Oak Smoked Garlic
Sourced from some of the finest garlic growers in France, our white garlic is excellent quality, long lasting and full of flavour. We gently cold smoke the garlic for three days in our natural draft smoke house. The long slow smoke produces wonderfully aromatic garlic with a smooth and subtle smoked flavour throughout. Unlike hot smoked garlic, Besmoke garlic has an extended shelf life thanks to the cool temperatures in the smoke house and the preservative qualities of oak smoke.
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Oak Smoked Black Peppercorns
This was our truly ‘eureka’ moment - smoking peppercorns develops an incredible depth of flavour when the cool smoke aroma blends beautifully with the rich spicy peppery oils. We cold smoke the black berries for 24 hours which ensures a truly sensational and unique spice experience when milled. Experiments are ongoing amongst some of the countries top chefs and food writers so please see our recipe section for serving suggestions and keep coming back for updates!
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Oak Smoked Sea Salt
We take pure British sea salt which we cold smoke to produce a distinctive condiment with a deliciously subtle smoky flavour. See our recipes section for some inspirational ideas.
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Oak Smoked Baby Roasting Potatoes
Carefully selected from both local and French growers, we wash and salt cure new potatoes before cold smoking for 2 days. We recommend roasting, either sliced or whole, in a small amount of oil or goose fat to give you a delicious smoky roastie. Currently only available at our farmer’s markets and food fairs.