Halen Môn’s oak smoked water will give your soups, stews and casseroles a smoky depth of flavour. Smoked in Halen Môn’s on-site smokers, this infused water (also known as liquid smoke) makes a fantastic seasoning for a variety of sweet and savoury dishes.

Oak wood is a popular choice in the UK for smoking food, and when mixed with water, gives a balanced smoky flavour to meat, fish and vegetables. Try adding a dash of smoked water to oozy risottos, homemade aioli, or mix with butter and spread over slices of warm sourdough. For sweet desserts, pair this smoked water with dark chocolate when making ganache and tortes.

With this oak smoked water, you’ll have instant campfire warmth, wherever and however you’re cooking.

About Halen Môn

Husband and wife David and Alison Lea-Wilson started Halen Môn in 1997 after over a decade spent running a wholesale fish and game business. Halen Môn began in the family kitchen, when a saucepan of seawater was left to boil. When they noticed salt crystals forming, they knew they were onto something special.

Based in Anglesey, they use pure charcoal-filtered seawater drawn from the Menai Strait, naturally filtered through a mussel bed and sandtank. The sea salt crystals form in shallow crystallisation tanks, and once formed, are harvested by hand.

The salt is used in Michelin-starred restaurants including The Fat Duck and was served at the London 2012 Olympics.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Water, smoke from oak chips.