WHAT WE LOVE

WHAT WE LOVE

WHAT WE LOVE

We deliver daily: Let us help you

We’re happy to share our knowledge with you and your team, about fire, about the aromatic spectrum, from light to dark, the sharp to sweet flavour profiles of wood, assist your chefs in taking their cooking to a different level.

Years of experimentation with wood-fire and embers, along with an exploration of knowledge and food culture, makes us at London Log Co who we are. We are the nerds, the obsessives, the near fringe fanatics you want to talk with, and thankfully for all of us, we have well honed people skills too.

We can deliver by mail order or pallet courier U.K wide. In London we run our own drive team, and deliver directly to restaurants and homes.

Our next-day, same-day and scheduled deliveries, along with our out-of-hours OMG service, means we deliver to suit your needs. Our yard is located in Bermondsey South East London. 

Call us and fill out the contact page, let us help you and your team.

for every chef....

Charcoal of exceptional quality, sustainably sourced

We are the UK’s sole supplier of Holm Oak (Encina or Quercus Ilex) charcoal from Spain. Holm Oak acorns (‘Bellota’) are the edible mainstay diet of the Black Iberian Pig, which go on to make the delicious Jamon Iberico.

The wood from the evergreen Holm Oak is surprisingly dense, with a naturally sweet aromatic note, making it ideal for making charcoal. The harvesting of the wood is unique for charcoal making too, with surplus branches being carefully ‘pruned‘ from living trees (as opposed to  clear-cutting the woodland). In this way the woodland is maintained, intact and healthy. The canopy also provides shade all year round for the  pigs, as the Holm Oak thrives in the hot, dry conditions of the Spanish dehesa.

All this with the environment in mind, trees only being felled when necessary (through damage or disease).  The charcoal is often made on-site, using traditional techniques with little mechanical assistance. The fascinating process taking around five weeks from start to finish. In the end, it produces a hard charcoal with rich, earthy, peaty-notes along with an underscore of sweetness. The burn values are exceptional.

Our Ogatan Charcoal, or Magik as we call it, is an engineered charcoal. It’s recovered sawdust and other bio-mass from the sawmill industry. It’s bound by a naturally occuring lignum, and extruded into a hexagonal sided bar, and fired in a kiln. This produces an efficient, high heat and long consistent burn, in a natural material.

 

We are the UK’s sole supplier of Holm Oak (Encina or Quercus Ilex) charcoal from Spain. Holm Oak acorns (‘Bellota’) are the edible mainstay diet of the Black Iberian Pig, which go on to make the delicious Jamon Iberico.

The wood from the evergreen Holm Oak is surprisingly dense, with a naturally sweet aromatic note, making it ideal for making charcoal. The harvesting of the wood is unique for charcoal making too, with surplus branches being carefully ‘pruned‘ from living trees (as opposed to  clear-cutting the woodland). In this way the woodland is maintained, intact and healthy. The canopy also provides shade all year round for the  pigs, as the Holm Oak thrives in the hot, dry conditions of the Spanish dehesa.

All this with the environment in mind, trees only being felled when necessary (through damage or disease).  The charcoal is often made on-site, using traditional techniques with little mechanical assistance. The fascinating process taking around five weeks from start to finish. In the end, it produces a hard charcoal with rich, earthy, peaty-notes along with an underscore of sweetness. The burn values are exceptional.

Our Ogatan Charcoal, or Magik as we call it, is an engineered charcoal. It’s recovered sawdust and other bio-mass from the sawmill industry. It’s bound by a naturally occuring lignum, and extruded into a hexagonal sided bar, and fired in a kiln. This produces an efficient, high heat and long consistent burn, in a natural material.