The Charcuterie Feast

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 is air-dried using the same patient, small-batch approach.