Category Archives: General

Uuni on TV and, ya know, in Space..

We’re used to our fair share of random requests here at Uuni HQ.. we’ve seen Uunis put on the back of bicycles and being included in all sorts of festivals and events. But at the end of last year things got even more crazy- we were contacted by 2 sets of TV producers both who wanted to include an Uuni wood-fired oven in their shows!

The first one was for a show hosted by the fabulous Phil Spencer -a new home makeover series called Home Hero. Phil and his makeover team were helping a lovely young family in Kent make the best out of their back garden. The Uuni was used as part of a fantastic new cooking, dining and entertaining area. It’s great to see this in action on a makeover show as Uuni won an award last year for leading  the outdoor lifestyle/ entertaining trend! You can check out the short programme online here! Thanks Phil!

The late, oh so cosmically great, David Bowie asks ‘Is there life on Mars?’ Well, there’s pizza that’s for sure… The second request was to have Kristian use an Uuni to demonstrate cooking on Mars in the future.. yes, I’m serious! We were to play a small part in the renowned, televised, Royal Institution Christmas Lectures!

This year space doctor Kevin Fong was presenting three lectures on the theme: How to Survive in Space. Uuni was to be used in the final episode- The Next Frontier. We were literally blown away to be part of this- to put it into perspective they were communicating with British astronaut Tim Peak live from the International Space Station as part of the show! Kevin and some esteemed science colleagues talked us through which crops they believe it would be possible to produce on Mars, and lo and behold- they included wheat, tomatoes and basil.. sounds like Space Pizza to us! Check out the full lecture here!

Keep us posted on what, where and how you’re using your Uuni! Wherever you are in the Uuniverse! Twitter Instagram and Facebook

Holiday: Celebrate!

So the decorations are popping up across the world..  it’s that time again! From the lovely social media postings you’ve been sharing we know that folks are using their Uuni wood-fired ovens for social affairs. This is the season for parties so we wanted to share a couple of our favourite holiday recipes. Here’s one that’s loved at Uuni HQ- Caramelised Onion, Chestnut and Stilton Pizza. These are great as whole pizzas but can also be adapted to be little dough ball canapés- great for serving with do at your holiday party! PAR-TAY!

Recipe

– Classic dough

– 5-6 baked chestnuts (cut into quarters)

– Caramelised onions (1/2 onion, per pizza. Cook slowly on a pan with a spoon of butter for a rich flavour)

-Stilton or another kind of blue cheese

-A Sprig of thyme

Method

Light up your Uuni.

Score and bake the chestnuts in a small pan in the Uuni for around 8 minutes. (Or buy them ready baked)

Stretch your dough out, slide into the Uuni and bake (without topping) for 1 minute- turning half way.

Take the base out, add the onions as the sauce, then top with the chestnut pieces, cook for another 1 minute.

When the pizza is ready, crumble the stilton on top and serve with a couple of springs of thyme.

3 guys. 2 Uunis. 1 day: 180 pizzas.

Editors note: This is a special guest blog post from our friends at  Buddies’ Bistro

Hei! We are the guys behind Buddies’ Bistro  a Pop-Up Pizzeria launched at the last Restaurant Day in Helsinki.

Being ambitious pizza makers for years and having used Uunis since their very first iteration, we decided to take them to the next level! Our goal was to use our Uunis and prepare unforgettable pizzas for as many people as possible within one day. After careful planning and several test cooks we were ready for the big day!

We prepared 20 kilograms of dough ready to be shaped into perfect pizza bases and finalised our shortlist of perfect toppings down to 3 menu options for the day.

We set up our restaurant in the middle of a park in central Helsinki. We fired up the Uunis and were ready to serve our 1st customers. 1,2,3, people were flocking to our restaurant.. and we couldn’t take a break in the whole day!  8 hours later we were done, having prepared 180 pizzas and completely running out of ingredients!

Not bad for 3 guys using 2 ovens. Restaurant Day was a huge success. We produced 22.5 pizzas an hour, which translates to only about 2.5 minutes per pizza including taking orders, preparing and baking. Now that’s fast.

Here we would like to share the recipe of our best-selling pizza that day, the Tirolese.

