We grow our Trout in raceways where there is a constant flow so the fish develop fine lush flesh.  The water is of Special Scientific Interest because of its purity.  We feed them top quality natural food.
The trout are netted by hand from the raceways and  are sent straight to processing, where they are either  prepared  fresh and whole to go directly to the plate, or go on to be smoked in our kiln.

The fish are placed in the kiln either whole or as fillets and are first cold smoked then slowly cooked in smoke, so they are delicious and ready to eat when removed. The smoked fillets are then either sold as they are or go on to the next stage: The Smoked Trout Pate. The pate is made from these freshly smoked fillets and a “secret mix of herbs and other ingredients” and is now nationally renowned for its taste and quality

We also have our smoked free range chicken and duck, sourced locally which is sold either as a breast or sliced. They have quickly taken on huge popularity with our customers as has our smoked cheese.

We use a mixture of oak and beech to create our smoke, which gives a more gentle, rounded taste to the end product