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Closed for the Holidays
We’re re-opening on the 4th of January. From all the staff here at Chesil, we wish you a merry Christmas and a happy new year!
Christmas Delivery News
We’re only a small artisan outfit so are limiting ourselves to sending a maximum of 100 yuletide parcels per day – vital to ensure we don’t make a bish with…
Don’t worry about Pingdemics. Celebrate Chef Gordie’s return from the rigours of wedding catering – imagine coping with Bridezilla in this heat! We’re welcoming him back by offering a zonking 15%…
Fiona’s Salade Nicoise with Hot Smoked Salmon
Base your portions on 100g of hot smoked salmon per person – it really is very meaty and rich! Make your favourite french dressing – I tend to use oil,…
Easter Box
Chesil today announced a special Easter box, full of goodies for you to enjoy or send to those who would normally have spent the holiday with you had they been…
Monkfish Satay
A recipe by Tom Brown: Monkfish satay, roast carrots, peanuts and lime Preparation time1-2 hours Cooking time30 mins to 1 hour ServesServes 2By Tom BrownFrom Saturday Kitchen Ingredients For the…
Fishy News
So the Brexit deal was supposed to mean neither barriers nor tariffs? Tell that to the Fish Traders. There are predictable problems with the new systems, intensified by the British…
Christmas at Chesil
We were surprised to realise that this is our tenth Christmas here at Chesil Smokery. We’ve learnt a thing or two in that time – so here are some golden…
Mallard with mushrooms
Mallard, the common or garden town park duck is, in my humble opinion a much underrated meat, the breasts are delicious and sweet, and just the right size for a…