Bertha Oven Company aims to revolutionise the indoor charcoal oven market with its first offering, which it claims is narrower, easier to use and half the price of the established Josper oven.
The Bertha indoor charcoal oven is a British-made product that took two years to develop and test in the UK, with brewer and pub operator Fuller's playing a key role in the trials.
Fuller's, which helped test the oven, is now taking deliveries, along with gastropub group Geronimo Inns.
"We at Fuller's Quality Inns and Hotels use both the Josper and Bertha ovens. The Bertha, in my opinion, is more advanced in design and works to make our chefs' service more efficient. Most of all, the end flavour and caramelisation to the fish and the meat is phenomenal. The guests find the theatre and experience fascinating," said Paul Dickerson, head of food at Fuller's.
Tim Gibson, head chef at the Black Lion Restaurant in London, is equally impressed by the oven: "The Bertha oven came out on top every time over a chargrill, especially in the evenness of the cooking process and moisture retention, which produced better tasting food retaining most of the moisture, a much better mouth feel, greater flavour profile and superior caramelisation."
Bertha even features on the website of another satisfied customer, the Quay Hotelin Conway, North Wales, where head chef Sue Leacy described the results of cooking in the Bertha - from burgers to 120-day hung steaks - as 'amazing'/
The oven, which sells for £5,500 (ex-VAT), measures 600cm (w) x 710mm (d) x 1650mm (h) - or 2000cm high including chimney - and is supplied with one removable food rack (with slots for an additional three), removable charcoal grates and an ash bin.
By Angela Frewin
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