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IT is a real pleasure for us to publish our interview with Ross Mitchell of London Smoke & Cure today. We hope you enjoy hearing about his passion for smoking and curing as we did. ROSS Mitchell must have one of the best jobs in London. Each morning, he walks to his smokehouse at the end of his garden, where he spends the day crafting produce as one of London’s newest food entrepreneurs. Here among the leafy confines of London's south-east, he has been commercially making smoked cheeses, fish, meats, butters and even salt for a year. A self-taught artisan, his journey to food producer came from a leap of faith when he realised that he spent most of his time talking about his growing passion for curing. Abandoning the security of his desk job, he started London Smoke & Cure, firstly selling at Platform Ruskin Square in Croydon before finding a home at Crystal Palace Food Market. With the market only five minutes away from his house, Ross shares that “being local is at the heart of everything we do". "It is about developing relationships with the people that buy our food, seeing them in the neighbourhood, getting feedback on what they brought from you the day before.” 
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February 2017
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