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Smoked Salmon Terrine – feeds 8 people as a starter
£30.25Gordie's fabulous terrine - a delicious and showy starter for up to 8 people if we cannot supply fresh, we will supply from frozen -
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Bridport Chocolate Pebbles – 170g
£6.00Inspired by the pebbles of Chesil Beach, a great stocking pressie -
Lemon Sole – 2 portions
£25.30
Our fish are provided by our friends at West Country Catch – West Dorset fish wholesalers who deserve all our support. They source their fish primarily from the Lyme Bay area. -
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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. Each side of salmon is cold smoked over a combination of oak and apple wood. -
Gordie’s Salmon en Croute – lashings for 2
£16.50This is so good - and such an easy centrepiece. A double layer of our best salmon, wrapped in golden puff pastry, with a delicious filling. It comes in its own foil liner so you can literally put it straight in the oven. Serve with our Dorset Hollandaise If we are unable to provide from fresh we will provide from frozen -
Hix Smokin’ House Cornish Anchovies
£9.99Mark 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 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. -
Tartare Sauce 210g
£5.85The Real McCoy and off-the-scale delicious. Made exclusively for us by Holway Kitchen, here in West Dorset. Classic sauce for all sorts of fish. -
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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.
