Wonderful food, a warm welcome and a beautiful location.

Blog archives:

Luscious Chocolate and Almond Torte from the Woodfired Oven

March 27, 2024, 8:41 am

You can never have enough good chocolate cake recipes we think and here's a deliciously dark one to add to your collection. It's quite rich so will happily feed 8-10. We cooked it in the woodfired oven but you can obviously cook…Read more »

A Kettle of Fish - Mackerel Season in full swing

October 11, 2023, 4:04 pm

We love a mackerel and none more so than the ones we are getting from our fishmonger Mark Lobb at the moment. Firm, silver, line caught beauties; perfect for our Fabulous Fish course students to practise their filleting skills.   We always have plenty of mackerel on the courses to…Read more »

Super Garlicky Tear & Share Bread

June 29, 2023, 12:33 pm

This gorgeously garlicky tear and share bread has become a real hit on our woodfired courses. In the spirit of sharing, here's the recipes but make sure everyone has a bit because, if not, the non eaters will be overcome with garlic - the clue's in the title! [caption id="attachment_8157"…Read more »

Woodfired Wanderlust - a few suggestions for your holidays

June 21, 2023, 3:00 pm

If you are off on your holidays and looking for something with some woodfired cooking or even a woodfired oven you can use yourself, here are just a few of our favourites to help you out with your planning. Remember to send us a postcard and let us know of…Read more »

Hot Smoked Salmon from the Woodfired Oven - and what to do with it

May 19, 2023, 10:06 am

We love hot smoking salmon, and many other things, in the woodfired oven. Takes a bit of practise but here's what we do. Check it out and do let us know how you get on - First we brine the salmon fillets in a mixture of half salt and half…Read more »

Cooking your wood for your woodfired oven

April 6, 2023, 9:49 am

Sometimes that lovely dried wood you bought might not be as dry as you'd like. This was the case with our latest batch - good length, easy to split but sadly a little over 20% moisture content when we'd really prefer it to be in the mid teens percentage wise.…Read more »

Chicken, Chorizo & Chickpeas - a Perfect Winter Warmer

December 12, 2022, 11:48 am

When we are huddled up hiding away from the Troll of Trondheim, or whatever the latest chilly blast from the East is called, we want comforting, warming food and this chicken dish with chorizo and chickpeas ticks those boxes. It will happily feed 4 people, probably 6, and uses chicken…Read more »

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 thinkĀ  - 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 »

How to get the Ultimate Pork Crackling from Your Woodfired Oven

May 19, 2021, 2:56 pm

In this Woodfired Workshop David is talking all things pork crackling and showing you how you can get consistently great results from roasting it in your woodfired oven. He'll cover what joint to use, how to have your fire, what to do with your door, how to use a stanley…Read more »

An Open Tomato Tart from the Woodfired Oven

May 11, 2021, 11:03 am

In this woodfired workshop, David is cooking a fabulous open tomato tart with a crispy puff pastry base - no soggy bottom - and delicious, intense, basil scented tomatoes; heaven on a plate, literally! Do check out the video here where he'll show you how to cook it and the…Read more »

An Awesome Steak Sandwich from the Woodfired Oven

May 4, 2021, 5:34 pm

Some dishes are barely recipes they are so simple and this is one of them - take some great steak and cook it well, rest it, slice it, serve it in some great bread and you have an awesome steak sandwich. That's all there is to it - if only…Read more »