OVER A CENTURY OF SAVOURY SMOKING

With over a century of experience, there’s little doubt that Cheshire Smokehouse has mastered the savoury art of smoking food. You can thank the Klondike Gold Rush for the hickory scent wafting through their farm shop and café. It was in the frozen Yukon where John William Ward learned to smoke meat, bringing the craft back to England to start a family business in 1907. His son continued the tradition, smoking bacon for troops during World War Two. Today, the patriarch’s descendants still slow-cook his signature Canadian bacon, using red-brick kilns modelled after Ward's original smokers. Savour the results of the legacy with succulent lamb, Scottish salmon and almonds, all smoked above smouldering chips of oak and beech.