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Our most popular invention over the past four years! This clay cooking crown and round metal grid allows you to vent the chimney stack yet still place pots, pans, kettles and woks on top without blocking the airflow.

Made of British terracotta the crown (10cm x 23cm) is best stored in a dry place when not in use and should be placed into the chimney at the start up of your fire. The round metal grid can be used as a top grill for steaks, sausages, flat breads etc as well as a trivet for narrow-based pans. Cooking on top of the chimenea flue is the fastest place to cook because it is the hottest part of the oven.

For best results when cooking large amounts of food such as chicken casseroles, chilli, curry, mulled wine, etc burn well seasoned, dry logs which produce flames. On a lower fire, try hot-smoking trout, mackerel, vegetables, strips of marinated meat, duck etc; bake pizzas or barbecue your food.