09/06/2026
We tend to use oak in an old-fashioned way, but for a modern outcome. Old fashioned because we crave certain cuts, like a chef choosing his ingredients, for a given result. Understanding the tree as a whole.
We often seek out the culinary equivalent of the ‘lesser cuts’ as this is also where the flavour resides. To work with these elements successfully, you need to understand the alchemy of ‘low and slow’. A gnarly, knotty piece of oak has huge intrinsic strength. Have you ever tried to split kindling from a block of twisted knotty oak? It stubbornly defies every attempt.
We personally hand-pick, often a whole log, a ‘boule’, from our friends at English Woodlands Timber. The beauty of buying timber in this way is that every board is related, sister and brother, so grain and tone flow seamlessly.
Essentially a tree comes in and a kitchen comes out.
