With this award-winning product, they abandon all the cost-saving and conveniences of modern production methods and step back into the past. The result is an exceptional, distinct smoked salmon which we consider the world’s best.

The hand-selected farmed salmon is delivered fresh twice a week from the free-flowing, clean, open waters off the Scottish Coast. The fillets are then prepared by hand for curing and allowed to rest. Using natural sea salt and sugar, they cure each fillet for up to 12 hours before carefully rinsing the fish.  A rope is secured to the tail of each fillet and hung to mature for 24 hours before the smoking process begins. Oak whiskey barrels are slowly burnt in their open fire, brick-built kiln.

The cool smoke is allowed to envelop the free-hanging fillets for up to 36 hours and monitored carefully to ensure perfect temperature and humidity. With years of experience, the head smoker knows exactly when the salmon is ready to leave the smoker. The fish is then allowed to mature for a minimum of 48 hours to allow the exquisite buttery texture and strong but delicate smoke flavour to fully develop.

Due to the traditional methods used, this remarkable smoked salmon is produced in small batches. But what else would you expect from a smoked salmon which can proudly sit alongside the finest food and drinks from across the planet?