Private dining & biltong experiences · JerseyPull up a chair
by the fire.
Hidden away in St John, our working smokehouse becomes yours for the evening.
Learn the art of making proper biltong with Neil, gather around our long oak table for a generous Smokey Shed charcuterie board, enjoy three courses cooked over fire, or take over the whole Shed for an evening made entirely your own. Just 12–16 guests.
One group a night. The table, the fire and the shed are all yours.
Past the log store,
through the door.
The Smokey Shed isn’t a restaurant. It’s a working smokehouse — the place where we cure our biltong, smoke our salmon and keep the oak stacked ready for the fire.
But for one evening, it’s yours.
Come through the door, take your seat around the long oak table and we’ll get the first drink poured.
Then settle in. You’re in no hurry here.
Make it. Taste it. Then take your own biltong home.
For three hours, The Smokey Shed is yours.
Settle in with a drink, enjoy a generous Smokey Shed charcuterie board and discover how proper biltong is made inside our working smokehouse.
Neil will take you behind the scenes, show you how we do things at the Shed, and then it’s your turn to prepare and season your own piece of biltong to hang in our drying room.
There’s plenty of time around the table, plenty to eat and drink, and no rush to be anywhere else.
Learn from Neil
Neil will take you through the story and process of proper biltong — from choosing the right cut of beef and creating the cure to seasoning, hanging and the slow drying process that gives it its flavour and texture.
Ask questions. Taste things. Get involved.
Make your own
Then it’s your turn.
Prepare your own piece of beef, choose your seasoning and get it ready to hang in our drying room alongside ours.
We’ll label it with your name so there’s no arguing over whose is whose.
Around the table
This isn’t a three-hour lesson.
You’ll have the whole Shed to yourselves, with plenty of time to settle around our long oak table and enjoy The Smokey Shed charcuterie board, loaded with our own biltong, droëwors and other Shed favourites.
Complimentary refreshments are taken care of throughout.
Into the drying room
Before you leave, your biltong is hung in our drying room, where we’ll look after it while time does the rest.
A little something to look forward to
About a week later, once it’s properly dried and ready to eat, we’ll pack up the biltong you made and send it to your door.
- 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. One table.
Dinner cooked over fire in front of you.
This is private dining, Shed style. Gather your favourite people around our long oak table while your chef cooks exclusively for you over the open oak fire. There are only 12–16 seats and we take just one group at a time. So while you’re here, the whole place is yours.
Let the fire do the work
Our kitchen is built around the fire. We’ll cook over oak using the best fresh produce we can get our hands on, alongside ingredients smoked and cured right here at The Smokey Shed. You’ll probably smell dinner before you see it.
Leave the menu to us
There’s no menu to choose from beforehand — and that’s entirely the point.
Your chef creates the three-course menu for your table, choosing the best produce available and building the evening around what’s fresh, seasonal and at its best. All we need to know are any allergies or dietary requirements. You choose your people. We’ll choose the food.
Round the table
This is the bit we love. Good food. Good drink. The fire going. And your people gathered around one table. No other diners. No turning the table for the next sitting.
Just your evening at The Smokey Shed.
- Includes your own chef
- Three courses cooked over oak
- Smoked salmon blinis and biltong appetisers
- Complimentary refreshments
- A gift for every guest
Your night,
your way.
Not everything at The Smokey Shed needs to fit neatly into a package. If you’ve got an idea, talk to us.
From a proper South African braai with friends to client entertaining, match nights and team days, we can build the Shed around what you’ve got in mind.
The ultimate braai
Gather your friends around the fire for a proper South African braai — plenty of food, plenty to drink and everything cooked over flame.
Match night
Big screen. Full table. Drinks cold and food coming off the fire throughout the game.
Considerably better than watching it at home.
A client evening
Forget the usual corporate lunch.
Bring your clients somewhere they’ll actually remember — gather around the table over a generous Smokey Shed charcuterie board, with refreshments taken care of and the whole Shed to yourselves.
Or, if you want to make an evening of it, let us build something a little bigger around you.
Work days
For when you really do need to get some work done.
Take over the Shed for your planning day, away day or team day, with Wi-Fi, food and refreshments taken care of.
And when the work’s finished, we can light the fire.
Christmas dinner,
but not quite as you know it.
From mid-November, The Smokey Shed gets its Christmas makeover.
Gather your favourite people around our Chef’s Table for an intimate evening of fire-cooked food, festive drinks and all the warmth of Christmas at the Shed.
Your chef will cook three courses over oak in front of you, choosing the menu around the best seasonal produce available, with our own smoked and cured products making an appearance along the way.
There’ll be good food, plenty to drink, a gift to take home — and a few surprises throughout the evening.
And before you book, there’s probably one question worth considering…
Have you been Naughty or Nice this year?
We’ll take your word for it. For now.
Choose your experience.
Choose what you’d like to do, find a date that works and tell us who’s coming.
We’ll ask about any allergies or dietary requirements beforehand, then we’ll take care of everything else.
Most dates are just for your group. Coming on your own or as a couple? Book a seat on one of our open Biltong dates.
Closed Sundays and Mondays.
One group a night, or join an open date.
Good food, a proper fire and your people round one table.