to a wide variety of situations.Our study revealed that 1 in 2 (51%) Brits have argued with their partner in the kitchen, with 1 in 10 claiming that arguments usually result from cooking together. The kitchen also acts as the setting for heartbreak as 5 million couples (8%) have ended a long-term relationship in the kitchen. How does the kitchen affect other family dynamics? When it comes to cooking with family, 43% of Brits admit to having a blazing row with their nearest and dearest in the kitchen.1 in 3 also say the kitchen is the place where they usually have difficult conversations with loved ones – 16% have even made a life-changing decision by the stove. 60% of women would find a potential partner more attractive if they could cook Interestingly, the survey revealed that 60% of women would find a potential partner more attractive if they could cook – with 53% of men saying the same, proving that improving your skills in the kitchen could land you a date or two.The most cooking-conscious generation is Gen Z, with 80% of this age group craving a good cook in a potential partner – something to bear in mind for the dating app bio… Which love language is most prominent in the kitchen? It’s official, ‘physical touch’ is a man’s preferred love language in the kitchen, with 27% choosing sex and cuddles in the kitchen over ‘quality time’ (22%) with their partner.Women, however, prefer ‘quality time’ in the kitchen, with 28% preferring to cook and eat with their partner over ‘physical touch’ (19%) and ‘words of affirmation’ (14%).When it comes to ‘acts of service’ this love language is most favoured by women, with 16% feeling the love when their partner washes up and cleans the kitchen – however, just 8% of men share the same thoughts.Men prefer to be gifted with new kitchenware, with 6% of men favouring this love language above all others, but only 3% of women agree. The biggest kitchen turn-ons, revealed Let’s face it, we all have our secret turn-ons that we might not admit out loud. No spoilers, but our survey uncovered some truly weird and wonderful ones… Men’s biggest kitchen turn-ons When it comes to turn-ons in the kitchen, men and women have similar, but varying, ideas of sexy. From squeezing a lemon (6%) to twirling pasta on a fork (10%), a man’s kitchen kinks span many areas.However, our study uncovered that a man’s biggest turn-on in the kitchen is when their partner cooks without needing a recipe (18%).Men also love it when their partner wears an apron (17%), has a signature dish they can cook (16%), serves food with good presentation (15%) and offers them a taste of their meal (14%).And let’s not forget that 13% of men just want to watch their partner chop vegetables well… Women’s biggest kitchen turn-ons While women share many of the same turn-ons, there are some very clear differences. Again, women crave someone who can cook without a recipe (25%), who has a signature dish they can cook (24%) and who serves food with good presentation (21%).However, that is where the similarities end as 1 in 7 (15%) of women admit to getting turned on when their partner opens a stiff jar. It also seems that women are huge fans of Pancake Day with 12% loving it when their partner flips a pancake successfully (4th March can’t come soon enough…)Other notable turn-ons for women around the country are when their partner carves a turkey (11%), unloads the dishwasher (10%) and cracks an egg with one hand (8%). What is giving people the ‘ick’ in the kitchen? It’s a fact of life, we’ve all experienced the ‘ick’ at one time or another. Picture this – you visit a potential partner’s house and they have plates piled on the worktop waiting to be washed, would this put you off? Or what if they hadn’t wiped down the sides and remnants of their last meal were covering the kitchen?Icks can be subjective, varying from person to person and situation, so to provide some clarity we’ve uncovered exactly what is putting people off when it comes to the kitchen. Men’s biggest kitchen turn-offs Our study found that a man’s biggest ick in the kitchen is when someone has a dirty hob, with 1 in 3 (34%) citing this as something that puts them off a potential partner.Licking a spoon and putting it back in the pan (31%) takes second place, followed by leaving all of the dirty dishes piled on the side (29%). Not cleaning as they cook (24%) and not being able to cook (20%) round off the top five.Being a picky eater (18%) is another sure way to give men the ick, as well as only knowing how to cook frozen food (16%), using metal utensils in a non-stick pan (14%) and using dull knives to cut and peel vegetables (13%).Also, did you know that 7% of men get the ick if their partner cries when cutting an onion? It might be time to invest in some onion-proof glasses… Women’s biggest kitchen turn-offs Women also hate it when someone licks a spoon and puts it back in the pan (43%), as well as when dishes are left to pile up on the worktop (40%).They also get the ick when someone doesn’t clean as they cook (34%), have a dirty hob (33%) and are a picky eater (24%).However, dissimilar to men, women are often put off by a potential partner who doesn’t offer to help with cooking (17%) and someone who doesn’t season their food (13%) – so it could be time to get the spices out! To cook together or alone? It looks like we are a nation of foodies as our data highlights that 66% of Brits enjoy cooking and only 4% of people say they never cook.We all know that too many cooks can make for a stressful kitchen and our research revealed just that, with 42% of women preferring to cook alone and 32% of men. It seems that cooking together might not be a great date night idea as just 1 in 4 (24%) Brits actually like to cook alongside their partner. Where are people getting their recipe inspiration from? When it comes to recipe inspiration, Gen Z are getting most of their inspo from TikTok over any other platform, with 44% choosing this platform for food inspo – just 27% of those aged 18-25 are reaching for recipe books.However, when it comes to all age groups, online recipes are still proving popular, with 38% of Brits citing this source as their go-to for food ideas. 