A RANGE OF FLAVOURS
– FROM CLASSIC WOODS TO SOMETHING SPECIAL, FOR THE TRUE GOURMET BBQ EXPERIENCE –
We’re always trying new woods and experimenting with exotic flavours. To see what exciting charcoal we have in stock, contact email@example.com. Wood is a natural resource and therefore some of the below may be subject to availability.
For classic lamb & chicken dishes
This charcoal is made up of a mix of hardwood species. The blend changes, but we are careful to maintain great burning flavour properties by combining species with complimentary qualities.
For sizzling steaks
Made from British Oak from a local processor of home-grown timber. Certified to FSC or PEFC standards so we know it’s been sustainably harvested. With subtle notes of oak smoke caramel!
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.
Beautiful 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. We can’t help feeling sad if someone grills lamb with anything else!
Give your burgers the all-American
As used by our friend, DJ BBQ for grilling amazing burgers. Even this spandex-clad American was impressed by the similarity between our English maples and the sugar maples of North America!
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. White fish over this charcoal is a no-brainer.
A proper Oxford Charcoal exotic
Made from prunings of Valencian orange groves. It carries a big flavour of deep orange – think marmalade. Perfect with duck, chicken, turkey and pork. Actually, just pretty good with food.
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.
For a sweet, light flavour
If your cooker has good air flow control you can close the lid and slow it right down, rewarding you with heaps of sweet flavour. It won’t make life easy for you, but then who wants an easy life anyway?
An excuse for a glass or two
This charcoal is a dense, long burning fuel that will give a great flavour and a perfect excuse to sample a few pints of proper British cider… or a glass or two of chilled Rosé, alongside your grill.
Try with Squid or salmon
Olive wood is very hardy and its charcoal is ‘subtle’ but has a stable burn. Its Mediterranean profile is ideal for fish or subtler meats, that helps bring out their natural flavours.
LEMON & LIME
Try with Chicken, Lobster or white fish
Lemon & Lime wood is very citric in nature and its charcoal is ‘strong’ with a medium burn. Its worldwide profile is ideal for Shell fish, Chicken or Game, for more flavour try grilling fennel.