Mark Hix's Tramshed

September 03, 2018

Guest post by Steven Lamb

Early this year the Woodall’s team marched on to London to showcase some of their wonderful range of British charcuterie to an invited audience of the foodie shakers and makers. The event was a hosted by long-time supporter of Woodall’s, top restaurateur and chef Mark Hix at his prestigious VIP library room secreted at the back of the world renowned Tramshed in achingly trendy Shoreditch.

Woodall’s charcuterie is firmly fixed in the North made with British outdoor bred pork and lovingly cured and matured in Manchester, however we felt it was only fair to leave the county boundary behind so that the great and the good of London could experience the original deliciousness of Woodall’s hams and salamis. To honour the occasion Mark Hix and his chefs created a selection of canapes and tasters that showcased the versatility and quality of each product which were also paired with a selection of English Rose fizz from Hambledon and Black Cow Vodka shots.

It is testament to the flavour and traditional craft of Woodall’s that they were able to shine in these surroundings like the collection of artworks adorning the walls by the likes of Damien Hirst and Tracey Emin. The story of how Woodall’s came about is always captivating and Colin Woodall delivered a potted history whilst platters of Royale, Cumbrian and Black Combe ham were passed amongst the guests. Each product tasted and told with a story that transcended both time and place. A history so rich and real that it marks the beginning of the current, vibrant British charcuterie scene. A food movement that began in Cumbria in 1828 but found a fitting home amongst the beards, fins and tattoos of Shoreditch. The Woodall’s experience brought a measured level of craft, which is the antithesis of fast food, to the whirling dervish of London, where the pace of change is constant and made a lasting mark.

The response from those that gathered at that evening has been wholly positive and there are more plans in place to take Woodall’s to a new market. As consumers get ever more concerned about the details of provenance and traceability it will be the producers who go that extra mile that will succeed. Woodall’s are used to going the extra distance, whether it is ascending Everest, circumnavigating the globe or visiting the Capital. It is in the very DNA of the company and is a constant quality control filter.

Woodall’s British charcuterie, born in Cumbria, cured in Manchester and enjoyed everywhere.