1 in 3 (30%) get their food ideas from cooking shows, as well as Instagram (17%), cooking podcasts (11%) and Facebook (11%). What are the most popular meals to cook and eat in the UK? Cooking and eating a home-cooked meal are great chances to bond with a partner, friends and family, however, some meals are more popular than others.Our study shows that the roast dinner is officially the most popular meal in the UK, with 1 in 4 (23%) people choosing this as their favourite meal of all time. In second place is spaghetti Bolognese (11%), then casserole (10%), and chilli con carne (6%).Interestingly, Gen Z prefer spaghetti Bolognese (19%) to a roast dinner (18%), and just 2% of this age group like a casserole.However, when looking at regional breakdowns, our data highlights that Aberyswyth locals actually favour a fry up over a roast dinner, with 40% choosing this option as their favourite meal to cook and eat. Gloucester residents prefer a casserole (22%) to a roast dinner (17%) – this is also the same in Swansea, with just 7% choosing a roast dinner as their favourite meal. Where are people eating in the home? Our data highlighted that 81% of Brits eat in front of the TV on a regular basis, with just 19% of Brits saying they never eat in front of the TV. Dating coach shares top tips for carving connections in the kitchen To understand how people can carve great connections with a partner in the kitchen, we spoke to Adam Lyons, of Ask The Dating Coach, for his top tips on using cooking to build strong relationships.1. How can love languages affect how people behave in the kitchen?Cooking is an act of service, obviously, so if you cook for somebody, that’s going to be a gift. Words of affirmation, like telling somebody that they’re an amazing cook, are also a huge factor. Physical touch is interesting because the act of eating is quite a sensual thing—feeding each other, of course, would be huge there as well. And then quality time, of course—you’re hanging out together, eating and cooking.I’ve often theorised that cooking is almost its own love language. Because technically, it could apply to any of the five common love languages but I think that cooking almost goes above and beyond that. With cooking, you’re providing, which at its core is one of the fundamental requirements of a relationship. I’ve always argued that the sixth love language is actually cooking for somebody.2. How can cooking together impact a relationship?I think cooking together is a massive benefit for a relationship. My partner and I cook for each other all the time. We love cooking together; if we’re making two or three dishes, we’ll take turns. It’s just a great bonding time and a chance to explore all five of those love languages together.Bonding in the kitchen is a great way to improve connections with a partner, family and friends. Prepping a meal, eating delicious food and enjoying time together are all fantastic opportunities to show your love. If you’re looking for more advice on the best tools to use in the art of prep, check out our incredible range of cooking knives here. Methodology Global Knives commissioned a survey of 2,000 adult Brits via OnePoll in October 2024, with a focus on how people are carving connections in the kitchen – from getting intimate on the worktop to bonding with family and friends over a home-cooked meal.The survey criteria were as follows: • Those aged between 18 and 65+• People from 30 different cities in the UK

How people are bonding through food this Christmas Christmas time is a great opportunity to strengthen bonds with family, friends and romantic partners. From bonding with loved ones over a board game, gifting a partner a loving gift, or even reminiscing over a delicious Christmas dinner, the festive period encourages people to carve connections with loved ones.However, it can also cause stress and arguments in the home – whose family will you spend Christmas with? Should you host Christmas Day this year? With this in mind, we’ve surveyed 2,000 Brits to uncover how people across the nation are approaching Christmas.Key findings: • Just 1 in 3 Brits would WANT to host Christmas Day at their own home• 1 in 4 households are expected to have an alternative to turkey this Christmas• Roast potatoes are officially the nation’s favourite Christmas trimming• 47.8 million Brits would NEVER want to host Christmas Day• 694 million pigs in blankets expected to be eaten on Christmas Day• Glaswegians are set to eat the most pigs in blankets this Christmas, more than any other city• 8.2 million Brits have asked guests to bring a dish for Christmas dinner, instead of cooking the whole meal 70% of Brits would never want to host Christmas Day in their own home Hosting Christmas Day comes with a huge amount of pressure – guests expect a delicious meal with all the trimmings, games and entertainment, not to mention a whole host of fond memories to reminisce about in years to come. We asked the nation whether they would feel comfortable and at ease when hosting Christmas Day and a whopping 70% said they would never want to host Christmas Day in their own home, instead preferring to visit someone else’s home for the festivities. When asked the reasons for this, 79% said that cooking for a lot of people bothers them and 1 in 4 (25%) even admitted that cooking a Christmas dinner for family would be extremely anxiety-provoking. This may explain why 8.2 million Brits (12%) have asked guests to bring a dish for Christmas dinner, instead of having sole responsibility of cooking the full meal themselves. How does Christmas affect romantic relationships? There are many opportunities to feel closer to your partner at Christmas, whether through gifts shared around the Christmas tree or even venturing out on romantic dates to Christmas markets. However, with added stressors of how much to spend on each other, and where to spend Christmas Eve and Boxing Day, it can be a complex space to navigate when in a relationship. 1 in 3 people feel closer to their partner at Christmas Our survey revealed that 1 in 3 people feel closer to their partner emotionally during the festive season, with 12% going on more dates with their significant other. And with Christmas encompassing the love language of ‘gifting’, it’s not surprising that 20% of people say that thoughtful gifts bring them and their partner closer – interestingly, men (6%) are more likely than women (3%) to want to be gifted kitchenware this Christmas. 