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…
Smoked Haddock Croquettes
I love smoked Haddock; I’m always surprised it doesn’t feature more often on restaurant menus. Yes, it crops up from time to time for breakfast, or the odd soup if…
Grouse Perfection
Grouse, chanterelles and blackberries Could there be anything more seasonally apt than this recipe? They all arrive at more or less the same time and whilst this may not be…
Smoked Prawn Risotto
Risotto. You either love it or you hate it. I love it, but there is a strict condition, It must be well made. I am not a traditionalist, I like…