Butt’s Smokehouse Still Sizzles

Butt's Gourmet Smokehouse, Albury. Photo: TruPics

Butt’s Gourmet Smokehouse is an Albury institution, credited for supplying smoked trout to government dignitaries and even visiting royalty.

The business has been reinvigorated with a new owner expanding its range of products, as well as embarking on a mission to create Australia’s greatest pie.

Owner Anthony Ainsworth is determined to continue the legacy established by the founder, but incorporate some new offerings.

Owner Anthony Ainsworth.
Owner Anthony Ainsworth.

“The original building was built in the 1930’s and was turned into a smokehouse in the 1950’s by Arthur Butt, who developed a smokehouse as well as his butchery business,” Anthony said.

“We’ve kept the base portfolio of products, including smoked trout, which the business is famous for.

“It’s reported that the Prince and Princess of Wales who visited in the 1980’s tried the smoked trout, thought it was fabulous, so it followed them all around the country on their travels,” he said.

Lucy Nagle wraps some famous Butt's smoked trout.
Lucy Nagle wraps some famous Butt’s smoked trout.

Since taking over the business last year, Anthony has hired a chef, Jeremy Conlon, and former owner of Morrison Street Butchers in Wodonga, Michael Frederick.

“Michael is German trained and has an encyclopaedic knowledge of sausages and fermented meats, and along with Jeremy they’ve enabled us to introduce sausages, kransky and soon fermented meat products,” Anthony said.

“When this business came up, I thought if not now, when?”

Anthony has also set his chef a culinary challenge.

“Jeremy’s brief is to create Australia’s best pie,” he said.

“At this stage we’ve got three varieties, a chicken and camembert, beef, mushroom and red wine and a lamb and rosemary.

“We can’t keep up with demand for the pies at this stage, because they’re hand-made and quite labour intensive, but it’s really satisfying to make the style of pie that I’d really want to eat.”

The business is proving to be a labour of love for Anthony, who leaves behind a corporate career in food and agriculture to follow his passion.

“Ever since I was young, I’ve always wanted to have my own little food business,” Anthony said.

“When this business came up, I thought if not now, when? I am fortunate enough to have had this opportunity and I’d hate to die wondering,” he said.

For more information on Butt’s Gourmet Smokehouse, visit their website: http://www.buttssmokehouse.com.au/