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The smokehouse was “Smokin” over the weekend producing our best smoked salmon to date. This time around we prepared 4 whole sides starting the previous Thursday by burying the sides in vacuum salt for 12 hours. Having cured the salmon, it was thoroughly rinsed and dried. Immediately after drying we wet it again with Wood’s Navy rum and sprinkled the sides with dried fennel grown over the summer in the small poly-tunnel. They were then left overnight to marinate and form a lig

The first weekend in October is traditionally cider weekend at Pool Cottage and last weekend was no exception. Having assessed the apples and pears in our orchard, we reckoned on being able to make 5 gallons of pear cider (Perry) and 10 gallons of apple cider. Hardly a huge quantity, but 120 pints of cider lasts friends and family for the year, just! To allow the pears to ripen and sweeten, we picked them a few weeks ago, though we are still getting bombarded from the top of