We are pleased to announce the UK launch of Moillard Crémant de Bourgogne Chardonnay 2021, arriving in Tesco stores this month.

This is a premium, long-aged 100% Chardonnay Crémant, made using the traditional method by one of Burgundy’s oldest and most respected maisons (founded in the 18th century in Nuits-Saint-Georges).

Moillard Crémant de Bourgogne Chardonnay 2021 is the closest Crémant to Champagne you’ll find on a supermarket shelf, thanks to its extended ageing and being made with 100% Chardonnay grapes.

This Crémant stands out for two key reasons:

1. Extended ageing for finesse
   The cuvée is aged 12 months on lees (vs. the nine-month minimum), delivering finer, creamier bubbles, a silkier texture, and added brioche-and-hazelnut complexity that shorter ageing cannot achieve.

2. Crafted from 100% Chardonnay
   As a pure Chardonnay Crémant, it mirrors the elegance of a Champagne Blanc de Blancs at a fraction of the price. Expect lifted aromatics of white flowers and citrus, green apple freshness, bright acidity, and gentle brioche notes.

Launching just in time for the festive season, it offers Champagne-like finesse, premium Burgundy winemaking, and standout value for celebrations for only £16 per bottle.

New Product Launch: HORL Sets a New Standard in Kitchen Craftsmanship with the HORL® Board

HORL, renowned for its precision knife sharpeners and scissors crafted in the Black Forest, is once again redefining craftsmanship and quality. The company proudly introduces the HORL® Board, a premium kitchen board that embodies the same meticulous standards and attention to detail that define the brand’s celebrated sharpeners.

Each HORL Board is crafted from oak and walnut offcuts generated during the production of the HORL®3 Sharpener — a sustainable approach that gives new life to premium materials without compromising quality.

“Wood is the defining element of the HORL®3 Sharpener,” explains Timo Horl, Founder and Managing Director of HORL. “We prepare the wood for our sharpeners with such demanding standards that the remaining pieces from the woodturning process retain immense value for us. The result is an end-grain board that, in terms of quality, is likely to be difficult to find elsewhere.”

Each board is produced at HORL’s Black Forest manufacturing site, largely by hand, using the intricate end-grain technique. Carefully selected wooden blocks are assembled and precisely bonded to create a robust, refined surface. This process ensures every HORL Board is not only visually striking but also exceptionally durable and gentle on knife blades.

True to HORL’s design philosophy, the HORL Board combines functionality with timeless design. The end-grain structure naturally preserves knife edges, while the ‘Swiss Edge’ profile lends a lighter, more elegant appearance. The board’s generous dimensions (45.5 × 35.7 × 3.9 cm) and bevelled sides make it both practical and easy to handle. Its height also makes it an ideal base for sharpening larger blades, a subtle nod to HORL’s sharpening heritage.

By transforming premium wood remnants into a product of enduring value, HORL reinforces its commitment to sustainable craftsmanship, ensuring that every piece of material from its workshop finds meaningful purpose.

Availability

The HORL Board is available in oak or walnut, produced in limited quantities, and sold exclusively online at horl.com.
RRP: £219.00 including delivery.

We are excited to share news that Shoryu Ramen is making UK ramen history.

Next month, the restaurant group founded by Tak Tokumine – the visionary behind Japan Centre – will introduce Jiro Ramen to the UK for the very first time, bringing this legendary Japanese dish to eight of their locations.

This launch marks a bold new chapter for Shoryu, which has been at the forefront of authentic ramen dining since it first opened in 2012. First created in Tokyo in the 1960s, Jiro Ramen is more than just a noodle dish – it’s a cultural phenomenon.

While traditional ramen is celebrated for precision and refinement, Jiro Ramen is unapologetically bold and chaotic. In Japan, it has inspired fierce devotion and playful rivalry, with superfans – known as Jirorians ジロリアン – calling it “the ultimate ramen bowl”. Others have described it as “too much of everything” or “like a punch in the face.”

