"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".
Rose Prince
Food & Drink Daily Telegraph
Barry Shaw Meats
Barry Shaw is a traditional butcher who makes a vast range of meat products the old-fashioned way – all from scratch, with nothing added, using recipes he creates himself. He has 23 years’ experience in the meat trade, having started when he was just 15, and has trained in every aspect of the job – from slaughtering and catering, to wholesale, supermarkets and small goods, such as salamis and pastrami, which he learned to make in Australia nine years ago. Read more about Barry Shaw Meats....
