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Shipping & delivery
This item will be posted to you by StagandStone within 3 days of receiving payment.
| Shipping destination | Cost | Additional items |
|---|---|---|
| United Kingdom | £4.00 | |
| EU & Northern Ireland | Doesn't deliver here | |
| United States | £29.00 | |
| Rest of the World | £22.00 | |
You have 14 days, from receipt, to notify the seller if you wish to cancel your order or exchange an item.
Unless faulty, the following types of items are non-refundable: items that are personalised, bespoke or made-to-order to your specific requirements; items which deteriorate quickly (e.g. food), personal items sold with a hygiene seal (cosmetics, underwear) in instances where the seal is broken; digital items.
Please note that if your order is being posted outside mainland UK, you (or the recipient) may have to pay customs or VAT charges and a handling fee. The seller is not responsible for any charges or fees that may incur.
Full description
Handmade in Scotland, this wood and resin charcuterie board makes a beautiful centrepiece for entertaining, serving cheese or gifting for weddings and housewarmings, or using as a chopping board.
Available on its own or with matching coasters.
Perfect as a cheese or charcuterie board, serving platter, or a unique centrepiece for any table, each piece is one of a kind, thanks to the natural grain of the wood and the swirling depth of the resin.
Whether you re gifting someone special or treating yourself, the Highland Mist Board adds a luxurious touch to every occasion.
Materials: Natural wood (acacia) & food-safe epoxy resin
Hand-poured resin detailing
Each board is made from different grains of wood, and the resins are swirled for different times, meaning each board is truly one of a kind. Note your board may differ slightly from these photos, but we know you'll love it.
Size: 36cm x 25cm
Add optional matching coasters: 10cm
Perfect for friends, charcuterie, serving platters, chopping & festive nibbles! Or garden parties, BBQ and summer entertaining in style.
Designed by Martin Peel
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