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Smokin' Hoot
Hoots “Smokin Hoot”
Where it all began. This orange gem is formed by a process of fire roasting and cold smoking Scotch bonnets. We then ferment her for 21+ days in a salt brine. Lastly we combine neeps (Swede). An eternal reminder of my childhood. Slow cooked with confit garlic. Elegant aged queen of a sauce.
Flavour profile - tangy, smoky and velvety.
Hootscale 3. Prepare to fall in love…
150ml

Smokin' Hoot

£5.00Price
Out of Stock

  • Scotch Bonnet Chilli, Fire flameRed Chilli, Swede, Cider Vinegar, Red Pepper, Onion, Vegetable Oil, Garlic, Salt, Xanthan.

    Contains No Allergens

  • Produced in Bruton; Somerset by Chef Bruce Clyne-Watson

    Just 7.7 Miles away from the Farm Shop

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