"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
The Old Smokehouse
At the Old Smokehouse we produce high quality gourmet smoked food with a wonderful flavour. Our Smoked Scottish Salmon is our best seller. We take fine local produce, which we brine in our own recipes of herbs and spices. We then individually smoke all our products by either cold smoking or smoke-roast over oak in the traditional manner. We take care and great pride in producing our foods and we are confident that you and your friends will enjoy them.
The Old Smokehouse is one of the finest smokehousesin UK. Deep within the walls of historic Brougham Hall we carefully hand smoke our foods, brining them in our own recipes of herbs and spices, and then either cold smoking or smoke-roasting them over oak in the traditional manner. As far as possible all food is sourced from within Cumbria. We put great store by knowing all our suppliers, and are able to visit them at any time to see first-hand how they produce their food. Read more about Brougham Hall
The Old Smokehouse and Rick Stein's 'Food Heroes'
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.
We hand smoke all our products in the traditional way which enables us to produce smoked food that tastes as it used to taste. We only smoke over oak chips and oak dust.
Smoking is a delicate process and requires the very best cuts of meat and the highest quality game and fish to be used to ensure a perfect end result.
In the preparation of the food we use only the purest ingredients. We do not use any artificial preservatives, additives or dyes. Read about the health benefits of Smoked Salmon
Concerned about Scottish Salmon welfare? So are we.
That's why we only use RSPCA monitored Freedom Food Scottish Salmon.
All our food is prepared for smoking through a brining process. We brines our foods in our own recipes of herbs and spices, then prior to smoking we oil it with our own seasoned recipes. These two processes ensure that our food remains moist and succulent.
In many ways it is this preparation that is the secret of our success. Originally smoking was used to dry fish and meant to preserve it. Therefore it is very easy to produce smoked food that is lacking in moisture, has a hard texture and is dry. Our process allows the food to take on the deep rich smoky aroma and flavour whilst maintaining its moisture and succulence.
Our food is either cold smoked or smoke-roasted, or 'hot smoked' as it is sometimes known. The preparation for these two processes are the same. The only difference is that for some of the meat, poultry and sausages we introduce heat into the smoker halfway through the smoking process and gently roast the food whilst it is smoking. Our traditional smoker does not use forced air but rely's on the natural draft effect. This method does not allow mass production, and our smoker is limited to producing quality rather than quantity. The delicate flavours that are achieved by the natural draft smoker are far superior to that of the forced air smokers.
The Great Taste Awards:
It is the fifth year in a row that we have been awarded a Gold Award at The Great taste Awards.
We 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.
