The Anchor Walberswick
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The brilliant Bertha!

Our chefs Julian and Mike love using our new Bertha oven. Recently they have smoked oysters, prawns, duck, venison and a variety of fish.

It can be used in a similar way to a tandoor oven, giving it an incredibly dry all round heat. We cooked some local partridges to crispy perfection.

Read an article by Giles Coren in the Times Magazine who is a fan of the Bertha. Jay Rayner also reviewed it in The Obesrver Magazine on a trip to Dublin in January 2018.