Welcome to
Sussex smokehouse

This has been decades in the making. Trips to Whitstable harbour as a kid. Hot smoked salmon that left an impression. Discovering black bacon in Suffolk. Makeshift smokers cobbled together at university from metal dustbins and smashed up oak dado rails.

Years of visiting smokehouses, tasting everything from smoked prawns to smoked butter. Learning the craft. Waiting for the right time and place.

I reached 40 and finally had the space, the inclination and the equipment. Started experimenting with cold smoking. Perfected nuts. The feedback was unanimous.

The choice became clear: stay grinding as an employee, or build something of my own.

Sussex Smokehouse is the answer.

We’re starting with what we do best – smoked nuts and seasonings. The vision extends to cured and smoked meats, cheeses, and butter. But first, we perfect the fundamentals. One batch at a time.