In a crucial era where sustainability is paramount, the culinary world continues to explore methods that resonate with environmental consciousness. As a way of moving forwards sustainably, many chefs and restaurants are now looking back. The resurgence of wood-fire cooking, an ancient primal method of cooking, is not only acclaimed for its distinctive flavour profiles but also its promising environmental advantages.
The Knife wades into the smoky depths of this culinary practice to examine the benefits of wood-fire cooking and questions whether we should all be advocating for more restaurants to embrace this method for the betterment of the planet.
Embracing the Elemental: The Essence of Wood-fire Cooking
Wood-fire cooking is a time-honoured technique that harnesses the power of burning wood to prepare dishes. The allure lies not only in the mesmerising dance of flames but also in the unique flavours infused into the food.
This age-old style imparts a distinct smoky flavour that’s difficult to replicate with other cooking methods. The use of different types of wood for example, such as oak, apple or cherry, can introduce subtle variations in taste, thereby enhancing the flavour of the food in new ways. The resulting smoky tastes cannot be duplicated by any other cooking techniques, making wood-fire cooking therefore unique in itself.
By utilising various wood types, you can introduce nuanced flavour profiles, elevating the dining experience. Moreover, this approach enables intense heat cooking, perfect for searing meats and vegetables to perfection, sealing in juices and crafting a delectable texture.
Cooking with wood-fire often requires fewer ingredients and simpler techniques, allowing the natural flavours of the food to shine through. This authenticity appeals to diners seeking more genuine culinary experiences.
The Sustainability Quotient: Examining the Eco-Friendly Side
Wood-fire cooking is emerging as a beacon of hope when it comes to sustainability in restaurant kitchens. Compared to conventional gas or electric cooking methods, wood-fire cooking boasts eco-friendly credentials. Studies have found that wood-fire cooking emits significantly fewer carbon emissions, making it a greener choice for environmentally-conscious chefs and diners alike.
The environmental impact of this cooking method hinges on one very key thing though: the source of the wood. Sustainable practices involve using wood from responsibly managed forests and ensuring efficient combustion to minimise smoke and particulate emissions. Compared to gas or electric ovens, wood-fire methods can be more eco-friendly if these criteria are met. However, it is crucial to balance the demand for wood with forest conservation efforts. When sourced responsibly, wood can be a renewable resource. Wood-fire cooking has the power to reduce reliance on fossil fuels and decrease the carbon footprint of restaurants. Additionally, the ashes produced can be used as a natural fertiliser, contributing to a closed-loop system in sustainable farming.
With the rise of sustainability-focused dining trends, embracing wood-fire cooking could be a step in the right direction for the planet.
Leading the Flame: Visionaries in the Wood-fire Revolution
Leading figures in the culinary world have championed the cause of wood-fire cooking, propelling it into the spotlight. London is home to a number of exciting restaurants that use wood-fire as their primary source of cooking and carrying that torch from Sweden is Michelin starred chef, Niklas Ekstedt whose first restaurant outside his native home can be found in the Great Scotland Yard hotel, Ekstedt at the Yard. The chef is synonymous with using fire fuelled by wood, with notable dishes including ember-baked leeks and wood-fired turbot, each crafted to perfection using traditional Scandinavian techniques.
Is it a coincidence, then, that Sweden is leading the way towards a low-carbon economy? The country has the second-lowest CO2 emissions per capita among the IEA member countries, and historically was the first country in the world to pass an environmental protection act in 1967, also hosting the first UN conference on the global environment in 1972. This education is evidently ingrained in its people, including innovators such as Ekstedt.
Other London restaurants to have adopted wood-fire cooking include:
Temper, which has multiple locations in the capital and is renowned for its whole-animal barbecue approach, where meats are cooked over open flames. Signature items like the wood-fire-grilled steak and slow-cooked goat tacos highlight the robust flavours achievable through this method.
Brat, which specialises in Basque-inspired cuisine. The restaurant's signature dish, the whole grilled turbot, is a testament to the depth of flavour and texture that wood-fire cooking can impart.
Kiln, a Soho-based restaurant that draws inspiration from Thai street food, utilising wood-fire cooking for its bold, spicy dishes. Standouts include the clay pot-baked glass noodles and the aromatic beef short rib curry.
Humo, which focuses on modern European cuisine, offering a menu that features a variety of wood-fire-cooked dishes that emphasise fresh, seasonal ingredients. The wood-fire-seared scallops and ember-roasted vegetables are particularly noteworthy.
Acme Fire Cult, an innovative restaurant that takes wood-fire cooking to the next level by integrating it with fermentation and pickling. Signature dishes include the ember-roasted cauliflower and wood-grilled chicken with fermented chilli.
And it's not just London that's burning. Nestled in Hampshire, The Wellhouse at Lainston House boasts a wood-fire grill and oven as the heart of its kitchen. Signature dishes like wood-roasted lamb and charred vegetables exemplify the rustic, smoky flavours that define wood-fire cooking. Meanwhile further north in Windermere, Blue Smoke on the Bay specialises in wood-fire-cooked dishes that celebrate local produce. Signature items like the wood-roasted Cumbrian beef and smoked trout showcase the best of regional flavours with a smoky twist.
These innovative restaurants and the talented chefs behind them are spearheading the wood-fire cooking movement, showcasing the versatility and artistry of this ancient technique. Their culinary creations not only tantalise taste buds but also ignite a passion for more sustainable cooking practices.
A Call to Arms: Should More Restaurants Embrace Wood-fire Cooking?
As the embers of wood-fire cooking continue to smoulder, a critical question arises: should more restaurants embrace this sustainable cooking style? The numbers speak for themselves: If a restaurant replaces natural gas with sustainably sourced wood, it could potentially reduce its cooking-related carbon emissions by 20-50%. Natural gas produces about 5.3 kg of CO2 per million BTUs of energy, while wood can be much lower if sustainably sourced.
The reduction could be even more significant if the electricity used in kitchens is primarily generated from coal or natural gas. For instance, coal-fired electricity can produce around 1 kg of CO2 per kWh, while sustainably sourced wood can be much lower in net emissions.
While specific percentage reductions can vary, adopting wood-fire cooking in place of fossil fuel-based cooking methods does indicate that a substantial reduction in a restaurant's carbon footprint can be achieved, depending on certain factors met.
Whether you're a culinary enthusiast or a sustainability advocate, the allure of wood-fire cooking is undeniable. The movement is gaining traction and does possess the firepower towards a greener, more flavourful future. Remember, the next time you savour that smoky, charred flavour in your dish, you're not just experiencing a unique gastronomic delight – you're taking a bite out of a more sustainable future.