Welcome to our News page where you can discover what we have been up to over the last few months. This will include the launch of any exciting new products, events where you can come and see us to sample some of our delicious smoked delicacies and general stories about what has been happening here at Orford.
The team here at Pinney’s would like to wish you all a very Happy Christmas and a Merry New Year.
It has been another busy year, with orders coming from far and wide, as well as continuing to supply Harrods, the Tate Modern and newly opened Tate Britain, which is all very exciting.
Just a reminder that the last date for on-line orders is Wednesday 18th and posting is Thursday 19th December.
The shop is open every day apart from Christmas Day and Boxing Day so do pop over if you need to re-stock the pantry before New Year.
The Butley Orford Oysterage restaurant is open every day for lunch, apart from Christmas Day and Boxing Day and also Friday and Saturdays evenings.
This delightfully decadent addition to the hamper collection, is a real treat for any foodie.
Inside you will find 12 plump oysters, fresh from the Butley Creek, a lemon, ripe for squeezing, some Tabasco for those who like it spicy, and a wooden handled oyster knife.
The perfect gift for a surprise lunch over the Christmas break, or for any special occasion.
Pop the champagne on ice and order yours today
Another new addition, this is all about keeping it local, as the Suffolk Hamper contains a wonderful mixture of delicious goodies from local suppliers.
Inside you will find firm favourites, such as our own Pinney’s Smoked and Mackerel Fillets, Stokes sauces, Suffolk Salami Company Chorizo, and the fabulous Pump Street Bakery Chocolate.
The perfect Christmas present for anyone missing this gastronomic corner of East Anglia.
Click here to see what else is included.
Or, why not create your own hamper, including hand-picked treats of your choice, to make the most perfect present for the Foodie in your family.
We also have a wonderful range of award-winning smoked fish, seafood, patés and sauces that are all available on-line.
The East Coast took quite a battering a few weeks ago, and our thoughts and sympathies go out to anyone who was flooded.
Down at Orford Quay the seawater crept over the steps of the warehouse and shop, but luckily we did not suffer any major damage. We just needed a weekend of mopping up in our wellies and it was back to business as normal.
Upstream the Smokehouse had a very narrow escape. At about midnight the Creek was just beginning to come over the sea wall and was in danger of bursting it banks. The last time this happened was in 1953, and we knew that the Smokehouse would be completely destroyed. Thankfully just as we were starting to panic the tide turned and we knew we were safe.
We are delighted to announce that in the 2013 Great Taste Awards, our smoked products have been awarded the following gold stars:
Two gold stars for our Freedom Farmed Scottish Smoked Salmon
Two gold stars for our Smoked Trout Fillets
One gold star for our Smoked Mackerel Fillets
One gold star for our Smoked Fish Paté
To enjoy any of these award-winning products for yourselves, order today.
At this time of the year, as the lobster and crab season reaches its peak, both of our boats are busy hauling in their pots. Bill Pinney tells us how it’s done.
Firstly it’s seasonal. Lobsters and crabs are cold blooded creatures, which means that their metabolism slowly closes down as the water becomes colder, they stop feeding and therefore cannot be attracted into our pots.
As the water warms up, usually about early April, they come out to feed and we manage to catch a few. But then they go into the ‘moult’, which means that they discard their old shell in order to grow, extract their body, and then a new, slightly larger shell forms and hardens. This process takes about three weeks, and again they do not feed whilst this is going on.
After the moult, and when the waters are warmer, they are hungry and tend to move around more frequently. This is when the best catches occur, usually from July to late October.
Most of our lobsters and crabs are caught around wrecks, many of which are the remains of large colliers sunk during the First World War by German submarines as they were transporting coal from Newcastle. Today these wrecks provide the cover that lobsters need, in what would otherwise be a fairly flat, sandy, muddy bottom, without the rocky outcrops that you find along other parts of our coast.
Fishing around these wrecks is very difficult, and we do lose a lot of our pots in the tangle of old metalwork that remains. For bait we use the salmon heads, bones and other fish skeletons that are left over from our smoking process. The pots are usually left for four or five days before we haul them up.
The price of lobster varies considerably, depending on the season, so it is worth bearing in mind that they are at their cheapest between July and October. If you would like to buy lobsters from our shop or eat them in our restaurant, the Butley Orford Oysterage, we recommend that you phone in advance.
We can also send them out directly to your home via a 24hr courier service, and they will be delivered in a temperature controlled box.
Come and see us at the Aldeburgh Food and Drink Festival, which takes place at Snape Maltings over the weekend of the 28th-29th September. The Pinney’s stand will have all of your smoked favourites for sale, plus our delicious range of patés and sauces, as well as tasty samples to try.
This wonderful weekend of feasting is a great event where, as well as meeting many local producers, you can also enjoy a packed programme of events and demonstrations. And, did you know that at the Malting’s newly opened Fresh Food Pantry, you can now buy our delicious range of products, as well as treats from Pump Street Bakery and Marybelle Dairy, all year round.
See their website for more details and to book your tickets.
Our award-winning Freedom Farmed Scottish Smoked Salmon is hung for 48 hours in the oak fired smoke house to preserve and draw out the moisture and lock in the amazing flavour.
Hand sliced, it is perfect for topping a toasted bagel or stirring through pasta with single cream, lemon juice and dill for a simple supper. Or, why not treat yourself to a whole side, a simple but indulgent way to feed a large group of friends or family. Deliciously smoky, this will easily feed 10-12 people and may even leave you with enough to put in your scrambled eggs the morning after.
So, whether you keep things simple or like to dress it up, why not order some today.