Patience a virtue for food fans

It takes 18 hours for its brisket to reach perfection, but Farsley Fire & Smoke has the awards to prove it's well worth the wait

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Amid the creative hum of Sunny Bank Mills, one workshop fills the air with the unmistakable aroma of smouldering oak and hickory.

This is the home of Farsley Fire & Smoke, a Yorkshire smokehouse dedicated to the slow art of wood-fired cooking.

Specialising in authentic slow-smoked meats and traditional cold-smoked fish, the team here has built a reputation for depth of flavour and uncompromising craft.

Their approach is rooted in time, patience, and precision - every brisket is smoked for up to 18 hours, and every side of salmon tended to with the same care and consistency that defines the great smokehouses of old.