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Beetroot Gravadlax D-Cut (200g)
£17.39Why not Try our Beetroot Gravadlax, cured the old-fashioned way with Whiskey, Dill, Salt and Sugar for 72 hours to achieve the best flavour, then gently placed in our very own freshly made Beetroot and Apple juice. The wow factor for a dinner party. -
2 Brill fillets
£24.202 delicious fillets of Brill - first cousin to the Turbot - at a rather less posh price! -
Hot Smoked Grouse (whole Bird)
£11.00Quince jelly? Some full-bodied claret? I'm game if you are... It's as wild as you like, with wonderful rich meat. -
Gravadlax D-Cut Sliced (500g)
£39.93Gravadlax, cured the old-fashioned way with Whiskey, Dill, Salt and Sugar for 72 hours to achieve the best flavour. The perfect appetizer, we recommend a fresh sauvignon blanc with that -
Kipper Pate (200g)
£6.60Our very own recipe and utterly delicious it is too!! We like a good 50% of fish in each pot -
Cold Smoked Salmon Whole Unsliced Side – Small
£49.50Gently Smoked over Oak and Apple, with a hint of peat to achieve our flavour. Enjoy with a Scrunch of black pepper and a Squeeze of fresh Lemon. -
Dorset Clams (Palourdes if you prefer)
£21.45Dorset Clams from the same source as our oysters - wonderful Poole Harbour. -
West Dorset Honey
£9.25Don't miss out. These bees gather their pollen from the seaside vegetation at Portland -
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Gordie’s Salmon en Croute – enough for 4 people
£27.50This is so good - and such an easy centrepiece. A double layer of our best salmon, wrapped in golden puff pastry, with a delicious filling. It comes in its own foil liner so you can literally put it straight in the oven. Serve with our Dorset Hollandaise If we are unable to provide from fresh we will provide from frozen -
Bridport Chocolate Pebbles – 170g
£6.00Inspired by the pebbles of Chesil Beach, a great stocking pressie -
Pigeon breasts (8)
£15.00wild as you like, the simplest starter and so, so good. The humble pigeon is transformed by a minute or two in a frying pan.