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Cley
Cley–next–the-Sea is an unspoilt Norfolk village and at one time was the centre of a thriving port community but over a number of decades the entrance to the village from the sea became silted up and the marshes increased in size making it a natural sanctuary for the numerous birds which visit it throughout the year. The sea is now held back beyond the marshes.
The National Trust administer this area which is designated one of outstanding natural beauty and attracts ornithologists from all over the country. The charm of the area is its complete unspoilt character where life is leisurely and is suited to people who require a peaceful holiday away from the crowds.
The village has 'a number of small shops and there is a limited public transport service to the larger towns of Holt, Cromer and Sheringham — the latter having two good golf courses.
The village has a beautiful village green, next to the magnificent church. |
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Cley Smokehouse
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Phone: 01263 740282 |
Traditional oak smoked fish on the premises. Kippers, Smoked Salmon, Gravadlax, Norfolk crabs.
Mail Order or buy online from our website.
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| Contact Details |
| Cley Smokehouse |
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Phone: 01263 740282
Fax: 01263 740282
Mobile: 07796671314
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| High Street |
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| Cley-next-the-Sea |
| Holt |
| NR25 7RF |
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CLEY SMOKEHOUSE
Cley-next-the-Sea in Norfolk used to be the largest port on the east Coast at one time, and has a long history of fishing and trading.
Salting and smoking fish as a way of preserving, has an even longer history, and whilst we might have more modern methods of preservation, the delicious flavour and texture of smoked fish means that it has remained a much sought after delicacy.
Glen Weston runs Cley Smokehouse and continues this traditional business
Cley Smokehouse has a large range of smoked fish delicacies for you to try, including our fresh fish patés, and we are sure you will enjoy your purchase.
SOURCING OUR FISH
- We try to use as much locally caught fish as possible - all our fish is carefully selected for quality and freshness, and after smoking we ensure that all our fish and products reach you in perfect condition.
SMOKING THE FISH
- After brining as dictated by the recipe, we use two methods of smoking.
‘Cold Smoking’ is the traditional method. We have two chimneys, and the fish are hung over smouldering oak shavings for the required amount of time.
‘Hot Smoking’ is a more modern method which cooks the fish in the kiln at the same time as it is being smoked. Oak shavings are used with this method, and the combination of cooking and smoking gives the fish a delicious flavour and texture.
VISIT US AT CLEY SMOKEHOUSE
Cley-next-the-Sea is a beautiful village and well worth a visit - come and call in at the Smokehouse where you will find all our fish and products for sale.
BUYING BY MAIL ORDER OR FROM OUR WEBSITE
For Mail Order purchases, you can telephone us to place an order. You can also fax your order to us with your card details using the order form enclosed. Alternatively you can order straight from our secure website at www.cleysmokehouse.com
Charging - Please be aware that some products are sold by weight but may vary in size. Eg. a kipper may weigh slightly more or less than 300g, and is sold at £4.88 a kilo, and we can only determine the exact value of your order at the time of despatch when we have weighed your items individually. We give an approximate size/price of these items but these should vary by no more than 10% . Your card will be debited according to the actual weight of the despatched items.
Packaging and Despatch - Your purchases are packaged to ensure freshness. With our special refrigerated and insulated packaging we guarantee your freshly smoked fish will arrive in perfect condition. If for any reason you are not entirely satisfied please call within 24 hrs of receipt of your order for a full refund.
Delivery - One Charge Only £7.50 - To make it easy for you to calculate the cost of your order, we have a single delivery charge regardless of the size of your purchase.
For full terms and conditions please go to www.cleysmokehouse.com |
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