Chapel & Swan

The curing and smoking journey began in 2004 at River Farm Smokery, Bottisham.

Chris and business partner Kirstan took a 10 year lease on this quirky, blackened smokehouse and shop, and they honed their artisan skills over this time. They patiently built the smokehouse reputation through their wholesale business, supplying some of the best and best-known restaurants between Cambridge (e.g. Midsummer House) and London (e.g. The Ivy).

The Smokehouse

When the River Farm lease ended, the buildings were sold and Chris and Kirstan constructed a brand new smokehouse in Exning, Suffolk, on the corner of Chapel St and Swan Lane.

It is the aim of this smokehouse to harmonise the old and the new. Built to a very high specification, Chapel & Swan took the coked kilns of Bottisham as its inspiration, and these kilns were rebuilt brick by brick to replicate the full, traditional flavour in a modern context.

The smokehouse now supplies a much greater range of products to a wider customer base, including leading retailers and both Billingsgate and Smithfield markets in London. The products are also available through discerning wholesalers.

The Smokehouse

When the River Farm lease ended, the buildings were sold and Chris and Kirstan constructed a brand new smokehouse in Exning, Suffolk, on the corner of Chapel St and Swan Lane.

It is the aim of this smokehouse to harmonise the old and the new. Built to a very high specification, Chapel & Swan took the coked kilns of Bottisham as its inspiration, and these kilns were rebuilt brick by brick to replicate the full, traditional flavour in a modern context.

The smokehouse now supplies a much greater range of products to a wider customer base, including leading retailers and both Billingsgate and Smithfield markets in London. The products are also available through discerning wholesalers.

Salmon

Hot Smoked Salmon

Lightly brined with salt and muscovado sugar, this juicy salmon fillet is slow-cooked in our blackened brick kilns. Accompany with watercress, grain mustard and buttered brown bread for a big-flavoured traditional dish.

Cold smoked Salmon

Our refined, balanced and delicious cold-smoked salmon. Getting the salt and smoke levels consistently right is the challenge for the artisan smoker and ours is a recipe created by a team with over 50 years experience.

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Chicken

We smoke-roast the chicken slowly over smouldering Black Forest oak, and the kiln bricks do the rest, radiating the heat as it builds in the kiln.  Final result – a rounded, deeply smoky flavour and a rich caramel-brown colour in the food.  We leave the fillet unsliced, which retains succulence: thinly or thickly sliced, it makes a sumptuous and smoky addition to any salad or sandwich.

SEE OUR RANGE

Chicken

We smoke-roast the chicken slowly over smouldering Black Forest oak, and the kiln bricks do the rest, radiating the heat as it builds in the kiln.  Final result – a rounded, deeply smoky flavour and a rich caramel-brown colour in the food.  We leave the fillet unsliced, which retains succulence: thinly or thickly sliced, it makes a sumptuous and smoky addition to any salad or sandwich.

SEE OUR RANGE

chapel & swan product range