1 in 2 (48%) Brits admit they have been intimate in the kitchen, and with 18% claiming that the festivities make them more intimate with their partner, this number could skyrocket in December. Christmas traditions could be getting us in the mood as 11% of women are getting turned on by their partner carving a turkey. It looks like the kitchen counter could be getting a lot of use this December – just a heads up! A quarter of couples have more arguments at Christmas Certain elements of Christmas can put a strain on romantic relationships – we uncovered that 1 in 4 couples have more arguments due to festive stress. With 51% of Brits having experienced an argument with their partner in the kitchen, the prep for Christmas dinner could be set to cause many issues this year. Interestingly, 1 in 10 people said that cooking with their other half always results in arguments so it may be a good idea to stay out of the way if your partner is the chef on Christmas Day.6% of couples argue about where to spend Christmas and 3% bicker about how long they’ll have to be apart from each other if celebrating separately. Roast potatoes are the nation’s favourite Christmas trimming With so many different trimmings available, we wanted to settle the debate on which is the nation’s favourite, once and for all. We asked Brits to pick their top five Christmas trimmings of all time to establish an official rank. In first place is roast potatoes, with 54% of Brits choosing this crispy delicacy as their all-time favourite. Pigs in blankets (37%), turkey (32%), stuffing (30%) and gravy (30%) round off the top five. Yorkshire puddings (28%), brussels sprouts (24%), parsnips (19%), beef (14%) and cauliflower cheese (14%) finalise the top 10. When it comes to city breakdowns, Bristolians and Norwich residents are officially the biggest fans of roast potatoes, with 73% of locals including roast potatoes in their top five favourite trimmings of all time. However, Aberyswyth locals prefer pigs in blankets (60%) and stuffing (40%) to roast potatoes (20%). While turkey finished in third place, our survey revealed that 1 in 4 (23%) of people actually plan to choose an alternative to turkey this Christmas. This is most prevalent among millennials, with 26% wanting a different option to turkey – interestingly, 50% of Portsmouth locals will be steering clear of turkey this year.  694 million pigs in blankets expected to be eaten in the UK on Christmas Day Across the UK, 694 million pigs in blankets are set to be eaten on Christmas Day, with the average person expected to eat 10 on the big day. However, our study revealed that some cities are bigger fans of pigs in blankets than others. In fact, Glaswegians are expected to eat the most – a whopping 23 on Christmas Day alone! Other cities loving this delicacy are Portsmouth (14), Oxford (13), Brighton (13), Aberdeen (13) and London (12). Christmas is a fantastic time to bond with family and create memories that will last a lifetime. Whether you plan to cook the Christmas dinner with your partner, eat around a table full of your nearest and dearest, or even gift a loved one some new kitchenware, connections can be carved anywhere in the kitchen. To view our range of gift sets in time for Christmas, tap here for more information. Methodology Global Knives commissioned a survey of 2,000 adult Brits via OnePoll in October 2024, with a focus on how people are carving connections in the kitchen – from getting intimate on the worktop to bonding with family and friends over a home-cooked meal. The survey criteria were as follows: • Those aged between 18 and 65+• People from 30 different cities in the UK

We’re thrilled to announce that we’ll be back at the Winter BBC Good Food Show this November! You’ll find us at stand G10, right by the entrance, so make sure to swing by and say hello. If you’re passionate about food (and who isn’t?), this is the event you won’t want to miss. From delicious samples to live cooking demos, the show is packed with culinary inspiration and foodie fun galore. As always, Global Knives UK is bringing a unique edge to the kitchen experience. Our knives are trusted by professional chefs, cherished by home cooks, and designed to make your cooking smoother and more enjoyable. Here’s What to Expect: First Look: Get an exclusive preview of our latest 40th Anniversary Collection, blending sharpness, balance, and striking design. Live Demonstrations: See our knives in action and watch as they make every slice and dice look effortless. Knife Know-How: Got questions? Our experts and in-house knife technician are on hand to help you find the ideal knife for your cooking style. Show Specials: Enjoy exclusive discounts available only at the show – it’s the perfect time to upgrade your kitchen essentials! Visit Us at the Show! Mark your calendars for 21st–24th November at NEC Birmingham. We’ll be there, ready to demo our knives, chat all things culinary, and share our love for precision in the kitchen. Follow us on social media @GlobalKnivesUK for sneak peeks, updates, and behind-the-scenes looks leading up to the event. For all event details, visit our website at www.globalknives.uk. Join us as we celebrate the art of cooking at the Winter BBC Good Food Show 2024 – we can’t wait to see you there!

We are immensely proud to announce that Global Knives has been honoured with the esteemed ‘Best Knife Brand’ industry award in The Staff Canteen Members’ Choice Awards 2024. This recognition underscores our commitment to delivering exceptional quality and innovation in our products. Winning this award is particularly meaningful as it is voted for by the members of The Staff Canteen, a respected community of culinary professionals. Over 8,000 votes were cast across 20 categories, reflecting the high regard in which our knives are held within the industry. We extend our deepest gratitude to our customers and supporters who have made this achievement possible. Your trust and confidence in our products inspire us to continually strive for excellence. We remain dedicated to maintaining the superior standards that have earned us this prestigious award. Thank you for your unwavering support. We look forward to many more years of serving the culinary community with the finest knives. For further details on the awards, please visit The Staff Canteen’s official announcement here.

Global knives are delighted to have been selected for use in the prestigious Alain Roux Culinary School. At Global, we believe that the finest institutions, deserve the best knives! Global is pleased to continue our long association with the Roux family and the Waterside Inn, both with the Roux scholarship and now the Alain Roux Culinary School. A selection of the best Global knives with the iconic ‘ship shape’ Global knife block are on hand to be used by all aspiring professional and amateur chefs. Chef Michael Nizzero rejoins Alain Roux at the Waterside Inn, in a project, “close to my heart, in the old house, as part of the family,” to train new chefs, “amateurs and professionals alike, to create a “legacy to be shared with others.” “A knife must be sturdy to use every day. It’s important that it does the job, keeps sharp, easy to resharpen and clean. It must be practical. We use Global knives because of their quality.” Global Knives are distributed by I Grunwerg Ltd, a proud 3rd generation family business based in Sheffield. Limited Edition Waterside 50th Anniversary Global Knives are available from the Waterside Inn Gift Shop.

