Weald Smokery is a truly authentic outfit. Producing the finest smoked meat, fish and cheeses, they are one of the last remaining traditional food smokers in Britain. Andrew Wickham is the brains, brawn and passion behind the operation – he bought the business in 1990 and has transformed it into the multi-award-winning local gem it is today.
Set in picturesque Sussex woodland, the smokery is dedicated to using only local, ethical suppliers. The only exception to this is salmon, which are not known to frequent the Sussex coast – instead they are sourced from sustainable farms in Scotland. Weald Smokery’s hot roast salmon is the jewel in their crown.
Head smoker Wayne has over 20 years’ experience, and learned everything he knows from Andrew. His colleagues marvel that he has a total instinct for his craft. Andrew and Wayne use only traditional, time-honoured methods to produce their famously rich yet subtle flavours. Here, hot smoking is over an open fire of Sussex oak, which cooks the meat or fish before the smoking stage. Cold smoking is in a brick kiln – the smoke comes from smouldering oak shavings, and removes moisture while adding flavour.
Weald Smokery’s products are enticing at any time of year – whether in a Christmas hamper or at a July picnic. They especially recommend a chicken Caesar salad with their smoked chicken – a piquant summer favourite.
‘Farmdrop allows people to taste the flavour of food produced with pride and passion by small artisan businesses. Every bite tastes as it should!’ Sarah, Weald Smokery
● Awarded Britain’s Best Delicatessen in the South East by the Guild of Fine Food Retailers
● Head smoker Wayne was awarded the Balvenie Masters of Craft award for his work at Weald Smokery
● Over 20 Great Taste Awards