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Gravadlax Whole Unsliced (minimum 1.1kg)
£60.00Gravadlax, 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. -
Summer Herb Smoked Salmon D-Cut Sliced (1kg)
£64.22Beautifully 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 Whole Unsliced (500g)
£37.30Traditionally Cured Salmon in Whiskey, salt, sugar and Dill, Beetroot and Apple juice. Unsliced 500g -
Hix Smokin’ House Hamper with British Sparkling Wine
£85.00Mark 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 Whole Unsliced (minimum 1.1kg)
£60.40Beautifully 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 Whole Unsliced (minimum 1.1kg)
£61.00Traditionally Cured Salmon in Whiskey, salt, sugar and Dill, Beetroot and Apple juice. Unsliced 1Kg -
Hix Smokin’ House Hamper with British Wine
£80.00Mark 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.