The Roux Family is delighted to announce that Chef Thomas Keller will lead the judging panel as Honorary President of Judges for the National Final 2024, as they celebrate the 40th anniversary of the prestigious culinary competition. The Roux Scholarship has enabled a new generation of young chefs from Britain to train in the greatest restaurants in the world. In his role as Honorary President of Judges, Chef Keller will lead the judging panel at the National Final on 8th April, 2024 at The Alain Roux Culinary School, at The Waterside Inn, where the six national finalists will be asked to create a recipe of their own based on a theme announced on the day. Chef Keller will be accompanied by Chairmen Alain Roux, Michel Roux Jr, Vice-Chairman Brian Turner, as well as Clare Smyth MBE, Angela Hartnett OBE, Rachel Humphrey, James Martin, Emily Roux, and Roux Scholars Sat Bains, André Garrett MCA and Simon Hulstone. “I’m grateful to be honoured in this way. The Roux Scholarship has impacted generations of chefs including Hrishikesh Desai, Jonathan Ferguson, Ian Scaramuzza, among many others. I’m looking forward to this year’s competition and the scholarship winner,” shares Chef Keller.  Chef Keller, one of America’s most inventive and celebrated chefs, is renowned for his refined yet simple classic French cuisine and commitment to excellence that has inspired chefs throughout the world.  He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, at his landmark restaurants The French Laundry and Per Se. Among his many accolades, Chef Keller was the first American male chef to be awarded a Chevalier of The French Legion of Honour; he has won The Culinary Institute of America’s Chef of the Year Award, the James Beard Foundation’s Outstanding Chef and Outstanding Restaurateur Awards. Chef Keller led a team from the U.S. to its first-ever gold medal in the Bocuse d’Or. He is the author of six cookbooks, including the recently released, The French Laundry, Per Se. There are more than 1.5 million copies of his cookbooks in print.  Chairman Alain Roux says, “As a longstanding friend of The Scholarship and Roux family, it’s a great privilege to welcome Chef Keller as our Honorary President of the Judges. Some of The Roux Scholarship’s most extraordinary highlights in recent years are courtesy of Chef Keller. Not least the hosting of stages for our scholars, including Jonnie Ferguson in 2023 and Hrishikesh Desai in 2009, at The French Laundry. During our educational visits to New York in 2014 and California in 2016, we experienced first-hand Chef Keller’s incredible hospitality, cuisine and learned about his unique philosophy at his restaurants. To have Chef Keller share our final, in our 40th anniversary year, is the ultimate joyful, educational opportunity for us all.” “I am delighted that our dear friend, Chef Thomas Keller. is joining us as Honorary President of Judges of the Roux Scholarship. He is without doubt a legend of our industry and has been a beacon in gastronomy for as long as I can remember. A mentor and inspiration for so many young chefs, it’s an absolute honour to have him on board,” shares Chairman Michel Roux Jr.   Recipe challenge 2024Entries are now open for the 2024 competition, and will close on 22nd January, 2024. The Roux Scholarship 2024 competition invites chefs to create a recipe for four people using the following ingredients and criteria: One short loin of free-range gilt pork from the shoulder end, weighing anywhere between 1.6kg and 1.8kg maximum, untrimmed with four bones in. In addition, use two fresh pork kidneys, together plated with crackling and two simple or composed garnishes/accompaniments. One of them must include sweet potatoes and the other can be a garnish/accompaniment of the contestant’s choice. One of these can be served separately, if preferred. A sauce must accompany the dish. Entrants have until midnight on Monday 22nd January 2024 to submit their recipes via the online application system. For additional rules and stipulations, see rouxscholarship.co.uk/how-to-enter/rules/ About the Roux Scholarship:In 1984, the late Michel Roux OBE and his late brother Albert held the first ever Roux Scholarship competition. It was designed to enable a new generation of chefs from Britain to train in the greatest restaurants in the world. Not only has it become the industry’s most acclaimed chef contest in the UK with many scholars having gone on to win Michelin stars themselves, it ranks among the most prestigious competitions for chefs in the world. Since it was established, it has helped British chefs gain the international recognition they deserve. With many young chefs entering the competition each year, it is true to say thousands have been inspired, and lives changed, by the experience of competing. Please visit www.rouxscholarship.co.uk for more information about the Roux Scholarship competition and details of the long list of prizes, courtesy of our sponsors and preferred partners.  Sponsors:The Roux Scholarship is sponsored by a number of companies, whose support is vital: Aubrey Allen Ltd, Bragard UK, Bridor (UK) Ltd, Champagne Laurent-Perrier, Elle & Vire Professionnel, Flying Fish Seafoods, Global Knives, L’Unico Caffe Musetti, Regent Seven Seas Cruises, Showerings Cider, St Ewe Free Range Eggs, The Macallan, TRUEfoods Ltd, Udale Speciality Foods Ltd, and Wellocks. Their details can be found here: https://www.rouxscholarship.co.uk/sponsors/

