Bessy Beck Farm Shop

From Bessy Beck farm shop you can purchase our famous five products which are made on the premises in the fish kitchen using our own rainbow trout. These products are sold exclusively through this shop and four farmers markets.
Mail order is available for smoked trout.

Fresh Rainbow Trout
Reared on the farm using a sustainable food, they are not intensively reared, they are happy fish.

Smoked Trout
Delicious subtle flavours produced by gently smoking the fish using different woods, oak, hickory, maple, cherry and alder. They are packed singularly or in packs of two flavours and are available fresh or frozen.  Nothing could be more simple, just open them up and enjoy!

Smoked Trout Pate
Our best seller, delicious with a plain biscuit or brown bread or with cucumber. It is made using our own home- smoked trout with a hint of Lemon, Lime or Ginger and Orange; packed in 100gm and 200gm pots. This delight can be used as a starter, recommended with a cold glass of white wine, a lunch time snack or on toast at supper time.

Smoked Trout Fish Cakes
These are made from our own smoked trout using a recipe originally used for wild salmon; they have a unique flavour and are very popular in local restaurants and hotels.
They are sold in packs of two or four, fresh or frozen. A plain trout fish cake made to the same recipe is also available.

Fish pies
These are also made from our own smoked trout and provide a delicious meal for one or two persons. Larger pies can be made to order.

Sea Fish
Now available at Bessy Beck – Cod, Haddock, Swordfish, Tuna, Salmon, Sea Bass and much more.

Extended smoked foods
Include local duck breast smoked in cherry wood, chicken breast smoked in oak or hickory and salmon gently smoked over oak.

Try our new range of smoked foods, you can buy from the shop or when you visit us at the farmers markets.

Other local foods available at Bessy Beck Farm Shop
Venison and Dexter beef from Deer n Dexter
Jams and pickles from Just William
Salad dressings and sauces from Wildon Grange
Apple Juice from The Apple Orchard

Farmers Markets
Think local, buy local, eat local. Farmers, growers or producers from a defined local area are present in person to sell their own produce direct to the public. All products sold will have been grown, reared, caught, brewed, pickled, baked, smoked or processed by the stallholder.

Farmers markets are good for the customer:
They provide access to a wide range of locally produced foodstuffs.
They are an assurance that the produce coming from the local area is safe.
They help the environment by bringing produce to the customers without it travelling great distances, and so reducing food miles.
All items are fully traceable, back to the producer.
The customer can talk to the person involved in the production process.
They allow customers to demonstrate their support for local produce.

Bessy Beck Trout Fishery is represented at four local farmers markets.
Barnard Castle; the market is set on the cobbles in the main street of this picturesque market town it takes place on the first Saturday of each month, summer and winter.
Orton; this rural Cumbrian village is the setting for Cumbria’s best market, the second Saturday in each month is when this market is held.
Reghed at Penrith is the last Sunday in each month, winter only. Held upstairs in the Reghed building.
At each of these markets we sell a full range of our products:
Fresh Trout, Hot Smoked Trout, Smoked Trout Pate, Troutcakes, Plain or Smoked
Trout Pies

 Recipes from Bessy Beck

There is nothing quite like a fresh trout, it is one of the best foods for us, full of omega 3 oil and very nutritious.  Trout is extremely versatile, easily cooked in numerous ways.  Grilled; just with a little lemon or lime juice brings out the full flavour of our trout, simply delightful. Baked in the oven; with light sauces laced with orange and ginger, a gourmets treat.  Pan fried; using a little olive oil or butter, crushed garlic and cream, served with salad and crusty bread, a feast fit for a king.  

Smoked Trout Salad
Take two large smoked trout fillets, remove the skin and flake into fairly large pieces. Mix a small tub of natural yoghurt, two table spoons of mayonnaise and the juice of a lemon. Add in one avocado pear peeled and diced, two Cox’s eating apples cored and diced, and half a dozen spring onions trimmed and one or two teaspoons of dill seeds. Place all in a large bowl with enough warmed fresh pasta for four people, and stir in the smoked trout trying not to break it up too much. Serve with a green salad and brown bread.

Smoked Trout Supreme
Take two large smoked trout fillets, remove the skin and break into fairly large flakes. Put a little butter into the frying pan and heat. Add two medium red sliced onions a large clove of crushed garlic and slowly fry until just tender. Add in the smoked trout and stir in about a quarter of a pint of double cream, season with freshly ground black pepper. Mix in some warmed fresh pasta, enough to serve four, and top with grated cheese (a hard goats cheese works well) and serve with crusty bread.