Smoking Jacket Foods
Smoked foods have long been a fascination for the team here at the Holt. Since opening the pub/restaurant in 2005, Angus has rarely been away from the kitchen (or his Bradley smoker), instead using any spare time to scrutinise and dissect traditional recipes. After getting to grips with the chemistry - salt is the probably the most important part of any cure - Angus has turned his enthusiasm and private passion into Smoking Jacket Foods, a delicious alternative to anyone who loathes mass produced smoked meat, poultry and fish.
Now a regular at local food markets and a proud member of Slow Food Devon, Smoking Jacket Foods offers a lovingly crafted selection that includes hot and cold smoked duck, pigeon and chicken, hot and cold smoked salmon, cold smoked bacon, smoked olive oils, Cornish sea salt and even smoked cheese. By using the correct wood – predominantly oak, cherry, maple and apple - combined with bespoke cures, Angus can control the many variables of both processes to delicately flavour the food. “The curing is the art, smoking is the finishing touch.” Simple when you put it like that!
Different flavours undoubtedly suit different occasions. Bite into a piece of our home smoked chicken and the subtle flavours of cardamom and green peppercorns gradually lead into a more familiar poultry flavour. Sweet is balanced with savoury, exotic juxtaposed against traditional. Nothing suffers from a homogenous smoke flavour. For a slice (or two) of heaven at home you could pre-order something from the range by calling the Holt directly or perfect your own artisan skills with one of our bacon curing kits.
Simply buy a kilo of good belly pork from your butcher and follow the instructions. Happy curing!