Founder & Executive Chef Kanji Furukawa says, “Jiro ramen is a guilty pleasure for me, a cult classic for Japanese. It’s so big, very messy and makes your head sweat. We use 4-hour kakuni pork belly, thick futomen noodles, a mountain of bean sprouts, extra seabura back fat, and minced garlic (my number one favourite). I hope the UK will love it as much as I do, and I’m sure our Japanese customers will be excited to see Jiro on the menu.”  

Managing Director Hannah Tokumine adds, “At Shoryu, we’re always trying to keep our dishes as authentic as possible, and we aim to tell stories with our food that transport people to Japan. Jiro Ramen is one of those. It’s got so much personality, and there’s nothing else like it. I encourage everyone to research it online, read up about its history, and learn how it has gained its controversial reputation – then come and try it for yourself. Bringing it to the UK feels really special, and we’re proud of how we’ve captured the energy of this cult-favourite dish.”  

Available: 7 October – 9 November 2025
Locations: Carnaby St, Covent Garden, Regent Street, Soho, Shoreditch, Westfield Stratford City World Food Court, Oxford, and Manchester.

Links & Social:
shoryuramen.com
Instagram: @shoryu_ramen

We are pleased to announce that JINRO will launch the JINRO Discovery Bar at Taste of London festival.

The JINRO Discovery Bar has been designed to bring the flavour and spirit of Korea’s favourite soju to Regent’s Park via immersive activities, games and sampling.

“We are excited to bring the passion and energy of JINRO to the Taste of London festival and give visitors a taste of both the soju and the spirit of Korea. We are proud to invest in this well-respected event and look forward to introducing JINRO to increase awareness and build on our strong sales growth that we’ve seen in the UK over the last six years of active marketing,” says Mr. Hwang, Managing Director of Hite Jinro.

Festival-goers are invited to explore the soju brand through a series of immersive activities, starting with a ‘Discover Your Flavour’ experience that, after answering a series of questions, recommends one of their six soju flavours best suited to personality. Visitors can then relax on the JINRO terrace, which offers parasolled seating and two complimentary games that reflect the dynamic and playful essence of the brand: ‘Play To Win’, offering a variety of merchandise, and ‘Play To Dare’, suggesting fun dares to participants.

During the festival’s five-day event, held from June 18 to 22, the JINRO Discovery Bar will be hosted by Spirit Educator and Mixologist Tye Biswas, who will also provide complimentary guided tastings. With over 20 years of industry experience, Biswas has worked with luxury global brands, including Formula 1, World Class, and the World’s 50 Best, and has hosted the Royal Box at Wimbledon.

To celebrate their participation in Taste of London, JINRO has collaborated with Manchester-based illustrator Jessica Lee to design limited-edition merchandise for the event, featuring her cheerful JINRO characters, Mrs Plum and Mr Green Grape. The t-shirt will be available for sale exclusively at Taste of London.

2025 sees JINRO continue to invest in the UK market, with a focus on growing mainstream retail listings and maintaining collaborative activities in the on-trade. This follows a strong 2024, marked by the sponsorship of the All Points East festival for three consecutive years, collaborations with local brands such as Yard Sale and Honest Burger, and securing listings in Sainsbury’s, Costco, Morrisons, and Tesco.

St Martin’s Lane’s yakitori restaurant, Yari Club, has launched a delicious Hanami Menu featuring dishes typical of the season.

When people gather and picnic amidst the trees to admire the beauty of cherry blossoms (sakura) they traditionally eat:

Hanami Dango

• The most popular food associated with cherry blossom season, the iconic wagashi of Hanami.
• Sweet rice flour dumpling filled with sweet red beans and glazed with a savoury and sweet sauce (£4.50).

