Louis Vuitton Speedy 35
They have a staff of 23 a big leap from the early days when the company was manned by just Stella and Robert.
She adds: "It is also very clinical it is not as many imagine, with products hanging in a room thick with smoke. Temperatures are very precise and controlled to give a stable product."
Stella did not know anything about smoking, but "I saw it as a business opportunity using food," she says. "We wanted to keep the name that people recognise, and build upon it."
"I persevered," she says. "It took more than four years to get planning permission, but it was worth it, and Robert supported me Louis Vuitton Backpack Purse
When her daughter Lauren, now 18, reached school age, Stella decided she would like to channel her energies into a business. "I heard about the smokehouse being on the market and mentioned it to my
salmon it is an unusual, and very healthy, process."
They developed the two and a half acre site, upgrading and refitting the premises.
Their efforts paid off the food and curing business is booming.
husband. I thought 'Robert will help me a couple of days a week'," she recalls of her plans to enlist the services of her property developer partner. Looking back on that, she laughs: "Now,
17 days a week later, we are here."
the Yorkshire Dales.
Dry curing draws out moisture, resulting in a more concentrated flavour.
Stella Crowson could not have chosen a more beautiful spot for her business. Set amid the stunning scenery of Blubberhouses Moor, Mackenzies Yorkshire Smokehouse is a magnet for tourists visiting
extensively in the media, including an appearance on Channel 4's Big British Food Map.
In 13 years the couple have built the business from a "low key affair" to the thriving, multi million pound concern it is today. Its profile and reputation is such that the company has featured
The firm's hot smoked products include oak roasted or kiln roasted salmon. "We started out with smoked salmon, smoked cheese and smoked ham as core products. Louis Vuitton Purse Price
Fired up by smoking From Bradford Telegraph and Argus
The award winning smokehouse, in Nidderdale, uses traditional methods of curing and smoking fish, poultry, game and cheese. Only pure oak is burned in the process to bring out the best naturalShe indulged that love with cordon bleu and patisserie courses in London, but family commitments meant she did not immediately embark on a career in the sector.
As far back as the 1920s, the site was home to the producers of traditional dry cured Lv Capucines Bb
meat producers in the country," says Stella, "Meats are our biggest sellers. We produce the finest dry cured bacon and hams using the best pork from within the region."
Stella says: "We dry cure products in the traditional manner. Raw salmon is dry salted. It sits in salt and goes through the curing process for quite a long time depending on its size. It is aOnce washed it sits in large stainless steel kilns where it is dried and smoked. "We have some of the most sophisticated kilns in Europe," says Stella. "Our secret is to chill the smoke onto the
himself working 8am until midnight every day," she says. But that did not put her off.
Now we are one of the biggest smoked
When they took over, Stella announced to Robert, who is originally from Horsforth, that she wanted to develop a restaurant. "He said no he couldn't see
York Ham. "Things have come full circle," says Stella.
"It was hugely neglected when we bought it," says Stella. "We put everything Louis Vuitton Speedy 35 we could give into it."
Louis Vuitton Speedy 35
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