Take a lump of hot charcoal from the bottom of your Harrison Oven and infuse it in cream! Food stylist, chef, artist and food photographer Annie Nichols takes inspiration from one of our favourite chefs Niklas Ekstedt. The cream is just one of the components in this gorgeous, squidgy savoury bread and butter pudding - all cooked in our beautiful Harrison Charcoal Oven.
Read MoreUnderground supper club patron Mr Hari Covert came over to HHQ to try his famous bear bread recipe in a charcoal oven. The results were sublime. This very quick and simple bread is so moorish, Hari’s guests are always coming back for more. See the recipe here..
Read MoreSee The Good Food Guide's Chef to Watch 2017, Ben Crittenden of Stark create his current signature dish of Smoked Beef with Wasabi and Beetroot in his brand new Harrison 'S'. Ben is in the running for a Michelin Star this year and we have every confidence he's got it in the bag.
Read MoreThe Harrison Charcoal Oven retains heat for hours after service, so why not put all that glorious heat to use and get the most out of all your charcoal and slow cook meat joints overnight? This recipe, for professional chefs, gives a guideline on how to create the perfect slow-cooked joint while you sleep!
Read MoreTo celebrate the first Harrison Oven in a Japanese Restaurant - Koji, London, Harrison Oven’s resident chef, food stylist, food writer, photographer and friend Annie Nichols roasted the most incredible side of salmon, which she accompanied with fresh green vegetables and also some pickled veg.
Read MoreHighly creative Japanese / Peruvian fusion restaurant Koji, London are in deep menu development with their new Harrison Oven.
Read MoreTo celebrate shipping the first Harrison Oven to The Nordics to Restaurant Werner in Helsinki, the largest open grill restaurant in Finland, we asked Chef, food writer, food stylist, artist and photographer Annie Nichols to come up with a truly Finnish recipe. As it was Easter weekend, she came up with the most traditional Easter food there is in Finland - Mämmi
Read MoreChef, food stylist, artist and photographer Annie Nichols of HotMealsNow came over to Harrison HQ this Easter Weekend to play with a few of her favourite Easter recipes on a Harrison charcoal oven. In this recipe, Annie makes a fusion of two family favourites, hot cross buns and bread and butter pudding.
Read MoreHardens Guides news article about Richard Corrigan and Harrison Charcoal Ovens
Read MoreCorrigan's redefines the concept of quintessential British and Irish cuisine and is home to acclaimed Michelin-starred celebrity chef, Richard Corrigan.
Read MoreIn the summer of 2016, British Vogue featured The Harrison S charcoal oven as part of their ultimate Vogue's Show Home feature.In the summer of 2016, British Vogue featured The Harrison S charcoal oven as part of their ultimate Vogue's Show Home feature.
Read MoreWe shipped an oven over to Hearst's head office in New York City for the team at Elle Decor USA to shoot and feature in their 'New Elegance' issue in 2016.
Read MoreHospitality design magazine Hotelier and Hospitality Design feature Harrison Charcoal Ovensin their October Issue.
Read MoreHow Margate-based ethical fish restaurant uses a Harrison Charcoal Oven for the whole menu.
Read MoreThe beauty of cooking in a Harrison charcoal oven is the intensity of heat created, which has many different effects on ingredients. The Harrison Ovens Spelt Banana Bread recipe is unique, as the sugar creates an almost toffee-like coating around the bread, due the the way the heat radiates from the walls of this incredible charcoal oven.
Read MorePide is basically a Turkish Pizza, but with exotic, aromatic flavours of Middle Eastern food. So rather than your traditional Italian ingredients like mozzarella, tomato and basil, we are talking spiced lamb, cloves and paprika.
Read MoreA seriously flavoursome dish for cheese, coffee and garlic lovers everywhere.
Read MoreOriginating in North Africa and now one of Israel’s favourite dishes, Shashuka has been taking the London food scene by storm for the last few years.
Read MoreWe were never that enthusiastic about faggot night in the Thumwood household. But, after experiencing the exquisite Welsh Mangalitza version, I decided to look into the history of the humble, somewhat controversial faggot.
Read MoreAfter using his Harrison for eight months at his London restaurant and being so impressed with it’s performance, Richard Corrigan purchased another Harrison Oven for his hunting lodge estate, Virginia Park Lodge in Cavan, Ireland.
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