Charcoal ovens are a common site in Michelin Star establishments, but one budding foodservice entrepreneur is using the latest solid fuel equipment to run his new burger restaurant.
Mohamed Poonawala, founder of Tex Ann in Harrow, decided the most important feature of his food offering would be keeping the flavour locked in and retaining the quality of the ingredients he sourced.
He therefore turned his attention to finding the right cooking platform to meet his goal, leading him to specify a charcoal grill for the site. The equipment also met his requirements for introducing an element of theatre to the operation.
He settled on an oven from Mibrasa, which has become the workhorse of the kitchen, producing freshly cooked chicken and burgers with a selection of special marinades and sauces.
Poonawala visited Mibrasa UK supplier Ascentia’s test kitchen to trial the oven prior to installation and worked with the company’s development chef, Scott Park, to understand the benefits and capabilities of the appliance, as well as establishing the cooking parameters for the proposed menu.
The oven is deliberately sited at the front and centre of the restaurant, so that customers can see their order being cooked over the charcoal flames.