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Msemmen - Moroccan Flatbread from the Woodfired Oven

July 24, 2020, 8:39 am

This is a fantastic stretched and folded flat bread from Morocco, fantastic served for breakfast or brunch. The stretching and folding causes the msemmen to pull apart and crisp up to give a flaky texture created by all the layers. It sounds a complicated process but as with anything, a… Read more »

Woodfired Lamb, Roast Roots & Salsa Verde

July 15, 2020, 10:26 am

This is a fantastic dish to get your tastebuds jangling - succulent lamb, intense roast roots and zingy salsa verde, full of herby and citrus hits. Check out how David cooks it in this woodfired workshop on our youtube channel and all the details are in the recipe below. Ingredients… Read more »

Peels for your Woodfired Oven

July 3, 2020, 9:52 am

The subject of our latest Woodfired Workshop is Peels - who knew there was so much to tell you but there's quite a lot of info so grab a cup of tea and have a sit down while David talks you through what's what in the video! [caption id="attachment_7035" align="aligncenter"… Read more »

Woodfired Khachapuri

June 28, 2020, 9:38 am

These are fun to make and very filling, great for feeding a hungry crowd – and good for breakfast and brunch. We mix three cheeses, mozzarella for stringiness, mature Cheddar for sharpness and feta for saltiness and have added a little smoked mozzarella in the video as we had some… Read more »

Wood Fired Duck Breast with Braised Spiced Vegetables

June 3, 2020, 5:09 pm

We love duck but we don't eat it very often - cooking this recipe has convinced us we should eat it some more! Do try it out and let us know how you get on. We think it's really delicious. The recipe is below and the video of David cooking… Read more »

FAQs about WFOs

May 20, 2020, 3:33 pm

As we can't teach at the moment due to Covid 19 lockdown and as many of you are asking questions that you would have asked on our classes, we thought it might be useful to write down the top 10 FAQs we get asked on a regular basis. [caption id="attachment_6967"… Read more »

Scallops Smoked with Pancetta from the Wood Fired Oven

May 6, 2020, 11:47 am

This is one of our favourite fish dishes from the wood fired oven - super-sweet, juicy scallops wrapped in salty pancetta with a fresh basil leaf tucked in and a hint of orange then gently hot-smoked in the oven with some apple or cherry smoke and finished off with some… Read more »

Slow Roast Tomatoes from the Wood Fired Oven

April 29, 2020, 1:52 pm

If you have an excess of tomatoes and aren't likely to use them up, dry them out in the very fallen heat of your wood fired oven and then you'll have your own semi-dried tomatoes. We bought a box from of Isle Of Wight tomatoes which are fantastic and there… Read more »

Mushroom Risotto from the Wood Fired Oven

April 28, 2020, 12:42 pm

The wood fired oven is a great place to cook some risotto - there is a huge school of thought that says you have to stand over the pan of rice on the hob stirring pretty much all the time to release those creamy starches; another group are quite happy… Read more »

Picanha Steak from the Wood Fired Oven

April 22, 2020, 2:58 pm

In our latest wood fired video, David is grilling a picanha steak - a delicious and not so well known steak (in the UK) from the top of the rump or the end of the sirloin. The name comes from the picana, the pole the gauchos in South America use… Read more »

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