In those days there was very little information on the smoking of eel so we went to Germany to learn and on our return set up our first wood fired hot smoker. We used beech wood like the Germans but also apple to give a uniquely Somerset flavour to the smoke.

Once we had perfected the hot smoker - a relatively short process which cooks and smokes at the same time and cleverly retains the succulence of the product - we added chicken and duck breast which it smoked superbly. We also built a cold smoker - (a much longer process of curing which uses no heat but simply smoke alone). This allowed us to smoke salmon, large trout, cheeses, haddock, garlic. We are now able to produce a wide range of smoked food, always in small batches for the best quality and freshness, still using simple wood fired smokers with beech and apple for the eel, oak for other products.

For many years we sold direct to our customers through mail order, however, in the mid nineties we opened a shop in the smokery building. This was such a success that, in 1999, we followed it up with our restaurant, sited in what was once the old granary, where we are able to serve delicious food straight from the smokers, just as they do in Germany and Holland

Though the largest part of our business is through our mail order, restaurant and shop, we supply some of London's top restaurants, clubs and stores.

Over the years our range of smoked products has grown to include a whole variety of mouth-watering delicacies, sold directly to customers by mail order and personally to visitors who come to visit the Smokery - do ask to be put on our mailing list.