 Serena Humphrey's entertaining entries on the website Twitter, make abundantly clear her energy and enthusiasm for the smokehouse she has created and the meats she smokes.
Serena Humphrey's smokehouse at her Deeside estate, Dinnet, in Aberdeenshire specialises in smoked game - venison in particular. She produces a dry-cured, cold-smoked venison which is an equal to, if not better than, parma ham, as well as a venison salami, and a pheasant salami. The deer and pheasant come from the estate and all the meats are smoked using traditional methods over whisky soaked oak shavings from the Speyside Cooperage. Serena's other offerings include venison chorizo and Deeside Glider, which is two pheasant breasts stuffed with haggis.
The idea for the smokehouse came from the necessity to find a market for the venison and pheasant harvested from Dinnet. Similarly, Serena's vegetable box enterprise, a sideline whereby she supplies home-grown vegetables to homes and restaurants in the vicinity, initially came about due to a surplus of the vegetables she was growing to feed her family. Serena has recently restored a two-acre walled garden to keep up with demand.
To keep up-to-date with Serena's activites on Twitter [click here]
- Why do you do what you do?
I am passionate about using the food on our doorstep. Smoking the wild venison and pheasant, making salamis all fantastic foods, ready to eat, the best fast food on the market.
- What achievement are you most proud of?
Seeing the smokehouse built and operating. I really do believe in what I am doing, producing a high quality, healthy, delicious food and having fun doing it.
- What is your most memorable moment?
The fantastic explosion of flavour from the first Deeside Glider - warm smoked pheasant stuffed with haggis - as it came out of the smoker.
- If you were Prime Minister, what one thing would you do to encourage more people to eat British food?
Tax imports on all foods that we are perfectly capable of producing within the UK. Also make home economics and cooking compulsory in schools so that each generation grow up knowing how to cook and where the food comes from.
- What is your favourite food and why?
Tricky, Roast spring lamb, in season. A good rare steak after a long day walking on the hill. The first grouse of the season. Freshly picked chanterelles from the woods. If I really had to pick one, it would have to be my venison salami, with home-grown salad leaves, warm crusty bread and a glass of good wine. This can be eaten outside on a warm summer's evening, or in the winter, it can transport you back to the memory of summer.
- What are your predictions for the future of British food?
There is a definite ground swell of support for local, fresh, good quality produce and with the backing of the consumer I see this gaining momentum. I am still deeply concerned with the support the council's planning departments give the big supermarkets as these are really no good for anybody, suppliers in particular. If they are allowed to continue to spread, small shops and high streets will become a thing of the past. British food is fantastic, varied and produced under the strictest of controls. Consumers really need to be able to access it, buy it and eat it supporting the producers whose quality is second to none.
- If you were an advertising executive what slogan would you use to promote British food?
Your countryside needs you eat British!
- Credit crunch tip?
Buy food as you need it: you'll waste less.
- Whats on the menu this evening?
To start with, a plate of venison and pheasant salami, roast smoked and cold smoked venison with a small salad of mizuna and rocket, a dribble of cold-pressed virgin olive oil and crusty bread. Followed by a smoked pheasant stroganoff, with rice and a mangetout, sliced runner bean and sugar snaps pea veg mix from the garden!
- How can people get hold of your produce?
All my produce can be sent by mail order, the website address is thedeesidesmokehouse.com .
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