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Hix Smokin’ House Smoked Salmon Side
£60.55Mark 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. -
Gravadlax D-Cut Sliced (1kg)
£61.60Gravadlax, 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. -
Beetroot Gravadlax D-Cut (100g)
£12.31Why 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. -
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Hix Smokin’ House Smoked Salmon 200g Tranche
£16.25Mark 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. -
Beetroot Gravadlax D-Cut (500g)
£40.93Why 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. -
Hix Smokin’ House Smoked Salmon – Half side
£39.00Mark 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. -
Summer Herb Smoked Salmon D-Cut Sliced (100g)
£11.29Traditionally Oak smoked Salmon with a fresh herb crust. D-Cut by Hand 100g -
Summer Herb Smoked Salmon D-Cut Sliced (500g)
£40.93Beautifully hand-sliced, Sustainably farmed Salmon. Gently Oak Smoked with a hint of peat to achieve our original flavour. Then topped off with a magic blend of fresh herbs and Mustard to achieve that taste of Summer all year round -
Beetroot Gravadlax D-Cut (1kg)
£62.60Why 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. -
Hix Smokin’ House Hamper
£55.00Mark 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. -
Gravadlax Whole Unsliced (500g)
£36.30Gravadlax, 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..
