Hospitality sector warned to ensure wood is compliant and food-safe

Lancaster-based wood fuel supplier, Logs Direct, is warning pub landlords and restaurant and pizzeria owners not to fall foul of environmental law or health and safety principles, just to save money during the economic crisis.   

Logs Direct is reminding hospitality-sector businesses that it is illegal to buy any wood that does not carry a Ready to Burn logo, unless it is being sold in quantities of over 2m3, with the buyer having the intention of fully seasoning it for at least 12 months (or two summers) before use.

The wood specialist highlights that, although it has been illegal to sell lower volumes of non-compliant wood, which does not carry the Ready to Burn logo, since May 2021, non-compliant wood is still available online and from many local retailers.  Being tempted to buy and burn such wood could leave a hospitality provider in hot water, should environmental officers find out.

With growing environmental awareness in society, it is also possible that a customer could turn whistle-blower and highlight that the wood being burned is not compliant.

In addition, if wood is burned in a wood-fired or gas-fired pizza oven, it should be free from harmful contaminants, natural or chemical-based, that could taint food and cause health issues.  To ensure this, owners of such ovens should, at the very least, burn kiln-dried wood. To be extra safe, they should burn wood free of any glues or chemicals and which has been designed to be completely food-safe.

Here, a virgin beech briquette, like Logs Direct’s  Leonardo, will keep food tasting as it should and help the chef control oven temperature in an optimal way.  By taking advantage of Logs Direct’s flexible Italian range, which includes dense virgin beech Piccolo logs, a chef can also keep wood fuel costs down, by adding just a little extra wood, as and when necessary, to keep the oven up to temperature.  

A chef can also use a Logs Direct Eco-firelighter to get the fire started.  This natural product is equally loving of good tasting food.

“With many restaurant owners looking to reduce their electricity and gas consumption, wood fuel is becoming highly attractive as a cooking energy source,” says Logs Direct’s sales director, Stephen Talbot.  “Many restaurants are considering how to fit wood-fired ovens that will not only cook menu items such as pizzas but many other dishes besides.

“What we need to ensure is that these new entrants to the wood-fired world understand the regulations and do not fall foul of them.  We would urge chefs to do their research, not be tempted to buy uncertified wood – which could lead to their oven being shut down – and to make sure that they get the very best calorific value from their wood, to keep costs under control.  We can help them with all of this, if they get in touch.”

To talk to Logs Direct about the wood that will best suit your venue or eatery, simply contact the helpful team on 01524 812476.  More information is also available at www.logsdirect.co.uk