Wonderful food, a warm welcome and a beautiful location.

Blog

Read Our Blog for Recipes and Seasonal Inspiration.

 

 

Making the most of the retained heat in your woodfired oven

November 4, 2022, 7:18 pm

Many people on our woodfired courses have said how much they want to make better use of the retained heat in their woodfired oven after a pizza session or a roast lunch. Often their early attempts have resulted in a pan of either uncooked ingredients or burnt offerings as the… Read more »

Our Dartmouth Food Festival Recipes 2022

October 25, 2022, 12:26 pm

Wow what a weekend - despite the changeable (!) weather, this year's Dartmouth Food Festival was a huge success so our congratulations to Julie the Festival chair and her team. From the chefs' dems to the markets to the talks and book signings, wine tastings and events, there was something… Read more »

Some of our favourite woods to use in the woodfired oven

July 22, 2021, 7:12 pm

Traditionally people would have used whatever wood grew locally to them to burn in their woodfired ovens - head outside, pick up some fallen wood, chop it up and start their cooking. So that would mean olive wood in the olive groves of the Mediterranean, apple in the orchards of… Read more »

Gratin Dauphinois, woodfired style

July 22, 2021, 10:53 am

Potatoes must be the ultimate vegetable - versatile in so many ways. Cooking them in a gratin is a great way to use up some of the falling heat in your woodfired oven and creates meltingly tender layers of potatoes with a golden brown topping. They can be layered up… Read more »

Gazpacho - perfectly cool soup for this scorching weather

July 20, 2021, 3:43 pm

Think of soup and I think of rustic beany winter warmers, ready for lunch after a dog walk on a coldy winter day, not something for this scorching sunny weather. However gazpacho is just the soup to cool you down when the sun is at its hottest. Just remember to… Read more »

Temperature Management in the Woodfired Oven

July 15, 2021, 1:10 pm

We love seeing so many of you here at the cooking school on our woodfired courses; it's fantastic how this cooking we love is really growing and becoming increasingly mainstream. One question always seems to crop up when we ask people what they really want to get to grips with… Read more »

Slow Cooking in the Woodfired Oven with just the Retained Heat

June 23, 2021, 4:24 pm

If you've fired up your refractory oven and done some high heat cooking in it, then it makes so much sense to use that retained heat you've pumped into it to do some slow cooking. Traditionally this is how a village bakery oven would be used certainly in France -… Read more »

Portuguese Custard Tarts from the Woodfired Oven

June 9, 2021, 5:13 am

These Portuguese Custard Tarts are a complete joy - a classic combination of creamy custard, crispy pastry and a slightly charred top to cut through the sweetness. Much more than the sum of its parts, if you get it right, your friends and family will be clamouring for more! Like… Read more »

Chicken & Chorizo Traybake from the Woodfired Oven

June 2, 2021, 7:07 pm

What a great dish this is - when we made it, everything went quiet afterwards as the whole team was tucking in as it was so delicious. Just think  - a one pot meal so not much washing up, lots of flavours, lots of colours and you can do all… Read more »

Fully Loaded Potato Skins from the Woodfired Oven

May 25, 2021, 12:17 pm

Often the simplest things are the most satisfying and these fully loaded potato skins really hit the spot - crispy potato skin shells, filled with creamy mashed potato filling with herbs, onions and cheese; then topped with Cheddar and baked in the oven until golden brown and crispy on the… Read more »

Close
loading...