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Black Iron 24 inch split barbecue and griddle chapa

Black Iron 24 inch split barbecue and griddle chapa
Brand: Netherton Foundry
Product Code: NFS-280C
Availability: In Stock
Price: £250.00
Ex Tax: £208.33

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Netherton Foundry organic flax oil 100ml:

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Shropshire made 24 inch black iron split barbecue and griddle chapa.

Two semi circular chapas that pair together to make an enormous 24 inch (60cm) diameter outdoor cooking surface.

One solid griddle plate for eggs, pancakes and all those small, tasty morsels that fall through the on to the charcoal.

One barbecue grid for the delicious chargrilled taste we all love.

The split chapa construction has several benefits.

  • Griddle at high tempertures on one half and use the other half for keeping food warm.
  • Use for sweet and savoury plates.
  • Separate meat from vegetarian dishes.
  • One half can be easily be moved by one person, whilst cooking, to add more fuel or rake the embers.
  • Easy to assemble, carry and store. 
         
 
Pre-seasoned with flax oil for a natural non-stick and easy to clean finish.
One heavy duty ¼ inch (6mm) thick black iron barbecue grid.
One heavy duty ¼ inch (6mm) thick black iron solid griddle plate.
Each plate has 3 detachable legs making it easy to pack and transport, whether it’s a beach party, a camping holiday, a fishing trip or simply packing it away when not in use.
Durable 99.1% pure iron with branded brass rivets and  sturdy brass wingnuts.
Perfect for outdoor cooking over an open fire or charcoal embers.
Highly versatile and great fun to use. No tools required to fit and remove legs. 
The barbecue grid and griddle plate are suitable for high temperatures and prolonged cooking and  resist warping and buckling.
Remove the legs to make cleaning easier.
 
         
 

Dimensions ( complete split barbaecue and griddle chapa): 

Weight:  30 lbs (13.5 kg)
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?

The story starts with a photographer, Joe Woodhouse, a food writer, Olia Hercules and their new garden.
 
   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”.  

How to assemble the Chapa Griddle Plate:

 

 

 

 

 

 

 

 

 

 

 

 

Why choose a pre- seasoned barbecue and griddle chapa ?

No chemicals or PTFE are used in the coating of the chapa griddle plates.
The edible Sussex flax oil coating is easy to wash & naturally non-stick. It is ready for immediate use. 
Coating can be simply restored at home, time after time.
Chapa Iron griddle plates are tough and can be used at very high temperatures.
Iron is a pure, simple metal which is easy to look after & very recyclable.
 

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