Yakitori

• Hot snacks purchased from the array of street food vendors.
• Karaage with Mentai Sauce; tender chicken thighs marinated in the Yari Club secret blend of spices, fried golden and drizzled with a creamy, umami-rich Mentai sauce (popular umami sauce made with cod’s roe) (£4.70).
• Gyukushi with Spring Onions; tender marinated beef slices rolled with sweet onions, simmered in savoury Yari sauce and grilled for a subtle smoky finish (£5.49)
• Gyukushi with Enoki; thinly sliced beef, paired with delicate enoki mushrooms, simmered in signature Yari sauce and hand-grilled for a hint of smoky richness (£5.49)

Bento Boxes

• Exquisite boxes made at home or purchased
• Rice Set: Karaage with Mentai Sauce or Mixed Gyukushi (gyukushi enoki and tender beef rolled with enoki mushrooms and gyukushi spring onions), accompanied by a fragrant serving of steamed rice, refreshing coleslaw, and zesty yuzu pickles (£13.80 or £14.80)
• Bento Set: Miso Soup and the Hanami special dessert, Dango Mochi, added to the Rice Set (£17.80 or £18.80)

The Hanami Menu also features a special drink; Matcha Beer. Earthy matcha meets crisp beer for a bold, refreshing taste (£8).

The Hanami Menu is available now until the end of April to complement the cherry blossom season. The season typically takes place during the Spring with the earliest blooms in Okinawa and the latest in Hokkaido.

Three Uncles will open their sixth location in Brent Cross later this month.

Their new restaurant will take the lead from East Asian food courts and traditional hawker centres, where it is common to have great food as part of the retail experience.

The new 635 sq ft restaurant is one of seven units within the shopping centre’s new District food hall that offers a selection of vendors around a central dining area. Alongside Three Uncles, confirmed vendors include Pasta Remoli and SMATCHA.

“In Asia, it is common to find great food in shopping centres, so we looked at the food courts and hawker centres for inspiration; the look and feel will be very similar. We are proud to bring authentic Cantonese flavours to the everyday shopping experience, proving that quality, fast, traditional Cantonese food can work everywhere,” says Mo Kwok (Uncle Mo).

Three Uncles will continue their favour for bold design with a powder-coated metal clad fascia with a white tiled counter and industrial stainless steel finishes. Authentic pendant lights have been sourced from Hong Kong, and a large glass bay window will invite customers to watch the chefs as they chop to order.

Address

Three Uncles, Unit 4,  District Foodhall, Brent Cross Shopping Centre, Prince Charles Dr, Brent Cross, London NW4 3FP

Soft Launch

A soft launch will offer 50% off one main meal per person (excluding drinks and extras) for the first 500 customers who sign up via the Three Uncles Brent Cross dedicated page: threeuncles.co.uk/brentcross). Limit to one discount per email holder.

Quote

“Three Uncles is going from strength to strength, and we’re excited to expand into more areas of London. Our next stop: Brent Cross, one of North London’s most well-known shopping destinations,” says Chong Yew (Uncle Lim).

Opening Hours

Hours tbc, seven days a week.

The Menu

The Brent Cross menu will offer Three Uncles’ popular classic Sui Mei (Cantonese roast meat) menu of Roast Duck (£14), Crispy Pork Belly (Siu Yuk) (£12) and BBQ Pork (Char Sui) (£11). Additional larger dishes include Hainan Chicken with Rice (£12.50) and Lo Mien Noodles with a choice of three toppings (Wonton and Char Siu, Beef Brisket and Mooli or Roast Duck and Char Siu) ((from £12.50)).

Smaller dishes can be ordered from a menu of six dim sum, including Mushroom & Pak Choi Bao (£5.25) and Lamb Dumplings in Chilli Vinegar (£6.95). Also available at Brent Cross are Uncle Lim’s Curry Fishballs (£5.25) and Shek Wu Hui Chee Cheong Fun (£5), the latter originally an Ealing special that has proved a hit.

Web & Links

instagram.com/three.uncles
http://threeuncles.co.uk

Packaging

All packaging is plastic-free

About Three Uncles

Childhood friends and chefs Chong Yew (Uncle Lim), Pui Sing Tsang (Uncle Sidney), and Mo Kwok (Uncle Mo) have built a reputation over the past three years from their small takeaway kiosk in Liverpool Street (2019) and Camden’s Hawley Wharf Market (2021). They specialise in homemade chopped-to-order Cantonese Roast Duck, Crispy Pork Belly (Siu Yuk), and Char Siu Pork. They were inspired by their almost daily habit of spending hours at Siu Mei spots while growing up in Hong Kong in the 1970s.

