Our award-winning smokehouse operates from the beautiful Welsh Marches.

For us, the smoking of produce is less about commercial food production and more about the continuance of a centuries old craft.

For centuries, people have smoked meat and fish in the chimney above an open fire - we continue to smoke this way.

The smoking is carried out without any mechanical intervention using the traditional 'draft method' with air-dried, naturally fallen Oak. The smoking is a slow and gentle process, giving a greater depth of flavour to our products.

Many years experience of smoking allows us to adjust the smoking times of each batch slightly to take into account variations in both air temperature and atmospheric conditions, this allows the skill of the smoker to come to the fore.

We strongly believe that the smokiness should be an addition to, rather than a substitute for, the flavour of the main ingredient.

We believe that we are the only company chimney smoking commercially and also the only dedicated organic production smokehouse in the UK.

We use only the finest ingredients for all of our products.

We have won many awards for our products in the Soil Association's Organic Food Awards every year since 2003. We have also won numerous GOLD awards for our products in the Great Taste Awards

We are also one of Rick Stein's 'Food Heroes' and are members of the Soil Association.

If you would like further information on any of our produce, please call us on +44 (0) 1588 660 206, or drop us an email.

We look forward to hearing from you soon.