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 anchovies are landed off the Cornish coast and brought straight to us at the smokery, to cure and smoke over oak and apple wood.
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.
Indulgent for two but will stretch to 4 - just!
One of life's ultimate luxuries. Get the vodka in the deep freeze, make some melba toast or pick up some blinis.
If hard boiled eggs and sour cream are your thing, wonderful. For others it's the wonderful taste and texture combination.
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.
500 gms white crab meat
FREE pot 250 gms brown crabmeat
This is one helluva deal.
These products freeze perfectly.
You won't get better crabmeat - that's the view of Alain Ducasse, The Ivy, J Sheekey to name but 3 - who are we to disagree?