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  • Bertha – professional charcoal ovens
  • Bertha – professional charcoal ovens
  • Bertha – professional charcoal ovens
  • Bertha – professional charcoal ovens
  • Bertha – professional charcoal ovens
  • Bertha – professional charcoal ovens
  • Bertha – professional charcoal ovens
  • Bertha – professional charcoal ovens
  • Bertha – professional charcoal ovens
  • Bertha – professional charcoal ovens
  • Bertha – professional charcoal ovens
  • Bertha – professional charcoal ovens

Reference

We at fullers quality inns & hotel, use both the Josper and Bertha ovens. The bertha in my opinion is more advanced in design and works to make our chefs service more efficient, most of all the end flavour and caramelisation to the fish & the meat is phenomenal – The guests find the theatre and experience fascinating.
Paul Dickerson – Head of food, Fullers

There aren’t enough words in the dictionary to describe how good the bertha oven is to cook on! From burgers to 120 day hung steaks – It is amazing!
Sue Leacy – Head chef, The Quay Hotel, Conway

The bertha oven came out on top every time over a chargrill, especially in the evenness of the cooking process and moisture retention, which produced better tasting food retaining most of the moisture. a much better mouth feel, greater flavour profile and superior caramelisation.
Tim Gibson – Head Chef, The Black Lion Restaurant, London

All food cooked on Bertha.
Burberry opening restaurant in new flagship Regent Street store this week

I love my Bertha, head chef.
Tom Akins new restaurant on St Kathrin’s dock

3rd restaurant 3rd Bertha.
Scott Hallsworth just opened new Kurobta restaurant on the Kings Road

Bertha has elevated our food service.
Vine Hotel Skegness

Whole menu goes through Bertha, including deserts.
John Doe restaurant London