Lots of people ask about our signature smoked meats when they visit, which we prepare in house using our Cookshack smoker, imported from the US. It's a proper beast at around 6ft tall and we have often smoked a whole pig inside for our hog roast suppers!
We regularly smoke beef brisket, chicken wings, pork belly, sausages and of course our BBQ ribs. The average smoking time is 16-24 hours. We source all the meat from Wares in Torrington, our local butcher, then add our secret blends of spices and BBQ sauce to produce a selection of succulent, flavourful choices. We also smoke our homemade vegan 5 bean chilli.
The smoker is fired by wood with different flavours for different meats, including hickory and fruit wood. Roy has experimented with the various flavour profiles and has perfected the combinations he uses for each cut.
The smoked meats are melt-in-the-mouth due to the slow smoking process and you can enjoy them as a main, or combined on one of our platters, which are great to share and ensure you get a taste of each!
Alongside the smoking, Roy also cures all his own bacon, using flavours inspired by the pub such as Exmoor Ale and black treacle, or Honeywood Orchard cider. He also cures his own corned beef for our corned beef hash.
We offer these specialities alongside a collection of pub classics and extra special burgers!