About us

The London Log Company

A brief update:

Our company specialises in wood and charcoals for the food industry. During the last 5 years we've quietly innovated and developed a range of unique and natural products, to create the cooking styles we see across the globe, here.
We work at making these products easily and reliably available to Chefs and fire makers across London and the U.K. Our services and deliveries are efficient and our team make the whole process workable for our clients.

About me

If you know me personally then you'll know of my passion for cooking and food. I'm often on hand and in the thick of it of the restaurant and event industry. I'm fully committed to making the best products, using the best materials we can harvest, source and build. My standards are a representation of my commitment to excellence. I've a solid and hard earned reputation for what we do, and yes I'm proud of that. You can further follow our exploits across at Instagram @LordLogs and on Twitter @LondonLogCo


You may have been lucky enough to attend Meatopia 2016 in London this year. We run the fires, supply all the wood and charcoal, and put a team in to take care of pretty much everything 'Live-fire'. This year we had the pleasure of working with Francis Mallmann and Niklas Ekstedt amongst other, along with the wonderful man Yotam Ottelenghi

How we have grown

By reputation, commitment and innovation. Many if not most of our new customers come to us by recommendations, from within the restaurant industry and from the experience of our products and services. Ask around the industry, google us even,  and you'll get an honest and sound view of who we are, how we operate and what we do. We genuinely love our business and the reputation we have nurtured and grown. We're deeply interested in our customers, in what they do and where we might help, to be part of the creative process by sharing our knowledge and giving the often needed information to a chef or cook.

And working with hundreds of chefs and food creatives, gives us a unique insight into the industry. I'm often asked how and why does 'this or that' happen, be it cooking, making or building. And where I can I'll share my knowledge and demonstrate techniques, or I'll hook you up with people who know far more than myself.


I can't by nature sit still, I'm endlessly curious and looking for ways that make food more interesting.

I'm researching cultural ways that the fire for cooking is produced, and why. Below is a little insight into how and what we do to find those hard to get items and materials.

I was chatting with a chef and he'd worked for many years in France

"EntrecĂ´te Bordelaise, cooked over Pinot Meunier vine wood, that's the real deal"
Neil Borthwick: Merchant's Tavern. Shoreditch, London
And that one sentence set me of on a trail to find a source of that vine wood.
Easy? No, far from it, but three years later and we have it stocked in our yard. It goes to show that patience and persistence is key, but it can and does happen when you reach out and ask, then ask again.
My next quest? I'm looking to create a charcoal from one single Oak species, it has the sweetest wood and it does grow here, in one area only. I'll keep you posted, but keep in touch.


Great British Chefs. The London Log Company
Foodism: Londons love of cooking with wood:
Vice Munchies: Meet the profession pyromaniac
Some other useful reading on the subject
The Taste of Wood. The FT Weekender (Google, if you are signed up to the FT)


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Live Fire Cooking: The fun and fear

I'm often asked what the allure of it all is, what makes cooking with fire so compelling ?
The answer is both simple and complex. It tastes good, it looks great, it's both fun and scary to work with. But it's more than just a heat source, a cooking method or a fad. For many it's both craft and culture, a deep expression of our culture, who we are and where we are from

Yet the risk and danger element fascinates as much as puts fear into most chefs and cooks. Of course a healthy respect to the power of the flame, and the very real wipe out qualities that this element can bring, should always lurk in the mind of the chef. And it's that I believe is in part the  siren call, to start the journey into the smoke, the veil to which only fire can reveal its beauty.

I'm not suggesting all chefs and cooks have some deep and latent pyromaniacal tendencies, (though I've meet the odd one, odd being the key work in this construct)
But what i'm proposing is this; that fire is an elemental link and a deep understanding of that is hardwired somewhere into us a humans, we evolved over millions of years, through many generations, to this here and now, to upright Homo Sapiens. An evolution of body and mind driven by fire. And so much of that has cleverly bought us to be here reading this blog of mine on the word wide web, the internet.

Though possibly herein lies the rub, the itch, the pull. It might be a calling of sorts or just a base curiosity, but it is there, as has it always been. 'Fire' as a word alone is somewhat alarming and calming, it's entered our psyche and is used in a beautiful number of ways. Fire for warmth. Fire for danger. Fire for summary dismissal. Fire at. Fire up. Even friendly fire, whatever that is meant to mean. But reassuringly, it's the flame part and the embers thereafter that take us on a journey each and every time we sit, work, cook with a fire. There is nothing quite like it and it holds an ever ending fascination to chefs. cook, and much of mankind.

In cultures who worship their God of choice, i'm not sure there's one i've found where fire doesn't feature. It's crosses every divide, every rule of every religion, culture and belief system. It has no claim by any, no dresscode, no meat or meat free preference. It like the Sun itself is universal. It is the one and only, giver of light, creator and destroyer. The rest is made up, or set in stone

Some useful reading on the subject

If you like looking at food, then you're in the right place.
If you like eating good food, made with love care and attention, then you're in the right place too

This is a new page for Chefs, Restaurants and the ever expanding (mainly) British Foods Scene. 
However, overseas skirmishes are to be expected

Dig in, enjoy !

Blacklock Soho. If you like very good chops, then this is the place to seek out
Nicholas Lander in the FT

Apple Wood, RMX & British Beef in a Josper 64

Hispi Cabbage/Baby Gem with Wild garlic , care of Pitt Cue Co
Cooking outdoors at LogCo over a UK made Larch wood
Swedish Candle. Paella and a good whiff of woodsmoke, hard to beat

At home with us at LogCo. Not all dishes from the grill feature meat 

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