Highly versatile and great fun to use. No tools required, just hand adjust the solid brass wingnuts to fit and remove legs.
When you've finished cooking, detach the legs for compact storage and for indoor use on the hob.
The chapa griddle plates are suitable for high temperatures and resist warping and buckling.
Can be used on all hobs including: ranges, electric, gas, halogen, induction (heat slowly to keep the plate flat)
Dimensions ( complete split barbaecue chapa):
Weight: 24 lbs (11.0kg)
26 inches x 25 inches (diameter) x 10 inches (assembled) 67cm x 64 cm (diameter) x 26 cm (assembled) .
The plates are 9 inches (23cm) from floor when assembled. Packs down to 1.5 inches (3.5cm) deep when the legs are removed.
So why have we made this enormous split chapa griddle?
This is NOT their garden!!
Joe is a trained chef but after spending a number of years cooking he decided he wanted to pursue a career in photography and now works as a food and travel photographer. He's happiest when exploring, preferably in the outdoors, learning about different cuisines and cultures, and how food brings people together. Have a look at some of Joe's work here.
Olia was born in Ukraine, moved to Cyprus at the age of 12, studied for her first degree at the University of Warwick, spent a year in Italy and then settled in London, starting a career in journalism.
However, after a while, she gave that up to train at Leith’s School of Food and Wine, to pursue her dream of cooking for a living. Her first book, Mamushka,
published in 2016 celebrates her family recipes from Ukraine and Moldova to Azerbaijan and Uzbekistan. Her second book, Kaukasis:
a culinary journey through Georgia, Azerbaijan and beyond, came out the following year.
At present she is working on Summer Kitchen, scheduled for publication by Bloomsbury in the spring of 2020.
Their new garden has a fire pit and Joe and Olia are looking forward to some serious outdoor cooking and entertaining. They already have one of our chapas, but Joe fancied something bigger, a lot bigger. So he got on the phone and had a detailed discussion with us.
We don’t normally do bespoke designs, but we loved the idea of this and set to with enthusiasm.
The general idea was mulled over, discussed, considered, reviewed and out of these musings was born the notion of splitting the chapa in half, to make it easier to move one to the side to tend the fire beneath. Of course, this creates other advantages too; one side for meat and one for vegetables or puddings, draw one side away from the heat to keep cooked food warm or cook more slowly, easier to carry and store.
Photo courtesy of Joe Woodhouse
We’ve delivered the very first one to Joe and Olia’s new house, placed it into this amazing fire bowl and this was their response, “It’s amazing! Can’t wait to get cooking”.