The work we do at Restaurant Sat Bains with Rooms is very exacting. That includes the menus we create and produce here. The technical equipment that facilitates our dishes ranges from ultra-modern cooking kit to good old-fashioned preserving and fermenting in jars but everything we do is founded on one goal – flavour.
One of my favourite flavour profiles is the smoky, charred fullness of wood smoke. From aubergines to apples to slow-cooked meats, wood smoke just imparts that mellowness to certain dishes. It can’t be replicated by anything else.
I’ve known Jay Emery the founder of BWFO since 2009.
Our first joint exercise was to design and build a small wood-burning oven that would sit in our garden next to our then Development Kitchen.
We used it for vegetables, fruit and meat and it taught us just how flexible wood-fired cooking was for us.
The next step then was to somehow incorporate a larger one in our main restaurant kitchen, which was no easy task as space was so tight.
We also needed a radical solution to the problem of the extra heat in the cooking environment. By removing an existing window and mounting the belly of the oven outside the building, we managed to minimise the residual heat inside the kitchen.
Bushman also developed an ingenious method of removing all the ash and mess from the back of the oven, which helps keep our kitchen spotless and ash free.
Necessity is the mother of invention and Jay certainly delivered on both counts!
However, what our two Bushman ovens have delivered as far as our guests are concerned is just that more intense, ancient flavour to some of our menu ingredients and dishes and the feedback has been phenomenal. BWFO has brought an exciting new dimension to the restaurant menus.
In the following recipes using BWFO, I hope you find a whole new world of flavours and have a lot of fun making them too.
My experience with Jay and Dingley Dell was really amazing. From my first meeting with him, I realise that I have next to me not a salesman who wants to sell his product but a person who gave me all the information and advice to run a business and the steps to grow and to…
Hi JayStarting a new business is terrifying at the best of times, particularly in today’s climate (both economic and atmospheric) with lots of scary decisions to make, and more demands for money than opportunities to make it, like one-way financial osmosis. When we decided to bring a wood-fired oven into our garden nursery/café business it…
Wow, Jay blew Lubka (my other half) and I away with his awesome knowledge, we have learnt a fair few ‘tricks of the trade’ since buying our first pizza oven three and a half years ago but boy is this man a guru or what? Needless to say that the oven for our new pizza…
Worth every penny, from initial advice, quoting, ordering, and delivery the team from Bushman where on hand every step of the way. Highly recommended, the oven came in a kit form very well packed and the build was so easy with the excellent video supplied on a rechargeable tablet. Every little detail was well thought…