Smoking for Foodies

We have been smoking food for generations; using it to preserve food for long periods of time and for its tenderising and flavour carrying properties. It has been suggested that the recent resurgence of smoking food comes from a primeval attraction to fire and the memories it evokes, the smell of meat roasting on a BBQ is probably the modern equivalent of this as we imagine the delicious, tender meat we are about to eat. Cold smoking is generally used to smoke cured meats and fish as the temperature is usually kept between 20-30 degrees, meaning that the food being smoked is not cooked but merely infused with the smoky flavours. Hot smoking exposes the food to both heat and smoke and this is used to fully cook foods, creating moist meat and full, smoky flavours.
We stock a variety of smoked foods including the traditional cheese, fish, bacon and meats and we’ve listed some of our favourites below.

smoked_salmonSmoked Fish
Our John Ross smoked salmon is cold smoked over oak chips in the same red brick kilns used in the 19th century. The smoking process produces succulent flavours and a tender texture in the salmon which is sustainably farmed in the pure, clear waters of Scotland. This is available in 100g packs ideal for 1-2 people. We source the rest of our smoked fish range from Jacksons Fishmongers of Newton Abbot who prepare and smoke the fish sourced from Brixham fish market in their own kiln. We currently stock their rich and meaty smoked mackerel, smoked mackerel with crushed black peppercorns, lightly smoked trout and the classic Victorian breakfast dish, butterflied smoked kippers.

Smoked Cheese
We currently stock a variety of smoked cheeses all with varying degrees ofsmoked smokiness and flavour. Based in the lush valley of Newton St Cyres near Exeter the Quicke’s Oak Smoked cloth-bound cheddar is one of our favourites. It is naturally cold smoked over oak chips from their own trees for up to four hours, creating a subtle smokiness that compliments the cheeses’ buttery flavours.  Windyridge Cheese are artisan cheese makers based in Wincanton, Somerset. Their Bonfire Smoked cheese is made with smooth, creamy mature cheddar which is infused with rich, smoky flavours and dusted with paprika. The Dorset Red is made by Ford Farm Cheesemakers in Dorset. Their traditional mature cheddar is cold smoked over oak chips overnight which results in its distinctive smoky flavour and rich amber colour.

englishcuresmokedbackSmoked Meats
Our English cured smoked bacon is sourced from Devon Choice of Teignmouth, their bacon is full and rich in strong, smoky flavours which are great in pies, bacon sandwiches or a quiche Lorraine. The majority of our cured salamis are also lightly smoked including Danish, peppered and chorizo – our chorizo is also coated in smoked paprika for extra flavour.

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New Branded Pre-Packs!

We are delighted to announce that we are introducing a new range of branded pre-packs from Barber’s Cheese (Maryland) and Quicke’s of Devon from mid July. While we already stock both of these producers as both bulk and pre-packs we feel that the new branded packs will really stand out on your shelves and increase sales. These packs will be fixed weight and priced per block with branded labels, they will also not be price marked which will allow you to set your own prices.

Barber’s have been producing their award winning cheeses on Maryland Farm since 1833. Using traditional techniques and the finest West Country milk their skilled cheesemakers produce delicious farmhouse cheeses which are full of flavour and texture. Cheeses range from their Vintage Reserve, matured for 24 months with rich, complex flavours to Mellow, a creamy, smooth and buttery cheese and everything in between.

The Quicke’s have also been producing traditional Cheddars for over 500 years, QuickesGroupcombining the best West Country produce with time honoured techniques and the knowledge of their expert cheesemakers. Their cheeses are traditionally cloth bound and given varying maturation periods with the longest, the Vintage maturing for up to two years to fully develop its full bodied, intensely creamy, caramel flavours.

We will also be introducing some pre-packed flavoured cheeses from Ford Farm, another West Country Farmhouse cheesemaker established forty years ago and using recipes dating back over 600 years. Their traditional cave aged Wookey Hole Cheddar has received many accolades and has a distinctive earthy flavour due to being matured deep underground at the Wookey Hole Caves. Other cheeses included in this range are the Dorset Red – an oak smoked cheese, Double Gloucester with Chives and Onion and new to us the Coastal Cheddar – matured for at least 15 months with a distinctive crunch due to naturally forming calcium lactate crystals.

These branded pre-packs will be available from mid July so watch this space for more details!

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New Flavoured Cheeses!

Ford Farm is a West Country Farmhouse cheesemaker idyllically located in the rolling Dorset Downs. All of their cheeses are hand made by a team of expert cheesemakers using methods and recipes dating back hundreds of years. Milk is sourced from local, free-range dairy herds to produce great quality cheese which is continuously graded throughout the maturation process to ensure the best possible taste.

We have recently extended our Ford Farm range to include a variety of their innovative blended cheeses. These include cheddar blended with lime marmalade, chillies and red and green peppers, wensleydale with dried fig and honey, cheddar with port and cheddar with mushrooms and black truffle.

These will be added to our current range of flavoured cheeses such as cheddar and spring onion, cheddar with marmite and cheddar with chip shop curry sauce. There are many other flavours being added so be sure to check out the flavoured cheese section of our website and find your new favourite!

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