Speciality Food April 2024

interest in sustainability by giving thought to your charcoal supply. He uses Oxfordshire produced Whittle and Flame’s charcoal, made from ash trees affected by dieback. “Charcoal is the best for that smoky flavour as it releases the notes from the tree sugars, and using charcoal you can be cooking in six or sevenminutes,” he says. “Also, you can cook direct or indirect, putting the charcoal in one corner if you’re slow cooking. It’s all about zoning.” Stocking wood chips for the increasing number of domestic food smokers sitting in people’s gardens specialityfoodmagazine.com 43 STOCK CHECK S P E C I A L I T Y F O O D M A G A Z I N E * 2 0 2 4 * HOT DRY SPICE RUB SOUTH DEVON CHILLI FARM Blending dried chillies, salt and spices with brown sugar, which creates a caramelised crust and spicy char on grilled meat and vegetables. southdevonchillifarm.co.uk BLACK GARLIC KETCHUP THE GARLIC FARM A well-balanced, finger-licking, rich sauce with sweetness and depth. Described as the love child between ketchup and brown sauce. thegarlicfarm.co.uk RAS EL HANOUT SPICE KITCHEN An award-winning blend of warm, fragrant spices that works perfectly with fish, meat and vegetables. spicekitchenuk.com SPICY ZA’ATAR AND OLIVE OIL BILADI FOODS An aromatic blend of thyme, roasted sesame seeds, sumac, hot paprika and extra virgin olive oil. biladifoods.com AUSTRALIAN TRUFFLE MUSTARD RANDOMHARVEST The finest real Australian truffle pieces, folded into silky smooth mustard for the ultimate accompaniment to a gourmet burger. cotswold-fayre.co.uk PORTUGUESE MATE BOHNS Part of the Taste of the Med collection. A true flavour of Portugal to coat meat, fish or vegetables. bohnsrubs.co.uk ORGANIC PIRI PIRI SEASONING STEENBERGS A tasty blend of spices with heat from chilli and paprika. Use as a dry rub or marinade, or combine with olive oil to make a paste. steenbergs.co.uk HICKORY SMOKED BARBECUE SAUCE COTTAGE DELIGHT Velvety, sweet and sticky, this rich s auce combines tomatoes, honey, and a delicate blend of herbs and spices. cottagedelight.co.uk ORIGINAL CAESAR DRESSING CARDINI’S Made to the 100-year-old recipe. The definitive Caesar dressing, without any added preservatives. rhamaronline.com HOT & SPICY BBQ SAUCE STOKES An award-winning sauce with flecks of chilli flakes. Great to heat up burgers and hot dogs or for marinating chicken or pork. stokessauces.co.uk charcoal briquettes, placing them in a prominent position in store for customers to grab and go. Charcoal, he says, is incomparable to gas, andmore people are discovering this for themselves. “I learnt to cook on a gas grill when I was five, but when I got into charcoal there was no going back,” he says. “I prefer the flavour you get from it, and the dynamic heat. You’re never going to get that intense heat and rich char from gas. Also, there’s no flavour in gas!” Christian suggests aligning yourself with growing consumer is a good idea too, Christian says, with a plea to go for wild wood, from fruit trees where possible when it comes to both charcoal and chips. “Use sustainable British hardwood andmake sure it’s very seasoned. You want 17%moisture rating or less, otherwise you can get some acrid smoke. There are certain trees I do use and certain ones I don’t. I love wild cherry, sweet chestnut, ash, alder and oak, and all fruit trees.” Apart fromwood from commercially- grown and sprayed apples he adds. “I don’t want that wood to cookmy food!”