 Ingredients:

– Classic dough

– Passata di pomodoro – seasoned with salt, olive oil and oregano

– Crumbled Mozzarella

– Sliced Tyrolean Speck  / Prosciutto

– Chanterelles

– Caramelised Onion

– Fresh Rosemary

 Method

Light up the Uuni. While waiting for the Uuni to get hot, rinse the chanterelles and cut them into halves. Take the ham and cut it into small pieces too. Once the dough is shaped into a pizza base, cover it with a few spoons of tomato sauce.

Top with some pieces of mozzarella, then place the pieces of ham and chanterelles . Finally put some caramelised onion on the pizza and it is ready to go into the Uuni for 2/3 minutes. Don’t forget to turn it at least once so it gets cooked evenly.

When the pizza is out, add some fresh rosemary and then enjoy 🙂

 

Eat great pizza, buddies!

Cheers,  Luki and Juuso- Buddies’ Bistro.

Some hae meat?

Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
Sae let the Lord be thankit.
‘Selkirk Grace’ by Robert Burns

It’s Burns Night this Sunday! Every 25th January, Scots around the world meet to eat, drink, read poetry and celebrate our national poet, Robert Burns.

It’s impossible to talk about Burns Night or Burns Suppers without giving that rarest of all the highland creatures, haggis a mention. Haggis, Neeps (turnips) and Tatties (potatoes) is the traditional Burns Supper fayre (washed down with tonnes of whisky too!) Although I’m Scottish, I’m also a vegetarian so real haggis is not my *favourite*- there’s a great veggie haggis though. It’s just like Robert Burns says: some can have meat and some don’t.  Yes, I appreciate I’m lucky to have the choice:)

So folks, this Sunday- get your friends together, get a book of Burns poems and have a go at pronouncing old Scots, get some haggis, neeps and tatties.. or for you culinary adventurers why not fire up the Uuni and try a haggis pizza!? Sounds good to me. (if it’s veggie!)

And fare thee weel, my only love. 
And fare thee weel awhile! 
And I will come again, my love, 
Though it were ten thousand mile.

(From Burns’ A Red, Red Rose)

Uuni Wins Best Product 2014 – East London Design Show

A massive thank you to the judges who voted our Uuni wood fired oven the Best Product 2014 at the East London Design Show this week!

This was our very first show and what do you know? ~We won Best Product 2014! We had a blast showing off the Uuni to the thousands of visitors in the Truman Brewery on London’s famous Brick Lane. We hope all the new Uuni owners and giftees will have a great time using theirs:)

Uuni holds design quality right up there alongside; ease of use, efficiency and affordability for all our products and it was truly an honour to be recognised in this way. THANKS!

 

Saying Thanks!

This weekend we had our 5th annual Thanksgiving meal here in London. (Thanksgiving is on 27th November this year). For us it’s a relatively new tradition, brought in by our good friend Kate who, although English, lived in Los Angeles from the age of 12.

Kate takes thanksgiving VERY seriously. Everyone brings a course or a dish and we have a collaborative ‘jamboree’ of awesome food. This year the lovely Claudia hosted.  We started with champagne.. (the Pilgrim’s favourite?;)  then goats cheese and smoked salmon blinis, moved on to turkey, mushroom, spinach and gruyere en croûte (for the veggies), honeyed carrots, pureed parsnip, roast potatoes, braised red cabbage. Dessert was pecan pie, salted caramel ice-cream. Followed by cheese, followed by Scottish tablet. All homemade, all brilliant. WOAH. Some serious eating.  It was delicious, let me tell you.

A big part of the evening is the much dreaded/ anticipated ‘thank yous’ we all do. (how you feel about them depends on how much you like public speaking.. which varies in our gang.)

I hadn’t prepared anything.. but once I got going I was ‘grateful’ for this part of the night too. It’s pretty grounding to take time and take stock of what you’re thankful of.

The evening was topped off by some stunning music from our friend Dar.  A highlight was his version of Lyle Lovett’s ‘Creeps Like Me’.

If you haven’t tried a Thanksgiving meal before.. I can whole heartedly recommend it. Food, Friends, Family, Music, Thanks. It’s all good. Kate has written this morning suggesting we find more reasons to have similar meals..Here’s my pick of her important days to celebrate…

May 23: World Turtle Day
August 8: Universal & International Infinity Day (the dinner party that never ends?)
August 13: International Lefthanders Day (Kristian from the team is a proud ‘leftie’.
September 19: Talk Like a Pirate Day
Ah harrr! I’m in.
Let us know what you guys get up to this Thanksgiving!

