‘Taking Time’ is a collection of films which introduces artisan producers across the country who share our philosophy for slowly-made food and drink. Our third film features English trout supplier, ChalkStream.
Taking Time with ChalkStream Trout
Based in the South of England, ChalkStream sources English trout on the world-renowned Test and Itchen rivers in Hampshire. They supply a variety of fresh and smoked products across the country, from top restaurants to independent fish counters and delis.
Like us, at ChalkStream, taking time is an integral part of their process and produces the highest quality fish. From an individual drop of rain in the sky that percolates through the river and flows into the farms where the fish swim, each step takes time. Slowly grown over two years, the fish develop an incredibly firm flesh, low in fat. As a result, these time-honoured methods give the fish a unique taste.
The craft of the farmers also takes time. They are able to spot subtleties in fish behaviour which has been learned over decades. This then ensures the fish are grown to the highest standards of welfare and environmental care.
In this film, Arthur Voelcker, tells us how time plays a vital role in all elements of the process at ChalkStream.
Sourdough crackers and crispbreads
Our hand-baked sourdough crackers and crispbreads are the perfect accompaniment to artisan cheeses, cured meats and dips.
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