The SLMan Food & Drink List

Rogue produces handmade jams, marmalades, sauces and chutneys – all designed to take breakfast to the next level. Originating in south Wales and now based in east London, it sells its jars in Ocado, Waitrose and Getir. The vegan, all-natural brand’s latest flavours include Blood Orange & Vanilla Marmalade and a Dark & Stormy Marmalade made with Duppy Share rum. Its hero products are the as-good-as-they-sound Negroni Marmalade, Espresso Martini Marmalade, Kickin’ & Smokin’ Sauce and Bravado Chilli Pepper Jam. Each is designed to mix up mornings – add them to porridge, pancakes, toast, waffles or eggs – though the savoury options taste just as good in sandwiches, as marinades or alongside a cheese board.

Visit EnjoyRogue.com

Originally from Italy, Vincenzo, Alessandro and Iacopo are on a mission to transform the way the UK serves smoked salmon. The fish the Smokin’ Brothers  cure are sourced from the last family owned salmon farm in Scotland. Following the methods of a traditional Norwegian smokehouse, in the team’s Cotswolds smokery each side of salmon is hung and smoked in a blend of beech, oak and juniper using a ventilation system to emulate traditional Nordic winds. Each side of salmon is then sliced using a sashimi slice before being wrapped in fully sustainable packaging. Available natural or whisky-and-soy glazed, the fish can be bought whole or as smaller tail or belly fillets. There are also weekly, fortnightly and monthly subscription boxes.

Visit Smokin-Brothers.com

Burger & Lobster has been serving its lobster rolls for a decade. Now the team has partnered up with sandwich king Max Halley of Max's Sandwich Shop to create two limited-edition rolls. Served until 6th June, the ‘Lobster Cocktail Roll’ comes piled high with fresh-picked lobster claw and knuckle meat dressed with a retro Marie Rose sauce that's finished with a dash of tabasco and brandy. Garnishes take the form of iceberg lettuce, avocado, cucumber, a squeeze of lemon, finely chopped tarragon and crushed prawn cocktail crisps. But our pick is the ‘Fish & Chip Lobster Roll’, which features chunks of lobster meat bound with tartare sauce and garnished with lime pickled onions, a pea and mint purée, shredded baby gem lettuce, finely diced gherkins, and crushed salt and vinegar crisps.

Visit BurgerAndLobster.com

Growing up in the UK with his Thai family, chef John Chantarasak’s knowledge and understanding of Thai ingredients and flavours was built from a young age. From learning the basics in his Thai grandmother’s kitchen, John went on to train at Le Cordon Bleu in Thailand and worked his way up in professional kitchens before launching acclaimed restaurant Anglo Thai. In his debut cookbook Kin Thai: Modern Thai Recipes to Cook at Home, John showcases 60 recipes that shine a light on lesser-known Thai cuisine as well as popular classics. Among the snacks, relishes, curries, stir-fries and salads, we’ve got our eye on the roast duck and lychee red curry, and stir-fried minced beef with holy basil.

Visit Waterstones.com

Portable BBQs were a godsend for anyone with a balcony during lockdown. Now, with a more normal summer ahead, these grills can become just that – portable. Enter grilling and meat smoking kit maker ProQ, which has launched The Flatdog. Folding down as thin as a laptop via its instant opening mechanism, it quickly opens into a high-spec BBQ. The Flatdog claims to have the largest cooking surface of any fold-flat BBQ – with space for food for up to 12 guests – with the efficient airflow design allowing for an even cooking experience. Easy to carry to the beach or on a camping trip, the Flatdog slips easily into the back of a car – and best of all – can cool down in just 10 minutes.

Visit ProQSmokers.co.uk