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Curtis is a young gun Australian Chef, classically trained in London under the legendary Marco Pierre White. He is the face of a new generation of Chefs. Curtis is an author and presenter of the globally successful cooking/lifestyle program, 'Surfing the Menu'.

"It seems amazing to me, but most carving boards are made from knife-destroying metal. And as you carve, the roast ends up drowning in its' own juices. Well, not anymore! Now you can carve and present a roast at home like we do in a professional kitchen. The Chefs' "Juicy" Carving Board is made from knife friendly, eco sustainable bamboo. The board is set at a 2° angle, so as you carve, the juices flow down to collect in the stainless steel juice channel. And that's the gravy professional chefs use. Beautiful! It also doubles as a stunning everyday cutting board."

• Made from eco sustainable, hygenic bamboo - maintains knife edge
• Generous 450mm x 350mm area for an uncrowded working space
• Board is at a 2° angle so that juices flow into removable, 18/10 stainless steel channel to use as a gravy later
• Use to present and carve roast at the table Use also as a day-to-day cutting board