We are a small family-run smokery that overlooks the glorious Somerset levels from the village of Hambridge. After learning the art of hot smoking in Germany in the 1980s, we’ve been lovingly producing the finest smoked foods in the South West since 1981.
Our master smokers, Tim & Seb, use open fires for hot smoking and traditional brick kilns for our cold smoking. Our delicious range includes hot and cold smoked salmon, trout, chicken, duck, pork, pates and cheeses to name but a few. All our goodies can be ordered online or over the phone and in our on-site shop and Café and will be delivered to any door of your choosing.
From Hampers to sides of salmon via vinaigrette and bottles of wine it all makes the most perfect presents as well as delicious treats for your own table.
HOT SMOKED & COLD SMOKED
Hot Smoking
Hot smoking is a relatively short process, about 1-2 hours in total. Initially, the product is roasted over an open fire until our master smokers are happy it is fully cooked. Sawdust is then added to the fire, killing back the flames and acting as a blanket over the flames. With the embers of the fire still burning underneath, the smoke swirls up that delicious flavour to the waiting product. Hot smoking ensures the resulting product remains juicy and succulent with just a hint of smokiness. Ideal for a wide variety of different meats and fish.
Cold Smoking
Cold smoking is completely different! The process is much longer and gentler, whereby the product is solely being smoked. There is no fire or flames in a cold smoker, instead, there’s a trail of oak sawdust fuelled by the hot embers left from the hot smoker. The sawdust smoulders, like a slow-burning fuse, to produce swathes of smoke but very little heat. The entire process lasts 15-20 hours and is typically heated between 15-25 degrees, depending on the time of year. Cold smoking adds incredible flavour to salmon, trout, haddock, kippers, hams and cheese.
