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.