All Things Considered

Smokehouses
Posted by Kate Sullivan

Food smoking has been around for many years, and it is thought that like most techniques, it was discovered by accident. Leaving meat or fish to hang over a fire not only preserved the food, but also gave it a desirable flavour and helped maintain a food supply when there was a shortage.

I know of three excellent and fairly local Smokehouses; Richardsons Smokehouse  and Butley Orford Oysterage in Orford, Suffolk and Cley Smokehouse in Norfolk and as you may guess, they are all situated by the sea, making the most of the local fishermen’s catch. I recently went to the smokehouse in Cley (pronounced k-l-i) and bought not a piece of mackerel as you may think, but instead bought a tub of smoked olives. I had this delicious and slightly odd nibble at a local wedding. The olives were not only smoked but also infused with cumin and coriander seeds - delicious.

Both Orford smokeries are on my list of places to visit in a few weeks time when we’re holidaying nearby in Thorpeness.  I remember from a previous visit that the connected Butley Orford Oysterage Restaurant is fabulous and as you would expect, the menu is full of fresh and smoked fish. The tables are the original Formica from 40 years ago and the service old fashioned and faultless.

Back on the North Norfolk Coast at Salthouse, is another simple and uncomplicated eatery, Cookie’s Crab Shop. Here you can bring your own wine, sit in their garden shed, and look out to sea whilst eating fresh crab and peeling prawns. Do book in advance; the popularity of this fish haven is astonishing.

If you fancy attempting to smoke some food yourself, I believe it is quite simple. Nick Sandler and Johnny Acton’s book Preserved make it sound easy enough to build hot and colds smokers, but if you’re not keen on DIY, visit Smokey’s Place for further information and equipment sales.

Posted by Kate Sullivan on May 2nd, 2007