Award-winning Lane Farm Suffolk Chorizo, smoked over oak and beech chippings and Mackenzies Yorkshire smoked chicken breast, crafted with roasted red peppers, chilli flakes and a sprinkling of nutty Berkswell cheese to finish.
Ian and Sue at Suffolk Salami fell in love with Italian salami over 20 years ago while visiting a truly authentic delicatessen in Italy, selling local salamis and legs of Parma ham hanging from the ceiling. This led Ian and Sue to travel Europe and discover both the art and science behind great tasting air-dried meat. Returning each time to their pig breed farm in Brundish, Suffolk to eventually produce some of the finest mouthwatering salamis in Europe.
Set amidst the beautiful Blubberhouses Moor in the Yorkshire Dales lies Mackenzies Yorkshire Smokehouse, run by husband and wife team Paul and Gabby Palmer. Their traditional methods of smoking, which enthuses their chicken with a distinctive smokey flavour, rocketed the brand to fame when it beat the competition for a spot in London’s luxury food Mecca, Fortnum and Mason’s.
The Berkswell cheese which you’ll find sprinkled across our June pizza is produced by another producer that’s sticking firmly to tradition. Hand-made at Ram Hall by three generations of the same farming family, this award-winning cheese is a favourite of our Michelin-starred executive chef, Paul Foster, “It’s got an all-round lovely texture and flavour, which makes it fantastic for risottos or adding the finishing touch to a pizza.”