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We work from an old calving barn on the edge of the Savernake Forest near Marlborough in Wiltshire, and strive to combine the best of modern technology with age-old techniques in our quest to make the very best chef knife possible.
We carry out every step of the kitchen knife making process (short of smelting the steel) ourselves and believe that it’s only through keeping things completely in-house that we can maintain quality and speed and allow us to customise knives at the individual level without compromising quality.
We exist in a semi-permanent state of mayhem, yet almost magically manage to produce chef’s knives of great deliberation and distinction. If you’d like to watch two grown men scrabble about trying to remember where they last put the kettle, please do pop by.
After a peripatetic existence, Laurie came back to England in 2014 and began Savernake Knives as a distraction from developing a system for the meaningful display of quantitative information. A slightly unusual career trajectory began with five years as an officer in the Scots Guards, three of them spent in Ulster at the tail end of the Troubles. The next decade or so saw him variously setting up emergency relief programmes in southern Sudan and Ethiopia, clearing landmines for the HALO Trust in Mozambique, Afghanistan and Cambodia, studying at the University of Cape Town, looking for gold in Liberia and running a power station in Nairobi along with other little exploits over much of sub-Saharan Africa. He now lives off the grid in the middle of the Savernake forest with his wife and baby boy.
His favourite knife is the Large Eagle’s Claw.
After a career that took him all over the globe, Philip came back to England in 2016 to join Laurie in setting up Savernake Knives. His career started in London launching and managing two successful pubs but it was his family roots in Kenya that led him to embark on an adventurous journey running safaris, learning to track wild animals with the Maasai and marketing several businesses in both Kenya and Uganda. In 2011 he joined the consultancy firm Adam Smith International to head up their operations in South Sudan before moving to Pakistan where he was responsible for setting up and managing operations in Islamabad, Lahore and Peshawar. He now lives in Wiltshire with his fiancée Georgie.
His favourite knife is the Brawny Chef.