When was the last time you had proper roast beef? Chances are you never have!
In times gone by the British were once revered as a nation of roasters, our roasting skills were envied by many others, particularly the French, who still refer to us as Rosbifs. We roasted all manner of meats in front of real fires. Using great skills and rotisserie innovations, such as spit jacks,  we produced wonderful tasting succulent roasts.

Around the turn of the century a new door opened to offer what was to be considered a cleaner, more efficient solution to cooking & roasting food, this was literally the oven door! or the closed radiant cabinet as it was known. Inside this modern day oven the smoke & fats can circulate, they can form a cloying atmosphere in which the meat doesn’t roast, it effectively bakes.

The practice of open fire roasting or broiling died out around the First World War years. Imagine being able to roast a nice piece of sirloin or leg of lamb over an open wood fire. With our roasting station you could become a better chef, you and your guests will taste real roasted meats and vegetables that until now many of us have not been able to experience.

Picture of our Victorian bottle jack, it was  decided to place this outside of the fire screen to avoid heat damage to it. It still works perfect, spins one way then the other for about one hour per full wind up. Not bad for a kitchen gadget that’s over 122 years old.

Sirloin joint just going in front of the brisk fire

Built in refectory fire bricks our roasting station, not only look great, they store and release heat slowly to offer the perfect environment for slow or brisk roasting. All manner of meats, vegetables & fish can be cooked to perfection. The roasting station can also be used as a BBQ and an open fire to provide warmth and entertainment in any garden.
By burning charcoal or hard wood you can produce real roasted food, the taste of which can be made even better with the addition of a spit jack or modern rotisserie, you can buy a modern day rotisserie online via many stockists

We can also supply a reproduction fire screen based on the popular Victorian fire niche, as seen on this page.

Please get in touch for details and a price on this bespoke item.

The roasting station is available as a DIY kit with easy to follow instructions any reasonably competent Diyer or builder can build one of these over a weekend.
Don’t forget we offer a supply and build service; the roasting station can be supplied & built in various sizes.
You could also include our brick fire pizza oven into the design as a dual unit. We can also build a firebrick charcoal cooking stove, (Roman style) with as many rings as you like, even a hotplate can be included. Give us your ideas we would love to hear from you.  

From the groundwork to the final compliment of a wooden outbuilding, or seating area to keep you, your guest and your oven dry we can assist. Just give us your ideas and together we will create your perfect outdoor cooking area.
Please email us with your ideas and general requirements for prices

We used our replica roasting screen which has been specially fabricated to roast this kebab.
The kebab was turned by a genuine Victorian bottle jack that we got from eBay.
We were a little worried about the heat damaging the spit jack so we decided to build the holding bracket for it out side of the roasting screen.
The back of the screen has a hinged door to enable basting; a stainless steel drip tray is on the bottom section this drips the important basting juices and fat into a pan that is placed underneath.
The roasting screen also allows for tin foil to be wrapped around the inside. The Victorian screens were mostly polished tin, I am sure they would have loved the tin foil modification. Not many if any of these popular screens exist, so we decided to fabricate our own, they certainly work.
To hold the kebab in place we used a small pan lid and threaded bar with wing nut.
This kebab is a bit different from the processed “elephants foot” you see turning in the doner kebab takeaway

A combination of about 30% fatty lamb shoulder mince, with 70% lean lamb strips, was used to build this kebab, the meat was marinated in red onion juice and a seasoning  mix. It even had the obligatory onion on top.
A shop bought lamb seasoning (Rajah) mix was used, as this had most of the spices in it that we wanted to use from information gleaned from the BBC Radio 4 food program namely “rescuing the kebab”, an excellent program. This excellent meat was served with the usual accompaniments of hot chilli sauce, cooling yogurt and mint and warm pitta breads (done in the oven of course)
In this section  you will see a fine Xmas day roast rolled sirloin, even the roast spuds were done in  the pizza oven, potatoes  done this way will possibly be the best you will taste, very crispy.

The door of the meat screen is hinged to allow for easy access.
Its best to blast the meat with a high degree of heat at first after about ten mins let the fire die down a little
As mentioned the roasting screen also allows for tin foil to be wrapped around the inside of the door.

With the hinged door closed