In 2011, we built smoking kilns and food production units to be able to supply traditionally smoked fish, poultry, bacon, cheese and game to local premium restaurants, hotels, food producers, farm shops and wet fish merchants.
With the help of two former employees of Clunbury Organic Smokehouse, we are establishing a name for smoking the highest quality produce in Shropshire, Herefordshire and beyond.
Each of our kilns has its own fire box controlled manually and stoked by hand every five hours.
Our smoking process is salt and wood smoke, and nothing else. We use Shropshire oak supplied by a local saw mill in addition to other woods such as seasoned chestnut, apple and beech. The art is producing a lovely balanced flavour.
We now post weekly to France Portugal and Spain.