Smoke on the water
How about a nice, tall, refreshing glass of smoked water? Yes, really. British chef Heston Blumenthal has developed this bonkers concoction for his restaurant The Fat Duck, to be used in stocks, soups, rice and pulse dishes, or frozen into ice cubes for cocktails and whiskies. Look out for ‘Halen Môn Oak-Smoked Water’ in supermarkets near you!