Featured Recipe:
Taste of the Lakes
Tasteofthelakes.com and The Old Smokehouse are celebrating after winning a prestigious Great Taste Award. We have been presented with a 2008 Gold 1 Star award for our Smoked Cumbrian, free range Saddleback Back Bacon.
Featured Producer:
Claire's Handmade
Slow-cooked chutneys for rich intense flavours, Quickly-cooked jams for fresh fruit taste, No artificial preservatives, flavourings or colourings, Handmade Ingredients are of best quality and locally-sourced.
Our Producers:
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River Cottage - a better understanding of nature and the origins of what we eat.www.rivercottage.net
It’s that time of the year again!
Summer is finally here – and without wanting to bring on the rain, it’s a great time to get out the barbeque!
Here are tasteofthelakes.com we have a great selection of products ideal for alfresco dining. Why not visit our new Summer Shop and try some of our wide range of locally produced quality produce.
And if you want to know the best way to cook our fine range of fresh fayre, why not visit our featured recipe section, by clicking here, where we have put together simple to follow guidelines to ensure your burgers are brilliant, your sausages are sizzling and your steaks are sensational!
Tasteofthelakes.com wins Great Taste Award
Tasteofthelakes.com and The Old Smokehouse are celebrating after winning a prestigious Great Taste Award. We have been presented with a 2008 Gold 1 Star award for our Smoked Cumbrian, free range Saddleback Back Bacon.
This product along with our Pancetta, Ham and Sausages is now produced and smoked from pigs reared specially for at The Old Smokehouse on Brougham Farm (directly behind the smokehouse). The piglets are left with their mother for much longer, reducing the need for antibiotics. They have access to fields and woodland. They produce pork that is rather more fatty than your usual indoor reared pigs but the flavour is fantastic.
This product along with our Pancetta, Ham and Sausages is now produced and smoked from pigs reared specially for at The Old Smokehouse on Brougham Farm (directly behind the smokehouse). The piglets are left with their mother for much longer, reducing the need for antibiotics. They have access to fields and woodland. They produce pork that is rather more fatty than your usual indoor reared pigs but the flavour is fantastic.
An introduction to the tastes of Cumbria
This reasonably priced hamper gives you the perfect introduction to the many fine foods available from within the boundaries of England's Lake District county.