Subscribe to our mailing list

* indicates required
/ ( mm / dd )
100% rare breed pork sausage
The Oast Smokehouse in the snow, March 2018
Foraging for sea purslane
Foraging for wild garlic
Pork ribs cured with wild garlic
Wild garlic and wild fennel sausages
In the smoker....
Smoked black treacle lardons
Smoked black treacle hams
'Oast' smoked salmon
Foraged local morels
Sandwich from St Peters Church tower. The Oast middle top of photo
Brined and smoked Kentish herrings
Raspberry kombucha
Sprats heading for the smoker
The Toll Bridge and Barbican, Sandwich
Print | Sitemap
© The Oast Smokehouse