“Siu Mei brings back treasured memories for us. Growing up in Hong Kong in the 1970s, we would visit the famous roast meat cafes near Wan Chai market and watch the skilled chefs chopping delicious chunks of roast duck and char siu pork.”
Mo Kwok (Uncle Mo)

Three Uncles Business Insight

• The business has improved steadily yearly; Three Uncles has grown 15% on average across all sites.
• Liverpool Street is currently the top-performing site, and Ealing is the top-performing sit-down restaurant, showing strong demand for our food outside central London.
• Three Uncles found that the quick service (counter) model is more profitable than the restaurant format, with fewer staff overheads while maintaining good spend per head.
• Delivery is now a significant part of Three Uncles’ business; they don’t see this changing.
• With office workers not returning to five-day working patterns, Tuesday, Wednesday, and Thursday are the busiest days at all Three Uncles sites.
• Repeat custom is vital to Three Uncles; they have seen a good mix of diners. They are currently around 50/50 split between Asian and non-Asian customers.
• Three Uncles recognise the importance of bringing their customer base with them as they expand.
• The record week was the 1,600 ducks sold across all three sites.
• Three Uncles will start adjusting their management team in the future with the introduction of Area Managers.

Company History

August 2019 – Launch, Liverpool Street
September 2021 – Hawley Wharf Market, Camden
March 2022 – Brixton Market, Brixton
November 2023 – Old Bailey, St Pauls
September 2024 – Filmworks, Ealing
March 2025 – Brent Cross Shopping Centre

Menu Secrets

Auntie Jun’s Char Siu Sou  Handmade by Uncle Sidney’s cousin, who is famed for her baked sweet BBQ pork pastries. “We are fortunate to have convinced Auntie Jun to make her Char Siu Sou, flaky on the outside and tender and meaty on the inside, just as they should be,” says Pui Sing Tsang (Uncle Sidney).

Curry Fishballs

Traditional Hong Kong-style fishballs are served with Uncle Lim’s secret curry sauce.

Char Siu

The Char Siu starts with British pork collar, to which a combination of twelve herbs and spices are used as a marinade before adding a secret recipe marinade. Then follows a laborious 6-step technique (marinate on the inside, rub on the outside, fan dry, roast, rest, and serve) that includes 48-hour marinating to impart flavour and roasting in an oven imported from Hong Kong.

Press Quotes

Included in “Best Chinese Restaurants in London”
Olive Magazine (2021), Evening Standard (2023), Time Out (2023)

“The modernist brevity of its offering yields cooking of immense focus, skill and real endorphin-spiking intensity. It is ancient artistry, sharpened by its placement in a slick new frame.”
Jimi Famurewa, Evening Standard

“…at Cantonese roasted meats specialist Three Uncles near Liverpool Street I embrace thrumming wontons in red chilli oil.”
Fay Maschler, Evening Standard

“A real expertise in the laborious techniques (marinating, poaching, drying, glazing, roasting, dinner and a movie etc) used to make crispy duck or belly pork, sweet char siu and fragrant Hainan-style chicken. Everything was good  – but the roast meats were superb…A particular hit was Hainan chicken…But for want of a cleverer phrase, it’s just profoundly, soul-soothingly chickeny.”
Keith Miller, Telegraph

“Elite Cantonese roast meat”
Eater London

“Meat, bronzed and tender, arrives heaped on mounds of snowy steamed jasmine rice and pak choi, char siu sou – plump pastries filled with char siu pork – and bouncy, tender fish balls served with curry sauce.”
Olive Magazine

“They’ve got a hell of a reputation for their Cantonese roasted meats.”
Hot Dinners

Congratulations to our client, HiteJinro, who has announced the development of a new production facility in Vietnam with a footprint of approximately 82,083㎡.

“In terms of production capacity, we expect to be able to produce an initial target production of 1 million cases and a maximum of up to 5 million cases per year” says HiteJinro Managing Director Jung-Ho Hwang.

The new distillery will solely produce soju and focus on flavoured expressions.

