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.
We came to Wiltshire from London twenty years ago and found the perfect place for our children to grow up. Now to have the opportunity to establish a small business within the community in which we have made our home is the ideal situation for us.
I love the open space and variety. It’s not busy so you rarely bump into anyone else except maybe a military tank or two.
This is so worth the effort as you get a fantastic view of the whole valley and the horseshoe.
Swimming as it should be. The rivers are really clear and historic – they played a major role in forming the valley