Cook once.
Feed everyone.
A feast is a menu, not a recipe. Three courses that share one fire, one temperature arc, and one evening.
A Summer Evening Feast
Three courses conceived for one fire. The Gozney Dome runs hot for the starter, drops to a roasting heat for the lamb, then settles to baking temperature for the dessert — a complete evening, managed in a single cook.
An Autumn Harvest Feast
From molten camembert torn apart at the table, to shattering pork belly crackling, to a burnished almond tart — this is fire cooking at its most generous. One long evening. One Dome.
A Winter Solstice Feast
Oysters cracked open by the Dome's heat, a two-rib côte de bœuf roasted to deep mahogany, and a dark caramel tarte tatin to close. One fire. One extraordinary evening.
A Spring Celebration Feast
Fire-blistered asparagus with anchovy butter, a whole sea bass roasted with fennel and orange, and a scorched meringue lemon tart to finish. Light, bright, and built for the season.
A Mediterranean Sunday Feast
Flatbreads launched onto the stone at maximum heat, a shoulder of lamb slow-roasted through the afternoon in harissa and spice, and a honey-soaked pistachio cake to end. A long, generous Sunday.
What makes it a feast?
Any cook can produce three good dishes. A feast is something different — it's a menu engineered around a single fire, a single evening, and a single arc of heat.
The Gozney Dome holds extraordinary heat. Properly loaded, it saturates its stone floor and dome ceiling at 400°C+. Left alone, it descends slowly and predictably — which means a three-course meal can be planned around its natural cooling curve, not fought against it.
Complementary flavours
Each course is chosen to work with, not against, the others. Lightness before richness. Acid where you need lift. Fat where you want warmth.
One temperature arc
The Dome starts blazing and cools through the evening. Each course is timed to the temperature it needs — not the other way around.
Achievable in a single cook
No relay logistics. No second oven. Everything is planned so one cook — with one fire — can produce a restaurant-quality three-course meal.
Built for the occasion
A Friday gathering is not a Christmas dinner. Each feast is calibrated for a specific occasion, serve count and mood.