Roux Scholarship 2024: A Culinary Celebration Unveiled Entries for the prestigious Roux Scholarship 2024 are now open, and the Roux Family is thrilled to announce exciting developments as they celebrate the competition’s 40th anniversary. UK-resident chefs, aged 22-29, are invited to showcase their culinary prowess by crafting a recipe using a delectable range of ingredients. New Faces, New Venue, New Challenge Adding a fresh perspective to the competition, Chef Emily Roux, chef-patron of Caractère Restaurant in Notting Hill, joins the esteemed judging panel and the Board of Directors. With a background in some of France’s top restaurants, she brings a unique blend of French and Italian culinary expertise. Emily expresses her excitement, stating, ” I am super excited to be joining the panel of judges. Being alongside some incredible chefs and previous winners is a real honour. The Roux Scholarship is a real trampoline for any young chef’s career.” In a significant move, the national final for 2024 will take place at the Alain Roux Culinary School at The Waterside Inn. Set in Michel Roux OBE’s former home, the Culinary School serves as a center for culinary education and training. The six finalists will have the honour of preparing their dishes in the state-of-the-art kitchens and presenting them in the Michel Roux library, surrounded by Alain’s father’s extraordinary collection of books. Alain Roux shares his enthusiasm, stating, “The 2024 final will feel like a homecoming! We are literally bringing The Roux Scholarship home… to my father’s home, and I could not be happier. There can be no better tribute, as we look to celebrate 40 years since the founding of The Scholarship by my father and uncle.” Michel Roux Jr said: “In life, there are ‘pinch me’ moments and to be able to hold the 40th anniversary Roux Scholarship final in what was my uncle’s house is definitely one of them. Both brothers would be so proud to see the school and that we are holding the final there.” The Challenge: Short Loin of Free-Range Gilt Pork The Roux Scholarship 2024 competition invites chefs to create a recipe for four people using the following ingredients and criteria: One short loin of free-range gilt pork from the shoulder end, weighing anywhere between 1.6kg and 1.8kg maximum, untrimmed with four bones in. In addition, use two fresh pork kidneys, together plated with crackling and two simple or composed garnishes/accompaniments. One of them must include sweet potatoes and the other can be a garnish/accompaniment of the contestant’s choice. One of these can be served separately, if preferred. A sauce must accompany the dish. Entrants have until midnight on Monday 22nd January 2024 to submit their recipes via the online application system. For additional rules and stipulations, see rouxscholarship.co.uk/how-to-enter/rules/ Chairman Alain Roux said: “The short loin of gilt pork is one of my favourite cuts and, like the kidneys, offers great value and inspiration to create a fantastic dish. The loin is super versatile with the juiciest, most succulent meat and exceptional subtle flavours. The Roux family loves offal and we will be looking for careful preparation and technique to best preserve texture and flavour. There’s so much scope here to use different styles, flavour combinations and techniques, it should prove a fascinating challenge for our would-be scholars.” Chairman Michel Roux said: “Short loin of pork, especially from the shoulder end, is a tremendous cut; lots of marbling, skin and the kidneys to regale the palate. This recipe challenge has so much potential for creativity and different styles of cuisine.” Innovations for 2024 The Roux Scholarship proudly welcomes two new sponsors, The Macallan, renowned for its extraordinary single malt whiskies, and Showerings Cider, a family-owned business with a legacy of 180 years in crafting award-winning cider. This will be the second year that the winner will choose from two star prizes: the two-month stage at a three-star Michelin restaurant anywhere in the world, or a bespoke training plan tailored to the chef’s skills and knowledge gaps. As the first step of the application, chefs must register their entry via the website. If they meet the application criteria (eg. age, UK resident, correct qualifications), they will be sent the invitation to complete online the recipe application form. For the two years after the pandemic, the age limit was increased to 31. However, the upper age limit for the 2024 competition will be exactly 30 years old. Therefore, if a chef turns 30 on or before 1st February 2024 they qualify for entry. The Roux Scholarship continues to be dedicated to encouraging chefs of all genders and ethnicities to enter the competition, with diversity and ethnicity monitoring included in the application form. To read the White Paper produced in 2022 following the Round Table discussion, visit the website at: rouxscholarship.co.uk/diversity-and-the-roux-scholarship/ The 2024 competition will be the fourth time the Mentorship Award is offered as a prize. As well as the £6,000 awarded to the winner for their career development, an additional £6,000 is awarded to them on completion of 15 months’ service with their current employer after they win. Should they take up a new role in that time, the funds will be awarded to the original employer to help in the development of the remaining brigade. The Honorary President of Judges will be announced in due course.  Judges and Important Dates In addition to Emily Roux The judging panel will remain the same for the 2024 competition and is as follows: Alain Roux, Michel Roux Jr, Brian Turner CBE, Sat Bains (Scholar 1999), André Garrett (Scholar 2002), Simon Hulstone (Scholar 2003), James Martin, Clare Smyth MBE, Rachel Humphrey and Angela Hartnett OBE. Important dates: 22nd January 2024: Deadline for applications. 7th March 2024: Regional finalists compete, each cooking their written recipe plus a mystery basket dessert recipe challenge.  Regional finals take place at University College Birmingham and University of West London. Six national finalists shortlisted. 8th April 2023: National Final at The Waterside Inn Culinary School. Award ceremony venue TBC. Prizes and Sponsors In addition to the star prize options, the winner receives up to £12,000 and a collection of fabulous prizes from ourselves and other sponsors, including Aubrey Allen Ltd, Bragard UK, Champagne Laurent-Perrier, Elle & Vire Professionnel, The Macallan, and many more. For more information about the Roux Scholarship 2024 and the list of prizes, visit www.rouxscholarship.co.uk. Photos: A selection of ingredients and images from previous finals, credited to photographer Jodi Hinds.

