A SELECTION OF HARRISON OVENS CLIENTS

A typical Harrison Charcoal Ovens client is not very typical at all. From gastro pubs in remote villages, to a large tapas restaurant chain in the USA, to a Japanese Peruvian fusion restaurant in London; our clients are eclectic and diverse.

The one thing they all have in common is that they fell in love with our ovens and share an appreciation of the care and precision we put into each one, which is matched by the same qualities that they put into their cuisine.

harrison charcoal ovens barcelona wine bar

SPANISH TAPAS

DEL FRISCO RESTAURANT GROUP

Various states - USA

Barcelona Wine Bars

Recently acquired by the mighty DFRG, the exquisitely designed Barcelona Wine Bar & Restaurants have multiple sites in eight different states across the USA. The ever-changing menu is focused on clean flavours, seasonal ingredients, specialties from Spain and the Med, and rustic small plate presentations created by chefs with tremendous talent. To enable cooking various dishes at different temperatures, they are using two ovens per site. Harrison Charcoal Ovens are supplying DFRG with charcoal ovens for all of their new sites opening across The USA in 2018 /19.

richard corrigan harrison charcoal ovens

BRITISH FINE DINING

RICHARD CORRIGAN collection

London

Corrigan’s of Mayfair

The Caterer’s Restauranteur of the year, 2018; Michelin-starred celebrity chef Richard Corrigan has pioneered the rehabilitation of British and Irish food, reinterpreting the traditional and combining modern luxury with earthy, country cooking. His style, which holds ingredient-led simplicity at its core, is natural and instinctive and his pared back menus continue to be received with acclaim (Great British Chefs). Self-proclaimed fanatic of the small, artisan producer, when seeking a charcoal oven for cooking his famous game at Corrigan’s of Mayfair, Harrison Charcoal Ovens were the perfect choice.

virginia park lodge harrison charcoal ovens

FINE DINING - EVENTS

RICHARD CORRIGAN collection

Cavan, Ireland

Virginia Park Lodge

Richard Corrigan’s 18th-century hunting lodge, Virginia Park Lodge is a fine-dining events venue in the Irish countryside. Catering for weddings, conferences and other functions, large-scale private dining is a strong point. The estate’s walled garden supplies the kitchen and the estates Harrison charcoal ovens supply the celebrated game and fish dishes. The lobster and steak evening’s in the estate’s greenhouse are the perfect opportunity to wheel out the Harrison and let the guests enjoy the theatre and exceptional cuisine that our beautiful ovens create.

harrison charcoal ovens temper restaurants

BBQ OPEN FIRE PIT

TEMPER RESTAURANTS

London

The UK’s leading ‘real fire’ chef and author, Neil Rankin's Temper restaurants are unique BBQ and open fire pit restaurants with a focus on cooking everything in front of their customers eyes using only wood and charcoal in their huge open kitchen fire pits.  Temper's charcoal ovens take centre stage, so the stunning Harrison Ovens are the perfect choice for aesthetics and performance at this extremely successful and ground-breaking restaurant chain with an excess of 200 covers per shift.

ravintola werner harrison charcoal ovens

SCANDINAVIAN OPEN GRILL

RAVINTOLA WERNER

Helsinki, Finland

Finland’s largest open grill restaurant, Ravintola Werner use simple ingredients and a charcoal oven to create exquisite grilled dishes like harrisa lamb, octopus, fish and seasonal vegetables. When they realised their existing charcoal oven was not up to the rigours of their very busy kitchen, this 200 cover+ restaurant decided to seek-out the most robust and high-performing charcoal oven on the market. After contacting Harrison Charcoal Ovens and experiencing a demo via Skype, they knew they had found the perfect solution.

EXCLUSIVE FINE DINING

STARK

Broadstairs, Kent

The Good Food Guide’s Chef to Watch 2017, Ben Crittenden opened Stark in 2016 and is already has an entry to 2018’s Michelin Guide. Armed with only his Harrison Charcoal Oven in his tiny kitchen, Ben’s acclaim is mainly down to his exquisite flavour parings. Trained by Michelin-starred Graham Garret of The West House, he can count the UK’s most celebrated food critic, Marina O’Loughlin of The Times, as one of his many fans.

Please view video above to see Ben cooking wasabi beef and beetroot on his Harrison Charcoal Oven.