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Smoked Mackerel Pate (200g)
£6.00Our very own recipe and utterly delicious it is too!! We use a mix of unsalted Butter, Cream Cheese, Lemon and a scrunch of black pepper but not forgetting we do not skimp on the Main ingredient. We like a good 50% of fish in each pot -
Hot Smoked Cod Roe (250g)
£7.00Beloved of Cods Roe aficionados (there are more around than you might think), many will say that spreading it on toast with a squeeze of lemon and black pepper is the perfect solution BUT we believe if you haven't made your own taramasalata before then you must try. You'll never buy the supermarket rubbish again. -
One Dozen Oysters from Poole Harbour
£15.00Our Oyster Farmer uses the U.V. method of purifying their shellfish, ensuring their superior taste and texture are not compromised. This outstanding quality has led to them being the shellfish providers of choice for top restaurants and chefs such as Rick Stein, Caviar House & Prunier and Bentley's -
two fresh salmon steaks
£10.00fresh salmon steaks from the very same fish we use for smoking. Only the best .... -
Cold Smoked Salmon D-Cut Sliced (500g)
£27.50Beautifully hand sliced, Sustainably farmed Scottish Salmon. Gently Oak Smoked with a hint of peat to achieve our flavour. Enjoy with a Scrunch of black pepper and a Squeeze of fresh Lemon and a chilled buttery, white wine -
Whole Cooked Lobster – smaller
£28.00For those who prefer their lobsters smaller - and some say sweeter. We reckon it's one of these per person, or half a large one. You choose. -
Cold Smoked Streaky Bacon
£4.25Thick rashers of proper streaky bacon. Once you've had this for breakfast you'll be hooked. -
Cold Smoked Salmon Trimmings (500g)
£8.95Gently Oak Smoked with a hint of peat to achieve our flavour. These Trimmings are perfect for Pates, Terrines -
Cold Smoked Trout D-Cut Sliced (200g)
£11.00Lovingly reared on our own Trout Farm at the headwaters of the Dorset Frome, our trout grow up alongside kingfishers and otters, and grace the waters of some of England's most historic rivers and lakes. So, when smoked in our oak and peat blend, they are similar to our Salmon with a few subtle differences - tighter flesh and slightly sweeter - and more slices per pack than the salmon - albeit smaller ones!!! -
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