We are thrilled to announce our participation in the upcoming Winter BBC Good Food Show in November! Find us at stand G10, just inside the entrance so be sure to drop by and say hello! If you’re into food (who isn’t?), then this is the show for you. It’s a food lover’s dream come true, with tasty bites, cooking demos, and all the foodie fun you can handle. We’re not your average knife company. Global Knives UK is all about making your kitchen experience cutting-edge. Our knives are chef-approved, home-cook loved, and we’re here to show you why. Here’s What’s Cooking: Sneak Peek: Be the first to see our latest knife collections. Sharpness, balance, and style – we’ve got it all!Live Demos: Watch us work our knife magic. You won’t believe how smooth our knives glide.Knife Chat: Need help choosing the perfect knife? We’ve got you covered.Exclusive Deals: Showtime means special offers. Get ready for some incredible discounts. Catch Us at the Show! Block off your calendar from 23rd November to 26th November and head to NEC Birmingham. We’ll be there, knives at the ready, ready to slice, dice, and chat about all things culinary. Keep up with us on social media @GlobalKnivesUK for sneak peeks and show updates. And for all the event details, swing by www.globalknives.uk. We can’t wait to meet you, share our passion for precision cutting, and celebrate food at the Winter BBC Good Food Show 2023. Don’t miss out!

The Roux Family is delighted to announce that acclaimed French chefs Michel Troisgros and his son César will lead the panel of judges for the Roux Scholarship final 2023 as joint Honorary Presidents of Judges. The Troisgros family is one of the most renowned culinary dynasties in the world, having held three Michelin stars at their restaurant, La Maison Troisgros, longer than any other restaurant in France. The Troisgros restaurant is set in the stunning Roannais area of France, west of Lyon and is now in the village of Ouches, having relocated in 2017 from its original site (now their bistro Le Central) in Roanne. La Maison Troisgros was first established there in 1930 by Jean-Baptiste and Marie Troisgros, whose sons Pierre and Jean Troisgros continued and built on its success and were awarded three Michelin stars in 1968. Now, Pierre’s son Michel, alongside his sons César and Léo, continue the restaurant’s success with the support of the wider family. Michel Troisgros Michel Troisgros said: “Albert and Michel Roux were born in Saône-et-Loire, a stone’s throw from Roanne where Jean and Pierre – known as the Troisgros Brothers – were based. All four were from the same generation, who grew up in the post-war period and became iconic chefs in the 1970s, ‘80s and ‘90s. They had many things in common: their countries of origin, sharing the work between brothers, the wave of new cuisine, and the heirs who would continue their work. Between our two families there has always been a bond of friendship and today we extend the friendship we inherited from our fathers.”   César Troisgros Alain Roux said: “The Troisgros family is synonymous with fine dining in France. Their unpretentious approach, respect for tradition and boundless creativity has always inspired me. How they have adapted and changed with the times, as their business has passed down through the generations, is an exceptional feat. To have Michel and his son César with us as Honorary Judges this year is a great privilege and a treat for both judges and competitors. Like the Roux family, they know the importance of preserving and handing on their knowledge. To share and to learn from them is a dream come true for all of us.” Michel Roux Jr said: “I am over the moon to have the Troisgros dynasty with us for the finals of the Roux Scholarship, not just Michel but also his son César. The first time I had dinner at their restaurant in Roanne was with my father in 1981, I remember being blown away as a young chef by their creativity, lightness of touch and clever use of acidity throughout the menu. They are true legends in the culinary world who love nothing more than to pass on their knowledge. Our finalists will no doubt be inspired by their humble and genuine warmth.” Michel and César Troisgros know the importance of preserving and handing on their knowledge Michel and César Troisgros will lead the panel of judges, alongside Michel Roux Jr and Alain Roux, Brian Turner CBE, Sat Bains (Scholar 1999), André Garrett (Scholar 2002), Simon Hulstone (Scholar 2003), Rachel Humphrey and Angela Hartnett OBE. The final will take place at Westminster Kingsway College and will take a new format this year. Rather than create a classic French recipe, as finalists have done in the past, the six finalists will be asked to prepare a recipe in their own vision with a selection of ingredients. They will be judged on creativity, technical skill and their own individual flair. The six finalists are: Ben Champkin, The Newt, Somerset; Christopher Clarke, Core by Clare Smyth, London; Oliver Dovey, Baxterstorey, London; Sam Lomas, Glebe House, Devon; April Lily Partridge, The Ledbury, London; Alex Rothnie, L’Enclume, Cumbria. Prizes The winner receives the choice between two star prizes: an invitation to cook and train under the supervision of a leading chef at a prestigious three-star Michelin restaurant anywhere in the world for two months; or a bespoke training programme tailored to the winner’s skills gaps, ambitions and interests. In addition, up to £12,000, to further support their career development and a host of fabulous prizes from our sponsors. Our sponsors The Roux Scholarship is sponsored by Aubrey Allen, Bragard, Bridor, L’Unico Caffe Musetti, Champagne Laurent-Perrier, Elle & Vire Professionnel, Flying Fish Seafoods, Global Knives, Oritain, Mandarin Oriental Hyde Park, Regent Seven Sea Cruises, Sources Alma, St Ewe Eggs, TRUEfoods, and Udale Speciality Foods Ltd, Urbani Truffles and Wellocks. For more details about our sponsors visit www.rouxscholarship.co.uk Go to www.rouxscholarship.co.uk for more information about the Roux Scholarship competition and details of the long list of prizes, courtesy of our sponsors and preferred partners.  

