Subtotal: £50.22
Subtotal: £50.22
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.
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..
Mixed Shindig Selection
What a Swell Party you'll have with this collection
Now, we’re excited to add land reared salmon to our selection.
This innovative approach eliminates contact with the wild marine environment, delivering salmon of remarkable quality and sustainability.
Beautifully hand sliced, 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
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.
Now, we’re excited to add land reared salmon to our selection.
This innovative approach eliminates contact with the wild marine environment, delivering salmon of remarkable quality and sustainability.
Beautifully hand sliced, 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
