We have opened our own Smoke House at the Crown

Karl bought an old book from a Charity shop called smoking & Brining your own fish..

Slightly moth eaten and well used, not bad for 25p...

We brined our first Salmon in 2007 and after 4 years of developing different flavours,

using different wood Chippings and methods, we now smoke 10 Sides of Salmon a week.

Converting a Garden Shed and using the finest Oak chipping fron Upper Grantley, we 

think it is jolly Good...

80% Brine solution, Dried for two Days and smoked for 50 Hours...