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.
The ONLY accompaniment for fish soup, this one packs a semi-subtle punch in the way that a classic Rouille should.
It's a wonderful alternative for mayonnaise and so good that we use it as a stand-alone dip for special occasions.
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. Each side of salmon is cold smoked over a combination of oak and apple wood.
Join our Smokey Club.
So here's the deal:-
You pay £95 for one year's membership.
In return, you get:
Free delivery on all orders worth more than £50.00 for one year
10% discount on all your orders for one year
A free unsliced half side (500g) of our finest smoked salmon
If you're a regular customer, this scheme pays for itself after just a few orders.
Example after 4 orders of £60, you're already ahead of the game as follows:-
Free delivery x 4 orders is worth £39.80
10% discount = £ 24
Half side of Smoked Salmon worth £33 with your first qualifying order
Total savings £96.80
As if that weren't enough, we will also, from time to time, include free extras - perhaps with a request for feedback.
Our Dorset Premium Fish Box contains 8 portions :-
2 portions of Monkfish fillet
2 portions of Turbot
2 portions John Dory fillet
2 portions of wild line-caught Seabass fillet
all portions weigh between 180 and 200 gms
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.
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.
Named "Benville" after our nearby hamlet, we want our chesses to reflect the natural diet and "terroir" of the beautiful local countryside. Our cows only eat grass and are milked once a day for a pure and delicious flavor. Hand made "triple cream Brie style" cheese, made at our organic diary farm in West Dorset.
Winner of Great Taste Award 3 Stars *** 2022