A beautiful country cottage on the Kilnsey Estate is now available to rent.
The traditional 3 bedroom stone property has its own private driveway and enjoys stunning views of Upper Wharfedale.
You can download the property brochure below.
To find out more and arrange a viewing email us.
It’s been a busy week for Titus and Bertie (the alpacas) who have been helping their spiritual home at Saltaire. They’re lending their support to a campaign to save the area’s last working farm from being built on.
The livelihood of the Downs family is threatened and we hope that Bradford Council respects their right to farm the land as they have done for over a hundred years.
New feature goes behind the scenes at our smokery
The new Yorkshire Post magazine showcases the approaching relaunch of our smokehouse in April 2016.
Photographer and writer Joan Ransley visited Kilnsey to find out about how we’re subtly evolving the art of smoking food – with a little help from the monks of Fountains Abbey.
You can read the whole feature on the Yorkshire Post website here.
The Kilnsey smokehouse will be relaunching in April 2016. A new website will offer a range of premium smoked foods delivered direct to your door.
It’s that time of year when the nights are drawing in and thoughts turn to cosy fires and keeping warm.
Combining our fresh rainbow trout with cajun seasoning will create a dish that reminds you of summer days.
Ingredients (Serves 4)
4 fresh trout fillets
1 tsp paprika
1 tsp garlic powder
1 tsp chilli flakes
1 tsp ground cumin
1 tsp oregano
1 tsp thyme
1 tsp black pepper
1 tsp sea salt
4 medium Tomatoes [seeded and diced]
1 Red Onion [diced]
1 Jalapeno [seeded and diced]
2 medium Avocado – semi firm but ripe [peeled, cored and diced]
3 tbsp. Olive Oil
2 tbsp. Lime Juice
2 Garlic Cloves
Pinch Black Pepper
½ cup Chopped Coriander
4 medium Potatoes turned into barrel shapes
6 oz. Butter
3 FL oz. Fish Stock
Salt & Pepper
Mix dry ingredients for Cajun seasoning and set aside.
In a clean bowl mix red onion, avocado and diced tomato.
In a separate bowl, whisk together olive oil, salt & pepper, lime juice and garlic until well blended. Pour over avocado mixture, add coriander and gently toss until evenly coated. Chill in fridge.
For the potatoes, heat the butter in a saucepan until foaming. Add potatoes and fry until golden brown (6-7 mins). Pour in the stock and saffron, season to taste and cover the pan with a lid.
Place in oven and cook until tender. Keep warm.
Dust the trout fillets with the Cajun seasoning and pan-fry in a little oil, skin side down for approx. 4 mins. Turn over and cook for a further 4 mins.
Arrange trout fillets, salsa and potatoes on a warm plate and serve immediately.