An excellent smokehouse, started in 1979 by John and Bridget Roberts, in a smoking plant first commissioned in 1946.
The business is now managed by their son Graham, and offers wild, and farmed organic smoked salmon plus gravadlax, locally-caught smoked tuna and mackerel kippers and cod fillets - all of the highest quality.
A Mail Order/Online System operates.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.
- Open: Mon-Fri 9.00-17.00 (closed for 1 hour for lunch)
- Mailorder: Yes
ProductsFood as Gifts Hampers - (all suppliers will need a little notice) Kipper Fillets - undyed Smoked Cod Smoked Mackerel Smoked salmon Smoked Salmon - Kiln Smoked Smoked Salmon - from organically-farmed fish Smoked Salmon - wild fish (seasonal) Smoked trout Smoked Tuna (seasonal)