Jamie Oliver’s latest London restaurant has furnished its cookline with a charcoal oven from Mibrasa after scouring the market for the most suitable solid fuel cooking option around.
The TV chef’s new Barbecoa branch at Piccadilly, which takes its inspiration from the primitive cooking techniques Oliver has discovered during his travels around the world, features a Mibrasa HMB AB-SB 75 model, which includes a heating rack and mobile cupboard stand.
Steve Pooley, group executive chef at Jamie Oliver Group, set about looking for an alternative charcoal oven for the kitchen and his search led him to a number of different brands on the market.
“After coming along for a demonstration of the Mibrasa at our development kitchen, the oven was an instant hit and it immediately became a ‘must have’ piece of equipment for the Barbecoa kitchen,” said Scott Park, development chef at Ascentia Foodservice Equipment, which supplies the brand in the UK.
The oven used by Barbecoa Piccadilly cooks at temperatures between 200°C and 400°C, locking in and enhancing the natural flavours of the produce used by the restaurant.
Installation was carried out by Advance Group, which project-managed the full kitchen delivery at the new site.
Barbecoa is understood to use a Josper charcoal grill at its first restaurant at St Paul’s.
Oliver has described the Barbecoa kitchen as a “chef’s dream come true”. On his website, he says: “It’s like an Aladdin’s cave filled with equipment that no one else in London has – robatas, Argentinian grills, wood-fired ovens, Texas pit smokers and a tandoor oven – used with fruit woods like apple oak and cherry to give our food incredible flavours.”