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AUGUST SPECIAL/AVON BULBS FEAST!

AUGUST SPECIAL/AVON BULBS FEAST!

35.00









THE AVON BULBS FEAST

Smoked Salmon
Trout Fillets
Hot Smoked Salmon Steaks
Smoked Mackerel
Smoked Bacon
Smoked Duck Breast

£35 Delivered!

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CB- 260g Pack of two smoked chicken breasts

CB- 260g Pack of two smoked chicken breasts

8.50

Special Offer!! Hot-smoked chicken breast, moist and full of flavour. Marinated in sherry, honey, garlic and ginger gives a superb flavour. Can be eaten hot or cold, delicious simply with salad or in coronation chicken (see recipes section for our suggestion).
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IS- 225g Pack of 4 Oak Roasted Pork, Cider and Mustard Sausages

IS- 225g Pack of 4 Oak Roasted Pork, Cider and Mustard Sausages

5.95

These are possibly our best sausages I have tried. The pork is free range from the hills of Bridport with a generous splash of cider from Burrow Hill which I can see from my window as I write this. We roast them over an open fire which gives them a wonderful depth of flavour and a subtly hint of wood smoke. They simply must be tried.
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Coronation Chicken

Coronation Chicken

One of the most popular dishes we serve, it always sells out. Our customers are forever asking how we make it so much nicer than any recipes they use. So after much arm twisting we have been persuaded to share the recipe-

Ingredients-

1 x Onion
1 x Red apple
3 x Sticks of celery
1 x Desert spoon apricot jam or marmalade
2 tbsp x Mayonnaise
6 x Smoked chicken breasts (diced)

Roux-

1oz Butter
1oz Flour
1oz Madras curry powder
1/2 Pint chicken stock

Method-

Melt butter
Add flour and curry powder
Gradually add stock (stiring in) to make roux
Allow roux to cool
Chop onion, apple and celery
Add jam and marmalade
Stir well
Add mayonnasie, roux and chicken
Stir well and serve

Delicious with salad and granary bread or new potatoes.

Hot-smoked salmon fish cakes

Hot-smoked salmon fish cakes

Another favourite in the restaurant and for our evening meals these hot smoked salmon fish cakes are full of flavour and ideal for dinner parties-

Ingredients

500g Hot smoked salmon (flaked)
500g Mashed potatoes (cold)
Juice of half a lemon
1 tbsp Chopped parsley

Method-

Mix all above ingredients together
With floured hands shape into rounds approx 2.5 inches x 1.5 inches deep
Fry lightly in oil until golden brown
Drain on kitchen paper

Serving suggestions-

Delicious with a dressed salad, mixed vegetables and a wedge of lemon.

Can be frozen before cooking if not required immediately.

Smokery Kedgeree

Smokery Kedgeree

Another popular dish in the smokery restaurant, hearty comfort food at its best, and just so easy to prepare. It reminds me me of my Grandmother- golf, long walks and steaming bowls full after.

Ingredients-

1 lb mixed cooked smoked fish (Haddock, salmon, eel)
1 lb Basmati rice
3 x Hard boiled eggs (chopped)
8 oz Cooked peas
3 x tbsp medium curry powder
2 x tbsp chopped parsley
juice of a lemon
Salt and pepper to taste

Method-

Flake all the into a large mixing bowl
Cook rice and drain
Mix all dry ingredients together
Season to taste
Add lemon juice
Stir well before serving

Delicious with fresh granary bread and salad.