Blog Posts

Show:
Sort By:
Belhaven Smokehouse Beetroot Cured Scottish Salmon, Compressed cucumber, sea buckthorn emulsion with Exmoor caviar and lemon verbena oil
Belhaven Smokehouse Beetroot Cured Scottish Salmon, Compressed cucumber, sea buckthorn emulsion with Exmoor caviar and lemon verbena oil.
Read more
Cannonball Lobster Thermidor
Place the lobster into a large pot of ice cold water. Add a little salt, a bay leaf and a few peppercorns. Bring the water to the boil, reduce the heat and simmer for 5 minutes. Remove from the heat but allow the lobsters to cool in the water.
Read more
Welcome aboard the Belhaven Smokehouse Blog, a place to for news, information, articles, recipes and more. For our debut post we wanted to just talk a little bit about who we are and what we do.
Read more
Showing 1 to 3 of 3 (1 Pages)