CROWD-PLEASING SHARING BOARDS

Peppery salami, melt-in-the-mouth Parma ham and Prosciutto, full-of-flavour hams and smoky chorizo are the building blocks for an incredible Mediterranean-style charcuterie board.
Artfully arrange your cured meats in rows lengthways on a Pebble Oak Chopping Board, leaving space for a Cascade bowl filled with punchy, marinated olives.
Cornichon and jewel-like pickled red onions add important crunch and sharpness.
Between the tightly packed rows of cured meats, nestle plump sunblush tomatoes, chargrilled red and yellow peppers and evenly-sized bite-sized chunks of hard cheese like Pecorino or Manchego.
Drizzle with good Italian olive oil, scatter over some sliced red chillies and torn basil for colour and flavour.
Or, alternatively, tear up a mozzarella ball or two for a pop of creamy white in between the rich russets and reds of the meat and chargrilled vegetables, and drizzle with homemade pesto made in a pestle and mortar.
Serve with grissini, Parmesan twists or homemade flatbreads in a Drift Bread Basket.

Allow your guests to serve themselves with our Radford Bright Serving Tongs, Radford Bright Spreader, Radford Bright Small Cheese Knives and Radford Bright Deli Fork.
Or treat yourself to our curated eight-piece Charcuterie Serving Set below, which also makes a thoughtful gift for your favourite foodie host.

For a big crowd, a generous cheese platter is an indulgent and attractive centrepiece.
Much more than an after-dinner treat, a cheese sharing board should be rich with chutneys, fragranced with woody herbs, textured with the crunch of nuts, sweetened with figs and grapes and layered with crisp crackers and flatbreads.
It’s a meal in itself, and better still when each morsel is ready-portioned for your guests to serve themselves with ease.
Source a selection of artisan cheeses, remembering to include a variety of hard, soft, blue and goat’s cheeses.
There are hundreds of UK regional specialties, from Cornish Yarg to Lincolnshire Poacher, Welsh Hafod to Stilton and the crumbliest Cheshire.
Double Gloucester is a Cotswolds favourite – produced with milk from Gloucester cattle which graze the rolling pastures around our headquarters. Pungent Stinking Bishop, washed in pear rind, also made here, is always an amusing talking point.

Pair a selection of these much-loved favourites with classics like Manchego, Gouda, Comte and brie.
Hard cheeses should be sliced lengthways, from nose to rind to avoid ‘nosing’ the cheese.

Goat’s cheese logs can be sliced into bite-sized, pie-shaped pieces and spoon soft cheese into Cascade or mini Drift serving bowls.
Arrange the slices and pieces in neat, compact ‘rivers’ along the length of an Oak Pebble Chopping Board, leaving space for little bowls of homemade chutneys and pickles.
Nestle sprigs of fresh rosemary and thyme amongst the cheeses. Snip tiny bunches of grapes and place, stalks down, along the ‘rivers’ and slice in half silky figs, dotting these around.
Finally, sprinkle with nuts – walnuts, hazelnuts and caramelised almonds work well.
In the gaps, or in Cascade or small Drift serving bowls, add plain, seeded and flavoured crackers – charcoal or beetroot work well and add interesting pops of colour – in different shapes and sizes.
For a more substantial board, pair with homemade Red Grape, Rosemary and Fennel Seed Focaccia.

From hard cheese knives to cheese chisels and Stilton scoops, our cheeseboard knives have been designed for form and function – each engineered to perfectly slice or scoop the cheese it was created for. Read our Cheese Knives Guide here.

Whether you’re hosting a brunch, barbecue or lunch, a fruit platter is a vibrant, appealing and healthy addition to the table.
They’re also perfect for children’s parties – a welcome break from sugary cakes and cookies.
Choose perfectly ripe fruit in the colours of the rainbow – jewelled pink watermelon and raspberries, golden pineapple, lime green kiwi, orange tangerine segments, apricots and mango, purple blueberries and red grapes, ruby red strawberries and so on.
Slice or chop into bite-sized pieces with a Professional Paring Knife, leaving small berries whole and bananas in their skins until just before serving.
Prepare oranges by slicing off the top and bottom, peeling with a small paring knife and then slicing down the pitch on each segment. Top and tail a pineapple, slicing off the skin and removing any nicks before slicing down either side of the core and cutting into chunks.

For mango and papaya, slice off chunks of flesh and criss-cross with a sharp knife.
Then arrange in neat, colour-pleasing sections on an Oak Pebble Chopping Board, adding sprigs of mint in between the sections.
For more formal occasions, swap the wooden board for an elegant, mirror-polished Drift Serving Tray.
The simplest of all sharing platters, a fruit sharing board doesn’t require dips or sauces.
But if you’re feeling indulgent, fill a small bowl in the centre with creamy Greek yoghurt swirled with honey, arranging the fruit around it, or a rich chocolate sauce.

Prepare each piece of fruit effortlessly with one of our paring and peeling knives from either our Signature or Professional kitchen knife ranges, keeping each pin-sharp with a Hand-Held Knife Sharpener.
Serve with a Radford Bright Serving Tongs and a selection of serving sets along with a Radford Bright Fruit Knife.