Wooden

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9 products

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9 products

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9 products

Natural wood, warm textures - serveware that brings the outdoors in.

Wooden Serveware & Kitchen Pieces

Wood brings warmth to a table full of white porcelain and gold. It's gentle on knives, beautiful for serving and ages with character. This collection brings together our wooden and wood-accented pieces - chopping and cheese boards, a beech wood tray, a skewer board, an engraved rolling pin, and porcelain jars and dishes with wooden lids - along with everything you need to know to keep wood looking its best.

Our Wooden Pieces

Piece Details Use It For
13-Inch Solid Wood Chopping Board Solid wood, scalloped edges Chopping, slicing fruit, serving cheese
Cheese Board Set of 6 13-inch solid wood board, four gold knives, gold dip bowl Cheese and grazing platters
Ripple Tray Natural beech wood, biodegradable Snacks and drinks; back works as a chopping board
Wooden Skewer Board with 60 Picks Natural or white Tikkas, fruit and starters served upright
Engraved Rolling Pin Beech wood, 15 inches long Patterned cookies, parathas, puris
Cheese Knife Set with Magnetic Block Four knives on a wooden magnetic block Displaying and serving cheese

For white ceramic softened with natural wood, see the Small White Ceramic Jar with Wooden Lid and the Ceramic Butter Dish with Wooden Lid & Knife.

Wood, Steel or Plastic Chopping Board?

Wood Stainless Steel Plastic
Knife-friendliness Gentle on edges Harder on edges Gentle, but scars quickly
Hygiene Good when dried and oiled properly Non-porous, easy to sanitise Deep knife grooves can trap bacteria
Looks Warm - doubles as a serving board Sleek, modern Purely practical
Lifespan Years, with care Very long Replace when heavily scored

Many cooks keep one of each: a wooden board for bread, fruit and serving, and a 304 stainless steel board for onions, garlic and raw meat. See Kitchen Tools.

A Quick Guide to Wood Types

  • Beech: pale, fine-grained and hard-wearing - ideal for trays, rolling pins and utensils. Our Ripple Tray and Engraved Rolling Pin are beech.
  • Acacia: rich, warm grain and naturally water-resistant - popular for serving boards.
  • Mango wood: a sustainable Indian favourite with varied grain.
  • Bamboo: technically a grass - light, hard and eco-friendly, often used for lids.
  • Sheesham: dense Indian rosewood with a dark, rich colour.

Why Choose Wooden Serveware?

  • Gentle on knives: wood doesn't dull blades the way harder surfaces can.
  • Warm and natural: it balances glossy porcelain and shiny metal.
  • Double duty: most boards move from chopping to serving.
  • Eco-friendly: our beech wood Ripple Tray is biodegradable.

How to Oil a Wooden Board

Oiling keeps wood from drying out, cracking and absorbing stains. Do it when the board looks pale or dry - roughly once a month with regular use.

  • Start clean and completely dry.
  • Apply a food-safe oil - mineral oil or coconut oil - with a soft cloth, following the grain.
  • Let it soak in for a few hours or overnight.
  • Wipe off the excess with a clean, dry cloth.

Avoid cooking oils like mustard or sunflower, which can turn rancid in the wood.

Daily Care for Wood

  • Hand wash with mild soap and warm water - never soak or put in the dishwasher.
  • Dry upright straight away so both sides air out evenly.
  • Remove smells with a rub of lemon and coarse salt, then rinse.
  • Lift stains with a paste of baking soda and water.
  • Keep away from direct heat - don't leave wood near a stove or in hot sun.
  • Use a separate board for raw meat if you can.

Wood in Indian Kitchens

Wood has always had a place in Indian cooking - the wooden belan and chakla, the roti box, the wooden spoon for stirring dal. Wooden serveware carries that tradition to the table: a solid wood board for a cheese and fruit platter, a beech wood tray for evening chai, a skewer board for paneer tikka at a party.

Frequently Asked Questions

Can the wooden chopping board be used for serving?

Yes - the 13-inch solid wood board with scalloped edges works as both a chopping board and a cheese or charcuterie board.

Are wooden boards dishwasher safe?

No - hand wash and dry wood straight away to keep it from warping or cracking.

How often should I oil a wooden board?

About once a month with regular use, or whenever it looks pale and dry. Use food-safe mineral or coconut oil.

Is wood hygienic for chopping?

Yes, when cleaned, dried and oiled properly. Many cooks use a separate steel or plastic board for raw meat.

What is the Ripple Tray made of?

Natural beech wood, and it's biodegradable.

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