Mayfield County Smokehouse at Escape to Freight Island

Low ’n’ slow is the name of the game at Escape to Freight Island’s own Mayfield County Smokehouse. Beef brisket, lamb shoulder and pork belly are slow-smoked for 18 hours in a special smoker before making their way onto flatbreads, buns and poutine.

Brisket is served with pickle chilli relish and house gherkins for an authentic taste, whilst lamb gets the Middle Eastern treatment with smoked anchovy harissa, mint yoghurt and flatbread.

Canadian favourite, poutine (fries with cheese curds and gravy) is turned distinctly Northern with highland short rib, Lancashire cheese curds and “red-eye” gravy. Kimchi and cola pork belly burnt ends are served with fennel and kohlrabi slaw for another take on sticky pork.

The smoker here is also used to create smokey baked beans which are great with brisket, while red cabbage and pickled chilli slaw cuts through all that richness.