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Specialities
Some of our finest smoked foods, but not easily categorised. Click here to order gravadlax, kippers, haddock, prawns and a very fine smoked fish platter.
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To make our kippers we split and gut herring, and our combination of brining and cold smoking makes for a spectacularly good natural product |
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We believe that Severn and Wye may well have been the first smokery to try smoking prawns, and now were famous for them. You can try this versatile product as a snack on its own, or as an ingredient in paella, risotto, pasta etc. |
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Moist cured salmon marinated with rock salt, caster sugar, dill, black pepper and rum - a Severn and Wye take on a traditional Scandinavian delicacy. Try it for a change. 100 grammes. |
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200 grammes - double the Gravadlax, double the pleasure (but you‘ll notice its not double the price). Try it with some really crusty brown bread and unsalted butter. |
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Smoked fish platter consisting of smoked salmon, trout, halibut & mackerel |
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We use only fresh undyed haddock for smoking, resulting in a delicately coloured, subtly flavoured fish which we‘re sure you‘ll enjoy. |
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