With our own onsite smokehouse which is located outside of the main building we’re able to offer a range of home smoked produce as well as some delicious smoked foods that we source from a nearby smokery.

We use a traditional method of cold smoking to add a delicious depth of flavour to our produce.  Described as the ‘true’ method of smoking, during this all natural process, we cure and brine the meat and cheese and mix dried herbs with wood chippings to develop the smoky flavour of our dishes.

From curing to the end of smoking can take weeks, but it is worth the wait.  On our à la carte menu you will find a selection of smoked produce including our signature smoked platter, low and slow pulled pork burger and the best smoky BBQ ribs in the valley.  We don’t like to rush the process so the availability of home smoked products will vary, as will our dishes and cures throughout the year.