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We need to talk about Josper

Josper Oven

The Josper at Chapters

Josper! Whazzat? That’s how our conversation went yesterday afternoon, when the Josper (pronouced H-osper) was introduced to the conversation. I started to explain, retreated and promised that I would write about it today.

A Spanish super hot charcoal oven, only 9 restaurants in the UK have one, and happily, I am well acquainted with three: Hawksmoor, L’Anima & most recently Chapters.

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Inside the Josper

You can see from the temperature dial at the top, how intensely hot these ovens get – up to 900 degrees. I stood next to one when the door was opened at 850 degrees, and the heat that erupted was so intense that I jumped backwards involunatarily. As you can see, I like to live on the smoky edge.

Clearly, this isn’t a normal oven, and the quality of the food produced from it is far from normal too. Such intense heat and the charcoal coals produce fantastic charred perfectly rare Longhorn steaks at Hawksmoor, tender and smoky mackerel and juicy steaks at Chapters and smoky and tender bright orange mussels at L’Anima. And that’s just the food that I have tried.

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Josper Cooked Mackerel at Chapters

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Josper Steak Selection at Chapters

At Chapters I tried Josper cooked Fillet, Rib eye, Hanger Steaks and Premium UK & USDA steaks on the bone. Quite the selection, and head chef Trevor Tobin, previously a consulant chef to popular London steak house Goodman when it was being setup, took much pleasure in showing us the steaks and Josper, explaining their providence and finally, allowing us to sample the wares.

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Josper Cooked Steak Tasting menu at Chapters

So, there you go folks! Your new friend Josper. Treat yourself and go try the wares at Chapters, Hawksmoor, or L’Anima soon.

Chapters All Day Dining

Hawksmoor

L’Anima

This entry was posted in: Random

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I like food. I like to make food. Eat food. Photograph food. Write about food. Mainly in London but when I am lucky or organised further afield.

15 Comments

  1. Pingback: Tweets that mention We need to talk about Josper « eat like a girl -- Topsy.com

  2. Pingback: Wouldn’t it be nice to have a Josper? « Later On

  3. It’s great that another London restaurant has a Josper, but am I right in thinking there isn’t much of a char on those steaks? Perhaps they aren’t running it hot enough. This is understandable though – they’re incredibly difficult things to work with and take lots of experience to get right. I’m sure they’ll improve with time.

    • Hey Chris. The light was very low and my lens is just a standard one so it’s the quality of the photograph. These were very well cooked and I think if you look at others pics you can see the difference.

  4. Ah yes, the Josper. I remember when I used to walk into that kitchen at Hawksmoor and the blast of heat to my right always took me by surprise. You know how small that kitchen is too – phew! The charring on their steaks is obviously perfect though. I have to agree with Chris about the ones above! perhaps the pic didn’t come out right; it’s hard to tell when you’re not there.

    • Hey Helen. As with my reply to Chris, sadly it’s the quality of the photograph.The light was extrmely low and my lens can’t really cope with that. The chef (Trevor Tobin) really knows what he’s doing, he even advised Goodman.

  5. Thanks for this information. Going to restaurant that has josper rib eye on the menu tomorrow didn’t know what is was. It’s The Jetty overlooking Christchurch harbour in Mudeford. Dorset.

  6. Kingsley martin says

    I recently ate at chapters, blackheath and found the us rib-eye an excellent cut and superbly tasty. Washed down with a bottle of black Rioja was even better, although I was a little diss appointed with 2 types of rib-eye on the menu and although I hate to admit it the us steak was miles in front of the British cut.
    Would have liked to see a tasting board on the menu and more josper cooked starters on the menu. (chicken wings heavily seasoned) simple but so tasty in the josper.

  7. Pingback: Ribstock 2012 « Noshable.co.uk

  8. pambos constantinou says

    can anyone who has worked in the kitchen using the josper oven tell me how difficult is to stand next to the oven and open and close the door and cook for 3-4 hours with all that heat?

    • Ethan says

      Granted the heat is brutal. How ever it’s only up in the 700-1200 degree mark while you are firing the coals. I work with these amazing machines every day. And when it’s closed you can not feel any heat. When it’s open while I’m cooking the heat is not that bad just get your hands nice and toasty if you have to much to do. The most heat comes from taking pans out of it. I got a nasty 3rd degree burn last week from it

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