David Lea-Wilson, director at Anglesey Sea Salt, said: “This was tried as a curiosity but has really caught on, we have been very busy with orders and it has even seen us take an extra part time staff member on to meet the demand.”
He added: “Heston asked us to try the smoked water which is smoked for four days in our oak smokery.“We can’t give exact details on the process or others will be doing it.“Heston can’t get enough of it.
“The Fat Duck use it in their cooking as far as I know, to add smoky flavour to potatoes or seafood.
“The chefs I spoke to at the recent Restaurant Show are interested in using it for marinating and poaching.
“I also spoke to food manufacturers who like the idea of using it in mash or sauces, especially as the use of artificial smoke flavouring is being phased out.
“Finally, mixologists are very excited as they currently do a lot of smoky cocktails using smoke guns which are apparently a nightmare because of smoke detectors in the bars and it can also introduce a bitter note into the drink.
“I gave samples to a number of bar chains.
“We've tried it as ice cubes in whisky and it certainly enhances the already smoky flavour of the drink.”
The firm has pulled off another coup by securing a deal with quality chocolate maker Green and Blacks for a new Sea Salt milk chocolate bar, which has hit the shelves of UK supermarkets.
They are also due to feature on BBC show Countryfile on Sunday evening October 28 where they will re-create the moment that Halen Môn was invented on the seashore at Brynsiencyn 15 years ago with a saucepan and a camping stove.
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