Severn & Wye Smokery
Producer: Severn & Wye Smokery, Gloucestershire
Product name: Oak-Smoked MSC-approved Haddock Fillets
Region: South West, Isles of Scilly and The Channel Islands
Category: From the sea, artisan
What they do:
Richard Cook of Severn & Wye Smokery in Westbury-on-Severn is an advocate of traditional artisanal curing and smoking methods, and has spent 27 years developing and honing the company’s range of products.
Starting with two flagship products – smoked wild salmon and smoked eel – sourced from the eponymous fish-rich rivers that the smokery is situated between, the business has grown to produce a full range of smoky delicacies.
An associate member of the Academy of Culinary Arts, the smokery works closely with local colleges to train students in fishmongery, curing and smoking to help ensure that the craft will not die out.
The company has strong green credentials: a zero carbon footprint and a re-planting of 350 deciduous trees to replace the oak trees felled for wood smoking. Severn & Wye have a range of sustainably produced fish certified by the Marine Stewardship Council (MSC). They are also members of the Sustainable Eel Group, and run an active educational programme and take part in a project aimed at restocking eels in Britain.
What the judges said:
Our judging panel commended Severn & Wye smoker for the quality of their smoked salmon and unanimously valued their efforts to re-establish eels in Britain.
Visit the website:Severn & Wye Smokery
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