Bradley Smoker - UK News and Blog

The ancient art of preserving food almost forgotten nowadays and preserving ones own food, whether it be through smoking, salting, drying, pickling, fermenting, infusing, freezing or bottling, is one of the most satisfying, exciting and fulfilling means of food preparation. Historically of course, it was a necessary and essential part of survival, particularly through the winter months. However generations of experimenting with different techniques, have moved the principles on from mere subsistence and survival to fantastic means of creating longer seasons on many otherwise perishable delicacies, and also to concentrate, enhance and combine flavours, to create truly mouth watering food. It is a simple thing to master and can transform your excess of wild food into something really quite magical.

For more information on Mike Robinson’s courses , which feature the Bradley Smoker, visit Mike Robinson’s Game and Wild Food Cookery School. The ‘Cookery School’ is a Bradley Smoker Authorised Dealer.

One chef making smoke in the Devon town of Honiton is Angus McCraig of the Holt Inn, It was two years ago when I introduced Angus to Bradley Smokers at the local Honiton and District Agricultural Show. I met him there again this month, albeit briefly during a respite from smoker demos, in the food hall, where he was busy serving from the stand of his new craft smoking business Smoking Jacket Foods.  I was of course delighted to hear that his Bradley Smoker had produced everything on display - smoked salmon and smoked duck proving most popular. 

Angus has had a lot of local press interest recently.  I found this piece in the Express and Echo and he also feautured with an article specifically on curing in the Western Morning News. Interestingly enough Angus, and his wife Kate, are planning smoked food and curing courses for the near future -  we will be sure to keep you informed!