Magazine article The Spectator

Picnics by Post

Magazine article The Spectator

Picnics by Post

Article excerpt

Cured meat and charcuterie

Sillfield Farms, tel: 01539 567609. Salamis and hams made in Cumbria from rare-breed pork and wild boar. Piperfield Pork, tel: 01289 388543. Northumbrian-made sausages, chorizo and air-dried hams made with pork from a small herd of Middle White and Saddleback pigs.

Smoked fish

The Hand-Made Fish Company,, tel: 01950 422214. Line-caught, sustainable fish including pollack, hake and ling, smoked by a Shetland fisherman. Organic smoked salmon available. Ummera smokery, Republic of Ireland,, tel: +353 23 46644. Organic smoked salmon and wild salmon from the Irish coast (when in season).


Secretts Farm,, tel: 01483 520500, will send thermal boxes of fresh mixed salad leaves (mizuna, rocket, mustard greens, baby chard, red purslane) and other vegetables grown on their farm anywhere in Britain via overnight delivery. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed


An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.