Founded by cabinetmaker Ed Stephens and former makeup artist Nina Varnham, Fryth is a British brand creating handcrafted wooden chopping boards in small batches. Working from their workshop in Dartmouth, each piece is made from sustainably sourced timber and finished by hand. The collection brings together timeless, functional design with a mix of traditional and contemporary styles—built for everyday use and made to last.

Fryth

No.2 - Pebble Wooden Chopping Board - Walnut

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No.2 - Pebble Wooden Chopping Board - Oak

No.1 - Medium Wooden Chopping Board - Oak

No.8 - Wavy Wooden Chopping Board

No.6 - Traditional Wooden Chopping Board - Oak

No.6 - Long Traditional Wooden Chopping Board - Oak

No.7 - Live Edge Wooden Chopping Board

No.1 - Semi Circular Wooden Chopping Board - Oak

No.1 - Round Wooden Pizza Board - Oak

Hannah Drye never set out to make "London-style" pizza - that's a label other people attached to it. What she set out to make was thin, crispy pizza she actually wanted to eat, first from the back of a car at weekend markets, then through pub residencies, and now as XL slices and whole 20-inch pies at All My Friends in Hackney Wick.
Here, the Dough Hands founder talks 72-hour proves, why truffle oil never stood a chance, the fish finger sandwich she'd genuinely put on a pizza, and the scotch bonnet hot honey you can make at home with a day's patience.

Is This The Best Pizza in London?

Our Monthly What’s On is a curated round-up of the exhibitions, restaurant openings and residencies, and gigs we’re making plans for. From gallery shows and design fairs to new tables worth booking, cultural moments to catch, and the under-the-radar events you’ll wish you’d heard about sooner.
Think of it as your cultural compass for the month ahead: a considered edit of art, food, cinema and design, chosen to inspire weekends well spent.

What's On In June

Our weekly Nice Things Edit is a curated Monday round-up of what we’re loving right now. From our favourite pieces on Glassette to a recipe, a watch, a read, a place to visit, a restaurant, and a gift worth bookmarking.
Each week, every member of the Glassette team shares their current favourites, whether that’s new arrivals, pieces we’ve spotted trending, or timeless finds we can’t stop thinking about. Think of it as a weekly dose of joy, discovery, and design inspiration, handpicked by the Glassette team.

Nice Things This Week

Picnics are the epitome of summer for me. I love a well-planned one that’s been in the diary for weeks, when I can bring all my favourite plates and table linen from home to make it fancy. But my favourite kind of picnic is much more last-minute: I love an impromptu garden picnic that makes family dinner more fun, or a thrown-together-kind-of-affair in the park with friends.

Make a quick picnic feel special

From Neapolitan-style pies in Mayfair to wood-fired slices in Newquay, England's pizza scene has quietly become something worth travelling for. Whether you're after Bar Etna - the Newington Green collaboration between Four Legs' Ed McIlroy and Philadelphia pizza legend Joe Beddia, whose original spot was once named Best Pizza in America by Bon Appétit - the sourdough seriousness of Dough Hands, the natural-wine-bar energy of Rosa in Newquay, or the gloriously no-nonsense spirit of Bad Boy Pizza Society, there's a slice and a setting for every mood. We've rounded up the best spots from London to Manchester to Sheffield, because great pizza deserves a proper pilgrimage.

The Best Pizza in England

There's a particular kind of magic that happens when a table spills over. Not messily, not by accident, but deliberately. Glasses catching the light, platters stacked high and passed without ceremony, chairs pulled in from other rooms because you needed them. This is XXL hosting: expansive, generous, and quietly theatrical in the best possible way.
It starts as a mindset shift. Forget tightly controlled dinner parties and overly curated place settings. This is about leaning into abundance - of food, of people, of texture, of noise. Long, meandering tables instead of perfectly appointed individual covers. Sharing plates over plated courses. A room that feels lived-in and evolving rather than dressed for a shoot.

XXL Hosting

Most kitchens don’t suffer from a lack of tools. They suffer from too many. Drawers full of gadgets that promised ease and delivered clutter. Cupboards stacked with things that felt essential once, then quietly fell out of rotation. The idea of kitchen essentials has been diluted by listicles and checklists. But when you strip it back, the essentials are simple: the objects you reach for every day, the ones that make cooking feel smoother, calmer, more intuitive. The ones that earn their place. This is a guide to kitchen essentials that actually get used - not aspirational, not excessive, just thoughtfully chosen pieces that support real life in the kitchen.

