Over the last few years I’ve made hundreds of boards of all shapes and sizes for restaurants, cafes and gastropubs, including The Crown Inn, The Pig and Butcher, The Princess of Shoreditch and The National Maritime Museum, as well as for many private customers in the UK and overseas. As well as being beautiful, they are hard-working lifetime boards which are made from local hardwoods which I have milled and kiln-dried. The timbers I use include Sycamore, London Plane, Ash, Beech, Oak, Sweet Chestnut, and Hornbeam.
Keep your favourite side for serving and display, and cut on the other side!
The boards should be wiped or hand-washed and cloth-dried, then stood on edge or in a plate rack to fully dry.
They can be oiled when needed with Danish oil. With care they will stay looking good for years to come.

Virtually all my timber comes from trees that have fallen or that have to be felled. Much of it comes from a timber recycling centre, where arboricultural waste is chipped to fuel power stations and large wood-chip boilers.

After I’ve milled or rough-turned the timber, I kiln-dry it before cutting or turning it to it’s final form and shape.

I use a chainsaw mill to convert the timber into boards. This means that I can mill the tree wherever it is lying.
The gallery pictures show a burr oak and a sweet chestnut that we recently milled in some local woods.
All the timber I use would otherwise be chipped, logged or simply left to rot!