Always keen to make the very best of the produce available to us, Nick's latest venture in homemade, seasonal produce is the addition of a cold smoker to our ever expanding repertoire, which is now officially named the West Hill Smoker. We are now buying in raw ingredients such as fresh fish and meat and curing then cold smoking them.
So far, we have produced:
West Hill smoked salmon, served with hot new potatoes & horseradish or warm potatoes & horseradish
Smoked cod, which has been used in our fish pies (these have received huge praise from our customers)
Smoked haddock for our chowder
Smoked king prawns, served alone & alongside the smoked salmon on our selection of starters
Smoked shell on prawns, served as a pre-starter nibble to share with our warm sourdough bread & marinated olives
Keep an eye on our menu for further additions to this new venture!
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