Made for us by celebrated Dorset chef, Gordie Sutherland,
Gordie's fabulous terrine - a delicious and showy starter for up to 8 people
if we cannot supply fresh, we will supply from frozen
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.
Made for us by celebrated Dorset chef, Gordie Sutherland,
Utterly addictive & couldn't be simpler.
Supplied frozen
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.
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.