Kitchen Essentials That Actually Get Used

Few materials shape a space quite like wood. Warm, grounding, and endlessly versatile, it brings texture and depth without ever shouting for attention. From pale, tactile grains that brighten a room to rich, dark finishes that add quiet drama, wood has an instinctive way of making interiors feel considered and lived-in.

Wood Edit

Struggling with your winter table setting after Christmas? This Glassette guide explains how to set a winter table that feels calm, modern and intentional - without festive leftovers. From colour and texture to lighting and proportion, learn how to reset your table for winter properly.

How to Set a Winter Table

A deli dinner is the easiest way to host well without cooking. This Glassette guide explains what to serve, how to set the table, and how to make a no-cook dinner feel intentional rather than thrown together. From smart sourcing to relaxed presentation, this is modern hosting done properly.

Deli Dinner

Put the kettle on and spend five minutes with Tessa Faulkner, the woman behind one of West London’s most beloved neighbourhood spots, Layla Bakery.
What began as a personal longing for an East-London-style bakery closer to home became a lockdown-born idea that grew into Layla: a place defined by craft, comfort and connection. She shares the inspirations behind her seasonal baking, the stories from her kitchen table, and the simple rituals that shape her life in and out of the bakery.

Tessa's Kitchen Table

Put the kettle on and spend five minutes with chef Abby Lee (@abby_lee_chef), whose cooking is a love letter to her Malaysian roots and the power of food to heal. After burning out and finding herself back home during lockdown, Abby rediscovered the bold, soulful flavours of her childhood through her aunt’s kitchen and it changed everything. Now, at her London restaurant Mambow, she’s bringing that same heart and heat to the table: smoky gula melaka–laced desserts, punchy curries, and dishes that balance memory with modern flair. Abby talks about finding her voice through food, the joy of reconnecting with her heritage, and why cooking still grounds her like nothing else.

Abby Lee's Kitchen Table

For the one who’s always discovering new restaurants, sourcing the best ingredients, and spending weekends perfecting recipes, discover gifts that celebrate their love of food and hosting. Think serveware, refined glassware for shared meals, cookbooks from culinary greats, and beautifully made tools designed for both function and flair. Each piece is chosen for those who find joy in creating, tasting, and bringing people together around the table. Perfect for the passionate home cook, the generous host, and the devoted foodie who believes every meal is a moment to savour.

Gifting For Foodies

Put the kettle on and spend five minutes with Olivia Cavalli (@olivia_cavalli), the chef, food stylist, and writer whose debut cookbook Stagioni is a heartfelt ode to the rhythm of the seasons, and to her Italian roots. Olivia’s approach to food is steeped in instinct and tradition, inspired by her beloved Nonna who taught her that cooking is less about rules and more about feeling - “a little bit of this, a little bit of that.” Olivia shares how her heritage continues to shape her cooking, from the reverence for ingredients and seasonality to the joy of preserving family recipes. She talks about finding creativity in the ebb and flow of her multifaceted career, the comfort of a simple bowl of pasta, and the enduring legacy of her Nonna’s “Piggy” - a stuffed cabbage dish that holds generations of love in every bite.

Olivia Cavalli's Kitchen Table

Make a cup of tea, take a breath and spend five minutes with a first-generation farmer and restaurant-trained chef Julius Roberts as he takes on a journey of his life through food.

Julius Roberts' Kitchen Table

This season we’re gathering together again and we want to make every occasion together feel extra special. Imogen Kwok creates beautiful and artful moments through food. She shares ways we can elevate simple hosting favourites - a classic G&T, bread and butter,  a lemon tart - to create a sense of ceremony to make our guests feel loved and appreciated.

The Art of Gathering with Imogen Kwok

For photographer Taran Wilkhu, home is both a quiet retreat from the outside world and a connection with nature and community. His timber framed, cabin-style home is a slice of design history, a place full of light and natural materials where family can come together and enjoy the present moment.

Taran Wilkhu

Join chef Joseph Denison Carey as he takes us on a journey through his life in food. From his grandma’s saltfish and boiled yam to making pizza with his whole family, his memories of dishes and flavours are vivid and comforting. Joe reminds us that cooking can be a way of coming back to the present and carving out a moment of calm in the day.

Joseph Denison Carey

For chef and recipe developer Ixta Belfrage, a life well lived is time in the kitchen, cooking for pleasure, soulfully and instinctively, uncertain of what flavours might unfold. Ixta takes us on the journey of her life and career surrounded by food: market stall tacos, Ottolenghi’s Test Kitchen, lasagne for comfort, her first cookbook, the magic of Brazilian porridge and the pure joy that can come from creating something completely new. Tuck in!