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Digital Subscriptions > Delicious Magazine > May 2016 > THE BLACKSMITH BOYS


The guys at Blenheim Forge have brought the ancient art of hand-forged bladesmithing to South London, making exquisite knives for the kitchen elite. Food writer Gareth May braves the heat and the hammering to find out how they’ve done it

Behind the rusty iron gate of Arch 229 in Blenheim Court, Peckham, the scene is like something out of fantasy TV show Game of Thrones. Through the gloom, I can make out an anvil at the edge of the room; the harsh screech of metal on stone fills the air; and in the half-light of the grimy workshop, three forms are busy grinding blades.

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About Delicious Magazine

May brings longer, warmer days and bank holidays, perfect for Peter Gordon's new salads, John Whaite's easy sharing feasts, meat-free dinner party mains and recipes that cook in the oven while you walk in the countryside. There's a 16-page section for Sabrina Ghayour to share her Middle Eastern-inspired cooking as well as new asparagus recipes, a guide to choux pastry and Ben Tish's salt hake fritters. And finally, we look for the best cheese toastie in the world.
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