Chefs' Real Food Crusade
Nearly 30 years ago we dragged and pulled the first smoking kiln into position at Bridport with the purpose of smoking a few trout reared in the heart of the West Dorset countryside, and the humble Mackerel? A scavenger not fit to eat, turning them into a very tasty smoked starter.
Over the years and after much trial and error, the Herring, the Eel, the Salmon, the Prawn and the Haddock have all taken their place in the smoke to emerge as smoked delicacies.
Over the years and after much trial and error, the Herring, the Eel, the Salmon, the Prawn and the Haddock have all taken their place in the smoke to emerge as smoked delicacies.
