They say there is no smoke without fire but after my trip to Pinneys of Orford that statement isn’t quite true.
For their cold smoked products they slow burn oak logs which give off a really intense smoke without the heat.
I was really interested in how they smoke their mackeral fillets as they are the best I have tasted and nothing like the ghandis slippers [as Harvey put it] you get in supermarkets,the secret was to smoke them whole then skin and fillet afterwards allowing all the fats and moisture to stay inside the flesh during the smoking process.
Their lobsters are amazing tasting so sweet and of the sea and will be making full use of these over the summer months.
I get most of my fresh fish from harveys boat the Joleyne which doesn’t use nets but long lines with hooks baited with squid. An ecologically sound way of fishing as you are only catching the size fish you require.
I was lucky enough to get some large wild bass last week, the best I have ever seen or tasted, I can't wait for the full season to start.
The best thing about using Harvey for fish is the excitement on the chefs faces as they open the boxes to see fish that are hours old rather than from some deep sea trawler kept on ice for days.
It was a relly interesting trip and great to see where my produce comes from.
June is Lobster month, so book a table today at the Angel Eaterie or Salthouse Harbour Eaterie.
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"Our top-floor room was tastefully decorated and boasted a gorgeous view over the imposing Abbey Gate and The Angel’s two Michelin star restaurant was welcome and had one of those menus that makes you wish you could order five main courses” Mirror
"The service throughout was impeccable, with delightful attention to detail, the food was delicious and innovative, and the surroundings sublime." Bury Edition