Ooni has unveiled its Koda 2 Rotating Stone Oven Range, which is designed to make home pizza cooking significantly easier. Available across the Koda 2, Koda 2 Pro and Koda 2 Max models, the new rotating stone system automatically turns the pizza while cooking, managing intense heat and guarding against uneven cooking. Rather than relying on a central pivot, Ooni’s design distributes the rotation mechanism around the edge of the stone, reducing wobble and allowing for smoother movement – ultimately meaning users can simply launch their pizza and let the oven do the hard work for them this summer.

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Farm Shop in Durslade, Somerset, has been a working farm for over a millennium. It’s now home to over 250 Aberdeen Angus, Hereford and Wagyu breed cattle and a 1,000-strong flock of sheep, supplying it with beef and lamb throughout the year. New for summer 2026 is its Wagyu X collection, which offers everything from burger kits with buns, cheese, bacon and burger relish, to wagyu spicy sausages, brisket and short ribs. We rate its signature BBQ box, featuring wagyu burgers and sausages, plus an outstanding lemon and rosemary spatchcocked chicken, which all arrive ready to be thrown straight on the grill. Add some of Farm Shop’s rhubarb hot sauce to your order while you’re at it.

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Toklas Bakery has appointed Adam Sellar as executive baker – and to celebrate he’s launched a new Italian-inspired sandwich menu. The sandwiches draw inspiration from breads found across Rome, Bologna and Milan, using long-fermented doughs that create a crisp exterior and soft interior when reheated. Fillings are intentionally restrained, allowing the bread to remain central to the experience. Options include prosciutto cotto with scamorza and mustard mayo; anchovy with stracciatella and pickled lemon; and courgette with white bean cream and basil.

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Yotam Ottolenghi continues to expand his popular pantry range with a new line-up of dressings and fresh deli staples. Rooted in the bold, layered flavours synonymous with Ottolenghi’s delis, the additions are designed to bring ease and impact to everyday cooking. Two standout dressings – Orange Marmalade with Aleppo chilli and Honey Mustard lifted with preserved lemon – are made for drizzling over salads, grains or roasted vegetables. Alongside these, the chilled deli staples are firsts for the brand. Pickled Carrot & Kohlrabi Slaw, Pomegranate Harissa Olives and Hibiscus Pickled Onions have been developed to deliver maximum flavour with minimal effort, in keeping with Ottolenghi’s approach to accessible, ingredient-led approach to cooking.

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London condiment brand ’Grette is expanding beyond salad dressings with the launch of ’Nnaise. Founded by Brixton couple Juno and Gus in 2023, ’Grette fast developed a following thanks to its all-natural ingredients and playful branding. Now stocked in almost 200 shops across the UK, the brand is building on that momentum with this move into mayonnaise. There are three flavours – Plain, Pickle and Harissa – which are all made with free-range whole eggs. ’Grette has also launched a new tahini and lime salad dressing, which will lift any bowl of leaves.

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