Our Approach

We’re a small, friendly company operating from a lovely cobbled mews off Streatham High Road. Inside what was once a 1900s horse stable, our bespoke-designed production unit is set up for the sole purpose of making great food so that whatever ends up on you plate is the very best it can be – tasting fresh and with an artisan authenticity you can’t get from the mechanised food we’re so often face with.  

We love the process of reinvention that comes from stripping a recipe back to the bare essentials and then building them back up again to make sure it is absolutely right.

It’s this approach that has helped us pick up a growing number of awards and accolades, including most recently as Finalists in both the 2018 Observer Food Monthly awards and the 2019 British Charcuterie Champion Product award.

 
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The Team

London Smoke & Cure was started in 2015 by Ross Mitchell who is now joined by a wonderful team of smokers, curers and innovators. Ben and Jamie have joined the management team and look after the operations and technical elements, Simon is our main man on the knives and fire, Callum is your friendly face at farmers’ markets and Jason can often be found supporting our workshops. If you have a talent that you think would complement us we’d love to hear from you.

We’re proud of the fact that as a small business we’ve built things up from the bottom. Our first test products were smoked in an old kitchen cabinet and we produced our first sellable product from a smokery we built ourselves in the garden. 

We approach everything we make with an open mind. Before we started none of us were experts in this field so we’ve focussed intensively on product development with no preconceptions on the final outcome or how it should be done. That’s why our products taste different.