I love a smoker

It's true. I can't help it. Since my time at Ballymaloe and meeting all the hardworking local producers, I've become a little bit obsessed. The first one I came across was Frank Hederman, smoking genius that he is and then, we met Bill Casey who works literally a stones throw from the school grounds. Frank does hot and cold smoking, Bill only does cold if I remember rightly. Everytime I meet another smoker I get a big knock somewhere in the back of my head telling me how I'd love to do this, what recipes I would try and what my smoke shack would look like...

While I was visiting the West Coast of Scotland I managed to go and visit Mandy. Shieldaig's very own smoker. Ever since I can remember smoked salmon from this smokery has been finding it's way into our postbox every Christmas. First John started it and since he retired Mandy has taken over. She does both hot and cold smoking and the recipe hasn't changed since John started smoking back years ago

Roughly 2100 salmon find their way onto the filleting block and into the smoker to either be smoked cold as a whole side or sliced into fillets for a hot smoke. The taste is fantastic and with all the fish coming from local fishermen in local waters it really doesn't get any better. Salmon deemed for a cold smoke is first dry salted and the hot smoked is brined instead.

I loved visiting and seeing that anybody can set up a business in their back garden. It gave me real hope that I can be that person, I can have my own food business and be successful. Keeping it local, seasonal and being passionate about what you're doing are the real key components and I can't wait to find my way.