Restaurant Services

Welcome to The London Log Co

NEW WEBSITE

www.londonlogco.com

Charcoal & Wood Merchants
Service to the Restaurant industry
London and Nationwide

General Enquiries 
RAMONA & HANNAH
0207 2311711
0753 999 5725

Office Hours:
Monday-Friday
9am - 5pm
London Yard hours: 
8am - 4:30pm

Orders and Deliveries
admin@londonlogco.oc.uk
0207 2311711

Accounts & Finance
hannah@londonlogco.co.uk

All other enquiries
*click here *
admin@londonlogco.co.uk

We supply restaurants... 
In fact we supply near 300 restaurants in London alone, we know how to do it and we do it well.
For the past 7 years we've been making Charcoals & Wood for Chefs and food producers. We're Fire Mongers for want of a better description, we select and deliver the best, in produce and service.
We've carefully selected wood by species and variety to compliment the the food you make on your grill, in the ovens & smokers. There's various lengths and sizes, along with stages of seasoning. All of these make a difference to the final outcome of what you're producing.

New to 'Live- Fire' cooking?
We are here to assist you through the creative and practical steps to add 'Live-Fire' cooking to your kitchen. I'm a bit of an equipment nerd, I've seen or used near everything that burns a fire ( I have the scars too) so we're good to chat about these and your ideas.
Our experience and knowledge has been honed in the heat of the kitchen, at events, in-service, over many years. We're happy to share this and help inspire you and your team. We work with many if not most of the great fire kitchens here and abroad. What we all share is passion and knowledge for cooking, let's talk about your vision, we'll happily help you.

A hands-on approach...
We know what it's like taking on a new kitchen or piece of kit, specially one without a conventional 'on-off' button.
We'll happily come to show you how to use it to its best advantage, share tips and the little tricks that make all the difference.
We're here for you, just ask.

We share knowledge...we have a woodland, come visit
I believe that we are part of a community and we're happy to share much of the knowledge we have. Ask a question, even the seemingly small but practical 'how does this work' type questions are good. If I know I'll inform you, or I'll get someone who does know to answer.
We are happy to discuss most things, apart from Football or Cricket (that's what the weekend's are for)
And more so, we have a woodland in Kent where we make charcoal, trees are cut and processed and we can take a 'why we do it like this' tour with you and your team, then fire up a grill and cook lunch while we're there.
We can cater for about 20 and it's a great day out...

Products...
Below is a guide to what we do and why we do it.

• Grills & Ovens. 
• Smoking Wood & Slow Cure 
• Chunks & Chips
• Sizes: 6" 11" 22" inches

OAK. BEECH. SILVER BIRCH. SWEET CHESTNUT. APPLE. ALDER. CHERRY

Plus regular special guests: PINOT MEUNIER FRENCH VINE WOOD. SEVILLE ORANGE WOOD. OLIVE WOOD



Wood for Cooking: 

Conditioning & seasoning
How we treat the wood all through the conditioning and seasoning processes is key to the way it will
perform in the kitchen. First we select the species for flavour and burn qualities; like Oak or Beech.
We then decide which size and length is required. This goes through a mechanised processor, one which gives us accurate split and sizing options. From there the wood goes up a conveyor and through a tumbler to loosen and sort any debris (this is collected and later is used to fire the bio-mass kiln). 
From here the wood is fed into a metal stillage crate, then vibrated to settle the load, this ensures it won't settle further during transport and saves around 10% in haulage cost per year, that efficiency is vital. Each process is monitored to be safe and handled manually as little as possible, by as few people as possible, to ensure maximum efficiency.

Kiln drying
Once crated in the stillage, the wood goes three crates high into the bio-mass kiln, where it spends up to 6 days curing until it's reached the desired moisture. All the fuel for the boiler is 'waste' collected wood from the processing. From there we transport up to 35 stillage crates at a time into our London distribution yard in Rotherhithe in South London . Our yard is situated there to minimise the road freight into London.

Grills & Ovens
This cooking style requires wood have consistent length, size and dryness. There is no time for a cook team to be playing with inconsistent firewood in a kitchen. You need wood made for cooking, that means even sizes, moisture and species, as during service you'll require the wood to perform in a predictable and regulated manner.
Don't be fobbed of with anything else, no matter how much the guy from the country is grinning at you.
We cut our Grill & Oven logs at 11" and we make 3 split sizes of small, medium and slightly larger. 
This gives you a uniform and controlled burn rate, which you can measure by minutes pretty much. They feature a tri-cut (triangular) shape, which gives you 3 flame edges to encourage the wood to burn in a uniform controlled way, both in the grill and in the oven.
Plus we now make these in 6"

Meat Smokers
There's a number of smoker types we supply wood for. Some require a straight forward kiln-dry, others a blend of kiln-dry and our Slow-Cure wood.
The classic American off-set smoker, where the firebox sits outside of the main chamber will take an 11" chunky log as standard.
Old Hickory or Southern Pride Smokers will usually take the 11" Slow-Cured wood we produce. Some firebox chambers can take two at one time, which increases the smoke volume accordingly during the cook.

Chips & Bigger Chunks
Not all grills or appliances can handle the larger sized wood, so we make a 6" smaller chunky log. They can easily can sit in your grill, Josper or drum smoker BBQ. They are all available in carry bags. Or larger boot-trolley bags







Some useful reading on the subject
http://www.splendidtable.org/story/you-may-burn-a-few-steaks-before-you-grasp-woodcharcoal-grilling

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