The Vietnam site will open in 2026 and operate as a key production and distribution base for the global export market.

Thanks to Eleanor Yates at Drinks International for her article here.

French winery Calvet has partnered with Manon Lagrève for their Calvet Kitchen campaign

This month sees the launch of the collaboration between London-based French cookbook author, culinary expert and GBBO alumni Manon Lagrève and Calvet Kitchen, a culinary journey through the vineyards of France showcased via guest recipes from chefs worldwide inspired by wines from Calvet winery. The collaboration will see Manon and Calvet Kitchen release two digital recipe episodes that celebrate French classics paired with Calvet wines to inspire keen cooks and lovers of French cuisine.

“Having grown up spending part of my summers in my Uncle’s vineyard in Bordeaux, it is an honour to partner with Maison Calvet. Sharing the French Savoir Faire of winemaking paired with simple and delicious French cuisine I love so much,” says Lagrève.

Calvet Kitchen was created to partner with chefs worldwide, using recipes to inspire and highlight Calvet’s core values: conviviality, sharing, and food and wine pairing. Previous partner chefs include Paulo Soares (Brazil), Louise Mérus (Finland), Maricela Zorilla (Mexico), Joël Philipps (France), and Glynn Purnell (UK). “Our goal is to demonstrate that anyone can easily recreate these recipes, no matter where they live or their cooking skills. By revisiting these classics through the vision of our chefs, we aim to show that each culture can contribute its unique twist to French gastronomy through our Calvet wines”. say Charlotte Taurel and Fanny Hertrich of Calvet Kitchen.

The first episode showcases a simple twist from Lagrève that elevates mussels to an elegant festive appetiser: Moules Marinière with Aioli. This is paired with Calvet Cuvée du Cap Bordeaux Sauvignon Blanc and Calvet Réserve Bordeaux Sauvignon Blanc. The second episode, coming in March 2025, will showcase Steak-Frites with Beurre Maître d’Hôtel accompanied by Calvet Prestige Bordeaux Rouge and Calvet Réserve Bordeaux Rouge.

Calvet Cuvée du Cap is priced at £7.50 available at retailers Co-Op, Ocado and Waitrose. Calvet Réserve is a premium cuvée retailled exclusively at Waitrose, priced at £9.99.

“When getting into the festive season, I love to start thinking about incorporating some of my favourite dishes but elevate them and be ready to host,” says Lagrève. “Moules Marinière makes the perfect aperitif or starter when served on the half-shell alongside my aioli. Pair the dish perfectly with the light and flavoursome Calvet Cuvée du Cap AOP Bordeaux Sauvignon Blanc to welcome any guests the French way,” Lagrève adds.

The recipes are published digitally via Instagram (@calvet_wines, @manonlagreve #calvetkitchen) and Facebook (@calvetwines).

About Manon Lagrève

Manon, who has been living in the UK for twelve years, has garnered over half a million followers on Instagram with her delicious recipes and lifestyle content. Her passion for sharing easy-to-make French dishes, inspired by her family, resonates perfectly with our vision of highlighting the rich terroir of France. Known for her memorable journey on The Great British Bake Off in 2018, Manon has since published two cookbooks: Et Voilà! A Simple French Baking Love Story (2023) and Chez Manon: Simple Recipes from a French Home Kitchen (2024), where she continues to inspire home cooks with her approachable style.

About Calvet

Calvet is a famous Bordeaux wine merchant established in the 19th century. It is a very well-respected name thanks to its people’s expertise and the high quality of its wines. It has become the best-selling Bordeaux brand in the UK.

About Les Grands Chais de France

In 1979, Joseph Helfrich founded Les Grands Chais de France, which is, first and foremost, the story of a family driven by a passion for wine. His vision was “to have consumers worldwide enjoy the huge diversity of wines and the authenticity of French and foreign terroirs”.

