The Smokehouse at Bessy Beck is situated next to the trout farm at Bessy Beck and the trout are smoked the same day as they are killed.
Only the best rainbow trout are processed, these trout have been reared from fingerlings in a none intensive environment.
Electric smokers are used and the process is strictly controlled to ensure a high consistancy of product.
The smoked fish are fillited and packaged on site, some fish are used to make pate, smoked trout fishcakes and smoked trout sausages.
The wood chips used in the smoking process are varied to produce the best flavours in the produce smoked.
|Hickory||Smoked Chicken Breast|
|Cherry||Smoked Duck Breast|
|Oak||Smoked Rainbow Trout|
|Maple||Smoked Rainbow Trout|
|Apple||Smoked Rainbow Trout|
Artisan - Food launch their first edition of their e-magazine in April which will compliment their web site. This will reach 15,000 dedicated foodies.
|Monday||8.00am - 8.00pm|
|Wednesday||8.00am - 8.00pm|
|Thursday||8.00am - 8.00pm|
|Friday||8.00am - 8.00pm|
|Saturday||8.00am - 8.00pm|
|Sunday||8.00am - 8.00pm|