Created in London and hand-built in Kent, Harrison is an oven unlike any other. It is a closed-chamber, solid-fuel oven. As such it can bring to the working kitchen a breadth of cooking styles - from cold-smoking and ultra-low temperatures, through to a searing intensity of heat for very fast cooking.

Using charcoal and wood in all their forms, the Harrison oven adds a wonderful, smoky note to dishes whilst it’s considered engineering seals-in flavour and moisture. But even beyond its cooking capabilities, a Harrison is a beautiful piece of furniture, with a theatricality and character that to really understand, you have to also understand the craftsman behind the Harrison and the engineering skills he puts into building each oven.

 

About

Daniel Thumwood is an engineer and welder with a creative edge. A love of food, his fascination with cooking over charcoal, and his natural creativity are what led to Daniel wanting to see if it were even possible to build an oven like this…

Ovens

Harrison ovens stand out for their design, function and versatility. It is by excelling in all these that Harrison ovens really make their mark in a kitchen - and explains Michelin-starred chef Richard Corrigan choosing two Harrison ovens for his world-class restaurants…

 
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Cooking

Cooking with the Harrison oven is very much a physical experience. Each oven is crafted to encourage the chef to develop an instinctive understanding of how it can be cooked with, resulting in exceptional flavour and texture…

Technical

As it has a closed chamber, the Harrison utilises four methods of heat transference: radiation, convection, conduction and direct heat. They don’t need electricity or gas and can work with any type of charcoal and many types of wood…

 
 

“The Harrison oven is simple in how it works. The complicated bit is how it works so well.”

Daniel Thumwood - Designer & Maker, Harrison