Are we lucky enough to eat the best smoked food in the world…?

December 7th, 2011
Superlative smoked mince pies

Superlative smoked mince pies

Well, it’s hard to say for sure but we think the meals served at The Wild Boar after our food smoking courses take some beating!  Not only are the brines different every time, created as they are by our guests (or students or clients…); not only is the selection fabulous and the means of smoking varied, and different woods are used to smoke the meat, fish, cheese, fruit and vegatables…. but it is all served in the most wonderful grazing-meal imaginable with the addition of The Wild Boar’s own smoked fillet and sirloin steaks AND Wild Boar!  I have only just recovered enough to write this posting, after the excitement of the meal and the engagement!

The Christmas course saw the first experimental use of our “Smoking Gun” and we started the meal with smoked bloody mary’s – some with oysters in – oh yes!  The other “first” on this day was mince pies

Smoking gun adds the wow factor to a bloody mary
Smoking gun adds the wow factor to a bloody mary

made with pastry using smoked flour.  This was one of Smoky Geo’s whackier ideas – she doesn’t usually like mincemeat OR pastry… a gentle smoky aroma reached the tastebuds before the pie (which was top quality anyway – the lightest meltiest pastry) and when the mouthful was gone a tangy smokiness remained to enhance the accompanying coffee!  The gallery I think tells the rest of the story…

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