We bring an ancient method of cooking to the modern kitchen. Meal-changing genius.

Our Story

In 1995, Daniel Chadwick set out to solve the problem of cooking the perfect pizza at home—quickly and without needing a professional wood-burning oven—which requires an incredibly high temperature and a porous surface. 

For years, he experimented with a range of prototypes and materials in his quest to find the solution. He used clay and then metal, but the bottom of the pizza always burned before the top cooked properly. 

It wasn’t until he teamed up with engineer Guy Adams, that he was able to fine-tune his ideas and solve certain glitches scientifically.

By using gas and channelling the heat in a specific way, they were able to develop a product to fit the bill: the Chadwick Oven.

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