“In the spacious and hygienic preparation areas of The Smokehouse, salmon is salted and smoked; bacon, hams and other meats cured and sliced. Elsewhere, the smoke stoves are filled with sweet-smelling chippings of maple and oak which impart the distinctive taste to Cheshire Smokehouse products.”
Doesn’t that just get the old taste buds rolling! I love the thought of the big stoves going on a crisp Winter’s day.
As both ‘farm shop’ and national branded producer, The Smokehouse is an oasis of quality and service in a world of blandness and uniformity. What really makes The Smokehouse different is that most of the products you see and eat – even the fantastic smoked nuts! – are made right there on the premises, with all the expertise and attention to detail you’d expect.
The meat is fantastic, I have long been a fan of their smoked bacon which we have virtually every saturday morning with fresh eggs and Barbakan bagels. We recently did a little trip out to the smokehouse to stock up on some meat. The prices are very competitive with the supermarkets and it’s lovely to know that it is all reared and prepared on site. I just have to be really careful that I don’t blow the budget on sticky toffee pudding and other goodies in the Pâtisserie.
So that rounds it up for another year. I know we have be a little sparse for the past few months but the Carry on Britain team have big plans for 2010. So, wishing you all a very Merry Christmas and a Happy New Year.