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  • Mark Hix smoked salmonHix smokin house salmon Quick view
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    Hix Smokin’ House Smoked Salmon Side

    £60.55

    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.

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    Lemon Sole

    £25.30
    Our fish are provided by our friends at Davy' Locker – West Dorset fish wholesalers who deserve all our support.
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    John Dory

    £25.30
    Our fresh fish are provided by our friends at Davy's Locker – West Dorset fish wholesalers who deserve all our support.
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    Bridport Chocolate Pebbles – 170g

    £6.00
    Inspired by the pebbles of Chesil Beach, a great stocking pressie
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    Gordie’s Salmon en Croute – lashings for 2

    £18.50
    Made for us by celebrated Dorset chef, Gordie Sutherland, This 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
  • Cornish anchovies Hix Smokin HouseCornish anchovies Hix Smokin House Quick view
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    Hix Smokin’ House Cold smoked Anchovies

    £9.99

    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.

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    Gravadlax D-Cut Sliced (1kg)

    £61.60

    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.  

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    Bridport’s Chrsitmas Luxury Chocolates

    £16.95
    from Bridport's famous chocolatier, Aleksandra
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    Beetroot Gravadlax D-Cut (100g)

    £12.31
    Why 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.
  • Smoked Cornish SardinesMark Hix smoking Quick view
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    Hix Smokin’ House Smoked Sardines

    £6.99

    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 sardines are caught off the Dorset and Devon coast, then cured and cold smoked over a combination of oak and apple wood.

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    Chesil Smoked Salmon & Cheddar Cheese Croquettas

    £10.00

    Made for us by celebrated Dorset chef, Gordie Sutherland,

    Utterly addictive & couldn't be simpler.  

    Supplied frozen

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    Tartare Sauce 210g

    £5.85
    The Dorset Sauce Company Expertly created and Seasonally curated, homemade artisan sauces direct from Holway Kitchen
    • British free-range Eggs
    • British salted Butter
    • British Vegetable oil
    • Dorset Sea Salt
    • British Herbs
    • Farm fresh Vegetables
    Ingredients thoughtfully sourced , via local ethical suppliers Because good food starts with good ingredients