Things stepped up a gear when Heston Blumenthal asked us if we’d have a stab at smoking water (yes, you read that right) to add flavour to one of the dishes in his restaurant and we said we’d give it a go.
After hundreds of trials, we have refined and perfected a condiment that’s 100% natural and adds a savoury depth of flavour to an almost infinite number of foods and drinks incredibly quickly.
We now smoke salt, water and sugar over a variety of woods.
It’s not acrid or bitter, which is impressive — other condiments offering an immediate smokiness often are. And if you try and smoke things at home, or use a smoke gun, you’ll often find the smoke is unpleasant, rather than beneficial.
Basically, Halen Mon’s oak smoked water has become as useful and legitimate an addition to my larder as the likes of Worcestershire sauce, Tabasco, toasted sesame oil and fish sauce. Ed Smith
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If you have specific requirements for a new and exciting project or product then we’d be delighted to discuss them with you. We don’t smoke allergens but beyond that we’ll try most things once!