One of his earliest steps to achieving this vision was the creation of J.P. Chenet, which demystified wine and offered two grape varieties: a Cabernet Sauvignon du Pays d’Oc and a Blanc de Blancs des Côtes de Gascogne. It subsequently became the most popular French wine brand in the world. Today, Les Grands Chais de France is France’s most prominent wine exporter, accounting for around one in every six bottles sold in international markets. It is also France’s most extensive private winemaker, with 68 properties nationwide. The company remains independently owned and is now in the second generation of the Helfrich family.

Their portfolio covers a wide range of brands, from heritage brands from historic wineries such as Calvet and Moillard to the UK’s fastest-growing rosé, Fleurs de Prairie, to disrupter pioneer brands showcasing new technology with the UK’s number one alcohol-free fizz range, Nozeco, and many more. The Alsace-based group company recently expanded its reach to become a global wine producer with estates in a variety of premium wine regions around the world, including Las Niñas in Colchagua, Chile, and Neethlingshof in Stellenbosch, South Africa.

The first of its kind. The last one you’ll ever need.

HORL launches household scissors you can sharpen yourself.

Freiburg, November 14, 2024 It’s time to redefine the standards for scissors. Freiburg-based manufacturer HORL launches the first household scissors that can be easily sharpened with the Rolling Knife Sharpener.

Known for its expertise in product development, HORL is venturing into a completely new product category after years of research in the field of scissors.

The scissors’ blades have maximum cutting performance across every millimetre, allowing them to cut more than 180 different materials. High-precision technology ensures that they can be easily dismantled and sharpened repeatedly.

It’s the first of its kind and the last you’ll need – this is HORL’s promise in response to the frequently asked question about a solution for sharpening household scissors.

“We started development with the vision of creating a product for generations. A product that rethinks an entire category. Our scissors aim always to be sharp and offer unprecedented durability,” says Otmar Horl, Engineer and Founder.

The scissors’ unique feature is the combination of high-precision technology and simultaneous simplicity. Every line, edge, and shape has an ergonomic, technical function while ensuring an elegant design. Forged from high-quality kitchen knife steel and equipped with the HORL cross-hatch grind, the scissors achieve a level of sharpness that was previously only possible with high-quality kitchen knives.

“We have accepted the state of blunt household scissors for far too long. This is our idea, to simply resharpen scissors ourselves and without any prior knowledge. We want to offer a completely new cutting experience that will delight our customers every time they use them,” says Julian Ruf, Director of Manufacturing and Research and Design.

As usual, HORL relies on maximum quality in terms of production and cooperation with regional manufacturing partners at the foot of the Black Forest.

How-to

A detailed application and further information on the HORL Scissors and the launch of the new HORL3 Rolling Knife Sharpeners can be found in the keynote video of the pre-launch event. Information on the scissors from minute 35:36 youtube.com/watch?v=_6uXyd0U9Rc

One handle, two blades.

Take the scissors in both hands and open them. An audible click signals that the resistance has been overcome and the two halves can be separated.

A quick-loaded spring-release specially developed by HORL and a bayonet clamp ensure dynamic pre-tensioning. As a result, the scissors cut precisely and straight from the first to the last millimetre along the entire cutting edge.

Attach, sharpen, cut.

Each half of the scissors has three coordinated contact surfaces. These hold the scissors at a 45° angle without tools, which ensures a robust yet delicate result. Just a few strokes with the HORL ceramic grinding disc are enough to restore the scissors to their original sharpness.

After grinding the first half of the scissors, the two halves are reassembled. The burr is removed by snipping the scissors three to five times in the air. The entire process is then repeated with the other half of the scissors.

The HORL Scissors are compatible with the HORL2, HORL2 Pro, HORL3 and HORL3 Pro Rolling Knife Sharpener models. Available at horl.com/horl-scissors and at the POS at specialist retail partners.
RRP: £99, horl.com/gb/en

Editors Notes

About Horl 1993 GmbH:

Horl 1993 GmbH is a company specialising in premium sharpening in the field of knife sharpeners and scissors. In 2016, HORL developed the first roller sharpener.

The Freiburg-based family business is now represented worldwide. Its stylish, regionally manufactured products stand for innovations that provide a lifetime of pleasure.

The HORL range is available online at www.horl.com and via selected retail partners online and at the POS.

