London Smoke & Cure

London Smoke & Cure

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London Smoke & Cure began in a Crystal Palace garden in 2015, when Ross and Jamie started smoking salmon in an old kitchen cabinet and never really stopped. Today the operation runs from a converted railway arch at Spa Terminus in Bermondsey, but the guiding principle hasn't changed: start with something good, take your time, make it properly. Their sashimi-grade Scottish salmon is cold-smoked to a natural, gently smoky finish that won Good Housekeeping's Best Smoked Salmon two years running, while the charcuterie range - salami, bresaola, 'nduja, lonza and coppa - is air-dried using the same patient, small-batch approach. The bacon is dry-aged for 28 days before smoking, and the sausages are hand-linked to order. Great Taste Award winners with a growing following at Selfridges and Fortnum & Mason, London Smoke & Cure proves that a garden hobby, done properly, can become one of London's most respected smokehouses. Order the full range online at Farmfetch.
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London Smoke & Cure

Every great producer story starts somewhere unglamorous, and London Smoke & Cure's begins in a Crystal Palace back garden, where Ross first started experimenting with smoke, salt and an old kitchen cabinet in 2015. Jamie joined soon after, and what began as a hobby moved from that garden to a restored 19th-century horse stable in Streatham, and finally to its current home: a converted railway arch at Spa Terminus, in the heart of Bermondsey's fine food district.

The salmon is the flagship - sashimi-grade Scottish fish, cold-smoked slowly to develop a naturally smoky, buttery character without the aggressive saltiness of mass-produced alternatives. It has won the Good Housekeeping Institute's Best Smoked Salmon award two years running, in 2021 and 2022, plus a two-star Great Taste Award, and it's the reason the business now supplies Selfridges, Fortnum & Mason and a growing list of Michelin-starred kitchens.

The rest of the range follows the same philosophy. The charcuterie - salami, bresaola, 'nduja, lonza and coppa - is air-dried in small batches and tasted weekly before it's approved for sale. The bacon and sausages follow a slower path too: streaky and back cuts are dry-aged for 28 days before smoking, and the sausages are hand-linked rather than machine-formed.

For a proper introduction to the range, a gift box is the easiest way to try several products at once - or simply start with a side of the award-winning smoked salmon and work outward from there.

Salt, smoke and time - that's the whole method, applied patiently since a Crystal Palace garden in 2015. Order the full London Smoke & Cure range online at Farmfetch for easy UK delivery.