• We use the finest Regina green olives from Sicily as they have a crisp texture and a flavour which works so well with the slight smokiness. The olives are smoked very slowly over oak wood for a couple of days this ensures the smoke penetrates the olives and does not leave a ‘bitter’ surface smoke. We pack them in 100% smoked extra virgin olive oil, which helps keep the smoky flavour in the olives with the bonus when you have finished the olives you have a smokey olive oil which is great for use in dressings and cooking… two products in one. Suitable for vegetarians
  • Smoked Garlic

    £1.25£5.00
    Large bulbs of fresh garlic cold smoked for several days over oak wood to impart a rich smokiness. Smoked garlic has a number of uses and adds an intriguing layer of flavour to your cooking can be used wherever you would use garlic in dressings and cooking for example to stuff roast chicken, enhance gravy and mayonnaise, mash into butter to make garlic bread, or perhaps use in shepherds' pie, or cauliflower cheese. Grated into sliced potatoes for a smoky twist on classic Potato Dauphinoise.
  • We use the finest Spanish paprika which has a slightly sweeter taste then we slowly cold smoke it for several days over oak wood which allows the smoke to penetrate onto the paprika. Its smoky flavour enhances so many dishes and its bright vermilion red adding the characteristic colour to so many dishes. Ideal in dishes such as in stews, sprinkled on chicken breasts, pasta sauces, stroganoff sauce, as a marinade to barbecue meats, as a dip, in dressings, its uses are endless.
  • Large Himalayan pink salt crystals slowly smoked for several days over oak wood allows the smoke to penetrate onto the crystal give it a rich smokey flavour. Pink salt has a slightly sharper taste than normal sea salt. We love the unique flavour enhanced by the smokiness and use this salt in many of our recipes, such as confit duck shepherd’s pie. Use in cooking or simply grind over a nice steak will enhance any dish
  • We use Marriages strong white flour which we cold smoke for several days over oak wood to impart a rich smokiness. Smoked flour has a many uses and adds an unusual and intriguing layer of flavour to your cooking use wherever you would use flour. For instance, its great in breadmaking in bread, or any savoury pastry it even works well in sweet food perhaps as a crumble toppings or pastry for mince pies etc. The possibilities are limitless we suggest you start by using 25% smoked flour you can always adjust in the future to give more or less smoky flavour. Suitable for vegetarians