Cooked over charcoal

Chickens will be cooked over charcoal with an Ettalong coming under new management.

New owners, Justin and Rachel Burtenshaw have moved from Sydney to the Peninsula to take over Ettalong Charcoal Chickens, which re-opened on October 13.

Over the past two weeks, a team of people have cleaned the premises, painted parts of it, put up new signs inside and out and introduced new salads to the range on offer.

The business trades seven days a week from 8.30 am until 8.30 pm.

Rachel has had five years experience managing a similar business.

During the past four years, the previous owner cooked his chickens on gas not charcoal.

Justin plans to reverse this and to go back to using charcoal for the improved flavour.

They have also changed their chicken supplier so that now chickens sold have not been given steroid or added growth hormones.

They were raised in barns not cages and they were grain fed.

The business also caters for parties and has a mobile rotisserie.

Cec Bucello, October 14