Smokehouse

 
smokehouse

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 by many this particular smoking process alters the colour, flavour and texture of the food.

During the smoking process we mix dried herbs with hardwood chippings, which delivers a more consistent depth of flavour.

The cold smoking process can take up to three months, as the food must be carefully prepared before it enters the smoking process, and the skills required by a smoker are akin to that of a wine or cheese producer.

One of the signature dishes at the Anchor Inn is the Smoked Platter which will give you the opportunity to sample a selection of our delicious smoked produce.