Smokin' Brothers Whisky and Soy Glazed Smoked Salmon

Smokin' Brothers Whisky and Soy Glazed Smoked SalmonThe only independent business on the Daylesford Estate, producing salmon of a quality we have never tasted before. Vincenzo, Alessandro are Iacopo are not actually brothers except in their bond to produce smoked salmon of unrivalled quality. The story begins and ends with the fish, and at Wester Ross there are five open sea farms, where salmon are bred sustainably, and are allowed to grow naturally, slowly and healthily. Boning and curing are by hand

and then washed in cider produced by Graham Padfield on the farm

its gloriously soft paste and gentle sweet flavour won’t disappoint

The setting is mainly achieved by acidity rather than by rennet

*A whole Parmiggiano Reggiano weighs approximately 40kg

The Affineur Walo Le Gruyère AOC Extra Mature is matured for a minimum of 14 months in the caves that have been used by the Von Mühlenen family for decades

It is not surprising that Walo has won World Champion cheese no less than three times for his Gruyere

was created by Carwyn Adams

Modelled on an early 19th Century design

They take a Slow Food Garbana cherry

shimmering apple-redcurrant-raspberry blend

Includes candle

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