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By The Field
Wednesday, 18 November 2009
A traditional producer
Award-winning producers of smoked fish and meat The Weald Smokery, a traditional artisan producer, has complied four recipes for The Field website.
Based in Sussex the smokery was saved from closure by Christopher and Suzie Milns, who tackled the Highways Agency and a potential bypass to lease the building back and keep it operational.
Traditional oak fired kilns are used to smoke not just salmon and bacon but venison, duck, mussels and more. Keen fishermen can even take thier own catch to be smoked on site.
Recipes from The Weald Smokery
Smoked haddock and spinach pots
Smoked duck, black cherry and orange salad
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