"Richard Muirhead's tiny smokehouse in the grounds of Brougham Hall is a local treasure. Most of the ingredients come from within Cumbria. The smoked salmon is superb, some of the best I have tasted".
Wetheriggs Animal Rescue nr Penrith Cumbria recently opened a few miles from us and Richard decided he wanted to keep a few chickens so off he went to see what he could find. To cut a long story short he now has a garden full of them and more fresh eggs than he know what to do with!!
He also decided that it would be a great place to run our food smoking course and have a small display of smokers (no fresh foods). Read more...
We Support The Chicken Out Campaign
UKTV Food The People's Cookbook
Exclusive to UKTV Food The People's Cookbook is back with its second series. Richard joined top chefs Antony Worrall Thompson and Paul Rankin as they created Richards favourite dish.
Rose Prince on the best of regional food. This week: Penrith, Cumbria
Richard Muirhead's tiny smokehouse in the grounds of Brougham Hall is a local treasure. Most of the ingredients come from within Cumbria. The smoked salmon is superb, some of the best I have tasted. Read more...
We Win 3 Gold Awards at The Great Taste Awards 2007
It is the sixth year in a row that we have been awarded a Gold Award.
And this year we win 3 Golds in the tastings run by the Guild of Fine Food Retailers and described as the ‘Oscars’ of the fine food industry.
Radio 4 ran a piece on their "You and Yours" programme featuring a number of Cumbrian producers. It was a 7 minute report on one of Annette Gibbons' Cumbria On a Plate tours and included visiting us here at Brougham Hall. If you missed the broadcast you can listen to it here (link may take a while to open)
Most Haunted comes to see us!
GLASSES flying across the room, taps turning themselves on and the appearance of the spirit of a dead child may all sound like scenes from a cheap horror film.
But they are among the strange occurrences claimed to have happened at a country house near Penrith where things do more than just go bump in the night.
Spooky happenings got to such a level that Neil Harrison, manager of the Old Smokehouse at Brougham Hall, called in a team of psychic experts who spent a night witnessing events.
Stash away that sweaty gym kit and start perusing the supermarket shelves for chocolate, coffee and red wine. Apparently, a little bit of what you fancy does you good and exercise, it seems, can harm your body. Richard talks about health eating more....
Gold Awards For Five Years In A Row
It is the fifth year in a row that we have been awarded a Gold Award.
The Old Smokehouse also scooped two silvers and a bronze in the tastings run by the Guild of Fine Food Retailers and described as the ‘Oscars’ of the fine food industry.
Spotlight is on smoked food. We have visited the Old Smokehouse and Thornby Moor Dairy to learn more and Ivan Day kindly provides the historic perspective on this method for making food not just last longer, but also taste fantastic.
Two university friends have set up a company to provide top people’s stores in London with classy food from Cumbria. They are planning to supply produce from The Old Smokehouse to Harrods, Fortnum & Mason and Harvey Nichols, as well as smaller smart shops.
This year at the Great Taste Awards in London, run by the Guild of Fine Food Retailers and habitually described as the ‘Oscars of the fine food industry’, Richard’s business, The Old Smokehouse, picked up eight awards, including two golds.
Old Smokehouse product range is launched by Harvey Nichols and Booths
The picture shows Richard and Neil carrying out a tasting at Harvey Nichols in Edinburgh where a selection of our products are now available as well as in Leeds and Manchester stores
We have also just launched our full range in Booths Supermarkets where our Smoked Duck will take centre stage
Great Taste Awards 2004
Food experts judging the entries awarded a gold medal for the Old Smokehouse’s acclaimed Fellman sausages, and bronzes for its coconut and lemongrass roasted salmon, and smoked Scottish salmon.
In addition to a host of brand new recipes, Rick uses our Smoked Duck Breast in a Salad with New Potatoes, Rick adds his own variations on traditional dishes.
Rick has always encouraged us to think carefully about the food we eat, to seek out the best-quality ingredients and to cook them simply. We are vey proud to have been included.
