The Holy Smokery

The Holy Smokery launched in June 2018 and already their smoked produce is proving popular with locals and non locals alike.

About The Holy Smokery

The Holy Smokery launched in June 2018 and already their smoked produce is proving popular with locals and non locals alike.  Each delicious product is thoroughly thought out, hand-crafted made using only the freshest, finest local produce to create wonderful, artisanal smoked foods, direct from the Yorkshire Dales

At The Holy Smokery we’re inspired by our surrounding landscape and history. We draw our inspiration from the simple, pure and sustainable artisan techniques of the Monks who lived and worked at Kilnsey Estate from 1155 to 1536.

The Holy Smokery recreates the link with the original pioneering Monks, combining the finest local produce of fish, game and meats with distinctive herbs and spices such as Long Pepper (once more valuable than gold) and Verjus.

Four decades ago the Roberts family rediscovered the 850-year-old tradition of rearing and smoking fish at Kilnsey Estate. Today Award-Winning Chef Jake Buchan continues this tradition still using the award winning Kilnsey Spring Water Reared Trout along with other fresh local produce creating by hand, small-batch wonderfully tasting, artisanal smoked foods. Jake uses techniques with natural wood smoke, ensuring there is depth in every single mouth-watering bite!

Our Specialist Ingredients

  • We use Verjus in all our fish marinades as it has a gentler acidity than lemon juice or vinegar, it’s made from pressed unripe (or green) grapes. Verjus was used widely by medieval cooks as a condiment in sauces, soups and to deglaze. Verjus balances sweetness, cuts through richness and builds flavour, depth and complexity.
  • Black garlic is a type of aged garlic. first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves. Here at The Holy Smokery, we don’t like to rush things, with the patience of a true monk, we slowly cook our garlic for 21 days at 70°C.
  • Long peppers are the fruits of an aromatic, perennial climbing plant native to India and South Asia. In medieval Europe people were using long pepper to flavour their food, long before black pepper was available. It has a similar taste to black pepper; only it is spicier, with more aromatic qualities andin our opinion, far superior. Long Pepper also combines wonderfully with the deep savoury balsamic flavour of our black garlic.

Alongside their website, they sell their produce at the Skipton Farmers Markets (first Sunday of the month), Grassington Farmers Market (last Sunday of the month), Headingley Farmers Market (second Saturday of the month) & also Baildon Farmers Market (last Saturday of the month).

 

 

Message the producer

Products

Our lovingly created produce.

A pack of Hot Smoked Spring-Fed Kilnsey Trout
Hot Smoked Kilnsey Trout

Spring-Fed, filleted by hand, Award-Winning Kilnsey Trout reared in natural spring water smoked over a mix of oak and beech to ensure the perfect delicate smoked blend.

A pack of Hot Smoked Spring-Fed Kilnsey Trout with Black Garlic & Pink Pepper
Hot Smoked Spring-Fed Kilnsey Trout with Black Garlic & Pink Pepper

Hot smoked over a mix of oak and beech to ensure the perfect delicate smoked blend, with added puréed Black Garlic made in-house and Pink Peppercorns to provide a palate-lingering hit of Umami 

A pack of Hot Smoked Kilnsey Trout with Hyssop and Fennel Seed
Hot Smoked Kilnsey Trout with Hyssop and Fennel Seed

Hot smoked over a mix of oak and beech to ensure the perfect delicate smoked blend, with added puréed Black Garlic made in-house and Pink Peppercorns to provide a palate-lingering hit of Umami 

A pack of The Holy Smokery's Hot Smoked Duck Ham with Sloe Gin
Hot Smoked Duck Ham with Sloe Gin

Hot Smoked duck breast, cured with Sloe Gin then blended with Juniper, Thyme, Bay Leaves & Sage to create an aromatic flavour, which complements the Cherrywood which we use to smoke the duck, perfectly

Hot Smoked Duck Confit with Clove & Long Pepper
Hot Smoked Duck Confit with Clove & Long Pepper

Our Duck is gently smoked over Cherrywood for four hours after being cured with Cloves, Sea Salt, Long Pepper, Bay Leaves & Black Garlic

Hot Smoked Herb-Fed Chicken Breast
Hot Smoked Herb Fed Chicken Breast

Our Duck is gently smoked over Cherrywood for four hours after being cured with Cloves, Sea Salt, Long Pepper, Bay Leaves & Black Garlic

Also stocked at

Kilnsey

Cafe By The Lake,

Malhamdale

Townend Farm Shop,

York

Minskip Farm,

Message the Producer

Phone

07841 649260

Address

Kilnsey Park Estate Skipton, North Yorkshire BD23 5PS

Website
www.theholysmokerykilnsey.com/

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