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.
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.
We currently stock a variety of smoked cheeses all with varying degrees of 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.
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.