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


Since the advent of modern refrigeration, smoking is not so much about preservation as about the enhancement of flavour. We have developed our range of smoked foods using historic recipes and by working closely with enthusiastic local chefs.


Every product is cured prior to smoking using dry salt or a special brine or marinade solution to reduce available water content thereby aiding preservation and enhancing flavour.


Modern custom-made kilns are used to either hot or cold smoke the various produce. Smouldering oak chips provide the smoke. Cold smoking involves a remote smoke source. The cold smoke is drawn through the kiln over the food by an internal fan, evenly distributing the smoke.  Hot smoking involves a proximate smoke source and high temperatures so that the foods are roasted in the hot oak smoke.  The skill of the smoker is crucial. The fine texture and taste of the end product depends on the timings and temperatures, which in turn can depend even on the weather!  It is a true craft!


A keen fisherman and a good cook, Jonathan has an eye for quality and freshness. His insistence on using only the finest quality meat, fish and cheese has resulted in our using carefully selected suppliers - all British - and where possible local, ensuring produce that is original and superior.


All our products are vacuum packed. Shelf life of products is between 10- 28 days. They should be kept refrigerated at or below 3oC or deep-frozen and should be consumed within 3 days of opening.