Head Chef & Director of Food • Paul Hogben
Back to the Future ON entering Gleneldon Mews you are taken back in time with one of the last remaining cobbled streets of Streatham. Full of stables from the late 19th century until the 1920s it housed horses that worked the trams to and from Croydon. In the 1950s two young entrepreneurs set up a workshop to renovate old cars. However, today l was looking for London Smoke & Cure, a small artisan company producing wonderful Sashimi Grade Smoked Salmon, Air-dried Charcuterie, Dry-Aged Bacon and Heritage Breed, Gluten Free Sausages.
everything this company is about: great quality ingredients, artisan processes and patience. A fresh take on traditional European produce, proudly made in urban, bustling London.
Ross who founded the company in 2014 firmly believes that the very best smoked and cured produce should bring people together and provide a lasting memory either at home or in a restaurant. The products are of the utmost quality, using ingredients of pedigree and provenance and are made by professional skilled hands that are totally committed to the process.
From a simple blend of sugar, juniper and salt laid over the salmon for a short time, the natural oils are released which improves the texture. Lightly smoking the fish keeps it moist, fresh and exceptionally buttery. A prize winner if l ever tasted one!
Free range Gloucester Old Spot reared by Charles and his team on Mount Grace Farm in North Yorkshire is gently cured with salts, sugars and a delicate balance of natural herbs and spices. Whole muscles are hung in the ageing room for up to four months to intensify their flavour and make them perfect for slicing. Salamis are blended, filled and fermented and embrace
They use superior graded Scottish salmon from the clear waters off Shetland and Orkney sourced via one of London’s longest serving fish wholesalers – Chamberlain and Thelwell. Within 16 hours of harvesting Ross and his team set to work.
The future looks bright for London Smoke & Cure, with many plans in place including the use of e-cargo bike deliveries throughout London and many other sustainable plans. Look out for some of their products on our menus at the Club and hopefully you will understand why l am so enthusiastic about sharing this gem of a company. Enjoy! Chef
“The very best smoked and cured produce should bring people together and provide a lasting memory.” “This company is about great quality ingredients, artisan processes and patience.” www.thefarmersclub.com • 19
