Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
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.

Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - May 2016
If you own the issue, Login to read the full article now.
Single Issue - May 2016
Or 449 points
Annual Digital Subscription
Only € 2,83 per issue
Or 3399 points
6 Month Digital Subscription
Only € 3,00 per issue
Or 1799 points

View Issues

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.