Subtotal: £123.15
Subtotal: £123.15
Gravadlax, cured the old-fashioned way with Whiskey, Dill, Salt and Sugar for 72 hours to achieve the best flavour.
The perfect appetizer, we recommend a fresh sauvignon blanc with that
Sustainably farmed Salmon. Gently Oak Smoked with a hint of apple to achieve our flavour.
Enjoy with a Scrunch of black pepper and a Squeeze of fresh Lemon and a chilled buttery, white wine
Made for us by celebrated Dorset chef, Gordie Sutherland,
Gordie's fabulous terrine - a delicious and showy starter for up to 8 people
if we cannot supply fresh, we will supply from frozen
Mark Hix, renowned Dorset chef and restaurateur has been smoking fish in his garden for his restaurants for over a decade. But he has now teamed up with us so that we can bring his own range of smoked fish to your door.
