Tombuie

pic4home_smokery     Tombuie Smokehouse    pic4home_smokery

Specialist Meat and Game Smokers

 Tombuie is about new flavours and a new approach to a very traditional culinary arena; it's about subtlety, complexity, balance and vision.

 

Louise Rennie, Tombuie Smokehouse, with Tombuie Wisps of Lamb

Now in our 20th year, our highly original approach to smoking and curing foods has lead to contracts with the Orient Express, the Scottish Delegation to Europe and Scotch Beef, whilst our Wisps have been hailed as the first great innovation for lamb in the last 10 years. Three of our products were exhibited at the Bocuse d'Or 2011 (the culinary Olympics held every other year in Lyon).

 

Tombuie specializes in producing deep flavours with real longevity of taste, but they have to be delicate too. Where we differ from others is that we see the smoke in our smoked food as being peripheral. It has to be subtle: floating gently around the teeth, teasing the sides of the mouth, kissing the back of the throat.  The primary flavour has to be the meat or cheese being used. That’s the flavour that  has to take pride of place on one’s palate, making the introductions at the front of the tongue, stimulating the taste points, causing a buzz in your appetite! The smoking adds the intrigue, particularly when you can get the flavours to move...If you don’t believe us, just try our cheese and pastrami.

 

Moisture too is important. Carpaccios, in which we specialize, should literally melt on the tongue, but even smoked chicken should be moist, tender and flavoursome – just made for a fetter and rocket salad, or with cranberries as a glorious starter.

 

We believe that the secret is in the ingredients and the way you handle them.  Quality produce requires quality ingredients: Aberdeen Angus beef, Scotch Lamb, wild pheasant, free range pork.   Curing varies from product to product, generating new textures with some, changing the impact of others. Our Smoked Leg of Lamb, for example, removes the taste of grease and amplifies the flavour of the meat , bringing lamb back into zone for all those who either dislike the smell or the after-taste of normal lamb.   The smoke is reserved for just a little twist in the final moments before swallowing.

 

We do hope you’ll enjoy trying some, preferably all, of the products listed to the left. Our current range of Tombuie products are shown to the left of this page and can either be bought on-line by clicking on the links, or over the phone by calling 01573 410797 or 01573 410375.

 

 

Tombuie Smokehouse is a wholly owned subsiduary of Hardiesmill Place and sister-company to Hardiesmill.

Tombuie Smokehouse
Hardiesmill Place
Gordon. Berwickshire
TD3 LQ.
www.tombuie.com
Tel. 01573 410797
email:
sales@hardiesmill.co.uk