The Holy Smokery launched in June 2018 and already their smoked produce is proving popular with locals and non locals alike.
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
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).
Our lovingly created produce.
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.
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
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
Our Duck is gently smoked over Cherrywood for four hours after being cured with Cloves, Sea Salt, Long Pepper, Bay Leaves & Black Garlic
Kilnsey Park Estate Skipton, North Yorkshire BD23 5PS
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