Artisan smokehouse, Coln Valley, has launched the Trio of Gravadlax in time for Christmas.
With three varieties of gravadlax including beetroot, pesto and lemon & pepper, Coln Valley’s latest creation is expected to be a hit within the foodservice sector for its diverse range of flavours and ability to provide hotels and restaurants with a convenient luxury menu item.
Mark Osborne, Coln Valley’s Managing Director, comments: “As an artisan producer, we aim to provide the industry with a choice of contemporary flavours that push the boundaries of traditional products. We want to create food that inspires chefs and appeals to those who appreciate fine food. The Trio caters for both audiences and is likely to be a hit throughout the festive season and beyond.”
Cured using traditional techniques that have made the smokehouse one of the UK’s most well-respected traditional artisan producers, Coln Valley’s expanding gravadlax range is generating acclaim throughout the UK and abroad.
The Trio of Gravadlax launch follows the success of Coln Valley’s summer flavour, the Pimms Gravadlax, which first appeared at Wimbledon in 2010 and is now widely available following popular demand.
Respected by many world-class chefs for its flagship kiln-baked salmon, Coln Valley’s customers include premium London food halls and delicatessens throughout the UK. Online the Trio is listed at £14.50.
For more information please visit www.simplysalmon.co.uk