Great Taste Awards 2005 - We win again!

Success spurs on this pair of smokers
THE Old Smokehouse near Penrith struck gold at this year’s Great Taste Awards as it scooped a staggering eight accolades.

But already new owner Richard Muirhead is planning the next phase.

He has taken delivery of a second smokehouse and is planning a new range of ready-made meals based on his award-winning produce.

The Old Smokehouse at Brougham Hall has a tradition of producing quality food and has won awards in the past – but never this many at one sitting.

"We are not the biggest, but we must be one of the best in the country," said Richard.

"The distinctive qualities of our foods can't be rushed.

"We also rely on the very high standards of our ingredients and the skill of our specialist staff.

"A lot of smokehouses smoke quickly at high temperatures which is why you get a dry product.

"Ours stay moist because we take our time and have a lower temperature."

Richard took over the business from Johanna Hampson and Georgina Perkins in July last year.

Born in Penrith, Richard started a career in catering after leaving Ullswater School.

He worked for a local bakery then for brewers Jennings as a chef.

He also established and owns Manor House Cleaning Ltd.

He took over the Old Smokehouse because "I like food and quality and I saw an opportunity.

"We have not changed anything, all the processes are the same."

The Old Smokehouse uses traditional oak for the smoke and is trialling cherry and apple with different products.

But not everything can be smoked.

While some cheeses marry magically with a whiff of smoke, some become bitter.

And although they are smoking some tomatoes, mushrooms and peppers, asparagus just doesn't work.

Richard has plans to develop the brand and expand the range, but he is canny about how to do it and who he wants to supply to.

"We can't sit on our laurels, but we don't want it to become a commodity.

"It is an artisan business. We do not want to supply a multiple."

The Old Smokehouse does, however, supply Harvey Nichols and Fortnum and Mason as well as many of the best hotels in the Lake District. And they privately smoke for the Prince of Wales.

The latest awards placed the Old Smokehouse team among an elite of multi- award winners in what is regarded as the 'Oscars' of Britain's fine food industry.

Claiming gold awards were the Pepperpot Sausages and smoke-roasted honey salmon.smoke-roasted honey salmon.

The top-selling smoked Cumbria wild salmon won silver, while the pepperpot sausage also took a bronze, as did the smoked chicken fillets, smoked farmed salmon, Thai hot-roasted salmon and cold-smoked tuna.

A major reason for this success is the quality of the raw ingredients, most of which come from Cumbria.

"Local sourcing is a big part of what we do," Richard explained.

"Cumbria has some fantastic food producers and we need to stick together."

The latest honours bring to 22 the number of prizes received by the Brougham Hall business in the Great Taste Awards over the past three years.

The competition is organised by the Guild of Fine Food Retailers, and judged by a panel of food experts and writers.

Old Smokehouse products are also available from Brougham Hall and at Rheged or can be ordered on the company's website www.the old-smokehouse.co.uk.

RECIPE:

Smoked chicken salad with walnut oil dressing (serves 2):

Ingredients:

2 Old Smokehouse chicken fillets or two home-grilled fillets

1 medium carrot cut into batons

2 spring onions cut into batons

A quarter cucumber, peeled, seeded and chopped

2 plum tomatoes (seeded and cut into batons

2 handfuls of salad leaves

Dressing:

50ml white wine vinegar

50ml ground nut oil

75ml walnut oil

Salt and pepper to taste

Method:

1 Cut chicken into strips.

2 Mix all ingredients in a large bowl.

3 Add dressing and mix gently.

4 Divide between two bowls, garnish with chervil and serve.

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