We’ve teamed up here at Global Knives UK with renowned South Yorkshire restaurant, Rafters to produce a series of six videos for Spring 2023 that highlight recipes from Rafters debut Cookbook – PIVOT which is a homage to their home town of Sheffield.  As a triple AA Rosette Award Winning, Michelin Listed Restaurant, Rafters have built an enviable reputation for offering the best in relaxed hospitality with fantastic food, cooked & served by a team that genuinely care.  So partnering with Rafters Chef Patron Tom Lawson, we’ve combined both our skills sets to create six, instructional recipe videos that show at home cooking enthusiasts how to create a 5 Course Spring Themed Menu along with an Appetiser that will bring a touch of Rafters and Global Knives quality into their own home. Save 40% on featured products with offer code RaftersXGlobal  Over the next six weeks each recipe we showcase will use a range of GLOBAL products. These products are available to purchase on the Global Knives UK website with a special campaign offer that saves you 40% off the total RRP when you enter the code RaftersXGlobal at checkout until April 30th*.  Stay tuned for all six recipes  Starting with one of Rafters Signature Appetisers below – their Cheese Tart with Sheffield Honey and Rosemary Salt which features the Global GS-95 Cheese Knife and and GS-102 Herb Chopper we’ll release the following five recipes every Friday to inspire you to have a go at home.  So once you’ve learnt how to make the perfect Cheese Tart, check out all the other videos on our ‘Cooking with Rafters‘ page and why not have a go yourself to create a stunning spring menu worthy of an award winning South Yorkshire restaurant?

This September we invited some of our fabulous customers to the beautiful Langham Hotel in London, to celebrate the launch of our new products. During the day, we all took part in a cookery class, hosted by the wonderful ‘Sauce’. This was a great way for customers to get to grips (literally) with our new Global G-106 Kiritsuke Knife that we have just introduced. We would also love to say it helped improve our cooking skills… however sadly, that just isn’t true. We cooked up a storm (well tried to) of a Fillet of Beef with Isle of Wight Panzanella Salad & Basil Pesto for mains. Then for dessert a Valrhona Chocolate Fondant with Poached Cherries & Crème Fraiche was attempted. Some succeeded, many ended up looking like chocolate lava but were still delicious. Luckily it was only the Sales Director Tom Basford who caught himself with a super sharp Global knife (minor bloodshed occurred) so we are taking that as a good result. Despite the mishaps, the dishes went down a treat and everybody had a great morning. Shortly after, a selection of our customers was shown around our brand-new Cutlery Kingdom… ok, ok it’s just a showroom but we think ‘Kingdom’ sounds better. It is located underneath our Santoku shop on Great Portland Street, Marylebone. It was the perfect way for our customers to get better affiliated with all the delightful new products they would soon be stocking! Firstly, our customers got up close and personal with our Global products. We have just launched a new range called the ‘Little Essentials’. The concept behind these are they include all the GS knives needed for pretty much any kitchen task. Sure, there are probably one or two things that this great range cannot achieve, however we are sure there is a knife within the 200 or so other Global knives we offer that would do… Little Essentials comprises of a range of twelve small knives, each with specific characteristics that work together to form a comprehensive versatile knife set. Included in the set are four brand new knives, the GS-108/SC 12cm Utility Scalloped Blade, GS-108/HSE 12cm Half Serrated Steak Knife, GS-108/UT 12cm Utility Plain Blade and a GS-108/SE 12cm Utility Serrated Blade. These are all offered with the G-88/4003 in-draw knife dock which brings the ideal storage solution to these small kitchen knives. Little Essentials Secondly at Global we have introduced two new wooden knife storage solutions, which we know is a deviation away from the traditional steel offerings. The Hikaeme 6pce In-Drawer Knife Set includes 5 best-selling knives all housed in a beautiful beechwood storage unit. The name Hikaeme translates to ” humble, moderate and reserved” in Japanese, so if you want to be humble’ and hide your knives safely from view, then this is the ideal storage solution. This set contains a G-2 20cm Cooks Knife, G-102 14cm Vegetable Knife, G-97 20cm Bread Knife, G-103 15cm Utility Knife and a G-104 10cm Paring Knife. This set ensures you have a knife for every occasion and the handles have been specially designed to look the same. Takashi Our new Takashi 8pce Knife Block Set comes complete with a convenient storage solution in the form of an attractive beechwood block. Takashi means- Ambition, Esteem, Honour so if Global Knives are held in Esteem – this could be the right option! The set contains a G-2 20cm Chef’s Knife, G-97 20cm Bread Knife, GS-60 15cm Utility Knife, GS-5 14cm Vegetable Knife, GSF-22 11cm Utility Knife, GSF-15 8cm Peeling Knife and the GKS-210 Kitchen Scissors. The choice between the two sets has led to the tag line ‘Which WOOD You Choose?’ which obviously we are very proud of… Finally, at Global we have introduced a special edition G-106 Kiritsuke Knife. With only 500 of these currently produced, it was a product that was in demand! This versatile knife can be used to perform most of the tasks normally done with a Gyuto or Chef’s Knife, but also those of the Nakiri and Sujihiki. It has less curvature than the typical Gyuto, making it less suited for “rocking action chopping” but perfect for a “push and pull” cutting action. The tip of the blade is particularly suitable for fine dicing and chopping. This limited-edition knife was used in the cooking class earlier that day, and our customers were able to take it home in a goody bag (carefully packaged as we didn’t want any more accidents) for their own personal use.

