When James Hayward was praised for the smoked salmon he’d made for a wedding, he decided to turn it into a business. As a former chef in Michelin star restaurants, and a career in event catering and food styling, it fits perfectly with his passion for food.
‘I want to be locally based so I opened my informal tasting shop in Woodborough In December 2017. As well as my cured and smoked salmon I stock some of my favourite foods and aim to create a Southern European vibe where people can walk in, sit on the side and try a few things’.
Customers can enjoy smoked salmon on crispbread with ricotta cheese and salted capers, charcuterie, fish or cheese platters accompanied with a glass of bubbly, wine or sherry. Take home smoked salmon, gravlax, pâté and various hams, salamis and condiments.
‘I buy fish fresh from Scotland and make two gravlax - beetroot and liquorice salmon with a sashimi like texture and gin infused salmon cured in a juniper liqueur with lime. Our Smoked salmon is cured, salted and cold smoked on oak and hung for 3 days minimum. I also make smoked salmon pâté and chicken liver parfait paired with our homemade crostini.’
Pop in any day of the week, for a tasting evening or on Sunday for their hot specialty. It’s perfect for meeting up with a friend for a light bite of something delicious.