We’re in National Geographic Magazine!

So happy to read this lovely article in the National Geographic Travel supplement last month!

The smokery was set up in 1996 by Jo and Jonathan Carthew, who, after 10 years of living in Botswana, decided to fulfil their dream of moving to rural Wales, where Jo had spent many happy childhood holidays.

“Our beautiful, lean salmon are smoked over Welsh oak,” explains Jo, as we peek at glossy fillets arrayed in a traditional kiln, adding, “We use shavings from a local cabinet maker.” Besides salmon, the duo also smoke duck, chicken, trout, haddock and sea bass, as well as pork-leek-chilli Welsh dragon sausages from the butcher in Crickhowell.

Having skipped breakfast, I’m ready for a tasting of the cold-smoked salmon, which is sweet, oaky and melts in the mouth. Treacly and succulent, the hot-smoked salmon is even better — I could eat it forever. On my way out, I’m side-tracked by the deli shop, where I briefly eye up smoked fish pâtés, local cheeses, honeys and charcuterie…

https://www.nationalgeographic.com/travel/article/paid-content-eat-bannau-brycheiniog-wales