Beneath the cliffs, below Whitby Abbey and at the bottom of the famous 199 steps is Fortune’s smokehouse. I could give you full directions, but just head to the bottom of the steps and then follow the smell of oak wood smoke.
William Fortune founded the smokehouse in 1872 and it’s still run by the Fortune family today. With five generations skill and still using traditional production methods, trust me, this is the best place in the world.
The smoking shed is next to the shop and with the doors open you can look inside – although I have discovered that licking the walls is actively discouraged. The fresh herring are smoked over a series of fires made from a mixture of oak, beech and softwood. It’s only after 3 fires and 18 hours that the herrings are officially smoked (and therefore now called kippers) and have the most amazing oaky smoked flavour and naturally colouring to make them a Fortune’s kipper.
Just bear in mind they are sold by the pair so if you ask for two you get four! Fortune’s also smoke salmon, haddock and bacon which is without a doubt the most amazing smoked bacon you will ever taste!
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