Retorrick Mill
Having had a successful wood-fired food company for years we decided to upgrade to a Bushman’s oven having heard many things about it. It has not only increased the quality tenfold it has also increased the speed of production. We can now turn out 70 – 80 pizzas an hour in a medium-sized oven and each one is perfect. They also only require a fraction of the wood in comparison to other woodfired ovens. Jay’s knowledge when it comes to woodfired ovens is second to none. Jay is da man.
Thanks, mate!
Scott & Babs, Retorrick Mill
The story of our pizza business started about 15 years ago when my wife Liz, and I decided that there must be more to life than the daily grind of 9 to 5 (being a teacher, it was never that straightforward anyway). We started catering at friends’ weddings and other events, set up a supper…
Sorry, it has taken so long – we have been so totally packed for the last few months since reopening – amazing but crazy! Here is our testimonial. We run a beautiful 2 AA Rosette restaurant in the Oxfordshire countryside. Whilst we are successful, we have always been perceived as a special occasion venue and…
I first came across Jay when I was researching to purchase a woodfire oven for a new food truck business I was looking to launch. As a complete novice in this area, I was both surprised and delighted when he invited me up to his workshop for a consultation meeting. What I learned in the…
I wholeheartedly write this testimonial in favour of Jay Emery and Bushman Ovens. To say that I was a bit naive when I dreamt up my plans to run a pizzeria is an understatement. The red tape, logistics, tradesmen and pencil-pushing do-gooders all tried their best to get in the way! I can honestly say…