CHARCOAL & WOOD
Not all charcoal is the same and choosing the right charcoal can add amazing flavours to your food. Charcoal from different woods gives subtly different flavours.
not just for squirrel kebabs
Don't expect any hazel nut flavours; think more of a kind of witch hazel. Light, spirity, nearly a little flowery, burns very cleanly and this dense coal is very controllable and easy to use.
beautiful birch for beef or lamb
Birch charcoal really is a thing of beauty. It has a mirror-like finish, with a subtle sweet, but kind of 'mineral' flavour profile.
for sizzling steaks
Made from British Oak from a local processor of home-grown timber. Certified to FSC or PEFC standards, so sustainably harvested. With subtle notes of oak smoke caramel!
give your burgers the all-American
As used by DJ BBQ for grilling amazing burgers. Even this American was impressed by the similarity between our English maples and the sugar maples of North America!
a flavour that holds its own
Cherry charcoal has a sweetness as well as a darker cherry flavour. It is exceptional with a duck breast or venison. It won't disappoint if you simply grill up some plain pork sausages either.
a sweeter flavour all-round
Beech charcoal is a bit of a treat. It's dense, long burning fuel that gives a clear, sweet smokey flavour. Give this a try with fish, chicken and the like. Pretty classic combo with a frankfurter too.
try with white fish or salmon
Ash charcoal has a very 'comfortable' and stable burn. Its mild profile is ideal for fish
or subtler meats, that helps bring out their natural flavours.
Our friends from Oxford Charcoal make theirs with a guarantee of no nasty chemicals added, no petrol smells or odd flavours and certainly no rainforest either.Just 100% British trees from sustainable woodlands, providing vital habitats for wildlife and compliant with Grown in Britain to the Government’s UK Forestry Standard.