The Farmers Mart Apr-May 2020 - Issue 68 | Page 39

HEADINGLEY FARMERS’ MARKET 39
• APR/MAY 2020
charcuterie including bacon,
pancetta, collar and numerous
others. He fully prepares and
packages everything on the
premises.
Jake uses his considerable
experience and natural flair to
produce some exquisite and
subtle flavours. He loves to
experiment and do something
a bit different. For example:
native breed pork collar cured
with sloe & Douglas Fir salt,
crab apple & sloe ‘Vincotto’ ox
bunged and smoked over apple-
wood & Douglas Fir. Smoked
trout and the black garlic. He
also smokes using Oak Cherry
and Beech.
He uses all manner of herbs
including hyssop, which is part
of the mint family and is said to
have healing properties, also
long pepper, which is a pepper-
corn, both of these dating back
to the middle ages.
The use of these ancient
herbs comes partly because of
the origin of the business name
‘The Holy Smokery’, which
really relates back to the monks
of Kilnsey some 800 years
ago.
As you talk to Jake, his quiet
assured passion and enthusi-
asm for what he does comes
across in spades. So it’s no
surprise to learn that in a short
space of time he is already
supplying a lot of prestigious
restaurants, hotels and farm
shops, such as - Blacker Hall
Farm Shop in Wakefield, Rosso
in Manchester (owned by
Rio Ferdinand) and Mana,
Manchester’s first Michelin star
restaurant since 1977 , owned
and run by chef Simon Martin.
Jake has worked hard
building the business up whilst
being the only person who
produces everything as well.
He has utilised the strong
contacts he made across the
years in the high-end restau-
rant trade, social media and
farmers markets, of which he
does four, now including of
course, Headingley Farmers
Market. At the moment, farmers
markets are the main place
where the public can buy his
incredible tasting fish, poultry
and charcuterie. He has a
brand-new website under
construction as we speak.
Follow him on Facebook -The
Holy Smokery and on Twitter @
TheHolySmokery. He also has
a landing page on the famous
Grid Iron Meat Company’s page,
whom he also supplies.
I asked what Jake’s plan was
going forward, and he was
quick to say that he wants to
develop the charcuterie side
and get another unit to develop
the wholesale side. He contin-
ues to use more wild berries
and fauna to create yet more
mouth-watering tastes. He is
currently in discussions to be
supplied with uniquely herb fed
free range chickens.
Finally, he really wants to
champion the trout which has
had some bad press in the past.
Well, Jake turns that completely
on its head, so to speak!
Go and see Jake at the
Farmers Markets, give him a call
on 07841 649260, contact him
via Facebook and Twitter and
add some epic taste to your
table. He is only too keen to talk
to you.
Kilnsey was once a stop
on the major coaching
road between London and
Richmond. The Holy Smokery,
along with the Kilnsey Trout
Farm and its on-site café which
opened 4 years ago, promises
to turn Mastiles lane into a busy
road once again!