From our friends at Portland Shellfish
who's unique position on the Dorset coast allows them to source shellfish – particularly crab and lobster – from the breadth of the English Channel.
Join our Smokey Club.
So here's the deal:-
You pay £95 for one year's membership.
In return, you get:
Free delivery on all orders worth more than £50.00 for one year
10% discount on all your orders for one year
A free unsliced half side (500g) of our finest smoked salmon
If you're a regular customer, this scheme pays for itself after just a few orders.
Example after 4 orders of £60, you're already ahead of the game as follows:-
Free delivery x 4 orders is worth £39.80
10% discount = £ 24
Half side of Smoked Salmon worth £33 with your first qualifying order
Total savings £96.80
As if that weren't enough, we will also, from time to time, include free extras - perhaps with a request for feedback.
Lyme bay’s freshest fish selection
Our fresh fish are provided by our friends at Davy's Locker – West Dorset fish wholesalers who deserve all our support.
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.
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. His sardines are caught off the Dorset and Devon coast, then cured and cold smoked over a combination of oak and apple wood.
Lyme bay's freshest fish selection
Our fresh fish are provided by our friends at Davy's Locker – West Dorset fish wholesalers who deserve all our support.
River Teign Shellfish A family run business, led by a father and son team. With over 40 years experience, our team work the River Teign, harvesting quality shellfish that can be found in the best restaurants and eateries across the UK.
Why not Try our Beetroot Gravadlax, cured the old-fashioned way with Whiskey, Dill, Salt and Sugar for 72 hours to achieve the best flavour, then gently placed in our very own freshly made Beetroot and Apple juice. The wow factor for a dinner party.
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.