What the papers say...

We are very proud of what we do, both in terms of our 'positive' impact on our surrounding environment and also in the quality that we achieve in our products. Its not just us that thinks this as the below articles from a variety of sources testify!

Fire Work

In deepest Dorset, the ancient craft of charcoal burning is undergoing a revival (Johann Tasker). A great plume of smoke billows across the field, hugging the hawthorn hedge before rising into the Dorset sky.

Best served with British Charcoal

Singe your sausages with a clear consience this summer by using local charcoal produced to traditional methods, says Bruno Harley. Britons have come to love barbecuing. The nation’s desire for a side-dish of fresh air is now so popular that collectively we burn upwards of 40,000 tonnes of charcoal each year. Such is the scale of our atavistic urge to eat outdoors that charcoal with a wholesale worth of £20 million goes up in smoke annually.

Charcoal Maker Cleans Up

There are many by products from Jim Bettle's Dorset Charcoal Company. He makes charcoal for art shops and he supplied charcoal to the Evercreech company Rose of Jericho, which was used in the mortar made for the restoration of Windsor Castle.

Our Forests are in Crisis

THE world depends on trees. They recycle our waste gases, converting the carbon dioxide that we each exhale (not to mention that produced by our cars, power plants and industry) back into life-giving oxygen.

Jim Bettle: Charcoal Burner

A pall of smoke hung over Turnworth Wood, clearly marking the spot where Jim Bettle was at work making charcoal. This isn't a permanent site for him though, for he moves his kilns each season, taking them to woods which are undergoing coppicing and general management schemes.

Barbecues are not always so healthy

96% of charcoal in this country is imported from the developing world, supporting slave labour and destruction to the rain forests. Its ironic, when in Britain we have all the resources to make top quality charcoal ourselves. Claire Price reports...

Burning is Business

After the first tantalising glimpses of sun over the Easter weekend, many people's thoughts will be edging towards the longer, lighter evenings and the inevitable advent of the barbecue season. This year as you stoke up the fire, spare a little time to consider not just the quality of your sausages but also theorigins of your charcoal.