FIRE ripped through the roof of a giant barn used for smoking meat, fish and cheese.

The blaze started in the early hours of Saturday morning after a spark from a smoke generator set light to flammable materials stored in the former milking parlour at Parley.

Four fire crews battled for over an hour to put out the blaze at the Dorset Smokery and Charcuterie at Hurn Court Lane.

Christchurch fire fighters were first on the scene just before 3am, and were soon joined by crews from Springbourne and Redhill. "Twenty-six fire fighters attended the scene," said station manager Phil Abraham.

More than a third of the roof was damaged after fire took hold in the loft space. Fire crews used thermal imaging equipment to monitor the spread of heat across the roof. "Fire fighters removed slates from the roof to prevent the fire spreading," said Mr Abraham.

The wooden A-framed building has stood at the site since 1890. Four kilns and an oven are housed in the 100 feet long outbuilding.

Nearly half of the kiln room was damaged at the gourmet food store. Boss Todd Sadler said his ovens were not to blame.

"We were smoking cheese that night. The kilns would have been set at a maximum of twenty degrees. That's not a combustible temperature," said Mr Sadler.

And the Parley gourmet added that his premises were well protected. "We have TV cameras and alarms all over the place," Mr Sadler said.

A spokesman for Dorset Fire and Rescue said: "The investigation is complete. It was an accidental fire."

The Parley business uses a traditional oak smoking process to prepare meats, fish and cheese. "We make pate and salami, and have a bakery and delicatessen," said Mr Sadler.

He refused to let the fire hoses dampen his spirits. "We're used to smoke. The fire may have added a different flavour," he joked.

And he vowed that his staff of 12 would carry on. "The delicatessen is open, I have customers here, and we're taking calls," Mr Sadler said.

"It's business as usual. It has to be."