Michelin Stars Abound for Josper Equipped Kitchens

When looking over the newly released Michelin Guide, one can’t help but be aware (in this business anyway) of the kitchen equipment behind the great chefs. The creativity and brilliance of each chef is brought to fruition by the functionalities of their chosen equipment – how else would they achieve the potential of each dish they create, without the right tools for the job?

Well, it appears that much of the time, the right tool for the job is in fact one of the Josper Hornos Brasa enclosed grill ovens. These Spanish-originating BBQ grills have taken the UK by storm and are popping up in restaurants all over the country. As the UK’s official supplier of the Josper, we know why they have been so successful.

The Josper seals in moisture, caramelises the outer surface and imparts a subtle smoky flavour which never fails to enhance the food being cooked. The extreme temperatures are perfect for everything from recreating the delicious Spanish cuisine it was invented for, to grilling the most perfect steak you have ever tasted, to making tasty fish dishes and even experiments with Eastern dishes such as Thai.

This year saw seven Josper-equipped restaurants in the UK receive Michelin Stars and we love each and every one! Here is what we recommend from each delicious menu:

At Alan Yau’s Hakkasan Mayfair, we love the Steamed Chilean seabass with osmanthus flower wine and chilli garlic sauce from the Signature Menu.

At Jason Atherton’s Pollen Street Social, we love the little tapas menu but if you are stopping in for a full meal the Black Angus rib-eye, ox-tail, charred egg plant and smoked potatoes is a must try from the A La Carte menu.

At L’Anima by Francesco Mazzei, the Corn-Fed Poussin from the grill, with a side of Deep Fried Zucchini and some Wood Roasted Vegetables brings a delicious new twist to chicken and chips!

At Chapter One with Chef Simon Cotterill there is a tasty option on the dinner menu – Josper Grilled USDA Prime Rib-Eye Steak (350g) With Twice Cooked Chips & Bearnaise Sauce. If you can still manage dessert after that, here’s your chance to try a Yuzu fruit - Chilled Yuzu Parfait With Mango Sorbet & Basil Cake.

At Gordon Ramsay’s Savoy Grill try the Steamed Mussels and Clams in White Wine and Saffron with a toasted baguette from the lunch menu for a luxurious afternoon meal.

At Martin Wishart‘s, diners can sample a range of beautifully prepared delicacies from the tasting menu including such delights as the Roast Squab Pigeon with Broad beans and morels, artichoke and confit potato and a Loch Fyne Crab and Yellowfin Tuna Tartare with Avocado, apple granité and konbu dressing.

At Dinner by Heston Blumenthal, so much has been said it is hard to decide whether to go for the obvious or try and find something unexpected on the menu, but stick with the signature dishes and you cannot go wrong! Try Meat Fruit (c.1500) Mandarin, chicken liver parfait & grilled bread to start, followed by the Spiced Pigeon (c.1780) Ale & artichokes, a side of Buttered carrots with caraway and to finish? It has to be the Taffety Tart (c.1660) Apple, rose, fennel & vanilla ice cream!