Stone

Stone Stone create innovative products for the food and drinks industry. Our core range of stationery combines modern materials with traditional design.

07/05/2026

John Chantarasak breaks down the structure behind his mushroom jungle curry at AngloThai.

Using British grown Mexican chillies, guajillo, ancho and chile de árbol alongside makrut lime, galangal and fresh coconut cream, the dish pulls from traditional jungle curries while building flavour through local ingredients.

From pounding the paste in stages to frying it out in animal fat, this is a closer look at how flavour gets layered into the final curry.

10/04/2026

Making notebooks since 2018

“It’s such a humble ingredient… by doing something so simple, it transforms it and elevates it to a whole different leve...
07/04/2026

“It’s such a humble ingredient… by doing something so simple, it transforms it and elevates it to a whole different level.”

cooks leeks low and slow until soft, smoky and sweet. Finished simply with olive oil, pecorino and toasted hazelnuts.

A reminder of what cooking over fire can do to a vegetable.

02/04/2026

A useful method for spring, from the pages of a Gardener’s Stone

02/04/2026

A useful method for spring, from the pages of a Gardener’s Stone.

As Meedu Saad develops Impala, a new restaurant project in London, he returned to Cairo, Ismailia and Port Said to recon...
16/03/2026

As Meedu Saad develops Impala, a new restaurant project in London, he returned to Cairo, Ismailia and Port Said to reconnect with his roots and reset his thinking.

Over the next week, we’ll follow the trip - bread ovens, community cooking, fish markets, and the small details that shape a menu long before it’s written.

Full story now on Substack

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Photos by

It’s not too late to start planning
11/03/2026

It’s not too late to start planning

Over the years we’ve been building a long-running project with chefs and foragers exploring one subject: their favourite...
09/03/2026

Over the years we’ve been building a long-running project with chefs and foragers exploring one subject: their favourite mushrooms.

We’ve asked dozens of people across the industry to share the mushroom they value most, what makes it special, and the techniques they use to prepare it well.

For this feature we’ve selected five contributions we think our audience will particularly enjoy, with insights from Adam Byatt, Ben Marks, Phil Howard, Alan Bergo, and Tama Matsuoka Wong.

Each offers a different perspective on flavour, seasonality, and the small details that make these ingredients exceptional in the kitchen.

Read the full piece on our Substack. 🍄

Farokh Talati, head chef at St. John Bread and Wine, talks us through the creation of his first cookbook on the Parsi co...
02/03/2026

Farokh Talati, head chef at St. John Bread and Wine, talks us through the creation of his first cookbook on the Parsi cooking he grew up with, and his attempts to unravel the secrets of one spice mix in particular.

Photography by

Paper beats screen. Give your recipes a better home
27/02/2026

Paper beats screen. Give your recipes a better home

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