The new definition of knife sharpness

HORL launches NEW

Rolling Knife Sharpener Series

Freiburg, November 14, 2024 – HORL, a Freiburg-based company, is taking knife sharpening to a whole new level with the launch of the new HORL3 family of Rolling Knife Sharpeners.

The combination of HORL®3 Cruise, HORL®3 and HORL®3 Pro surprises with new functions for even easier handling and results that can be scaled up to mirror sharpness.

Fun with every use and the highest manufacturing quality make the knife sharpeners companions that will give a lifetime of pleasure.

Fix the knife, position the disc, and start rolling. While the tried-and-tested HORL principle remains the same, the following optimisations to the standard equipment improve precision and efficiency.

The new HORL3 features at a glance:

• Longer handle roller for better ergonomics and handling.
• With the new Quick Lock system, grinding discs can be changed with just one movement.
• The new diamond technology ensures even more efficient grinding and regrinding.
• Larger magnets, combined with the new grip pad, ensure an ultra-strong hold and an anti-slip effect. Even the smallest knives no longer slip.

The HORL®3 models at a glance

HORL®3 Cruise – the knife sharpener with a new purpose

Credit: HORL, Markus Ruf.

The HORL®3 Cruise stands out with its new, minimalist design and stylish sand look. This reveals an essential detail about the model – the HORL®3 Cruise is made of ocean-bound recycled plastic from the Swiss company #tide*, giving it a new meaning.

In addition to the proven 20° grinding angle for stable sharpness, the new HORL®3 Cruise is now equipped with 15° for delicate sharpness. This eye-catcher makes knife sharpening easier than ever and is ideal for beginners.

Features: Standard diamond wheel, stainless steel honing wheel, grip pad, 15°, 20°.

RRP: £99, horl.com/gb/en

*Consists of ocean-bound plastic, which is collected on the coasts of Southeast Asia and max. 50 kilometres inland. Processed in the Black Forest. Info under: LP HORL & www.tide.earth/de

HORL®3 – Sharpness level of your choice

Credit: HORL, Markus Ruf.

The HORL®3 combines stylish design with flexible functions for individual requirements. The elaborate wood processing makes the HORL®3 a lifetime companion that stands for high-precision craftsmanship in every detail.

In collaboration with regional partners in the Black Forest, the solid oak and walnut woods are dried for weeks, precisely milled and repeatedly inspected by hand as part of 40 quality checks.

The HORL® offers flexibility thanks to interchangeable wheels and can grind any knife to mirror sharpness.

Overview: Standard diamond wheel, ceramic honing wheel, Quick Lock for fast wheel change, Grip Pad, 15°, 20°. RRP: 169 EUR, SHOP-URL

RRP: £159, horl.com/gb/en

HORL®3 Pro – an unimagined dimension of sharpness

Credit: HORL, Markus Ruf.

Professionals have extreme demands. The new HORL3 Pro once again pushes the boundaries in terms of sharpness and flexibility for precisely these professionals. Where technical precision and elegance meet, the next innovation is hidden inside alongside the planetary gear for triple rolling speed: A slider below the grinding gauge allows for six different angles (25°, 22°, 20°, 15°, 13°, 10°).

From extremely fine cuts with filigree sharpness to robust cutting edges with long-lasting sharpness, the complete range of knives can be sharpened in the most flexible and gentle way. The HORL®3 Pro, made of aluminium in dark bronze, opens up new possibilities and offers the ideal solution for every application.

Overview: Standard diamond wheel, ceramic honing wheel, Quick Lock for fast wheel change, Grip Pad, 25°, 22°, 20°, 15°, 13°, 10°.

RRP: £349, horl.com/gb/en

Editors Notes

About Horl 1993 GmbH:

Horl 1993 GmbH is a company specialising in premium sharpening in the field of knife sharpeners and scissors. In 2016, HORL developed the first roller sharpener.

The Freiburg-based family business is now represented worldwide. Its stylish, regionally manufactured products stand for innovations that provide a lifetime of pleasure.

The HORL range is available online at www.horl.com and via selected retail partners online and at the POS.