Independent Hotel Show Preview
Harrison
is a British-made, closed-chamber, solid-fuel oven. It is the choice of Michelin-starred chefs such as Richard Corrigan (who has two) for the breadth of cooking styles it brings to a professional kitchen - from cold-smoking and ultra-low temperatures, through to a searing intensity of heat. Beyond even its cooking capabilities, the Harrison also has theatricality and character that to really understand you have to understand the craftsman behind the Harrison and the engineering skills he puts into building each oven.
Harrison ovens stand out for their aesthetics, performance, function and versatility. It is by excelling in all those things that Harrison ovens really make their mark in a boutique hotel. Not only can a Harrison add incredible flavour, texture and a smoky-note to a menu, it can also be easily wheeled outside to add a memorable sense of theatre to any outside dining experience. Richard Corrigan and his team often hold special dining events in the greenhouse of his exclusive hunting lodge hotel, Virginia Park Lodge in Ireland. Cooking solely on the Harrison, the team find that not only does it cook everything to perfection, it also becomes a talking-point for guests, who are beguiled by Harrison’s stunning design.
The Harrison has a beautifully robust, industrial look to it; with exposed exterior metalwork bolts and strong, rounded handles. Design details have been thought through for every stage of cooking with a Harrison - from the etching of ‘Harrison’ into the steel floor of the inside doorframe as a bold, emphatic reminder of the calibre of the oven being used; to the temperature gauge which is reminiscent of the dial seen in a classic plane or car dashboard. The Harrison ‘S’ is made of pure stainless steel and is perfect for those that enjoy the industrial look. The Classic Collection has been curated especially for ultra-chic boutique hotels and the most stunning homes and gardens in the world. With names like ‘venison’ and ‘moules’, the colours have been inspired by Daniel’s favourite international dishes and ingredients, and been chosen to compliment all styles of kitchen and gardens. These ‘flavours’ also come with an optional side of horseradish, the condiment that inspired the cream-panel option. Each oven can be ordered with a stainless steel wheeled cabinet, or wood-finish cabinets that are skilfully handmade in conjunction with a local carpenter and come in a choice of beautifully textured walnut and / or oak. Please visit Harrison Ovens on stand 335, or email natalie@harrisonovens.london for more information. www.harrisonovens.com
Hotelier & Hospitality Design
Daniel Thumwood is an engineer and welder with a creative edge. His love of food, fascination with cooking over charcoal, and general inventiveness are what led to him wanting to see if it were even possible to create an oven like this. There was nothing like it around - and still isn’t. That first oven took Dan months of creative and technical development. Almost as soon as it was finished it began to gather professional interest from within worldclass restaurants and beyond there into the world of interior design.
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