The chef's kitchen
Knives, pans, and the pantry
The pieces Adrian reaches for. No prices, and no reviews.
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Chef's knife
A 20 cm knife that takes an edge and stays comfortable through a service.
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Paring knife
A short knife for fruit, shallots, and the last trim on the board.
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Carbon-steel pan
A frying pan that can leave the flame and go straight to the table.
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Heavy saucepan
A thick base for a reduction, a custard, or a small pot of rice.
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Sheet pan
A rimmed tray for roasting, and for catching a glaze.
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Finishing olive oil
An oil bought for flavour, poured at the table.
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Flaky salt
Salt for the plate, kept apart from the salt in the stock.
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Whole pepper
Peppercorns, ground when the dish asks for them.
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Wine vinegar
A sharp vinegar for a dressing, nothing sweeter.
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