Nidderdale AONB

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MacKenzies Smoke House. Blubberhouses

 

Open:  Monday Friday 9.00-16.00 & Saturday 10.00-13.00

 

Mackenzies Yorkshire Smokehouse was established in 1985 and is a family owned and run business.  Using traditional smoking and curing methods they have an extensive range of the finest smoked fish, poultry and meats as well as a complete deli foods section.  As well as products you would expect to find, there are more unusual items such as smoked guinea fowl, smoked wild boar, smoked ostrich as well as Mackenzies famous and delicious dry cured bacon.

 

All of the food that Mackenzies smoke or cure are free from Genetically Modified products and are fully traceable.  Where ever possible products as locally produced as possible are sourced.

 

 

Bleikers Smoke House. Glasshouses Mill, Pateley Bridge,  

 

Open: Call to order and collect between 9.00-16.00

Swiss born Jurg Bleiker and his wife Jane run this thriving, family run business using traditional techniques to smoke a range of fine fresh foods without using artificial colourings, additives or preservatives wherever possible.  A wide range of high quality products are available including wild oak smoked Scottish salmon, traditional gravadlax, naturally smoked peppered Mackerel, naturally smoked kippers, smoked Nidderdale trout fillets, smoked black pudding and much more. 

 

Bleikers have won many awards including recognition by Rick Stein, who has, for the fourth year selected them as one of his 'food heroes' for their dedication and passion for quality smoked food.

 

 

Yorkshire Country Wines. The Mill, Glasshouses.

T: 01423 711947/711223

Open:  Wed Sun 11.30-16.30 including Bank Holidays.  Jan & Feb Sat & Sun only.  Winery Tours Fri & Sat only 11.45am

 

Taste the natural fruits of the countryside with a range of traditional fruit wines, produced in the vaulted cellars of a 19th century flax mill on the banks of the River Nidd. The Mill's impressive water turbine is housed in the flagged floor of the wine tasting room. Here throughout the day, visitors can sample the different varieties of wines, including Blackberry & Gooseberry, along with the ever popular Elderflower and Elderberry.

 

Winery tours provide visitors with an opportunity to see for themselves how it is produced.

The former Steam Engine Room has been converted into a Tearoom from here you can watch Dippers and Wagtails and perhaps catch the blue flash of the Kingfisher.  In the adjacent Cellar, you will find a selection of Antique Oak and Country Furniture, complimented by an unusual range of Paintings and Ceramics.

 

 

Rosebud Preserves 

T: 01765 689174  

Products are available by mail order, local retailers and Masham Market Wed, Sat and Bank Holiday Mondays.

 

Elspeth Biltoft owns Rosebud Preserves a small family concern that prepares and cooks an unbelievable line of preserves out of its own kitchen, a converted 19th century stone barn at Rosebud Farm. Their aim is to encapsulate all the good points of homemade product by filling their jars with generous quantities of fresh, seasonal ingredients organic and local whenever possible prepared by hand in small batches and without the addition of any additives, preservatives or colourings.

Besides quintessential British preserves like Wild Crab Apple Jelly and Wild Rowan Jelly for which the fruit is gathered from the surrounding countryside every autumn or Lemon Curd, made from un-salted butter, free range eggs, un-refined sugar, and the zest and juice of lemons, they also offer a whole host of other preparations including many authentic Indian and Malaysian recipes such as Hot Mango Chutney and Malay Vegetable Pickle. These deliciously spicy, and often hot, preserves laced with chillies, ginger and garlic are every bit as popular as those most associated with the British pantry, such as Green Tomato Chutney, Seville Orange Marmalade, Red Currant Jelly and the fruit filled Almond & Orange Christmas Preserve.

 

 

T:01765 620242   
Order products and pick up from the farm or Ripon and Harrogate Farmers Markets.

 

Mallard Grange is a traditional farm selling the highest quality beef and lamb directly to the general public. Their beef is all from home bred heifer sucklers which are reared on some of the farm's hill land in the AONB before being weaned at six to nine months and taken down to Mallard Grange.  There they are finished off on the farm's own home grown ration, which is also milled on the farm giving complete quality control and traceability.  The finished animals are taken to a small, family run local abattoir.  The carcase is hung for at least two weeks before being cut up, vacuum packed and returned to the farm where individual orders are made up.

 

Mallard Grange can provide exactly what the customer wants and, as well as quality steaks, joints and other cuts, supplies top quality mince and burgers, which are 80% pure meat and don't shrink when cooked. Email for more information.

 

 

High Lindrick Farm. RH MetcalfeHigh Lindrick Farm,

T: 01765 620224

Open: Farm Shop open shop hours Monday Saturday.  Call with enquiries.

 

The Metcalfe family own and run High Lindrick farm.   Their pigs are bred and home reared on the farm.  They are slaughtered and butchered locally producing exceptionally high quality pork products.  From ½ a pig to a pack of sausages, High Lindrick Farm can supply you with any pork products in whatever quantity you require. 

 

You can purchase the goods frozen and vacuum packed straight for your freezer or fresh whichever you prefer.  The youngest Metcalfe son is showing true entrepreneurial spirit being in charge of eggs sales from the farm's free range hens, rare breed hens and ducks.  As well as eggs, the farm shop stocks a range of other local products from local honey and home made preserves to puddings and locally milled flour.

 

 

 

Lynne and Mark Exelby have farmed at Grewelthorpe for 16 years but diversified into flour production in 2000.  The Hutts Mill is housed in their renovated stone barn the main mill is almost 100 years old and is still going strong.  Traditional methods of slow milling between two mill stones is used to produce organic wholemeal and white flours of exceptional quality and taste.