"Richard Muirhead's tiny smokehouse in the grounds of Brougham Hall is a local treasure. Most of the ingredients come from within Cumbria. The smoked salmon is superb, some of the best I have tasted".
Rose Prince
Food & Drink Daily Telegraph
Italian Durum Wheat pasta from Stefano Sbiroli
Stefano Sbiroli is the driving force behind this Bari based pasta company started by his grandfather. They insist on using only the best durum wheat grown in the area around Foggiano. The resulting pasta is of the highest quality with a pale colour and a matt texture ideal for holding sauces and flavours. The production process begins with the mixing of the durum wheat semolina and water in a large, noisy steel press. Next the mixture is pressed and drawn through traditional bronze rings to produce the various shapes. The drying process requires patience, at a low temperature of 40-45C the short pasta takes 24 hours and the long pasta 36 hours to fully dry.
