The Wixford Smokery Ltd

It was my job for the group to be chief cook which I relished the challenge daily to produce fine fare for my very appreciative friends.

When not diving a few of us would go out fishing but only ever caught large Po***ck, a nice fish but it needs some help so I set about teaching myself how to smoke fish. A very simple hot smoker was made up on the beech using whatever we could find and the results were amazing . Now we have a new dish of Kedgeree or smoked Po***ck chowder etc.

Moving on I have decided, with the help of my Daughter Aimee, to take the plunge and start our new business venture ..The Wixford Smokery Ltd.

My other business is steel fabrication, S.P.R Designs Midlands Ltd so this has enabled me to put both of my skills together and design my own unique styles of smokers which include Mobile trailer units, cold smokers and a very impressive rotisserie hot and cold smoker which is capable of smoking four pigs at a time, it has to be seen to be believed.

What makes us different?

Our cold smoked salmon

We cure whole sides of the finest Scottish salmon using only three ingredients …

Pink Himmalayen rock salt, brown sugar and malt whiskey.

This is cured for up to 24 hrs then air dried until the very important pellical has formed on the surface, only now is this ready to be cold smoked using beech smoke for 24 hrs.

We then do something very unique, to The Wixford Smokery, and dry age our Salmon for up to 10 days in our extremely high tech, German made, Dry Age fridges. These are designed for dry ageing beef and charcuterie artisans.

This takes our salmon to a totally different level.

Other Dry Aged products include;

Bacon (smoked or unsmoked)

Pancetta (smoked or unsmoked)

Beech Smoked

Haddock

Hake

Po***ck

Cod

Hot smoked

Salmon

Trout

Bream

Exciting plans for this year

We are now in the process of building our new smoke house and kitchen in our wooded garden

And our own Home reared, free range pigs! Watch this space...…