Fiery Pumpkin Pizza

Remember remember the 5th of November! This Guy Fawkes night, your bonfire won’t be the only fire on the go. Hopefully you’ll be sparking up your Uuni 2 as well. And if you do, make sure you try out our fiery pumpkin pizza recipe – for spicy smiley mouths all round!

Recipe
Classic dough
Classic sauce
1 green chilli, chopped
1 red chilli, chopped
100g pumpkin, chopped into cubes
1 small chopped red pepper
Handful of sliced mozzarella
Handful of grated cheddar

Method
Prepare your classic dough base and pizza sauce.
Spread the sauce over your pizza base, followed by your cheese.
Now you can add the rest of your toppings: pumpkin, red pepper and your chopped chilli. If you dare, add some tabasco sauce too.
Cook in your Uuni for 2-3 minutes.

Now shipping and a post about shipping in general

UPDATE: This post reflects Uuni as of Summer 2014. The Current model is manufactured in China. Uuni ships from local warehouses in East and West Coast USA as well as from the UK.

As Uuni 2 is now shipping, it’s a great time to give a little insight into what goes into Uuni logistics. And, to be perfectly frank, why we still find it a little difficult.

TL;DR: Uuni 2 is now shipping. Shipping is hard. We’re getting better at it. Exciting times.

1.

Uuni’s are currently made in Finland. Main benefit of this for us it that we can visit the factory easily, much more so than, say, if it was made in China. This also provides us with some logistical nightmares. Finland is a fringe country in that there isn’t dedicated freight ships heading to USA or even UK everyday. In fact most, consignments we’ve sent go via mainland Europe, Germany or Holland. It’s slow and not too cheap. Sea freight to UK costs around $12 per unit, not too bad, but for US the number is already more like $20. And as we had to fly stock in to US last time around, due to manufacturing delays, we were paying around $50 per unit for just getting them in the warehouse. For a not-cheap-to-produce product these extra costs hit the margins pretty badly.

Having to fly stock in this summer was hopefully a one time only solution and we can manage stock levels better in the future. We’ve only got 12 months behind us so we’re still learning. But learning fast!

2.

For warehouse-to-customer logistics, we use a company called Shipwire. They make it possible for a small tiny company like ours to ship to customers around the world. They take care of storage for us and as soon as someone orders an Uuni, they ship it to them pretty much automatically.

It’s great when it works but as it’s a one-size-should-fit-all solution there’s no room for customisation. For example, since our main product, Uuni 2, is slightly oversized at 14x36x51cm and 10 kg when boxed, they don’t have a box big enough to ship it in. What this means is that if some orders an extra peel, it has to be send as a separate shipment instead of just with the Uuni. This is silly as the peel is only 1 mm thick and wouldn’t really take any more space with it. This also means that when we start selling wood pellets and other products, we can’t consolidate them into one shipment making the overall cost high.

Solutions

In the UK, we’re about to start shipping from our tiny office. This means that 1) there’s no wait between stock arriving in the country and us being able to ship it. We can also package the Uuni’s in a external box to further protect them. This box we’re using is actually just the right size so we can include a 5 kg box of wood pellets with it as well (we’re starting selling those in the UK next week!) Or the same box can be used to ship 3 boxes of pellets instead.

This is a test we’ll run for the next couple of months and will hopefully be very good at it by the time it’s Christmas and people are buying these as Christmas presents.

I’m excited about this as it gives us another touch point between you, our customer, and us. A much more hands-on relationship where as previously it all just happened somewhere in the background.

US is a different matter. It’s a large country, da- obviously, and we don’t yet have on-the-ground operations there. Maybe in 2016 we will, if all goes well. But at this stage, we’re keeping our eyes open for a trusty partner to work with on the West Coast. Or perhaps in the middle of the country near a transport/freight hub. It’s all about being able to provide better service while keeping the business viable.

All in all, it’s been a big learning curve in getting a good handle on shipping physical objects around the world (28 countries and counting!). I did say to Darina, my wife and partner in Uuni, once that I wish I had come up with something small that fits neatly in a first class envelope. Maybe one day, but looking at our product roadmap for the next 18 months, it’s unlikely.

Yours truly,

Kristian