Michael Price
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Appearances Over Time
Podcast Appearances
So we don't mind the sawdust igniting on this, because we want the heat to be able to cut the product.
It smokes in there.
So that's a blend of oak and beech in the fire pit there, which is drawn through.
Basically, yeah, drawn through into the chamber.
As you saw, the trays were being swapped.
You can see them starting to change colour now.
I would like to say more like golden rather than orangey-brown.
Yeah, you're right.
We do it for both reasons.
We get requests from Michelin-starred chefs to create a unique flavour to give them a leading edge in what they're doing.
So starting there would be smoked salmons, mixed smoked fish platter, smoked eel, two different varieties of gravelax, going down into your anchovies, cured meats.
Cheeses, halloumi, breeze, cannon bears.
Lettuce, tomatoes.
Not one of my favourites.
We've done water.
We've smoked water.