The (not so) secret fuel behind the UK & Ireland’s best wood-fired pizzas. Supplying obsessives, professionals, and purists across both sides of the Irish Sea.
“After 2 weeks using the logs for me its really been a game changer.”
The consistency of the heat produced and the flames makes my job so much easier. Before I had to poke at the fire all the time to make sure I could keep the right temp, as some the timber wasn’t dry enough or the logs sizes were irregular.
I don’t have these issues anymore as soon as the temp starts dropping a little I throw in a new log and I'm good to go for 45min without having to worry about anything but the pizzas.
I've noticed as well that with a constant temperature my pizzas come out beautifully 100% of the time.
VALERIE TIRMANT, THE FIRE SLICE
“More consistent than anything I’ve tried before.”
I tried a lot of suppliers before I discovered these and they’re more consistent than anything I’ve tried before. The size is perfect for controlling the heat and it’s much easier to get a higher flame. You can even break them into smaller pieces if you need to get the oven fired up quickly.
JAMES CANTWELL, GRIZZLY X NAPKIN
Forno1889® presents
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Ep7. Joshua Spillane, Cornerstone Pizza
In this exclusive interview, Joshua opens up about his incredible journey from running a bar with his dad to crafting some of the finest pizzas in County Cork with his...
Ep7. Joshua Spillane, Cornerstone Pizza
In this exclusive interview, Joshua opens up about his incredible journey from running a bar with his dad to crafting some of the finest pizzas in County Cork with his...
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Ep6. Paolo Borza, Quattro Wood Fired Pizza
In this episode, we delve deep into the entrepreneurial spirit of Paolo Borza, the man behind this beloved woodfire pizza haven. From humble beginnings to expanding into a thriving 85-seater...
Ep6. Paolo Borza, Quattro Wood Fired Pizza
In this episode, we delve deep into the entrepreneurial spirit of Paolo Borza, the man behind this beloved woodfire pizza haven. From humble beginnings to expanding into a thriving 85-seater...
Born in Naples. Built for Today.
In 1889, Queen Margherita and King Umberto I arrived in Naples. To honour them, Rafaele Esposito, the city’s most esteemed pizzaiolo created a pizza using only tomatoes, mozzarella, and basil. The colours of the Italian flag.
That moment became legend and the Margherita was born.
Forno1889® honours that tradition with briquettes designed for the modern wood-fired kitchen.
Made from 100% FSC®-certified beechwood, our briquettes deliver the consistent heat, long burn, and clean fire essential to Neapolitan-style pizza, no matter where you are.
Inspired by Naples. Trusted by professionals across Ireland and the UK.
Make the Switch to Forno1889®.
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We're 1% for the Planet member.
We joined 1% for the Planet to support reforestation and climate action across Europe. Every pallet of Forno1889® briquettes helps restore native woodlands and support biodiversity in places where it’s needed most. -
100% FSC® Certified.
Forno1889® is made of 100% FSC® certified materials. When you purchase FSC-labelled products, you’re helping forests and the communities who rely on them. Our FSC® certificate number is SGSCH-COC-140013.
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We're a Sedex Member.
We've been a Sedex member since 2021. Sedex membership supports businesses in their journey towards ethical and sustainable sourcing practices by providing tools, resources, and connections to drive positive change throughout the supply chain.
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Ready To Burn Certified.
Forno1889® briquettes are certified as Ready to Burn fuel and have been tested to BS ISO 17255-3 standards, which verify that the raw materials used in making the briquettes are 100% clean, chemically untreated virgin wood.
