Dear all,

I am opening a mediterranean restaurant soon in St. Albans and I am thinking of using a Spanish Josper charcoal oven for the cooking of most of the food on my menu.
I have tried different types of meat and fish prepared in this charcoal oven, and the flavour really is phenomenol.

Have many people heard of charcoal ovens or tried food that is cooked in them? And if so, what are your thoughts on the food in terms of flavour, moisture and texture? Is it something that you would like to see used more in restaurants?

For those of you who haven't heard of charcoal ovens, if you have been to goodman's steakhouse or busapa in London then they use them. What do you think of their food?

I would really appreciate your opinions!

goodfood

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