TESTIMONIALS

Discover the stories behind the professionals who choose to work with our charcoal ovens, parrilla grills and Robatayaki grills.

At The Plough Inn in Rhosmaen, South Wales, Head Chef Jonny shares how introducing a Mibrasa charcoal oven has transformed their kitchen.

Previously relying on a gas griddle, the team wanted to bring real charcoal flavour into their cooking – and after visiting the Jestic test kitchen, the difference was clear from the very first cook.

From steaks that are “10 times better” to incredibly tender duck and flavour-packed dishes across the menu, the Mibrasa delivers intense heat while locking in moisture and natural juices.

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“I would highly recommend the Mibrasa ovens. They have become a vital component of our kitchen and over time our reliance on them has grown even more. I certainly wouldn’t consider opening another venue without the kitchen having a Mibrasa at its heart.”

Kent Barker – Owner of Eight Stony Street

“We want to appeal to all the senses. With Mibrasa we get another dimension to our gastronomic language.”

Sayan Isaksson at Esperanto (Stockholm)

“The aromas from cooking over fire are essential to me.”

Jordi Artal at Cinc Sentits* (Barcelona)

“In the Quintonil kitchen, we found Mibrasa gives us the opportunity to bring us closer to those ancestral techniques in a more modern way. With equipment like the Mibrasa oven, it becomes more practical and straightforward to operate in a restaurant service.”

Alejandra Flores at Quintonil (Mexico City)