Farmhouse Cuisine by Marco Pierre White
Location: Maryport, Cumbria
Farmhouse Cuisine is a Cumbrian food manufacturer, formerly known as Harbourside Products, which refocused on the hospitality sector in 2024. That year Marco Pierre White, who became the youngest chef to win three Michelin stars in 1995, became a shareholder and put his name to a range created for professional kitchens. Each product is developed from the chef’s point of view, with the aim of saving time while helping chefs build their skills.
The business smokes, cooks and cures chilled and frozen meat and fish using traditional methods and locally sourced ingredients. Manufacturing is done in-house, which supports consistent flavour and performance. It also allows bespoke product development to a customer’s exact specification, from sourcing raw ingredients through to producing and packing the finished product.
The range is built on named British sources, including Yorkshire pork and bacon, Cumbrian chicken, Suffolk duck and Scottish salmon, so chefs know exactly where their ingredients come from. Slow-cooked cuts such as ox cheek, pork collar and belly pork are cooked for anything from four to thirteen hours, and the smoked fish, sausages, pâtés and terrines are all made using the same traditional approach.
Product range
- Dry-cured Yorkshire back and streaky bacon, smoked and unsmoked
- Breakfast, Cumberland, bratwurst, merguez, duck and chicken sausages
- Black pudding
- Pancetta blocks, lardons and slices
- Smoked turkey and black Angus beef pastrami
- Smoked duck and chicken breast
- Wiltshire cured and cooked ham
- Slow-cooked ox cheek, silverside, pork collar, belly pork and lamb shank
- Confit of turkey, chicken and duck
- Chicken and duck liver pâtés, ham hock terrine and French country pâté
- Rillettes of pig, duck and ham
- Onion gravy and tomato sauce
- Cold smoked, hot smoked, gravadlax and poached Scottish salmon
- Cold smoked Scottish haddock
