Baking bread with mud: Hendrik Lepel pizza oven building workshop


Food writer. Broadcaster. Blogger. Author. Marketing at Eight Degrees Brewing. Secretary of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island).

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4 Responses

  1. Julian says:

    I thank you for the mention. It seems as though a few people are finding the site; so, with a little more effort on their part and ours, a few more allotments might get off the ground (as it were). If you can arrange a dry day in winter for a digging party, I’ll come and swing a pick for you!

  2. Caroline says:

    No problem, Julian – I know I’d be well-interested in an allotment, if I didn’t have a half-acre that I can’t currently keep on top of at the moment! Our garden seemed to do better last summer with a policy of benign neglect, especially as we could only work on it during the weekends.As regards the subsoil, I might yet have a source. We’re hoping to put an entrance in at the side of the cottage in the near future, weather willing, and I’ll be keeping an eagle eye on the soil that emerges from that.

  3. Mary says:

    I can smell the mixed grill roasting now :-)This reminds me that the Italian craftsmen living in our neighbourhood aren’t getting any younger. So if we want it to be a local effort (I should be careful what I wish for), it will have to be sooner, rather than later and in a perfect world, similar to Heinrik’s second photo, made of gorgeous Central Otago schist.It’s a great project, good luck with your oven!ciao

  4. Caroline says:

    I was just reading Hugh Fearnley-Whittingstall’s Meat cookbook and there’s a small section on cooking meat in these ovens. Good to have reminders of your plans every so often! Although, this summer in Ireland the weather hasn’t been very conducive to any outdoor activity. Roll on the hoped-for Indian Summer!

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