I Grunwerg Ltd is the sole UK distributor of the popular Global Knives brand and an award-winning supplier of Housewares and Catering Products. Recently we have made several new director appointments in order to fuel the company’s plans for ambitious growth. The new look management team was formed on the 29th April and brings to an end the leadership of Charles and David Grunwerg, who stepped down in 2018 and 2022 respectively. Benjamin Grunwerg is promoted to Managing Director having worked within the business for 13 years. Ben will provide company strategic leadership, working with suppliers and product designers to develop the next generation of the company’s products. Ben will also oversee the development of the company’s D2C channels, marketing strategy and Ecommerce Development. New Director Team outside Global Knives HQ Tom Basford is promoted to Sales Director having joined the business as a territorial sales representative in 2003. Tom brings a wealth of industry experience to the company having worked previously with Brabantia and Meyer Prestige. Tom will manage the company’s customer relationships and work to improve customer service. Alex Beatie is promoted to Finance Director having joined the business in 2018 having previously worked in the Food Manufacturing industry. Alex will look after the company’s operations including our warehousing and logistics, driving efficiency and performance. Alex will also manage the company’s finances and HR Team. Anna Grunwerg and Adam Grunwerg have been appointed Non-Executive Directors. Adam Grunwerg is Founding Partner of Finixio Ltd, market leading Digital Media Affiliates. Adam will provide external advice and strategy as well as advising on the use of technology within the company. Anna continues her work in Human Resources whilst studying for her CIPD qualifications. David Grunwerg introducing the new team of directors As well as these appointments, the company has welcomed several new key members of staff; Chetan Patel as Knives From Japan Business Manager, Kate Williams as Ecommerce Manager, Laura Abson as Marketing Manager, Oliver Walker as IT Manager and Katie Lloyd as Catering Sales Manager. Ben Grunwerg stated, “Today brings to an end a long period of changes which started with the retirement of Charles Grunwerg in 2018, our move to new warehousing and office facilities in 2019 and covid disruptions. We are sad to see David step down, having led the business ably for over 50 years; his knowledge, experience, passion and leadership will be hard to replace. We do however expect him to remain close to the business and offer his advice and guidance through our strong family ties. I am personally delighted to welcome onto the board Alex and Tom, both of whom I have worked with for some time and who have already added so much to the business with their work ethic and ideas. I am also delighted to welcome my sister, Anna as the company’s first female director, along with my brother Adam who runs his own successful business. We are incredibly excited to initiate a long and sustained period of growth. We have state of the art facilities in Chesterfield, strong finances and the best team of people I have worked with in my 13 years at Grunwerg. We have ambitious plans to create new products, improve our warehouse facilities and move into new markets. Our new London showroom is due to open in September in the basement of Santoku where we expect to launch over 200 new products this year. Our family business philosophy will continue to inspire us. We will continue to provide outstanding working conditions in Chesterfield, excellent customer service and quality products.” I Grunwerg Ltd distribute leading brands including Global Knives, Rockingham Forge, Grunwerg Cutlery, Pioneer and Commichef Cookware.

GLOBAL Classic GS-3 Cook’s Knife The GS-3 Cook’s Knife is a medium sized chef’s knife that will perform any task you can think of in the kitchen. The GS-3 is great for chopping small to medium vegetables, meat and fish, and it can also be used to finely chop herbs or peel garlic. Whatever the task, slicing, dicing, chopping or mincing, you can rely on this chef’s knife to perform every time. The Global GS range has a more delicate triangular handle than the classic G Series so may be suited to users with smaller, daintier hands. In 2022, Which? Magazine tested out 10 popular chef’s knives from various brands and the GS-3 was one of just two chef’s knives to come out on top with the distinguished ‘Which? Best Buy’ status. GLOBAL Classic G-9 Bread Knife The G-9 Bread Knife is Global’s classically shaped bread knife. It is a specialist knife, really for use with bread or similar food items only. The teeth are made to saw through the crust of bread but could also be used for some tough meats, for example crackling. The funny thing is, the Japanese do not really eat bread and so it is one of those products that they never really understood!If you look closely at the knife blade you will see that on the face of the knife, the teeth have a chamber whilst on the back of the knife, the face is flat. When you cut into bread, you will automatically cut inwards in a curve rather than straight down and the chamber is there to help correct this so that your slicers will be more of a similar thickness all the way through. This knife also won a Which Best Buy award in 2022! GLOBAL Ukon GU-505/6B 6-Piece Knife Block Set The Ukon 6-Piece Knife Block Set is a real showpiece! It features a stylish and contemporary stainless-steel and black design that will complement any kitchen setting. The knife block includes the GU-01 20cm Chef’s Knife, the GU-03 22cm Bread Knife, the GUM-10 14cm Vegetable Knife, the GUS-22 15cm Scalloped Utility Knife and the GUF-30 9cm Paring Knife. If a family member or special friend is looking to upgrade their kitchen equipment, this is the perfect set. It will serve them well for years to come, plus you’ll become their favourite person ever if you gift them this set for Christmas! GLOBAL Ni GNFS-01 Paring Knife The GNFS range represents ‘Global Ni Forged Small’. This beautiful little paring knife is the smallest knife in the Global Ni range with a 9cm blade. The GNFS-01 has a fully forged blade with a flat handle similar to the GSF-15 in the classic Global series. The knife is small but sturdy for use with all those little kitchen tasks, including cutting small fruits and peeling vegetables. Fully forged knives are made out of one single piece of steel. They’re strong and hard which means they keep an edge for longer. GLOBAL Sai SAI-4 Vegetable Chopper Stunning knife alert! The SAI-04 is a premium Japanese vegetable chopper with a long flat blade designed to get a clean cut when the knife hits the board. It’s a heavy duty knife, suitable for long hours of prepping in the kitchen. With its 19cm blade and elongated handle, the SAI-04 knife is the largest vegetable chopper in all four ranges. The SAI handle has a beautiful ergonomic thumb rest for a smooth, efficient cutting motion and comfortable grip. Did you know? The seven dots on the handles represent the seven noble virtues of the Samurai’s code of honour; Integrity, Courage, Compassion, Respect, Honesty, Honour and Loyalty.