Taste of Conwy - Llandudno Smokery

Llandudno Smokery
Unit 4
Builder Street
Llandudno
LL30 1DR.

Contact:
Mike & Jody Scrutton

Tel: 01492 870430 / 870327

Fax: 01492 870327

E-mail:
info@llandudnosmokery.co.uk

Website:
www.thesmokery.co.uk

Wide range of fresh fish and shellfish. Smoked fish including salmon, trout, haddock, mackerel; smoked meats including chicken, duck, goose, bacon; frozen fish and shellfish, poultry including guinea fowl, quail, poussin and duck; game including pheasant, pigeon, venison, rabbit; plus fish sundries and many other products.

On sale:
Orders by phone, fax or e-mail. Online orders via website.

Retail counter, Llandudno Smokery, Unit 4, Builder Street, Llandudno.

Mold Food Festival – 22nd and 23rd September 2007.

Llangollen Food Festival – 20th and 21st October 2007.

Gwledd Conwy Feast, Conwy – 27th and 28th October 2007.

Celtic Winter Fair, Llandudno -
21st to 25th November 2007.

Run since 2005 by Mike and Jody Scrutton, Llandudno Smokery has benefited from the collaboration of father and son’s individual expertise, bringing a reevaluation of a once traditional business and giving it a contemporary edge. A graduate in food and hospitality management, Jody is in charge of the day-to-day business, concentrating on operations and customer relations. With a strong emphasis on Welsh produce, he seeks out the freshest fish from markets, growers and licensed fishermen, whilst Mike

manages the planning and strategy side of the business.

From its origins as a shop in Penmaenmawr, the business expanded into wholesale service, supplying fish, game and poultry throughout north-west Wales and subsequently introduced its own smoked foods range following a relocation to Llandudno in 1988. Having gained a secure knowledge of the business, Mike and Jody are keen to develop its range of speciality foods with a strong emphasis on Welsh produce.
“We really need to take advantage of the increasing consumer awareness of, and interest in, good quality locally produced foods,” says Mike. “We will be actively promoting our Welsh identity as, for example, all our foods are smoked over Welsh oak, using both hot and cold smoking techniques.”

That is not the least of it, for they also supply Anglesey scallops, Conwy mussels and smoked mackerel from the Irish Sea, whilst a number of new products have been introduced, including smoked sea bass, honey-cured Welsh back bacon and an exciting range of smoked sausages.

“So far our business has been mostly in supplying to hotels and restaurants but, with increasing public interest in speciality foods, we will be developing further into the retail sector.” Taking advantage of the longevity of smoked foods, there are also plans to increase orders from The Smokery’s website to broaden the company’s geographic market. As part of this development the company has recently undertaken a rebranding exercise. “We hope we’ve created a modern, interesting and eye-catching image that will grab our customers’ attention,” says Mike. Whilst not forgetting the traditional, favourite smoked foods, Mike and Jody are taking this modern approach into their products too, with the introduction soon of spicier options influenced by the land of Jody’s birth.