Private dining & biltong experiences · JerseyPull up a chair
by the fire.
Private evenings for 12 to 16 guests inside our smokehouse. Learn to make biltong with Neil, sit down to three courses cooked over oak, or take over the whole Shed for your team.
One group a night. The table, the fire and the kitchen are all yours.
Past the log store,
through the door.
Tucked away in St John, The Smokey Shed is a working smokehouse. It’s where we cure our biltong, smoke our salmon and keep the oak for the fire stacked high.
For one evening, it’s yours. There’s a long oak table, the wood burner’s going, and the first drink is poured as you walk in.
Neil shows you how.
Then you make your own.
Three hours round the table, learning how biltong is really made, tasting as you go and leaving your own to dry in our drying room.
Learn from Neil
Neil takes you through the lot: where biltong comes from, the right cut of beef, the cure, the spice and the slow dry that gives it its bite. Ask as many questions as you like.
Make your own
Then it’s your turn. Taste the different seasonings, pick your favourite and prepare your own piece of beef for the drying room.
Eat well while you work
Out comes the ultimate charcuterie board, loaded with our own biltong and droëwors, with complimentary refreshments to go with it.
Into the drying room
Your biltong is labelled and hung up alongside ours, to dry slowly and properly.
Sent to your door
About a week later, once it’s ready, we pack it up and send it to you.
- Neil’s biltong masterclass
- Make and season your own biltong
- The ultimate charcuterie board
- Complimentary refreshments
- Your biltong sent to you about a week later
Three courses, cooked over oak,
by your own chef.
Four hours, one long table and a chef cooking for your group alone, on an open oak fire.
The fire does the work
Everything comes off the oak fire in our kitchen, cooked with the best fresh produce we can get our hands on. You’ll smell it before you see it.
No set menu
There’s no menu to choose from in advance. Your chef decides on the day of your booking, around the best fresh produce that’s come in, and cooks it over the fire in front of you.
Round the table
Then it’s good food, good drink and your people round one long table, for as long as the evening lasts.
- Your own chef for the evening
- Three courses cooked over oak
- Smoked salmon blinis and biltong appetisers
- Complimentary refreshments
- A gift for every guest
Your night,
your way.
The Shed isn’t only for dinners and masterclasses. Tell us what you’ve got in mind and we’ll build the day or evening around it.
Work days
Planning days, away days and team days, with complimentary wifi, food and refreshments.
Ask for a quote
Christmas,
cooked on the fire.
From mid-November into January, bring the team for Christmas dinner cooked over oak, with our own smoked salmon on the table and a gift for everyone to take home.
Choose your evening.
Pick an experience, choose a date and tell us how many are coming. We only take one group a night, so the Shed is yours.
Closed Sundays and Mondays.
One group a night.
Good food, a proper fire and your people round one table.