London Smoke & Cure

We are a small, friendly company operating from a converted railway arch in Spa Terminus, the heart of fine food production in Bermondsey, London.

Our bespoke production unit is set up for the sole purpose of smoking and curing food of real character.

Our Values

We live in a world where ostensibly artisanal products are often mass-produced in large, anonymous manufacturing plants, inventively branded to give the impression of something individual and characterful.

We are becoming increasingly disconnected from the food that we eat and the systems that make them, and that is no way to live.

At London Smoke and Cure we want to celebrate and champion a more conscious consumption. We want to be part of the fight back.

  • Quality

    First and foremost we want everything that goes out the door to be of the very highest standard – which means everything that comes in the door also needs to be of the highest standards.

    We source the finest, highest welfare ingredients from short, British supply chains, so we can build a direct relationship with our suppliers and a deep trust in the ingredients that we use.

    And our approach to craft production means we are able to spend time making products with character which stand leagues apart from their mass-produced equivalents.

  • Sustainability

    We are uninterested in greenwashing and we take our sustainability obligations very seriously.

    We have existing initiatives including a steadily expanding e-cargo bike delivery service across London, renewable electricity, overhauling our packaging, and using comprehensive waste management.

    We are also on a journey of continuous improvement and we have exciting plans for the coming years that will see us improve our operations in line with our impact assessments. 

  • Livelihoods

    We believe in being socially responsible employers.

    From our humble beginnings in a Crystal Palace back garden to our current Streatham smokery, as we have grown, so has our team, and they are our most valuable asset.

    In addition to being a London Living Wage employer, we are focussed on professional growth, occupational health, mental wellbeing and job satisfaction to make London Smoke & Cure an enjoyable place to work and a springboard for careers into the industry.

Mount Grace Farm, North Yorkshire

Our pork and beef is supplied by Charles Ashbridge, who rears Gloucester Old Spot pork and retired dairy cattle on Mount Grace farm in North Yorkshire.

We choose to only use animals that have been treated with respect and raised to the highest ethical standards, and in our weekly talks with Charles and his knowledgeable team we are always astounded by the level of care and attention with which they rear their animals.

About The Team

It started with an old kitchen cabinet in a garden.

Back in 2015, London Smoke & Cure was little more than an idea, a few pieces of meat and a slightly Heath Robinson smoking set-up in the garden of a house in Crystal Palace.

Ross started experimenting with smoking and curing at home, fascinated by what could happen when you combined great ingredients with salt, smoke and time. 

Jamie joined soon after, and what began as a small experiment gradually became something rather more serious.

There was no grand plan to build a smokehouse. We simply wanted to make things that tasted really, really good.

As word spread, the garden cabinet was replaced by an old horse stable tucked away along a mews in Streatham. It wasn't glamorous, but it was ours. We smoked, cured, experimented, made plenty of mistakes and learned a huge amount along the way.

And, importantly, we started building a team.

Today, London Smoke & Cure is based in Spa Terminus in Bermondsey, one of the most exciting food-producing communities in London. 

We are surrounded by some of the city's finest bakers, cheesemakers, butchers, fishmongers, wine merchants and food producers - the sort of neighbours we could only have dreamed of when we started out in that garden.

We're still a small, independent business, and we're still obsessed with making things taste better. The difference now is that there are more of us.

Our team is a wonderfully mixed bunch of smokers, curers, chefs, food obsessives and general tinkerers. Some have come from restaurants, some from food production and others have simply developed an unhealthy fascination with what happens when you put something in salt and then leave it alone for a few weeks. 

They're the people who make the business what it is.

They cure the bacon, tend the smokers, hang the charcuterie, prepare the fish, pack the orders, deliver them around London and stand behind our stalls at markets. They're constantly tasting, testing and asking whether something could be a little bit better.

That is probably the thing we're proudest of. Not how far we've come, or how much we've grown, but the people who have joined us along the way and the care they put into what leaves our doors.

We're still learning, still experimenting and still making food that we're excited to eat ourselves.

The garden cabinet is long gone. The horse stable is too. But the original idea hasn't changed much: 

Start with something good. Take your time. Make it properly. And make something you'd be proud to put on your own table.

That's London Smoke & Cure.

Finally, a word about the amazing photography on this website:

We are immensely grateful to photographers Ben Gold and Jodi Hinds, who are responsible for many of the photos on this site and who have shared their superb skills to help bring our food, and our little company, to life.