Our aim is to produce the highest quality naturally smoked foods, using ethically sourced ingredients and giving priority to local British producers.

We are a small-scale smokehouse producing limited quantities of delicious smoked food. Our products are lovingly smoked to order, to ensure our customers receive the freshest, tastiest food possible.

View our new and exciting range of beautiful hampers, designed to meet all tastes and budgets. Choose from our British, Italian, Vegetarian, Spicy, Award Winners, or Chef's Ingredients hampers, or why not spoil yourself with our ultimate Luxury hamper. All products are beautifully presented in an elegant black presentation box and hand tied with ribbon. Click here for a large photo of our Luxury hamper.

Prices start from as little as £18.00 plus p&p. A personal message can be included for no extra charge if you wish to send one of our hampers as a gift.

A beautiful selection of herb and spice gift packs. The perfect present for all those foodies out there. Choose from our Smoked Sea Salt and Black Peppercorns, Italian Herbs and Smoked Garlic, Smoked Chille and Paprika, Smoked Spice Selection, Sweet Spice Selection, Fiery Spice Selection, or our Mulled Wine Spice Kit. Click here for a large photo of our Spice & Herb Packs

Prices start from as little as £4.50 plus p&p. A personal message can be included for no extra charge if you wish to send one of our hampers as a gift.

We use the finest quality British fillet of beef for our carpaccio. We dry cure the fillet for up to 5 days before cold smoking it over maple wood. The final product is our award-winning, beautifully delicate, melt in-the-mouth carpaccio. Best eaten with minimal fuss – simply arrange on a plate, add a handful of rocket, a drizzle of olive oil, a few Parmesan shavings, and enjoy.
We recommend approximately 40g per person for a typical starter.

We use salmon from the cold clear waters off the North West coast of Scotland. The salmon is certified by RSPCA Freedom Food, demonstrating the farmer’s commitment to the welfare and sustainability of their fish. Very low stock densities and experienced hand rearing (using no growth promoters or chemical supplements) ensures happy healthy salmon of exceptional quality. We dry cure the salmon for up to 3 days before cold smoking it over maple wood. The final product is an award-winning smoked salmon that has a remarkable taste and texture. This is the ultimate smoked salmon to enjoy with your scrambled eggs in the morning.

We use the same award-winning Scottish salmon to produce our delicious hot smoked salmon. Being very lightly cured, it produces a beautifully delicate ‘cooked’ salmon that retains its moisture and texture. Fantastic in pasta dishes and fish cakes, or why not try as an alternative to chicken in a Caesar Salad.

We lightly smoke Milano salami (a traditional dry cured Italian sausage flavoured with spices and a hint of garlic) over maple wood, to give a full and subtly smokey final product. Try frying a few slices of our smoked salami, and crumbling over seared scallops for a truly self-indulgent starter. Also fantastic when eaten alongside other charcuterie products, stirred through pasta dishes or simply used as a sandwich filler.

A spicy Italian salami made from lean pork and chilli peppers. It is a flattened salami (Spianata meaning flattened in Italian), making it perfect for sandwiches and paninis. We smoke the salami over Maplewood, complementing the salami's spicy flavour. Beautiful in a spicy frittata, sliced and added to pasta dishes or used as a pizza topping.

A beautifully delicate sliced smoked duck breast. We use local free-range duck, which we cure with juniper, sugar and salt, before hot smoking over maple wood, giving a subtly flavoured and very succulent final product. Try in a Perigord-style salad with blue cheese, walnuts and a little walnut oil. Also delicious with a creamy Madeira and mushroom sauce served with Pappardelle.
We recommend approximately 40g per person for a typical starter.

Cropwell Bishop Stilton is a superbly creamy Stilton, hand made in the vale of Belvoir in Nottinghamshire, using methods that have changed little since the 17th century. Cropwell Bishop is a beautifully smooth Stilton, that has a distinctive pattern of blue/green veining.
We lightly smoke the Stilton over maple wood, giving a wonderfully creamy, rich cheese with a hint of smoke, which is extremely moreish - enjoy simply with a glass of Port, or two.

Westcombe Cheddar is a hand made mature clothbound cheddar produced in the Batcombe Vale of Somerset. The traditional rounds are aged to develop a firm and smooth textured cheese. The cheese varies subtly with the seasons and may from time to time even contain a few knots of blue, only adding to the flavour. Westcombe Cheddar is one of only three Artisan Somerset Cheddars and is one of a small and exclusive list of British foods to be awarded Protection of Designated Origin (PDO) status. We lightly smoke the cheddar over maple wood, giving an exceptionally tasty cheese, with a nutty and subtly smokey flavour. Fantastic when used in cooking or as a cheese board alongside other cheeses.

Our Goats cheese is made from pasteurised Goat's milk and is therefore suitable for vegetarians. The cheese ripens towards its ‘use-by’ date, and the initially firm heart becomes softer and creamier from the rind inwards. As it does so, the flavour develops gently to a clear, medium 'goat' level, with a fantastically smooth and creamy texture. The rind is edible.
We lightly smoke the cheese over maple wood, giving a rounded and subtle smokey flavour.
The cheese is great for cheeseboards and is an ideal shape for slicing for salads, for warming on toast or for grilling.

An interesting mixture of dried mushrooms, including Porcini, Shiitake, Chanterelle, Oyster and Slippery Jack, that we lightly smoke over maple wood. Try using them in a risotto or in a creamy mushroom sauce, stirred through pasta or poured over a fillet steak. The mushrooms will need rehydrating before use for approximately 30 minutes in hot water. The stock can be used in the dish being created, but we recommend you avoid the sediment which can contain grit from the mushrooms.

We use a large white bulb that we cold smoke over maple wood, giving a delicious smokey flavour and aroma. The garlic is longer lasting than hot smoked garlic, due to the cool temperatures used during the smoking process. Fantastic when cut in half, drizzled with oil and baked in the oven. Also delicious when used raw in salad dressings or in pasta dishes.

A fabulous smoked olive oil that is light and smooth, with a slightly peppery edge. Delicious for dipping bread, drizzling over salads and pasta dishes, or as a marinade for fish or meat. If you are feeling really decadent, try frying mushrooms in our smoked oil with a little smoked garlic, for the perfect starter or light supper. It is also superb when used to sauté yesterdays’ new potatoes.

We use an extra virgin cold pressed Rapeseed Oil from Suffolk, which is rich in omega oils and low in saturated fat. We smoke the oil over maple wood, resulting in an award winning oil, with an amazing colour and a rich and nutty flavour. Ideal for roasting potatoes and other vegetables, sautéing fish or meat or used as a marinade. Try using instead of butter in mashed potato.