Smoking and curing of food is a traditional craft. The quality of our smoked product depends upon the care taken at each stage of the process from sourcing & selection of materials through preparation and smoking to delivery.

The skill and instinct of our production team is crucial. The fantastic texture & taste of the end product depends on timings and temperatures, but these in turn may even depend on the weather!

We source fabulous fresh foods, sustainably produced from selected quality UK suppliers only. Every product is cured prior to smoking using dry salt or a special brine or marinade solution to aid preservation and enhance flavour.

We use modern kilns which are better at maintaining an even temperature than an open fire. This helps to ensure that each product is perfectly cooked. Our stainless steel custom-made kilns are used to either hot or cold smoke the various produce. Smoldering oak chips provide the smoke. Cold smoking involves a remote smoke source so there is no heat near the product. The chimney flue draws the ambient smoke slowly through the kiln over the food with an internal fan evenly distributing the smoke for consistency of product. Hot smoking involves a proximate smoke source and high temperatures so that the foods are roasted in the hot oak smoke.

All the filleting of trout and slicing of smoked salmon is done by hand, with great care, skill and speed. If you would like to learn how to slice smoked salmon at home, you could buy a trimmed side of smoked salmon and watch Hugh’s video tutorial. Make sure you have a sharp knife with a long  blade!